Roasted Squash Salad with Goat Cheese

Roasted Squash Salad with Goat Cheese

This squash salad recipe from our family's holiday collection has the perfect mix of flavors - sweetness from the roasted squash, tanginess from the goat cheese, and a hint of sweet and tart from the pomegranate seed. The color combination is just gorgeous too!


4 as a side


1/2 butternut squash or 1 delicata squash (or both)

1 large bunch spinach leaves

4 ounces goat cheese, crumbled

1/4 cup walnuts, chopped

3 tablespoons pomegranate seeds (see our blog for help extracting the arils)

1 large clove garlic, peeled and minced

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1/4 cup balsamic vinegar

1/4 cup olive oil

salt and pepper to taste



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Preheat the oven to 400 degrees Fahrenheit. Cut off both ends of the squash then cut the squash in half lengthwise. Scrape out the seeds and save for roasting if desired. If you're using a butternut squash, cut the squash into small cubes. Slice the delicata into thin slices. Bake on a large baking sheet for 20-25 minutes, or until lightly golden, stirring halfway through cooking. Allow to cool slightly.

Meanwhile, make the dressing. Using a small bowl or jar, whisk together the garlic, Dijon, maple syrup and balsamic vinegar. While whisking, slowly drizzle in the olive oil. Season to taste with salt and pepper.

In a large serving bowl, combine the spinach, goat cheese, pomegranate seeds and walnuts. Add the squash if it's cool (it can still be warm, you just don't want it to melt the cheese). Drizzle the dressing over the top and toss to combine.


vegetable plate

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