Description
A vibrant, autumn-ready Roasted Butternut Squash Salad with sweet caramelized squash, tart pomegranate seeds, crunchy nuts, fresh herbs, and a zingy lemon–cider vinaigrette. Naturally vegetarian and gluten-free (easily dairy-free), it’s perfect as a Thanksgiving salad, hearty side, or color-packed lunch.
Ingredients
Scale
Salad
- 1 medium butternut squash, peeled, seeded, and cubed
- Olive oil, for roasting
- Salt and black pepper, to taste
- Mixed salad greens (arugula, baby spinach, or spring mix)
- ½ cup pomegranate seeds
- ¼ cup toasted pepitas or walnuts
- ¼ cup crumbled goat cheese (optional)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp maple syrup
- Salt and pepper, to taste
Instructions
- Roast the squash: Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
- Make the dressing: Whisk olive oil, lemon juice, apple cider vinegar, Dijon, maple syrup, salt, and pepper. Adjust seasoning to taste.
- Build the salad: Add greens to a large bowl or platter. Top with warm roasted squash, pomegranate seeds, toasted pepitas/walnuts, parsley, mint, and goat cheese (if using).
- Dress & serve: Drizzle with dressing just before serving and toss lightly. Serve warm or at room temperature.
Notes
- Roasting tips: Cut evenly for uniform cooking; don’t overcrowd the pan; use parchment for easy cleanup; season well to enhance natural sweetness.
- Make-ahead: Roast squash up to 3 days ahead; store dressing separately; assemble just before serving.
- Storage: Undressed salad keeps 2 days refrigerated; if dressed, enjoy within 24 hours.
- Diet swaps: Omit goat cheese or use plant-based cheese for dairy-free; naturally vegetarian and gluten-free.
- Variations: Add quinoa/farro for heartiness; swap goat cheese for feta or vegan feta; use acorn/delicata/kabocha squash; add chickpeas or grilled chicken for protein.
- Common mistakes: Overcooking squash, using ingredients too cold, dressing too early, or skipping acid—lemon and vinegar balance the sweetness.
- Pairings: Serve alongside roasts, Italian Sausage White Bean Soup, or Greek Meatballs; finish with seasonal treats like pumpkin desserts.
- Category: Salad
- Method: Roasted
Keywords: roasted butternut squash salad, fall salad, pomegranate squash salad, vegetarian gluten-free salad, Thanksgiving salad, maple lemon dressing, pepita salad