Roasted Butternut Pomegranate Salad

This roasted butternut squash and pomegranate salad has a perfect balance of sweet, savory, and tart flavors that make it a festive favorite. It combines mapleroasted squash with tangy pomegranate arils, creamy goat cheese, and crunchy pumpkin seeds, creating a vibrant dish that feels like a celebration in every bite. It’s a favorite side that never fails to impress during holidays or any seasonal gathering.

I first made this salad when I was experimenting with vegetable sides for Thanksgiving, and guests asked for the recipe again and again. It’s now a staple in my house during the cooler months.

Ingredients

• Butternut squash: three cups peeled and cubed for even roasting and caramelization
• Olive oil: two tablespoons adds a fruity richness and helps with roasting
• Pure maple syrup: one teaspoon adds natural sweetness and caramelizes the squash beautifully
• Smoked paprika: half a teaspoon brings a subtle warm smokiness that deepens the flavor
• Salt: half a teaspoon enhances all the other flavors
• Freshly ground black pepper: quarter teaspoon adds a mild heat and freshness
• Spring mix: four cups gives a fresh leafy base with varied textures
• Shredded red cabbage: one cup adds crunch and a vibrant purple color
• Pomegranate arils: half a cup bring a burst of tart juiciness that brightens the salad
• Crumbled goat cheese: half a cup offers a creamy tang that pairs perfectly with the sweet squash
• Toasted hulled pumpkin seed kernels: quarter cup add crunch and a nutty flavor
• Olive oil: three tablespoons for the dressing creates a smooth base
• Apple cider vinegar: one tablespoon adds bright acidity
• Dijon mustard: one teaspoon lends a slight tang and helps emulsify the dressing
• Pure maple syrup: one teaspoon balances acidity with sweetness
• Salt: half a teaspoon rounds out the dressing flavors
• Freshly ground black pepper: quarter teaspoon gives a gentle kick to the dressing

Instructions

Roast the Butternut Squash:

Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius and line a baking sheet with parchment paper for easy cleanup. Toss the cubed squash with olive oil, maple syrup, smoked paprika, salt, and pepper until every piece is evenly coated. Spread the squash in a single layer making sure the cubes have space between them to roast instead of steam. Roast for twentyfive to thirty minutes, stirring halfway through, until the squash is tender and edges are caramelized with a light crisp.

Prepare the Salad Base:

Arrange the spring mix and shredded red cabbage either in a large bowl or on a serving platter for a colorful foundation. Scatter the pomegranate seeds evenly over the greens to distribute their tart flavor across the salad. Sprinkle toasted pumpkin seeds and crumbled goat cheese to add texture and creamy bursts in every bite.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and freshly ground black pepper until the dressing becomes smooth and emulsified.

Assemble the Salad:

Allow the roasted squash to cool slightly so it is warm but not hot, then layer it gently over the greens and toppings. Drizzle the dressing evenly across the salad or serve it on the side so diners can add as they like.

I love the contrast the pomegranate seeds bring with their juicy tartness—once while preparing this salad for a holiday dinner, the bright red arils became so popular kids sneaked handfuls before the meal even started.

Storage Tips

Store roasted squash separately in an airtight container in the refrigerator for up to four days to keep the texture intact. Keep the salad components like greens and dressing separate and assemble just before serving for best freshness. Leftover assembled salad can last under twentyfour hours but may become soggy.

Ingredient Substitutions

Use feta instead of goat cheese for a saltier tang and firmer texture if desired. Try pistachios in place of pumpkin seeds for a buttery crunch and gorgeous color contrast. Replace maple syrup with honey if you prefer a floral sweetness that complements the tangy dressing.

Serving Suggestions

Toss in thin apple slices or roasted chickpeas for added crunch and dimension. Serve alongside roast chicken or a crisp white wine such as Sauvignon Blanc for a complete meal that suits autumn or winter entertaining.

This festive salad brings together sweet roasted squash, tart pomegranate, creamy goat cheese, and crunchy seeds for a memorable side. It brightens holiday tables and everyday meals alike.

Common Questions About Recipes

→ Why is my squash mushy instead of caramelized?

Overcrowding the baking sheet traps moisture, causing the squash to steam rather than roast. Use a large sheet and spread cubes in one layer for crisp, caramelized edges.

→ Can I prepare this salad ahead of time?

Yes, roast the squash and prep the salad components separately up to a day before. Assemble just before serving to keep fresh textures.

→ How do I easily remove pomegranate seeds?

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

→ What can I use instead of butternut squash?

Try cubed acorn squash or sweet potatoes as alternatives; they offer similar sweetness and roast well with the same spices.

→ Can I substitute the goat cheese with another cheese?

Feta cheese works well as a substitute, providing a salty, tangy contrast that complements the sweetness and tartness in the salad.