Roasted Squash Salad with Leblanc Walnut Dressing


For the salad

  • 1 winter squash (acorn, butternut, kabocha, delicata, etc.)
  • 2 small red onions
  • 1 small bunch arugula or spinach
  • arils from 1/2 pomegranate (optional)
  • goat cheese
  • handful roasted walnuts

For the dressing


  1. Peel thick-skinned squash (butternut, delicata), thin-skinned squash (acorn, delicata) do not need to be peeled. Cut in half and scoop out seeds. Cut flesh into 1″ chunks. Peel onions and cut into eighths.
  2. Place squash and onions on baking sheet, drizzle with olive oil and toss to coat. Season with salt and roast in preheated 425°F oven until soft and slightly caramelized, approximately 15-20 minutes.
  3. Put all dressing ingredients in a jar and shake until well mixed.
  4. Arrange greens on a large platter. Top with onions and squash. Drizzle with dressing and top with pomegranate arils (if using), goat cheese, ans roasted walnuts.

Recipe adapted from lazy cat kitchen

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