Roasted Butternut Squash and Pomegranate Salad
40 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
Smoked paprika roasted squash meets tart pomegranate pops, creamy goat cheese, and toasty pumpkin seeds over crisp greens, so every bite hits sweet, salty, and crunchy like it means business.
It is a holiday table stunner and an A+ weeknight side or light lunch, with a tangy apple cider Dijon maple dressing that wakes everything up and zero tolerance for sad salads.
Ingredients (4 servings)
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Ingredients for the Roasted Squash:
- 3 cups butternut squash, peeled, cubed butternut squash 1.36 lb
- 2 Tbsp olive oil olive oil
- 1 tsp pure maple syrup pure maple syrup 0.33 Tbsp
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Salad Base:
- 4 cups spring mix spring mix 4 oz
- 1 cup shredded red cabbage shredded red cabbage 3 oz
- ½ cup pomegranate arils pomegranate arils 3.57 oz
- ½ cup crumbled goat cheese crumbled goat cheese 1.67 oz
- ¼ cup hulled pumpkin seed kernels, toasted hulled pumpkin seed kernels 1.19 oz
Ingredients for the Dressing:
- 3 Tbsp olive oil olive oil
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- 1 tsp pure maple syrup pure maple syrup 0.33 Tbsp
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Roasted Butternut Squash and Pomegranate Salad
-
Prep the oven and pan
Preheat the oven to 425 F and line a sturdy sheet pan with parchment for easy cleanup.
For extra caramelization, set the empty pan in the oven to preheat while you cube the squash.
-
Season the squash
Cut the butternut squash into even 3/4 inch cubes so everything cooks at the same pace.
Toss squash with olive oil, maple syrup, smoked paprika, salt, and black pepper until every piece looks glossy and seasoned corner to corner.
-
Roast to caramelized edges
Spread squash in a single layer with a little breathing room so it roasts instead of steaming.
Roast 20 to 25 minutes, flipping once, until tender with deep golden edges, then let it cool 5 minutes so it does not wilt the greens.
-
Whisk the dressing
In a small bowl, whisk olive oil, apple cider vinegar, Dijon, maple syrup, salt, and black pepper until thick and emulsified.
Taste and adjust salt or vinegar until it pops; if you like a little bite, microplane a small garlic clove right in.
-
Prep the salad base
Dry your mixed greens well so the dressing clings, and slice the purple cabbage thin for delicate crunch.
If your pumpkin seeds are not already toasted, toast them in a dry skillet over medium heat until fragrant, then cool.
Gently loosen the goat cheese into soft crumbles and keep the pomegranate seeds ready.
-
Dress and assemble
Toss greens and cabbage with about two thirds of the dressing and a pinch of salt right in the bowl for layered seasoning.
Fold in the warm squash, then scatter pomegranate seeds, goat cheese, and pumpkin seeds on top.
Finish with the remaining dressing and a few cracks of black pepper, and serve immediately while the textures are on point.
Substitutions
- Goat cheese -> feta or vegan feta
- Feta keeps the tang but adds a firmer, salty bite, while vegan feta brings the same creamy-tangy vibe with a dairy-free finish so the salad stays lush without losing personality.
- Pumpkin seeds -> pistachios or candied pepitas
- Toasted pistachios bring buttery crunch and a pop of green that plays nicely with pomegranate, while candied pepitas add sweet-crisp shards that echo the maple without turning the salad into dessert.
- Maple syrup -> honey or date syrup
- Honey gives a floral, lighter sweetness that tightens the dressing’s body, while date syrup leans richer and molasses-y, deepening the roasted notes of the squash.
Tips
- Roast hot and give space
- High heat and room between cubes equal browned edges and custardy centers, so do not crowd and use two pans if needed.
- Preheat the sheet pan
- Starting the squash on a hot surface jumpstarts caramelization fast, which means better flavor and less steaming.
- Season in layers
- Salt the squash before roasting and the greens as you dress them to avoid bland bites and keep the flavors tight and focused.
- Emulsify like a pro
- Whisk the mustard with vinegar first, then stream in oil while whisking and you will get a thick, clingy dressing that does not weep.
- Grill option for smoky depth
- Toss squash with the same seasoning and grill in a perforated basket over medium-high heat until charred and tender for a backyard vibe without changing the recipe.
- Make-ahead strategy
- Roast squash and whisk dressing up to 3 days ahead, keep them chilled in glass containers, then warm squash slightly and dress greens right before serving to protect texture.
Nutrition Facts *
| Energy | 397 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 27 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my squash turn soft and soggy instead of caramelized?
- You likely crowded the pan or your oven ran cool, so spread pieces with space, preheat the pan, and verify 425 F with an oven thermometer for reliable browning.
- Can I use frozen butternut squash cubes?
- Yes, roast from frozen on a preheated pan, add 5 to 10 minutes, and avoid overcrowding so excess moisture evaporates quickly.
- How do I get pomegranate seeds out without a murder scene?
- Halve the pomegranate, invert over a bowl of water, smack the back with a spoon to release seeds, then skim off the floating pith and drain.
- How can I make this dairy-free or vegan?
- Swap goat cheese for avocado cubes or a good vegan feta, and keep the dressing as is since it is naturally dairy-free.
- Can I turn this into a fuller meal?
- Add grilled salmon, sliced steak, or crispy roasted chickpeas, and build on the dressing by doubling it so everything stays well coated.
- How should I store leftovers without everything wilting?
- Keep components separate, store dressed greens for same-day eating only, and refrigerate squash and dressing in glass; rewarm squash lightly before assembling so it does not chill the salad.
Serving Suggestions
Big city move: shower it with fresh mint or parsley, a pinch of Aleppo pepper, and a squeeze of lemon to brighten the sweet-smoky balance without stealing the spotlight.
If you want it heartier, fold in warm quinoa or top with grilled salmon, and pour a crisp sauvignon blanc to match the tangy goat cheese and pomegranate sparkle.
More pairings:
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