Butternut Squash Salad Loaded with Pomegranate, Cheese and a Delicious Cumin-Date Dressing

AuthorSilvia lemon
Preparation Time18 minutes
Cooking Duration32 minutes
Total Time50 minutes
CategoryBreakfast
Calories420
Protein29g
Servings4
CuisineAmerican
DietVeg

Ingredients

  • 1 small butternut squash, peeled, seeded, and cubed
  • ½ to 1 teaspoon extra-virgin olive oil
  • 6 cups loose-packed spring mix greens
  • ¼ teaspoon ground coriander
  • 2 Medjool dates, pitted and diced
  • ¼ teaspoon cayenne, less if sensitive to spice
  • ¼ teaspoon cinnamon
  • 2 ounces of goat cheese, torn into smaller pieces
  • ¼ teaspoon ground cumin
  • ¼ cup pomegranate seeds
  • ¼ cup pistachios, crushed and toasted
  • sea salt and freshly ground black pepper

For Dressing

  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 Medjool date, pitted
  • ½ garlic clove
  • ⅛ teaspoon ground cumin
  • sea salt
  • black pepper, to taste
  • 3 to 5 tablespoons water, as needed to blend

(Make another Recipe – 1000 Calorie Diet Plan)

How to make Butternut Squash Salad

Put a sizable baking sheet in the oven and preheat it to 425°F.

On the baking sheet, arrange the cubes of butternut squash. Drizzle with olive oil and season with sea salt and pepper.

Spread evenly on the baking sheet after tossing to coat.

Roast for 30 to 35 minutes, or until the vegetables are soft and the edges are browned.

Combine the cumin, coriander, cinnamon, and cayenne in a small bowl. Place aside.

To make the cider date dressing, blend the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, and 3 tablespoons of water in a food processor.

As additional water is required to blend, add 1 to 2 tablespoons.

Remove the butternut squash from the oven, allow it to cool slightly, then combine it with the spice mixture while it is still warm.

With the spring mix greens and half of the roasted squash, assemble the salad.

Add the remaining squash, goat cheese, dates, pomegranates, and pistachios after lightly tossing and drizzling with ⅓ of the dressing.

As desired, drizzle on the extra dressing. Serve right away.

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