Roasted Butternut Squash and Pomegranate Salad
45 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
This roasted butternut squash and pomegranate salad is bright, cozy, and surprisingly satisfying for a meatless main or side.
Sweet caramelized squash, tangy goat cheese, and juicy pomegranate seeds create the perfect mix of flavors and textures.
A simple maple Dijon dressing pulls everything together, making this an easy, make-ahead option for holidays, potlucks, or weeknight dinners.
Ingredients (4 servings)
Ingredients for the Roasted Squash:
Ingredients for the Salad Base:
Ingredients for the Dressing:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Roasted Butternut Squash and Pomegranate Salad
-
Prep and season the squash
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and black pepper on the sheet.
-
Roast the squash
Spread the squash in an even layer so the cubes have space between them and can brown instead of steam.
Roast for 20 to 25 minutes, flipping once halfway, until the edges are caramelized and the centers are tender.
-
Mix the dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
Taste and adjust the seasoning with a pinch more salt or maple syrup if you prefer a sweeter dressing.
-
Build the salad base
Add the mixed greens and shredded purple cabbage to a large serving bowl and gently toss to combine.
Sprinkle the pomegranate seeds, crumbled goat cheese, and toasted pumpkin seeds evenly over the greens and cabbage.
-
Dress and serve
Drizzle the dressing over the salad just before serving, then toss gently so every bite gets a bit of everything.
Top with the warm roasted squash, arranging the cubes on top so the colors and textures really stand out.
Serve right away while the squash is still slightly warm, or at room temperature for a make-ahead option.
Substitutions
- Goat cheese -> feta or vegan cheese
- Swap the goat cheese with crumbled feta for a saltier, firmer bite that stands up well to the sweet squash. For a vegan version, use a tangy almond-based or coconut-based crumble to keep that creamy, bright contrast.
- Pumpkin seeds -> toasted pecans or walnuts
- Use chopped toasted pecans or walnuts if you prefer a richer, buttery crunch instead of the lighter pumpkin seeds. They echo the fall flavors of the squash and pair beautifully with the maple in the dressing.
- Pomegranate seeds -> dried cranberries
- If fresh pomegranate is hard to find, use dried cranberries to keep that pop of red color and fruity sweetness. They are chewier and less juicy, so consider adding a little extra vinegar to balance the salad.
Tips
- Cut the squash evenly
- Aim for squash cubes about three quarters of an inch so they roast evenly and stay tender without turning mushy. Smaller cubes cook faster, so start checking them a few minutes early to avoid overbrowning.
- Let the squash cool slightly
- Add the roasted squash while warm, not blistering hot, or it will wilt the greens and melt the cheese too much. Five to ten minutes on the counter is usually enough time for the cubes to cool slightly.
- Toast the seeds fresh
- Toast pumpkin seeds in a dry skillet over medium heat until fragrant and popping for the best nutty, crunchy flavor. Let them cool before adding so they stay crisp instead of steaming against the greens.
- Layer for pretty presentation
- Build the greens and cabbage first, then scatter toppings and nestle the squash on top for a restaurant-style look. Finish with an extra sprinkle of pomegranate seeds and goat cheese for a colorful, inviting finish.
- Make it meal-worthy
- To turn this into a full dinner, add cooked farro, quinoa, or lentils for extra protein and hearty texture. Make sure any grains are cooled so they do not wilt the greens when you toss everything together.
Nutrition Facts *
| Energy | 365 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 25 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I roast the squash ahead of time?
- Yes, you can roast the squash up to two days ahead and store it in an airtight container in the fridge. Rewarm it in a 350°F oven or a skillet until just warm before adding to the salad.
- How do I keep the greens from getting soggy?
- Dress the salad right before serving, or keep the dressing on the side and let everyone add their own. If you need to prep ahead, layer greens at the bottom and tuck wetter toppings in the middle.
- What can I use instead of goat cheese?
- If you dislike goat cheese, try crumbled feta, blue cheese, or shaved Parmesan for a different but still tangy contrast. For dairy-free, use your favorite vegan cheese crumble or skip the cheese and add extra seeds for richness.
- Can I use frozen butternut squash?
- You can use frozen squash cubes, but thaw and pat them very dry so they roast instead of steaming. They may cook a bit faster, so start checking for doneness after about fifteen minutes.
- How long will leftovers keep?
- Leftover dressed salad is best within one day, since the greens soften but still taste good with the roasted squash. If you know you will have leftovers, store squash and toppings separately and dress portions right before eating.
Serving Suggestions
This salad brings cozy roasted flavor and bright pops of pomegranate to dinners, potlucks, or holiday spreads.
Pair it with roast chicken, salmon, or a hearty grain pilaf, or add chickpeas to keep things completely vegetarian.
Try swapping in roasted sweet potato for half the squash or adding orange segments for even more color and juicy sweetness.
Reviews
-
Pamela Zhou, Houston, TX: So fresh and flavorful! The warm smoky squash with the tangy goat cheese and those juicy pomegranate pops was perfection 😋 I added a handful of chickpeas for extra protein and it disappeared fast.
: Love hearing it was such a hit, Pamela! Chickpeas are a great add-in here and they really make it feel like a full meal. 😊
-
Amanda, Elizabethtown: Such a great combo of flavors, love it! I often make this for lunch with buttered sourdough toast. AMAZING.
: Love hearing that, Amanda! Buttered sourdough alongside the roasted squash and pomegranate is such a smart lunch pairing. 😊
-
Cynthia: My husband and I both make this regularly in different versions, depending on what's at hand. We love to use hazelnuts! Apple cider vinegar needs careful dosing or it turns too acidic. Last time we used balsamic vinegar.
: Love that you’ve made it your own, Cynthia, and hazelnuts are perfect here! For the dressing, start with a small splash of cider vinegar and add to taste, and balsamic is a great swap when you want it a little sweeter.
-
Jamie: Replaced the goat cheese with feta and it was great!
: Feta is a perfect swap here, and it plays so nicely with the sweet roasted squash and pomegranate!
-
Allison: Got so many compliments on this salad! It tastes as good as it looks 😍 Thanks for sharing!
: So nice to hear it got so many compliments, Allison! 😊 The roasted squash with those pops of pomegranate really is a showstopper.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
