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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor 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
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
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
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
Roasted Butternut & Feta Salad with Pomegranate
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