Roasted Fall Squash Salad
Roasted Fall Squash Salad
A stunning side dish that has it all: sweet maple and squash, savory goat cheese, salty pumpkin seeds and tangy pomegranate seeds.
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20 min
Prep Time
1 hr
Total Time
6
servings Ingredients
Squash
2 to 3 pounds delicata or acorn squash
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 tablespoon real maple syrup
1 teaspoon salt
14 teaspoon pepper
Dressing
14 cup extra-virgin olive oil
3 tablespoons cider vinegar
3 tablespoons real maple syrup
12 teaspoon finely chopped fresh garlic
12 teaspoon salt
14 teaspoon pepper
Topping
4 ounces goat cheese, crumbled
13 cup roasted salted pumpkin seeds
How to make
-
STEP 1
Heat oven to 375°F.
-
STEP 2
Cut squash in half; remove seeds. Cut into 1/2-inch slices. Toss with melted Butter with Olive Oil & Sea Salt, 1 tablespoon maple syrup, 1 teaspoon salt and 1/4 teaspoon pepper. Arrange in single layer on parchment-lined baking sheet. Roast 20 minutes; turn squash over. Continue roasting 15-20 minutes or until golden brown and fork-tender.
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STEP 3
Meanwhile, combine all dressing ingredients in small bowl; whisk to combine. Drizzle dressing over roasted squash; sprinkle with goat cheese, pomegranate seeds and pumpkin seeds. Serve hot or at room temperature.
350 Calories
21 Fat (g)
30 Cholesterol (mg)
730 Sodium (mg)
37 Carbohydrates (g)
4 Dietary Fiber
7 Protein (g)
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