Description
This colorful Roasted Butternut Squash Salad is made with roasted squash cubes, fresh mixed greens, pomegranate seeds, toasted nuts, and a drizzle of maple vinaigrette. A perfect blend of sweet, savory, and tangy flavors, this salad is both nutritious and visually appealing. Ideal for a healthy lunch, dinner side, or festive gathering.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or kale)
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pecans or walnuts
- 1 tbsp fresh rosemary, chopped
For the Maple Vinaigrette:
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Roast the butternut squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and lightly browned.
- Prepare the vinaigrette: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined.
- Assemble the salad: In a large bowl, combine the roasted butternut squash, mixed greens, pomegranate seeds, feta, toasted pecans, and rosemary. Drizzle with the maple vinaigrette and toss gently to combine.
- Serve: Serve immediately or chill for 10 minutes for a slightly cooler option.
Notes
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 250 kcal per serving | Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal per serving
Keywords: Roasted Butternut Squash Salad, Healthy Salad Recipe, Maple Vinaigrette Salad, Roasted Vegetable Salad, Pomegranate Salad