Fall is my favorite season, and this salad is a great way to celebrate with fall ingredients. I love roasting chunks of butternut squash until they caramelize, which is how I do it in this recipe. You can always roast the butternut squash the day before you prepare this salad.
1 head of Romaine lettuce, washed and chopped
1 apple, sliced thinly
1 butternut squash
1/4 cup olive oil for drizzling over squash
3 ounces goat cheese
1/2 cup toasted pecans
1/2 cup olive oil
1/4 cup maple syrup
1/4 cup apple cider vinegar
salt and pepper
Preheat oven to 350 degrees. Slice butternut squash in half lengthwise. Peel both halves ad remove seeds and membrane with a spoon and knife. Slice squash thinly into 1” pieces. Place pieces on baking sheet. Drizzle with olive oil and salt and pepper. Roast in oven for 35-40 minutes, or until golden and starting to crisp. Let cool.
Squeeze pomegranate, pierce with skewer and allow juice to fall into a glass (Drink the juice, it’s good for you). Slice pomegranate in half. Using a wooden spoon, hammer the outside of each half, allowing seeds to fall into a bowl. I prefer to do this in the sink to prevent and huge mess. Reserve 1/2 cup of seeds.
For dressing: combine olive oil, maple syrup, cider vinegar, and 1/4 tsp. each of salt and pepper. Shake to combine.
In 1 large bowl, add lettuce, apple, pom seeds, 1 cup of squash slices, pecans and torn pieces of goat cheese. Add dressing and toss.