Roasted Butternut Pomegranate Salad

This vibrant roasted butternut squash and pomegranate salad shines as a perfect balance of sweet, smoky, tart, and creamy flavors brought together in one dish. It has become one of my favorite side dishes for holiday meals because it offers such a festive look and a refreshing mix of textures that guests always seem to love.

I originally made this salad for a Thanksgiving gathering, and it quickly became the dish that guests kept asking for seconds on. It’s a winner whether you’re hosting a big party or just making a special meal at home.

Ingredients

• Butternut squash: peeled and cubed — the star ingredient providing sweetness and a tender texture when roasted
• Olive oil: for roasting and dressing, choose a good quality extra virgin for the best flavor
• Pure maple syrup: adds gentle sweetness that enhances the roasted squash and salad dressing
• Smoked paprika: brings a subtle smoky depth, ideally using high-quality Spanish smoked paprika
• Salt and freshly ground black pepper: essential for seasoning and bringing out flavors
• Spring mix: a fresh and mild base of greens that balances the sweet squash
• Shredded red cabbage: adds a vibrant color contrast and a satisfying crunch
• Pomegranate arils: burst of tart freshness and a jewel-like appearance
• Crumbled goat cheese: creamy and tangy, adds richness and balances the sweetness
• Hulled pumpkin seed kernels: toasted — for a nutty crunch, toast in a dry skillet until golden but not burnt
• Apple cider vinegar: gives the dressing a bright tanginess that refreshes the palate
• Dijon mustard: provides a creamy sharpness to help emulsify the dressing

Instructions

Roast the Butternut Squash:

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper to make cleanup easier and to prevent sticking. Toss the cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and freshly ground black pepper until each piece is evenly coated. Arrange the squash in a single layer on the baking sheet, making sure there is space between the cubes so they roast properly and do not steam. Place the tray in the oven and roast for about 25 to 30 minutes, stirring once halfway through. The squash should become tender and develop golden, caramelized edges.

Prepare the Salad Base:

In a large serving bowl or platter, spread out the spring mix as your leafy foundation. Scatter the shredded red cabbage evenly over the greens to add a pop of color and crunch. Distribute the pomegranate arils across the salad so each serving gets a burst of tart flavor. Sprinkle toasted pumpkin seeds and crumbled goat cheese on top to balance the textures and add richness and nuttiness.

Make the Dressing:

Combine olive oil, apple cider vinegar, Dijon mustard, pure maple syrup, salt, and freshly ground black pepper in a small bowl or jar. Whisk vigorously or shake in a jar until the dressing is creamy and emulsified, meaning the oil and vinegar are fully combined for a smooth pour.

Assemble the Salad:

Allow the roasted butternut squash to cool slightly so it is warm but not too hot, which helps gently soften the greens without wilting them too much. Carefully layer the roasted squash over the salad base. Drizzle the dressing evenly atop the salad or serve it on the side so everyone can add as much as they like. Toss gently just before serving for the best texture.

Pomegranate arils are one of my favorite salad ingredients because their juicy tartness adds such a refreshing brightness with every bite. I remember one holiday when the kids enjoyed picking out the ruby red seeds almost as much as eating the salad itself, turning it into a fun family activity.

Storage Tips

Keep the roasted butternut squash in an airtight container in the refrigerator for up to four days. Store salad greens, pomegranate seeds, and cheese separately to preserve freshness. Assemble just before serving to avoid sogginess.

Ingredient Substitutions

Goat cheese can be swapped with feta for a similar tang and slightly firmer texture. Instead of pumpkin seeds, pistachios work wonderfully to add a buttery crunch and pretty pop of green. Maple syrup in both the dressing and squash can be replaced by honey if you prefer a floral sweetness.

Serving Suggestions

Add slices of crisp apple or some roasted chickpeas for extra texture and a bit more substance. This salad pairs beautifully with a chilled glass of Sauvignon Blanc or alongside roasted chicken for a full autumn meal.

This festive salad is easy to scale for a crowd and brings a bright, seasonal note to any holiday table. Serve warm squash over cool greens just before guests arrive for best texture.

Common Questions About Recipes

→ Why is my squash mushy instead of caramelized?

Overcrowding the pan causes the squash to steam rather than roast; use a large baking sheet and spread cubes evenly.

→ Can I prepare the components in advance?

Yes, roast squash and prep salad ingredients separately up to a day ahead; assemble just before serving to keep freshness.

→ How do I remove pomegranate seeds easily?

Cut the pomegranate in half, gently pry apart sections, and tap the skin with a spoon over a bowl to release seeds without mess.

→ What can I substitute for butternut squash?

Try cubed acorn squash or sweet potatoes for similar sweetness and texture suited to roasting.

→ How can I enhance the texture of the salad?

Add crisp apple slices or roasted chickpeas to introduce extra crunch and variety.