This Roasted Butternut Squash Salad is a delicious and simple way to enjoy seasonal flavors. Roasted cubes of caramelized butternut squash are paired with a mix of fresh leafy greens, creating a perfect balance of warm and crisp textures.
Juicy pomegranate seeds bring a burst of sweetness, while crumbled feta adds a creamy, tangy contrast. Toasted pecans or walnuts bring a satisfying crunch, and a light vinaigrette made with olive oil, balsamic vinegar, and a touch of honey ties everything together beautifully.
Easy to prepare and full of vibrant colors, this salad is a wonderful side dish or light meal. It’s perfect for everyday lunch or dinners or festive gatherings.
How to make roasted butternut squash salad
Begin by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper.
Next, prepare the butternut squash. Peel the squash, cut it in half vertically, and scoop out the seeds with a spoon. Slice each half into thick slices and dice into 1-inch (2.5 cm) cubes.
Toss the cubes in a bowl with a drizzle of olive oil, garlic powder, salt, and pepper until evenly coated. Spread the seasoned squash cubes onto the prepared baking sheet in a single layer.
Roast the squash in the preheated oven for 30–40 minutes, or until the cubes are tender and golden brown.
Meanwhile, prepare the dressing. In a medium bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey, and a pinch of salt and pepper.
Assemble the salad in a large bowl. Add a mix of leafy greens as the base. Top with the roasted butternut squash cubes, toasted pecans, pomegranate seeds, and crumbled feta cheese. If you want you can also add some slices of red onion.
Finish by drizzling the prepared dressing over the salad. Gently toss everything together until well combined.
Serve immediately for a vibrant, flavorful dish that’s perfect for any occasion. Hope you will try this flavorful Roasted Butternut Squash Salad and make sure to share the photos with me on Instagram if you do. Enjoy!
Other salads you may like to try
This Waldorf Salad is classic blend of crisp apples, celery, grapes, and walnuts, tossed in a creamy dressing, perfect for fall and winter tables.
Try this flavorful Broccoli and Cauliflower Salad that is ideal for any occasion. With a vibrant mix of fresh broccoli, cauliflower, bacon, cranberries and sliced almonds, topped with a tangy-sweet dressing is sure to delight everyone.
This Chicken Caesar Pasta Salad combines the bold flavors of a classic Caesar salad with hearty chicken pasta, delivering a delicious dish that will delight both pasta and salad enthusiasts.
Roasted Butternut Squash Salad
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Ingredients
- 2 ½ pounds (1.2kg) butternut squash
- 5 oz (150g) a mix of leafy greens
- 1/2 cup (50g) Feta cheese
- 1/2 cup (50g) roasted pecans
- 3 tbsp (30g) pomegranate seeds
Honey Dressing
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30g) balsamic vinegar
- 1 garlic clove , minced
- 1/2 tsp (3g) Dijon mustard
- 1 tsp (7g) honey
- salt and pepper
Instructions
Prepare the roasted butternut squash.
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Preheat the oven to 400°F (200C) and line a large baking sheet with parchment paper.
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Peel the squash.
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Cut in half vertically and use a spoon to scoop out the seeds.
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Cut each half into thick slices.
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Dice into 1-inch (2.5cm) cubes.
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Place the squash cubes into a bowl and toss with a drizzle of olive oil, garlic powder, salt and pepper.
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Spread the seasoned squash cubes onto the prepared baking sheet in a single layer.
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Roast for 30-40 minutes or until tender and golden brown.
Assemble the salad.
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In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey and salt and pepper.
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In a large bowl, add a mix of leafy greens.
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Add the roasted butternut squash cubes, the toasted pecans, pomegranate seeds and crumbled feta cheese.
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Add the dressing and gently toss together to combine.
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Serve immediately.
Nutrition
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