Roasted butternut squash, leafy greens and pomegranate make a colorful side with a lemon-maple dressing. Add the dressing just before serving to keep the greens crisp.
Give the squash room on the baking sheet so its edges brown rather than steam; the published card uses 425 F and a halfway turn.
Roasted Butternut Squash Salad
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
Roasted butternut squash, leafy greens and pomegranate make a colorful side with a lemon-maple dressing. Add the dressing just before serving to keep the greens crisp.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- Olive oil, for roasting
- Salt and black pepper, to taste
- Mixed salad greens (arugula, baby spinach, or spring mix)
- ½ cup pomegranate seeds
- ¼ cup toasted pepitas or walnuts
- ¼ cup crumbled goat cheese (optional)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- While the squash is roasting, whisk together olive oil, lemon juice, vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing. Taste and adjust seasoning.
- Add your greens to a large bowl or serving platter.
- Layer on the warm roasted squash, then sprinkle with pomegranate seeds, toasted pepitas or nuts, chopped herbs, and goat cheese if using.
- Pour the dressing over the salad right before serving and toss lightly to coat.
- Serve warm or at room temperature.
Notes
- Give the squash room on the baking sheet so its edges brown rather than steam; the published card uses 425 F and a halfway turn.
- Cut squash pieces to a similar size for even roasting. Have the greens and garnishes ready before the warm squash comes out of the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Why This Recipe Works
- Roasted squash adds a tender, caramelized contrast to the greens.
- Pomegranate and toasted seeds bring contrasting textures.
- The dressing can be kept separate until the salad is served.
Preparation Notes
Cut squash pieces to a similar size for even roasting. Have the greens and garnishes ready before the warm squash comes out of the oven.
Variations and Serving
Use the greens and optional toppings already listed in the recipe card. Serve beside roasted vegetables or a main dish made with verified halal ingredients.
Storage and Reheating
Refrigerate leftovers promptly in a covered container. For the best texture, store dressing and greens separately from the squash; warm only the squash before assembling another serving.
Frequently Asked Questions
Can I prepare the dressing ahead?
Yes. Keep it refrigerated separately and whisk again before dressing the salad.
When should I add the dressing?
Just before serving, so the greens do not become soggy.
Is the goat cheese required?
No. It is optional in the published ingredient list.
What indicates the squash is ready?
Tender centers and golden edges; follow the card’s roasting range.