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Perfect Winter Salad: Easy Roasted Squash & Pomegranate Recipe

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This vibrant winter salad features caramelized roasted butternut squash, juicy pomegranate seeds, creamy feta, toasted nuts, and peppery greens, all tossed in a tangy homemade dressing. It’s comforting, colorful, and perfect for holiday gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 oz mixed salad greens (baby spinach, arugula, or spring mix)
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (or goat cheese)
  • 1/3 cup pecans or walnuts, toasted
  • 1 cup pomegranate arils
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or balsamic vinegar)
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Peel, seed, and cut the butternut squash into 3/4-inch cubes.
  3. Toss squash cubes with 2 tablespoons olive oil, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the baking sheet. Spread in a single layer.
  4. Roast for 30-35 minutes, flipping halfway, until golden and tender.
  5. While squash roasts, heat a small skillet over medium. Add 1/3 cup pecans or walnuts and toast, stirring often, for 3-5 minutes until fragrant. Set aside to cool.
  6. In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and black pepper to taste. Shake or whisk until smooth.
  7. In a large bowl, toss mixed greens with sliced red onion. Add cooled toasted nuts and half the pomegranate arils.
  8. Once squash is roasted, let cool for 5 minutes. Arrange greens on a serving platter. Top with warm squash, remaining pomegranate seeds, and crumbled feta cheese.
  9. Drizzle dressing evenly over the salad right before serving. Toss gently or leave undressed for guests to add themselves.
  10. Optional: For nut allergies, substitute with roasted pumpkin seeds. For extra crunch, add roasted chickpeas.

Notes

For vegan, use maple syrup and omit or substitute feta with plant-based cheese. Toast nuts carefully to avoid burning. Dress greens just before serving to keep them crisp. You can prep squash and nuts ahead and assemble before eating. Swap squash for sweet potato or acorn squash, and nuts for pumpkin seeds if needed.

Nutrition

Keywords: winter salad, roasted squash, pomegranate, healthy salad, vegetarian, gluten-free, holiday salad, easy salad, butternut squash, feta, nuts, greens

Find it online: https://katedishes.com/perfect-winter-salad-easy-roasted-squash-and-pomegranate-recipe/