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
â…“ 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