E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roasted Butternut Squash and Goat Cheese Salad with Pomegranate Vinaigrette Lodge Cast Iron | November 19, 2021 A perfect side dish to grace any holiday table, this sophisticated salad pleases the palate with flavors that play off one another artfully – from the juicy, slightly nutty-tasting squash to the distinctively tart goat cheese and the sweet and tangy pomegranate vinaigrette. Level Beginner Prep Time 15 minutes Cook Time 30 minutes Serves 8-10 Cook it With Our Cast Iron Baking Pan Ingredients 1 small butternut squash, peeled and cut into ½-inch cubes ½ cup olive oil, divided 1 teaspoon salt 1 teaspoon pepper ¼ cup pomegranate juice 1 tablespoon white wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard ¼ cup chopped pecans 6 cups spring mix 2 ounces crumbled goat cheese* ½ cup pomegranate seeds Directions Preheat oven to 425 degrees Fahrenheit. Toss butternut squash with ¼ cup olive oil, salt, and pepper in a large bowl or resealable bag. Spread squash evenly over baking pan, and roast for 25-30 minutes, stirring halfway through. While the squash is roasting, whisk together pomegranate juice, remaining ¼ cup olive oil, white wine vinegar, honey, and Dijon mustard in a small bowl. Set aside. Toast chopped pecans in a small skillet over medium-low heat for 3-5 minutes and set aside. Remove squash from oven, and allow to cool, about 10 minutes. Assemble salad. In a large bowl, toss together spring mix and squash. Top with crumbled goat cheese, pecans, and pomegranate seeds. Drizzle with pomegranate vinaigrette and serve. *Tip: For a quick and easy way to crumble goat cheese, remove a log from the refrigerator and open the packaging on one side. Run the tines of a fork over the open end of cheese to create crumbles directly over the salad. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roasted Butternut Squash and Goat Cheese Salad with Pomegranate Vinaigrette Lodge Cast Iron | November 19, 2021 A perfect side dish to grace any holiday table, this sophisticated salad pleases the palate with flavors that play off one another artfully – from the juicy, slightly nutty-tasting squash to the distinctively tart goat cheese and the sweet and tangy pomegranate vinaigrette. Level Beginner Prep Time 15 minutes Cook Time 30 minutes Serves 8-10 Cook it With Our Cast Iron Baking Pan Ingredients 1 small butternut squash, peeled and cut into ½-inch cubes ½ cup olive oil, divided 1 teaspoon salt 1 teaspoon pepper ¼ cup pomegranate juice 1 tablespoon white wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard ¼ cup chopped pecans 6 cups spring mix 2 ounces crumbled goat cheese* ½ cup pomegranate seeds Directions Preheat oven to 425 degrees Fahrenheit. Toss butternut squash with ¼ cup olive oil, salt, and pepper in a large bowl or resealable bag. Spread squash evenly over baking pan, and roast for 25-30 minutes, stirring halfway through. While the squash is roasting, whisk together pomegranate juice, remaining ¼ cup olive oil, white wine vinegar, honey, and Dijon mustard in a small bowl. Set aside. Toast chopped pecans in a small skillet over medium-low heat for 3-5 minutes and set aside. Remove squash from oven, and allow to cool, about 10 minutes. Assemble salad. In a large bowl, toss together spring mix and squash. Top with crumbled goat cheese, pecans, and pomegranate seeds. Drizzle with pomegranate vinaigrette and serve. *Tip: For a quick and easy way to crumble goat cheese, remove a log from the refrigerator and open the packaging on one side. Run the tines of a fork over the open end of cheese to create crumbles directly over the salad. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
