Ingredients
Scale
- 1 large butternut squash (about 2 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 5 cups chopped kale or baby arugula
- 1/2 cup pomegranate seeds
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash onto a large rimmed baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with salt, black pepper, and dried thyme. Use your hands or a large spoon to toss the squash until every piece is evenly coated. Spread the cubes out in a single layer to ensure they roast properly rather than steaming.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the squash pieces. This helps achieve a beautiful golden-brown caramelization on all sides. The squash is ready when it is fork-tender and the edges are slightly crisp. Once finished, remove from the oven and let it cool slightly for about 5 minutes.
- While the squash roasts, whisk together the dressing ingredients in a small bowl: olive oil, balsamic vinegar, maple syrup, and Dijon mustard. If you are using kale, place the chopped leaves in a large bowl and drizzle with a teaspoon of the dressing. Massage the kale with your hands for 1-2 minutes until the leaves become soft and dark green. This step removes the toughness and bitterness often associated with raw kale.
- Add the slightly cooled roasted squash to the bowl of greens. Sprinkle in the pomegranate seeds, toasted pecans, and crumbled goat cheese. Drizzle the remaining balsamic dressing over the top. Use large tongs to gently toss the salad until the ingredients are well-distributed and coated in the vinaigrette. Serve immediately while the squash is still warm for the best “cozy” experience.
- Cook Time: 45 minutes