Harvest Butternut Squash & Pomegranate Salad: A Cozy, Colorful Fall Dish
The Harvest Butternut Squash & Pomegranate Salad is a perfect fusion of warm, roasted squash, fresh greens, and the sweet-tart burst of pomegranate. This salad is a delightful addition to any autumn meal, whether you’re preparing it for a cozy family dinner, a holiday feast, or a casual get-together. The vibrant colors of the salad alone are enough to make it stand out, but the combination of flavors and textures—creamy cheese, crunchy nuts, and the tangy dressing—make it truly irresistible.
What is Harvest Butternut Squash & Pomegranate Salad?
This dish combines seasonal ingredients that capture the essence of fall. The sweet roasted butternut squash is complemented by the juicy pomegranate arils, which add a delightful pop of color and flavor. Mixed greens, such as spinach, arugula, or kale, provide a fresh, earthy base, while feta or goat cheese and toasted nuts offer richness and crunch. The maple Dijon dressing ties everything together with its perfect balance of sweetness and tang.
Origin of the Harvest Butternut Squash & Pomegranate Salad
The origins of this recipe can be traced to the harvest traditions of the fall season, where fresh produce is abundant. Butternut squash, a staple of autumn harvests, has been enjoyed for centuries across North America. Its natural sweetness and versatility make it a perfect companion for a variety of salads, soups, and roasts. Pomegranates, with their vibrant red seeds, have been cherished in many cultures for their refreshing taste and health benefits. Together, these ingredients make for a seasonal salad that embodies the spirit of harvest celebrations.
Ingredients for Harvest Butternut Squash & Pomegranate Salad
For the Salad:
- 1 small butternut squash, peeled and cubed (approximately 3 cups)
- 1–2 tbsp olive oil
- Salt and pepper to taste
- 4–6 cups of mixed greens (spinach, arugula, kale, or spring mix)
- ½ cup pomegranate arils (seeds)
- ⅓ cup feta or goat cheese (crumbled)
- ¼ cup toasted pecans or walnuts (or pumpkin seeds for a nut-free version)
- ¼ cup dried cranberries (optional)
- Thinly sliced red onion or shallots (optional)
For the Maple Dijon Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- A pinch of salt and pepper
- Optional: A tiny pinch of cinnamon or nutmeg for extra fall flavor
Step-by-Step Directions for Preparation
1. Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Cut your butternut squash into cubes (about 1-inch pieces). Toss these cubes with olive oil, salt, and pepper. Spread the cubes on a baking sheet in a single layer. Roast in the oven for 20–25 minutes, flipping halfway through, until they’re golden and tender. Allow the squash to cool slightly before adding it to the salad.
2. Prepare the Dressing
While the squash is roasting, prepare the Maple Dijon Dressing. In a small bowl or jar, combine olive oil, apple cider vinegar (or lemon juice), maple syrup, and Dijon mustard. Season with a pinch of salt and pepper. Whisk until everything is emulsified, or if using a jar, shake it until well-mixed. Optionally, add a pinch of cinnamon or nutmeg for a fall-inspired flavor profile.
3. Assemble the Salad
In a large salad bowl or on a platter, arrange the base of mixed greens. Add the roasted butternut squash, pomegranate arils, toasted pecans (or walnuts), and crumbled feta or goat cheese. If you’re using optional add-ins like dried cranberries or thinly sliced red onion, scatter them on top for an extra burst of flavor.
4. Drizzle & Serve
Just before serving, drizzle the prepared dressing over the salad. Toss gently to coat everything in the flavorful dressing. Serve immediately for a fresh, satisfying dish!
Variations of the Harvest Butternut Squash & Pomegranate Salad
While this Harvest Butternut Squash & Pomegranate Salad is already packed with flavor, you can experiment with some variations to customize the dish according to your preferences.
- Add Quinoa or Farro: For a heartier version, toss in some cooked quinoa or farro to make the salad a more substantial meal.
- Sweet Potato Swap: Instead of butternut squash, roasted sweet potato offers a delicious, slightly different sweet flavor that still captures the essence of fall.
- Candied Pecans: If you prefer a touch more sweetness, use candied pecans for added crunch and flavor.
- Avocado Slices: Adding avocado slices gives a creamy contrast to the salad’s crispy textures.
- Grilled Chicken or Turkey: To make it a protein-packed salad, add slices of grilled chicken or turkey.
Frequently Asked Questions (FAQs)
1. Can I make the Harvest Butternut Squash & Pomegranate Salad ahead of time?
Yes! You can roast the squash 1–2 days in advance and store it in the fridge. Keep the dressing separate until you’re ready to serve. You can also assemble the salad (without the dressing) up to 4 hours ahead, just store it in the fridge.
2. Is this salad gluten-free?
Yes, this salad is naturally gluten-free. However, be mindful of the add-ins you choose. For example, if you’re using pre-packaged quinoa or farro, make sure they are certified gluten-free if you have dietary restrictions.
3. How can I make this salad vegan?
To make this salad vegan, simply skip the cheese or use a plant-based cheese alternative. Additionally, ensure the dressing is made with maple syrup (not honey).
4. Can I use other greens for the salad?
Yes, feel free to swap out the greens based on your preference. Kale, spinach, arugula, or spring mix all work wonderfully. You can even combine different greens for variety!
5. How long will the salad last in the fridge?
The salad is best enjoyed fresh, but if you need to store leftovers, keep the salad (without dressing) in an airtight container in the fridge for up to 2–3 days.
Conclusion
The Harvest Butternut Squash & Pomegranate Salad is an incredible addition to any autumn meal, offering a delicious combination of flavors, textures, and vibrant colors. From the sweetness of the roasted squash to the tangy bite of pomegranate and the creamy, salty cheese, this salad has everything you need for a satisfying side or main dish. Whether you’re hosting a fall dinner or preparing a holiday spread, this salad will surely become a crowd-pleaser. Its versatility allows you to mix in various ingredients to suit your tastes, making it perfect for any occasion. So, the next time you’re craving a salad that’s both hearty and refreshing, look no further than this delightful harvest-inspired dish!
By focusing on fresh, seasonal ingredients and offering plenty of ways to customize the recipe, this Harvest Butternut Squash & Pomegranate Salad stands out as a delicious, vibrant addition to your fall and holiday meals. Enjoy it as a nutritious side dish or elevate it with added proteins and grains to make it a full meal.
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Harvest Butternut Squash & Pomegranate Salad Recipe: A Cozy Fall Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This dish combines seasonal ingredients that capture the essence of fall. The sweet roasted butternut squash is complemented by the juicy pomegranate arils, which add a delightful pop of color and flavor. Mixed greens, such as spinach, arugula, or kale, provide a fresh, earthy base, while feta or goat cheese and toasted nuts offer richness and crunch. The maple Dijon dressing ties everything together with its perfect balance of sweetness and tang.
Ingredients
Salad
1 small butternut squash, peeled & cubed (about 3 cups)
1–2 tbsp olive oil
Salt & pepper
4–6 cups mixed greens (spinach, arugula, kale, spring mix, etc.)
½ cup pomegranate arils
⅓ cup feta or goat cheese (crumbled)
¼ cup toasted pecans or walnuts (or pumpkin seeds for nut-free)
¼ cup dried cranberries (optional)
Thinly sliced red onion or shallot (optional)
Maple Dijon Dressing
3 tbsp olive oil
1 tbsp apple cider vinegar (or lemon juice)
1 tbsp maple syrup
1 tsp Dijon mustard
Pinch salt + pepper
Optional: tiny pinch cinnamon or nutmeg for fall flavor
Instructions
Roast squash
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, salt & pepper.
Roast for 20–25 min, flipping halfway, until golden and tender.
Let cool slightly.
Make dressing
Whisk dressing ingredients or shake in a jar until emulsified.
Assemble salad
In a large bowl or platter, layer greens, roasted squash, pomegranate seeds, nuts, cheese, and extras like red onion or cranberries.
Drizzle & serve
Add dressing just before serving and toss lightly.
Notes
This vibrant harvest salad is a celebration of fall flavors! The roasted butternut squash and juicy pomegranate seeds add the perfect balance of sweetness and crunch. Serve it warm or chilled, and top with toasted nuts or feta for extra richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Course
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
Keywords: Butternut Squash Pomegranate Salad, Fall Butternut Squash Salad, Pomegranate Salad Recipe, Autumn Squash Salad
