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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
For the Salad
1small butternut squash (~1½ lbs), peeled, deseeded, and cut into 1-inch cubes
2tbspolive oil
½tspground cinnamon
Salt & freshly ground black pepper, to taste
4cupsmixed greens (baby spinach, arugula, or mesclun)
½cuppomegranate seeds
½cupcrumbled feta cheese (or goat cheese, for a creamier texture)
¼cuptoasted pumpkin seeds (pepitas) or walnuts for crunch
Optional: Thinly sliced red onion or pickled shallots for a tangy bite
For the Maple-Dijon Dressing
3tbspextra virgin olive oil
1tbspapple cider vinegar
1tspDijon mustard
1tspmaple syrup (or honey)
Salt & pepper, to taste
Roast the Butternut Squash
1
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
2
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
3
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
4
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
5
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
For the Salad
1small butternut squash (~1½ lbs), peeled, deseeded, and cut into 1-inch cubes
2tbspolive oil
½tspground cinnamon
Salt & freshly ground black pepper, to taste
4cupsmixed greens (baby spinach, arugula, or mesclun)
½cuppomegranate seeds
½cupcrumbled feta cheese (or goat cheese, for a creamier texture)
¼cuptoasted pumpkin seeds (pepitas) or walnuts for crunch
Optional: Thinly sliced red onion or pickled shallots for a tangy bite
For the Maple-Dijon Dressing
3tbspextra virgin olive oil
1tbspapple cider vinegar
1tspDijon mustard
1tspmaple syrup (or honey)
Salt & pepper, to taste
Directions
Roast the Butternut Squash
1
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
2
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
3
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
4
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
5
Wine: Dry Riesling, Pinot Noir, or a chilled Rosé
Bread: Whole-grain sourdough or flatbread
Soup pairing: Pairs beautifully with lentil or carrot soup
