Roasted butternut squash makes a deliciously sweet and tender base for this vibrant fall salad.
The combination of pomegranate arils and toasted walnuts adds freshness and crunch, balancing the flavors.
A maple Dijon vinaigrette ties it all together with a sweet and tangy finish perfect for autumn gatherings.
Why You’ll Love This Recipe
- Roasting the butternut squash enhances its natural sweetness and softens the texture, creating a warm and comforting salad base.
- Pomegranate arils add bursts of tart juiciness that contrast beautifully with the sweet squash and rich walnuts.
- Toasting the walnuts develops a deeper, nuttier flavor and adds a satisfying crunch.
- The maple Dijon vinaigrette provides a balanced sweet and tangy dressing that complements all components without overpowering them.
Roasted Butternut Squash and Pomegranate Salad with Toasted Walnuts
This cozy fall salad pairs sweet roasted butternut squash with tart pomegranate arils and crunchy toasted walnuts, all tossed in a maple Dijon vinaigrette.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium butternut squash (about 2 pounds; 900 g), peeled, seeded, and diced into 1-inch cubes
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1/2 cup walnuts (60 g), roughly chopped
- 1 cup pomegranate arils (about 1/2 pomegranate)
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- Mixed salad greens (optional, about 4 cups or 120 g)
Instructions
- Prepare and roast the butternut squash Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil and season with salt and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast until tender and caramelized, about 25-30 minutes, turning once halfway through.
- Toast walnuts While the squash roasts, heat the remaining 1 tablespoon olive oil in a dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Remove from heat and set aside to cool.
- Make the maple Dijon vinaigrette In a small bowl or jar, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Season with a pinch of salt and black pepper to taste.
- Assemble the salad Once the butternut squash is roasted and slightly cooled but still warm, transfer it to a large bowl. Add the pomegranate arils, toasted walnuts, and mixed greens if using. Drizzle with the maple Dijon vinaigrette and toss gently to combine. Serve immediately.
Helpful Tips
- For ease, use pre-cut butternut squash from the grocery store.
- Cool roasted squash to room temperature within two hours to ensure food safety.
- You can substitute pecans or hazelnuts for walnuts if preferred.
- If pomegranate is unavailable, dried cranberries can be used but add extra sweetness to the dressing.
Storage and Make-Ahead
Store any leftover salad without dressing in an airtight container in the refrigerator for up to 2 days.
Keep leftover dressing in a sealed container in the refrigerator for up to 1 week. Shake or stir before using.
Combine salad and dressing just before serving for best texture and freshness.
Frequently Asked Questions
Can I prepare the roasted butternut squash ahead of time?
Yes, you can roast the butternut squash up to two days in advance and store it refrigerated. Rewarm slightly or use at room temperature before assembling the salad.
Can I make this salad vegan?
Yes, this salad is naturally vegan as it contains no animal products.
What temperature should butternut squash be cooked to?
Roast butternut squash until it is tender throughout, usually around 400°F (200°C) for 25-30 minutes, reaching an internal temperature above 135°F (57°C) for safe consumption.
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