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5 from 1 vote
Roasted Butternut Squash, Date Salad with Honey Lime Dressing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Author: Rachel Katzman
  • 1 Medium Butternut Squash
  • 1 Tbsp. Coconut oil
  • 1 cup Pomegranate Seeds You can use 1 whole pomegranate - to get the seeds, slice in half peel out the seeds in a bowl of cold water
  • 1 Medium Red onion, thinly sliced
  • 1 cup Deglet Noor Dates, chopped You can use Medjool if you prefer, but I like the sweeter, stickier Deglet Noor
  • 1/2 cup Fresh Lime Juice About 3-4 limes
  • 1 Tbsp. Lime Zest
  • 2 Tbsp. Raw Honey Any flavor is fine - use what you like
  • 1/2 tsp. salt
  • 1/2 tsp. White pepper
  • 1/4 cup Fresh chopped parsley
  • 1 Tbsp. Extra Virgin olive oil
  1. Pre-heat the oven to 400F and cover a sheet pan with parchment paper
  2. Add the butternut squash to a bowl, mix in the coconut oil, salt and pepper (I like to add a little cinnamon, nutmeg and cloves to my squash, but feel free to just simply add the S&P).
  3. Roast the squash for 30 minutes until just cooked through, but not mushy. Let the squash cool for 15-20 minutes
  4. Add the onions, dates, pomegranate and parsley to a big bowl.
  5. Make the dressing: Add the lime zest and juice to a bowl and whisk in the honey. Continue whisking while adding the olive oil in a slow stream. Adjust seasonings if needed. Side note - I love anything tart, so I really don't add a lot of olive oil to my dressing, but definitely check the taste and add more lime juice, honey or olive oil as necessary.
  6. Add the squash to the salad and toss carefully with the dressing so you don't mush the squash too much. Serve immediately. Note - this salad won't last too long in the fridge. It's good for possibly a day, maybe two, but the squash will absorb the dressing and just get mushier.
Recipe Notes