This Roasted Butternut Squash Salad is a delightful blend of flavors and textures that make it perfect for any occasion. Whether you’re serving it at a family gathering, a cozy dinner, or as a healthy lunch, this salad shines with its warm roasted squash, crunchy nuts, and juicy pomegranate arils. The tangy dressing brings everything together, creating a dish that is not only delicious but also visually stunning.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep time and simple steps, this salad comes together quickly.
• Nutritious Ingredients: Packed with vitamins and minerals, the butternut squash and greens offer a healthy boost.
• Versatile Dish: This salad can be served as a main or side dish, making it perfect for various meals.
• Flavorful Dressing: The pomegranate dressing adds a sweet yet tangy flavor that complements the squash beautifully.
• Seasonal Appeal: Perfect for fall or winter gatherings, this salad highlights seasonal ingredients.

Tools and Preparation

To prepare your Roasted Butternut Squash Salad efficiently, having the right tools is essential. Here’s what you’ll need:

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Whisk or jar for dressing
• Knife and cutting board

Importance of Each Tool

• Baking Sheet: A sturdy baking sheet allows even roasting of the butternut squash for optimal tenderness.
• Mixing Bowl: Use a large mixing bowl to combine all the ingredients without spilling.
• Whisk or Jar: These are great for emulsifying the dressing ingredients, ensuring every bite is flavorful.

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Ingredients

This amazing Roasted Butternut Squash Salad is packed with tender butternut squash, salad greens, pomegranate arils, goat cheese, walnuts, and pepitas, tossed with a tangy pomegranate dressing.

For the Salad

• 1 pound butternut squash, peeled and sliced into half moons or diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• salt and freshly ground black pepper, to taste
• 6 cups mixed greens
• 2 cups baby arugula
• 2 cups fresh pomegranate arils
• ½ cup pepitas
• ½ cup walnut pieces
• 4 ounces goat cheese, crumbled

For the Dressing

• ¼ cup extra virgin olive oil
• ¼ cup pomegranate juice
• 1 to 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• ½ tablespoon honey, or to taste
• salt and freshly ground black pepper, to taste

How to Make Roasted Butternut Squash Salad

Step 1: Preheat the Oven

Preheat your oven to 425˚F to ensure it’s hot enough for roasting.

Step 2: Prepare the Butternut Squash

1. Line a baking sheet with foil for easy cleanup.
2. Transfer the diced butternut squash to the baking sheet.
3. Drizzle with olive oil and maple syrup; season with salt and pepper. Toss to combine well.

Step 3: Roast the Squash

Roast in the preheated oven for about 15 to 18 minutes or until tender. Check for doneness by piercing with a fork.

Step 4: Assemble the Greens

While the squash roasts, arrange mixed greens and arugula on a large salad plate or bowl. Add pomegranate arils, pepitas, and walnut halves on top.

Step 5: Make the Dressing

In a jar or mixing bowl:
1. Combine olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper.
2. Shake or whisk until well combined. Taste and adjust seasoning if necessary.

Step 6: Combine Salad Ingredients

Pour the prepared dressing over the assembled greens gently toss to coat them evenly.

Step 7: Add Roasted Squash

Once roasted, remove butternut squash from the oven and add it to your salad mix. Toss gently again.

Step 8: Final Touches

Top your salad with crumbled goat cheese. Taste one last time to adjust flavors before serving.

Enjoy your nutritious and delicious Roasted Butternut Squash Salad!

How to Serve Roasted Butternut Squash Salad

This delightful Roasted Butternut Squash Salad can be enjoyed in various ways. It makes an excellent addition to any meal or can stand alone as a light lunch. Here are some serving suggestions to enhance your dining experience.

As a Main Course

• A heartier option for lunch, serve the salad with grilled chicken or turkey for added protein.
• Pair it with quinoa or farro to create a fulfilling meal that highlights the flavors of the squash.

As a Side Dish

• This salad is a fantastic accompaniment to roasted vegetables or meats, providing a refreshing contrast.
• Serve it alongside a simple grain dish, such as rice pilaf, to balance out richer main courses.

For Meal Prep

• Prepare the salad without dressing and store it in an airtight container for up to three days. Dress just before serving for freshness.
• Pack individual portions for lunch throughout the week, adding protein like chickpeas or shredded turkey for variety.

At Gatherings

• Present this salad at potlucks or family gatherings as a vibrant centerpiece that appeals to everyone.
• Offer it as part of a buffet spread, allowing guests to mix and match their favorite dishes.

How to Perfect Roasted Butternut Squash Salad

Creating the perfect Roasted Butternut Squash Salad involves attention to detail. Here are some tips to elevate your dish.

• Choose ripe butternut squash: Select squash that feels heavy for its size and has smooth skin; this ensures sweetness and flavor.
• Season well: Don’t skimp on salt and pepper when roasting the squash; proper seasoning enhances its natural sweetness.
• Balance textures: Combine creamy goat cheese with crunchy walnuts and pepitas for an exciting bite in every forkful.
• Adjust dressing to taste: Customize the pomegranate dressing by tweaking the vinegar or honey levels according to your preference.
• Serve fresh: To maintain freshness, serve immediately after tossing with dressing; this prevents wilting of greens.
• Garnish creatively: Add fresh herbs like mint or cilantro right before serving for an extra layer of flavor.

Best Side Dishes for Roasted Butternut Squash Salad

Pairing side dishes with your Roasted Butternut Squash Salad can create a complete meal. Here are some delicious options that complement its flavors beautifully.

1. Grilled Chicken Breast: Simple yet flavorful, grilled chicken adds protein that pairs well with the salad’s elements.
2. Quinoa Pilaf: Lightly seasoned quinoa provides a nutty flavor that balances the sweetness of butternut squash.
3. Roasted Brussels Sprouts: The crispy edges of Brussels sprouts offer a delightful crunch alongside the tender salad.
4. Baked Sweet Potatoes: Their natural sweetness enhances the salad while providing additional fiber and nutrients.
5. Garlic Breadsticks: Warm and crispy breadsticks add texture and are perfect for scooping up any leftover dressing.
6. Vegetable Stir-Fry: A colorful mix of seasonal vegetables stir-fried quickly retains crunchiness and bright flavors, making it an excellent contrast.

Common Mistakes to Avoid

When making Roasted Butternut Squash Salad, it’s easy to overlook some key steps. Here are common mistakes you should avoid to ensure a delicious result.

• Ignoring the squash preparation: Make sure to peel and cut the butternut squash properly before roasting. This ensures even cooking and enhances flavor.
• Overcrowding the baking sheet: When roasting, leave enough space between squash pieces. Overcrowding can cause steaming instead of roasting, leading to less crispy results.
• Skipping seasoning: Don’t forget to season the butternut squash before roasting. Salt, pepper, and a touch of maple syrup elevate the flavors significantly.
• Not adjusting dressing to taste: Always taste your salad dressing before adding it to your greens. This allows you to adjust flavors for a perfect balance.
• Serving immediately after dressing: Letting the salad sit for a few minutes after tossing with dressing helps flavors meld together beautifully.

Storage & Reheating Instructions

Refrigerator Storage

• Store the roasted butternut squash salad in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Roasted Butternut Squash Salad

• It is not recommended to freeze this salad as fresh greens do not thaw well.
• However, you can freeze just the roasted squash separately for up to 2 months.

Reheating Roasted Butternut Squash Salad

• Oven: Preheat oven to 350˚F, spread salad on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and cover loosely. Heat for 1-2 minutes, stirring halfway through.
• Stovetop: Warm gently in a skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions regarding Roasted Butternut Squash Salad that may help clarify your queries.

What can I substitute for goat cheese in Roasted Butternut Squash Salad?

You can use feta cheese or a vegan cheese alternative if you’re looking for dairy-free options while keeping the same creamy texture.

How can I customize Roasted Butternut Squash Salad?

Feel free to add other ingredients like cranberries, quinoa, or different nuts such as pecans or almonds for added flavor and texture.

Can I make Roasted Butternut Squash Salad ahead of time?

Yes! You can roast the squash and prepare the dressing in advance. Combine everything just before serving for freshness.

What is the best way to serve Roasted Butternut Squash Salad?

Serve it chilled or at room temperature as a side dish or light lunch. It pairs well with grilled chicken or turkey for added protein.

Final Thoughts

This Roasted Butternut Squash Salad is not only visually appealing but also versatile and packed with flavors. It’s perfect for lunch or as a side dish at dinner gatherings. Don’t hesitate to customize it with your favorite ingredients!

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Roasted Butternut Squash Salad

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• Author: Adeline
• Total Time: 33 minutes
• Yield: Serves approximately 6 people 1x

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Description

Discover the vibrant Roasted Butternut Squash Salad, a delightful medley of warm, roasted squash, fresh greens, crunchy walnuts, and juicy pomegranate arils. This salad is perfect for any occasion, whether served as a light lunch or a colorful side dish at gatherings. The tangy pomegranate dressing adds a sweet yet zesty kick that beautifully complements the earthy flavors of the squash. Packed with nutrients and bursting with flavor, this seasonal salad is sure to impress your family and friends while providing a healthy boost to your meals.

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Ingredients

Scale 1x2x3x

• 1 pound butternut squash, peeled and sliced into half moons or diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• salt and freshly ground black pepper, to taste
• 6 cups mixed greens
• 2 cups baby arugula
• 2 cups fresh pomegranate arils
• ½ cup pepitas
• ½ cup walnut pieces
• 4 ounces goat cheese or feta cheese (or vegan alternative), crumbled
• ¼ cup extra virgin olive oil for dressing
• ¼ cup pomegranate juice for dressing
• 1 to 2 tablespoons apple cider vinegar for dressing
• 1 teaspoon dijon mustard for dressing
• ½ tablespoon honey for dressing, or to taste
• salt and freshly ground black pepper for dressing, to taste

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Instructions

1. Preheat your oven to 425˚F.
2. Line a baking sheet with foil for easy cleanup.
3. Transfer diced butternut squash to the baking sheet and drizzle with olive oil and maple syrup. Season with salt and pepper, then toss to combine.
4. Roast in the preheated oven for about 15 to 18 minutes or until tender.
5. While the squash roasts, arrange mixed greens and arugula on a large salad plate or bowl. Add pomegranate arils, pepitas, and walnuts on top.
6. In a jar or mixing bowl, combine olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper. Shake or whisk until well combined.
7. Pour the prepared dressing over the assembled greens and gently toss to coat.
8. Once roasted, remove butternut squash from the oven and add it to your salad mix. Toss gently again.
9. Top your salad with crumbled goat cheese, and adjust seasoning if necessary before serving.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 300g)
• Calories: 290
• Sugar: 10g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 10mg

Keywords: For extra protein, consider adding grilled chicken or turkey. Customize with added ingredients like cranberries or different nuts for varied textures. Store leftovers in an airtight container for up to three days without dressing.