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Butternut Squash + Apple Salad with Date Dressing

Butternut Squash + Apple Salad with Date Dressing


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  • Author: White Sparrow
  • Total Time: 20 minutes

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
  • 68 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
  • 23 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

  1. Preheat your oven to 400F.
  2. 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.
  3. 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.
  4. 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