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White Balsamic Butternut Salad

November 23, 2015 By Phillip @ SouthernFATTY.com 10 Comments

Salad with Pomegranate, Butternut, Goat Cheese, Almond with White Balsamic Vinaigrette

If you’ve been following along with my Instagram photos this past week, you’ll know that I returned home after a little visit with the main Mouse himself in Florida. Warm and full of more sugar than a person should be physically possible to hold, I ended the week wanting something that I can’t say I want very often… a <gasp> salad.

I know, I know. This isn’t Southern Skinny, but gimme a break here. I’m basically twitching from the sweets intake. One more Mickey cookie and I’ll probably explode. PS- Mickey cookies coming soon!

While you still won’t catch me ordering a little green salad as a meal at a local restaurant, I have to say that this was a definite winner. — Peppery arugula, roasted butternut, tangy pomegranate seeds balanced with creamy goat cheese and crisp roasted almonds. All tossed together with a white balsamic vinaigrette, this salad is a perfect accompainment or main course.

White Balsamic Vinaigrette

The star of this salad is tough to take aim on. Anything with goat cheese is a favorite of mine, but the vinaigrette takes the highest place on the winner’s podium for this dish.

White balsamic vinegar may not be something most have even heard of. It’s basically the same thing as regular dark balsamic, with a few slight differences. Bon Appétit and The Kitchn both have nice little articles on a bit of the history and usage of white balsamic.

Basically, instead of cooking to caramelization, this is cooked in a pressure cooker to prevent the darkening richness, leaving us all with an option for a more sweet, light balsamic. The light color plays perfectly for salads. Nothing throws a salad off more than a dark dressing on the lettuce.

This vinaigrette is a simple mix of good olive oil, golden (or white) balsamic, a bit of salt and pepper, and some surprise seasoning. (Read through to the recipe to find out what it is!)

Salad with Pomegranate, Butternut, Goat Cheese, Almond with White Balsamic Vinaigrette

Pomegranate seeds are pretty much the best things ever. Tiny little textured edible seeds with a delicious tart freshness. These are perfect to add to just about anything. I may or may not have eaten most of these straight out of the fruit with a spoon…

Salad with Pomegranate, Butternut, Goat Cheese, Almond with White Balsamic Vinaigrette

You won’t find me with a quinoa smoothie after running my miles in the gym anytime soon, but you will certainly find this salad on my table again in the very near future (Hello, Holidays!)… even if it’s after I finish off another Mickey cookie.

White Balsamic Butternut Salad
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
30 mins
 
Arugula, roasted butternut squash, pomegranate seeds with creamy goat cheese & roasted almonds. All tossed together with a white balsamic vinaigrette. -- From SouthernFATTY.com.
Serves: 6-8 salads
Ingredients
  • 5 ounces baby arugula lettuce
  • ½ butternut squash
  • 1 cup pomegranate seeds (1-2 pomegranates)
  • ¼ cup almonds, sliced
  • goat cheese, crumbled, to taste
  • salt and pepper, to taste
White or Golden Balsamic Vinaigrette
  • ½ cup olive oil (good quality)
  • ⅓ cup white or golden balsamic vinegar
  • 1 tablespoon sugar, white granulated
  • ½ tablespoon lemon juice, fresh
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pizza seasoning (dried, I prefer Papa John's green packet)
  • ¼ teaspoon black pepper
  • 1 clove garlic, crushed
Instructions
  1. Pre-heat oven to 400 F.
  2. Peel butternut squash thoroughly down to orange flesh.
  3. Slice into thin pieces, about ¼" thickness.
  4. Toss pieces in about a tablespoon of olive oil. Salt and pepper to taste.
  5. Place in a single layer on a paper or mat lined baking sheet.
  6. Bake until lightly golden, about 10-15 minutes.
  7. Remove to cool completely.
  8. While cooling, wash and dry arugula and set aside.
  9. Combine all vinaigrette ingredients in a container or jar. Seal well and shake vigorously.
  10. Remove garlic clove after mixing.
  11. When butternut has cooled completely to room temperature, toss arugula in dressing (to taste).
  12. Place servings of lettuce and top with pomegranate, goat cheese, almonds and butternut.
  13. Finish with salt and pepper, to taste.
  14. Enjoy!
  15. More recipes on SouthernFATTY.com
Notes
2015 - SouthernFATTY.com //
Vinaigrette recipe roughly based and modified from Gimme Some Oven
Nutrition Information
Serving size: 1 salad
3.5.3226

What’s your favorite lighter fare option to simmer down with?

Comment below and let us know!

Filed Under: Soups and Salads Tagged With: almonds, balsamic, butternut squash, christmas, fall, fruit, goat cheese, holiday, pomegranate, salad, squash, thanksgiving, vinaigrette, winter

Previous Post: « German Roasted Candied Pecans
Next Post: Brown Sugar Cinnamon Whiskey Cream Eclairs »

Reader Interactions

Comments

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  1. Katie J

    January 1, 2016 at 10:09 am

    Beautiful salad!

    Reply
    • Phillip @ SouthernFATTY.com

      January 1, 2016 at 10:24 am

      Thanks!

      Reply
  2. Lynn @ The Actor's Diet

    November 29, 2015 at 8:43 pm

    Mickey Cookies!!!!! Can’t wait. (Obviously, look at my ears.) In the meantime, salad.

    Reply
    • Phillip @ SouthernFATTY.com

      December 19, 2015 at 10:11 am

      I’ve got some great plans for this, I think!

      Reply
  3. Kristin @ Camels & Chocolate

    November 28, 2015 at 4:42 pm

    Look at you being all Paleo/Whole30! So I’m with you: I usually HATE salads, but this one looks divine!

    Reply
    • Phillip @ SouthernFATTY.com

      November 28, 2015 at 5:24 pm

      I hear Whole30 is a total bitch…. PS- Glamour Shots burger bar bash soon?! Yes, please!

      Reply
  4. Kari Guastella

    November 23, 2015 at 3:54 pm

    Love this healthy dish! I’m eating super healthy this week to make up for Thursday and filling my plate with yummy brussel sprouts.
    Kari
    http://www.sweetteasweetie.com

    Reply
    • Phillip @ SouthernFATTY.com

      November 27, 2015 at 10:31 pm

      I’m working on a few brussel recipes now!

      Reply
  5. Suwannee Rose

    November 23, 2015 at 8:25 am

    Yep, I think we could all use a salad this week. I see what you did there with that special seasoning in the dressing and I’m all about it! Loved your trip pics on instagram. ❤️

    Reply
    • Phillip @ SouthernFATTY.com

      November 23, 2015 at 12:53 pm

      Amen! — Thanks for following along!

      Reply

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