Roasted Fall Squash Salad Recipe
A stunning side dish that has it all: sweet maple and squash, savory goat cheese, salty pumpkin seeds and tangy pomegranate seeds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk
- Fork
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
- 1/4 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- 3 tablespoons cider vinegar
- 3 tablespoons real maple syrup
- 1/2 teaspoon finely chopped fresh garlic
- 1/2 teaspoon salt
- 4 ounces goat cheese, crumbled
- 1/3 cup pomegranate seeds *
- 1/3 cup roasted salted pumpkin seeds
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