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Roasted Butternut & Feta Salad with Pomegranate

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

Roasted Butternut & Feta Salad with Pomegranate

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
1

  1. Preheat your oven to 400°F (200°C).

  2. Toss squash cubes with olive oil, cinnamon, salt, and pepper on a lined baking tray.

  3. Spread out in a single layer and roast for 30–35 minutes, flipping halfway, until golden and fork-tender.

  4. Let cool slightly before assembling the salad.

Make the Dressing
2

  1. In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, and maple syrup.

  2. Season with salt and pepper, and whisk until emulsified.

  3. Taste and adjust sweetness or acidity as needed.

Assemble the Salad
3

  1. In a large bowl, gently toss greens with a little of the dressing.

  2. Arrange on a serving platter or individual plates.

  3. Top with roasted butternut squash, pomegranate seeds, crumbled feta, and pumpkin seeds.

  4. Drizzle with more dressing just before serving.

  5. 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

Nutrition Facts

4 servings

Serving size