This Roasted Butternut Squash Salad is the perfect dish to brighten up any meal. With its vibrant colors and layers of flavor, it makes an excellent choice for lunch, dinner, or gatherings. The warm roasted butternut squash pairs beautifully with fresh greens, pomegranate arils, and creamy goat cheese, all tied together with a tangy dressing. Whether you’re hosting a festive occasion or simply enjoying a healthy meal at home, this salad will impress your guests and delight your taste buds.
Why You’ll Love This Recipe
- Flavorful Combination: The sweet roasted squash complements the tart pomegranate and creamy goat cheese, creating a delightful explosion of flavors.
- Easy to Prepare: With simple ingredients and straightforward steps, you can whip up this salad in just 30 minutes.
- Versatile Dish: Perfect as a side or a main course, this salad fits well into various meals throughout the week.
- Nutrient-Rich Ingredients: Packed with vitamins and healthy fats from walnuts and pepitas, this salad is both tasty and nutritious.
- Seasonal Appeal: Ideal for fall or winter gatherings, it showcases seasonal produce at its best.
Tools and Preparation
To make your Roasted Butternut Squash Salad effortlessly, you’ll need some essential tools that streamline the process.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Jar or whisk
- Knife
- Cutting board
Importance of Each Tool
- Baking sheet: Provides ample space for roasting vegetables evenly without crowding.
- Mixing bowl: A large bowl allows for easy tossing of ingredients without spilling.
- Jar or whisk: Ideal for combining dressing ingredients thoroughly to ensure every bite is flavorful.
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 prepare for roasting the butternut squash.
Step 2: Prepare the Butternut Squash
- Line a baking sheet with foil.
- Transfer the diced butternut squash to the baking sheet.
- Drizzle the squash with olive oil and maple syrup; season with salt and pepper.
- Toss everything to combine well.
Step 3: Roast the Squash
Roast in the oven for 15 to 18 minutes or until tender.
Step 4: Arrange the Salad Greens
- On a large salad plate or in a salad bowl, arrange mixed greens and arugula.
- Add pomegranate arils, pepitas, and walnut halves on top. Set aside.
Step 5: Make the Dressing
In a jar or mixing bowl:
* Combine extra virgin olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper.
* Shake or whisk until well combined. Taste and adjust seasoning if necessary.
Step 6: Combine Salad Ingredients
Pour the dressing over the mixed greens. Gently toss everything together until well coated.
Step 7: Add Roasted Squash
Remove the butternut squash from the oven. Add it to the salad mixture; toss gently to combine all ingredients.
Step 8: Serve
Top your salad with crumbled goat cheese. Taste one last time for seasoning adjustments before serving. Enjoy!
How to Serve Roasted Butternut Squash Salad
Roasted Butternut Squash Salad is not only delicious but also versatile. You can serve it in various ways to suit different occasions and preferences.
As a Main Course
- Serve it as a standalone dish for a light lunch or dinner. The combination of greens, squash, and nuts makes it filling enough for a meal.
With Grilled Chicken
- Pair the salad with grilled chicken breast for added protein. The flavors complement each other beautifully.
On a Bed of Quinoa
- For an extra layer of texture, serve the salad on a bed of fluffy quinoa. This adds a nutty flavor and boosts the nutritional value.
With Whole Grain Bread
- Accompany your salad with slices of whole grain bread for a wholesome meal. The bread provides a hearty element that balances the salad’s freshness.
As Part of a Buffet
- Include this salad in a buffet spread. Its vibrant colors and flavors make it a great centerpiece.
How to Perfect Roasted Butternut Squash Salad
For the best Roasted Butternut Squash Salad, consider these tips to elevate your dish and ensure it’s always delicious.
- Use fresh ingredients – Fresh greens and ripe pomegranate arils enhance flavor and nutrition.
- Roast until caramelized – Ensure your butternut squash is roasted until golden brown for an added depth of flavor.
- Adjust seasoning – Always taste before serving; adjust salt, pepper, or honey as needed to balance sweetness and acidity.
- Chill before serving – Letting the salad sit briefly allows the flavors to meld together beautifully.
- Add variety – Experiment with different nuts or seeds to add unique textures and flavors.
Best Side Dishes for Roasted Butternut Squash Salad
Roasted Butternut Squash Salad pairs wonderfully with various side dishes, enhancing your overall meal experience.
- Crispy Brussels Sprouts – Roasted with olive oil and seasoning, these add crunch and earthy flavors.
- Garlic Mashed Potatoes – Creamy mashed potatoes provide comfort alongside the fresh salad.
- Herbed Couscous – Light and fluffy, couscous infused with herbs complements the salad’s texture.
- Stuffed Bell Peppers – Filled with grains, beans, or vegetables, these make a colorful addition.
- Baked Sweet Potatoes – Their natural sweetness pairs well with the savory elements in the salad.
- Grilled Asparagus – Quick-to-make asparagus brings a tender bite that balances the richness of goat cheese.
Common Mistakes to Avoid
It’s easy to make mistakes when preparing Roasted Butternut Squash Salad. Here are some common pitfalls and tips to ensure your salad turns out perfectly.
- Boldly Overcrowding the Baking Sheet: Placing too much butternut squash on the baking sheet can lead to uneven roasting. Spread the pieces out in a single layer for optimal browning.
- Ignoring Seasoning: Failing to season the squash before roasting can result in bland flavors. Be sure to add salt and pepper generously for a delicious outcome.
- Skipping the Dressing: A common mistake is not making a flavorful dressing. Take time to whisk together fresh ingredients to enhance the salad’s taste.
- Using Old Greens: Using wilted or expired greens can ruin the salad’s freshness. Always check for crisp, vibrant mixed greens and arugula before adding them.
- Not Adjusting to Taste: Many forget to taste and adjust their dressing or salad once assembled. Always sample and tweak seasoning levels for the best flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Consume within 3-4 days for optimal freshness.
Freezing Roasted Butternut Squash Salad
- Only freeze roasted butternut squash; other components are best fresh.
- Place in a freezer-safe container; can last up to 2 months.
Reheating Roasted Butternut Squash Salad
- Oven: Preheat oven to 350˚F, spread on a baking sheet, and heat for about 10-15 minutes until warm.
- Microwave: Place in a microwave-safe dish, cover, and heat in intervals of 1-2 minutes until heated through.
- Stovetop: Warm gently on medium heat in a skillet while stirring occasionally.
Frequently Asked Questions
How do I make Roasted Butternut Squash Salad vegan?
You can easily make this salad vegan by omitting goat cheese or substituting it with a plant-based cheese alternative.
Can I use other vegetables in my Roasted Butternut Squash Salad?
Absolutely! Feel free to incorporate other roasted vegetables like Brussels sprouts, carrots, or sweet potatoes for added flavor and nutrition.
What should I serve with Roasted Butternut Squash Salad?
This salad pairs well with grilled chicken, turkey, or as a side dish alongside hearty grains like quinoa or farro.
How do I store leftover Roasted Butternut Squash Salad?
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Final Thoughts
This Roasted Butternut Squash Salad is not only visually appealing but also filled with flavors that complement each other beautifully. Its versatility allows you to customize it with your favorite nuts, seeds, or greens. Don’t hesitate to try this delightful recipe that’s perfect for any occasion!
Roasted Butternut Squash Salad
This Roasted Butternut Squash Salad is a vibrant and healthy dish that brings warmth and flavor to any meal. Featuring tender roasted butternut squash, crisp greens, and crunchy nuts, this salad is topped with juicy pomegranate arils and drizzled with a tangy dressing that ties all the elements together. Perfect for lunch, dinner, or festive gatherings, it’s not only visually appealing but also packed with nutrients, making it an excellent choice for those seeking a deliciously satisfying meal. Whether enjoyed on its own or paired with grilled chicken or quinoa, this salad will delight your palate and impress your guests.
- Total Time: 28 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 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 plant-based alternative, crumbled
- 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
Instructions
- Preheat your oven to 425˚F to prepare for roasting the butternut squash.
- Line a baking sheet with foil. Transfer the diced butternut squash to the baking sheet.
- Drizzle the squash with olive oil and maple syrup; season with salt and pepper. Toss everything to combine well.
- Roast in the oven for 15 to 18 minutes or until tender.
- On a large salad plate or in a salad bowl, arrange mixed greens and arugula. Add pomegranate arils, pepitas, and walnut halves on top. Set aside.
- In a jar or mixing bowl, combine extra virgin olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper. Shake or whisk until well combined. Taste and adjust seasoning if necessary.
- Pour the dressing over the mixed greens. Gently toss everything together until well coated.
- Remove the butternut squash from the oven. Add it to the salad mixture; toss gently to combine all ingredients.
- Top your salad with crumbled goat cheese. Taste one last time for seasoning adjustments before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 9g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg