Roasted Butternut Squash, Pomegranate, & Goat Cheese Salad

Yield: 4 to 8 servings October 22, 2017

Serve this rich, colorful salad alongside juicy grilled pork tenderloin for a fall lunch with friends.

Recipe from Cupcakes & Kale Chips.


  • 10 oz. mixed salad greens
  • 1 1/2 to 2 cups cubed, roasted butternut squash
  • 1/2 c pomegranate seeds
  • 4 oz. goat cheese, crumbled

Dijon Maple Dressing

  • 1/4 cup plain Greek yogurt
  • 1/4 cup Dijon mustard
  • 1 Tbs. apple cider vinegar or champagne vinegar
  • 2 Tbs. real maple syrup
  • 2 Tbs. extra virgin olive oil
  • Salt & pepper


Lay the salad greens on a large platter or individual plates. Top with the butternut squash, pomegranate seeds, and crumbled goat cheese. Drizzle with the salad dressing.


Place all dressing ingredients in a bowl and whisk together, or combine in a bottle or jar with a lid and shake vigorously until thoroughly blended.

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