Roasted Fall Squash Salad

 

 Stunning side dish with savory goat cheese, salty pumpkin seeds, sweet maple and squash, and tart pomegranate seeds.

 

Ingredients

SQUASH

2 to 3 pounds of acorn squash

2 tablespoons Butter with Olive Oil & Sea Salt, melted

1 tablespoon maple syrup

1 teaspoon salt

1/4 teaspoon pepper

 

DRESSING

1/4 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

3 tablespoons real maple syrup

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper

 

TOPPING

4 ounces goat cheese, crumbled

1/3 cup pomegranate seeds 

1/3 cup roasted salted pumpkin seeds

 

The oven should be heated to 375 degrees Fahrenheit.

Remove the seeds by halving the squash. Make slices of 1/2 inch thick. Toss with 1 tablespoon maple syrup, 1 teaspoon salt, and 1/4 teaspoon pepper along with melted butter with olive oil and sea salt. Place on a baking sheet with parchment paper in a single layer. After 20 minutes, flip the squash. Continue roasting for another 15-20 minutes, or until the meat is tender and browned.

In the meanwhile, mix all dressing ingredients in a small dish. The dressing should be drizzled over the roasted squash before goat cheese, pomegranate seeds, and pumpkin seeds are added. Whether hot or cool, serve.