Name: Roasted Butternut & Feta Salad with Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash (~1½ lbs), peeled, deseeded, and cut into 1-inch cubes; 2 tbsp olive oil; ½ tsp ground cinnamon; Salt & freshly ground black pepper, to taste; 4 cups mixed greens (baby spinach, arugula, or mesclun); ½ cup pomegranate seeds; ½ cup crumbled feta cheese (or goat cheese, for a creamier texture); ¼ cup toasted pumpkin seeds (pepitas) or walnuts for crunch; Optional: Thinly sliced red onion or pickled shallots for a tangy bite; 3 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup (or honey); Salt & pepper, to taste

DifficultyBeginner

CategoryCheese, Salad, Vegetarian

This vibrant salad layers warmly roasted butternut squash with crisp greens, tangy feta, crunchy seeds, and jewel-like bursts of pomegranate. Finished with a zesty maple-Dijon vinaigrette, it's a perfect dish for holiday tables or hearty lunches.

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

For the Salad

1 small butternut squash (~1½ lbs), peeled, deseeded, and cut into 1-inch cubes

2 tbsp olive oil

½ tsp ground cinnamon

Salt & freshly ground black pepper, to taste

4 cups mixed greens (baby spinach, arugula, or mesclun)

½ cup pomegranate seeds

½ cup crumbled feta cheese (or goat cheese, for a creamier texture)

¼ cup toasted pumpkin seeds (pepitas) or walnuts for crunch

Optional: Thinly sliced red onion or pickled shallots for a tangy bite

For the Maple-Dijon Dressing

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp maple syrup (or honey)

Salt & pepper, to taste

Roast the Butternut Squash

Preheat your oven to 400°F (200°C).
Toss squash cubes with olive oil, cinnamon, salt, and pepper on a lined baking tray.
Spread out in a single layer and roast for 30–35 minutes, flipping halfway, until golden and fork-tender.
Let cool slightly before assembling the salad.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, and maple syrup.
Season with salt and pepper, and whisk until emulsified.
Taste and adjust sweetness or acidity as needed.

Assemble the Salad

In a large bowl, gently toss greens with a little of the dressing.
Arrange on a serving platter or individual plates.
Top with roasted butternut squash, pomegranate seeds, crumbled feta, and pumpkin seeds.
Drizzle with more dressing just before serving.
Add a few slices of red onion if using.

Optional Additions

Protein boost: Add grilled chicken, chickpeas, or quinoa
Creamier version: Swap feta for goat cheese or add a dollop of labneh
Fresh herbs: Garnish with mint, parsley, or dill for brightness

Pairing Tips

Wine: Dry Riesling, Pinot Noir, or a chilled Rosé
Bread: Whole-grain sourdough or flatbread
Soup pairing: Pairs beautifully with lentil or carrot soup

Ingredients