Butternut Squash and Pomegranate Salad Recipe
Introduction
This Butternut Squash and Pomegranate Salad is a perfect blend of sweet roasted vegetables and tart, juicy pomegranate seeds. It’s fresh, colorful, and comes together quickly, making it ideal for a light lunch or an elegant side dish.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup pomegranate seeds
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Spread the cubed butternut squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- Step 2: In a large bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, and crumbled feta cheese.
- Step 3: Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, then toss gently to combine all the flavors before serving.
Tips & Variations
- Try adding toasted walnuts or pecans for extra crunch and a nutty flavor.
- You can substitute goat cheese for feta if you prefer a creamier texture.
- For a warm salad, serve immediately after roasting the squash while still slightly hot.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to keep the greens fresh. If pre-mixed, the greens may wilt and the salad texture will soften. Roasted butternut squash can be reheated gently in the oven or microwave before tossing into the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash can be used. Thaw and drain it well before roasting to avoid excess moisture in the salad.
What greens work best for this salad?
Mixed greens like baby spinach, arugula, and mesclun blend work wonderfully, offering a balance of tender and peppery flavors.
PrintButternut Squash and Pomegranate Salad Recipe
A vibrant and nutritious Butternut Squash and Pomegranate Salad featuring roasted butternut squash cubes, fresh pomegranate seeds, mixed greens, and creamy feta cheese, all tossed in a simple olive oil and balsamic vinegar dressing. This easy-to-make salad perfectly balances sweet, tangy, and savory flavors, making it an ideal healthy side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup pomegranate seeds
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Peel and cube the butternut squash, then spread the cubes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, turning halfway through for even cooking.
- Combine Salad Ingredients: In a large mixing bowl, add the mixed greens, roasted butternut squash, pomegranate seeds, and crumbled feta cheese.
- Prepare and Add Dressing: Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and freshly ground black pepper to taste. Toss gently to combine all ingredients without bruising the greens.
- Serve: Serve the salad immediately as a refreshing side or a light main course.
Notes
- You can substitute the butternut squash with sweet potatoes or pumpkin for a similar flavor and texture.
- For extra crunch, add toasted walnuts or pepitas to the salad.
- Use fresh pomegranate seeds for the best flavor, or frozen seeds as a convenient alternative.
- If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to the balsamic vinegar and olive oil mixture.
- Make sure not to overdress the salad to keep the greens crisp.
Keywords: Butternut Squash Salad, Pomegranate Salad, Healthy Salad, Roasted Vegetables Salad, Vegetarian Salad, Fall Salad
