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Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

Name: Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 Tbsp olive oil; 1 1/4 cups pomegranate arils; 1 cup chopped pecans,; 1 Tbsp dijon mustard; 1 tsp fresh thyme leaves; 1/2 cup olive oil; 1/4 cup red wine vinegar; 10 oz baby spinach; 2 1/2 Tbsp honey; 3 Tbsp minced shallot; 4 oz goat cheese or feta,; 5 cups cubed butternut squash, cut into 3/4 inch pieces; Salt and freshly ground black pepper

Category
Salad
Cusine
American

What do you need?

How to make?

Ingredients

5 cups cubed butternut squash, cut into 3/4 inch pieces

1 1/2 Tbsp olive oil

Salt and freshly ground black pepper

1 cup chopped pecans

10 oz baby spinach

1 1/4 cups pomegranate arils

4 oz goat cheese or feta

1/2 cup olive oil

1/4 cup red wine vinegar

3 Tbsp minced shallot

2 1/2 Tbsp honey

1 Tbsp dijon mustard

1 tsp fresh thyme leaves

Directions

Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer. Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad.

In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.

Combine all dressing ingredients in a blender and season with salt and pepper to taste . Process until well emulsified.