Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 small butternut squash, sliced thinly
- 1 cup pecans
- 1 egg white, beaten well
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more for seasoning
- 1 head romaine lettuce, cleaned and roughly chopped
- 2 cups mixed greens
- 1 honey crisp apple, sliced
- 6–8 pitted dates, diced
- 2 heaping tablespoons goat cheese
- 1/4 cup pomegranate seeds
Date Dressing
- 1/4 cup good quality olive oil
- 2 tablespoons apple cider vinegar
- 2–3 dates, pitted and small diced
- 1 heaping tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon shallot, minced
- 1/2 teaspoon each salt and pepper
Combine all dressing ingredients in a blender or food processor. Process until smooth.
Instructions
- Preheat your oven to 400F.
- Place the butternut squash on a baking sheet tray and drizzle with olive oil. Sprinkle a pinch of each salt and pepper and toss to coat. Roast for 12-15 minutes or until the squash is tender and slightly browned.
- Meanwhile, combine the pecans, egg white, brown sugar, smoked paprika and 1/2 teaspoon salt together on a parchment lined baking sheet tray. Bake for 10 minutes. Remove and toss slightly and let cool on the tray.
- To assemble the salad, simply layer the lettuce greens in a large shallow bowl. Top with the butternut squash and apple slices. Sprinkle in the dates, goat cheese and pomegranate seeds. Serve with the dressing.
Notes
To make things a bit faster, purchase the butternut squash diced in a container in your produce section at your grocery store.
You can cook the squash and the pecans together – even on the same sheet tray if you would like. Just separated on the baking tray.
- Prep Time: 20