Roasted Butternut Pomegranate Salad

<p>A roasted butternut squash and pomegranate salad brings together vibrant colors and balanced flavors that make it a perfect standout on any holiday table or casual meal. The combination of sweet roasted squash, tart pomegranate seeds, creamy goat cheese, and crunchy pumpkin seeds creates a festive yet nourishing side that elevates everyday greens into a truly memorable dish.</p> <p>I first experimented with this salad one Thanksgiving when I wanted to impress guests with something different. It quickly became a requested side dish all season long.</p>

Ingredients

<ul><li><strong>Three cups butternut squash:</strong> peeled and diced for the star sweet vegetable of the dish</li><li><strong>Two tablespoons olive oil:</strong> to help the squash caramelize beautifully</li><li><strong>One teaspoon pure maple syrup:</strong> giving a subtle sweetness and aiding caramelization</li><li><strong>Half teaspoon smoked paprika:</strong> adding depth and gentle smoky warmth</li><li><strong>Half teaspoon salt:</strong> to enhance natural flavors</li><li><strong>Quarter teaspoon freshly ground black pepper:</strong> to provide mild heat and balance</li><li><strong>Four cups spring mix:</strong> which forms a lively fresh green base</li><li><strong>One cup shredded red cabbage:</strong> that adds crunch and vibrant purple color</li><li><strong>Half cup pomegranate arils:</strong> offering bursts of juicy tartness and color</li><li><strong>Half cup crumbled goat cheese:</strong> which brings creamy and tangy contrast</li><li><strong>Quarter cup hulled pumpkin seed kernels:</strong> toasted for a nutty crunch</li><li><strong>Three tablespoons olive oil:</strong> for a smooth dressing base</li><li><strong>One tablespoon apple cider vinegar:</strong> providing bright acidity</li><li><strong>One teaspoon Dijon mustard:</strong> to emulsify and add a gentle pungency</li><li><strong>One teaspoon pure maple syrup:</strong> for a touch of sweetness in the dressing</li><li><strong>Half teaspoon salt:</strong> to season the dressing</li><li><strong>Quarter teaspoon freshly ground black pepper:</strong> for a peppery finish</li></ul>

Instructions

<dl><dt><strong>Roast the Butternut Squash:</strong></dt><dd>Preheat your oven to four hundred twentyfive degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and black pepper ensuring each piece is evenly coated. Spread the squash cubes in a single layer on the prepared baking sheet making sure they are not crowded so they roast and develop caramelized edges instead of steaming. Roast for twentyfive to thirty minutes stirring halfway through until the squash is tender and beautifully golden with crisp edges.</dd><dt><strong>Prepare the Salad Base:</strong></dt><dd>In a large bowl or serving platter arrange the spring mix and shredded red cabbage as your green foundation. Scatter the pomegranate seeds evenly across the greens so each bite benefits from the tart bursts. Sprinkle toasted pumpkin seeds and crumbled goat cheese over the top distributing evenly for balanced flavor and to create a visually appealing salad.</dd><dt><strong>Make the Dressing:</strong></dt><dd>In a small bowl or jar whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and freshly ground pepper until the mixture emulsifies and becomes creamy.</dd><dt><strong>Assemble the Salad:</strong></dt><dd>Let the roasted butternut squash cool slightly until warm but not hot. Gently layer the warm roasted squash over the greens and toppings. Drizzle the dressing evenly over the salad or serve it on the side so everyone can add according to their taste preferences.</dd></dl>

<p>Pomegranate seeds are my favorite ingredient here — their jewellike appearance brightens the salad and their tart pop contrasts so beautifully with the sweetness of the squash. One Thanksgiving I watched my youngest carefully pick each seed out to savor individually which still makes me smile.</p>

Storage Tips

<p>Store roasted butternut squash, salad greens, and dressing separately in airtight containers in the fridge for up to two days to maintain freshness. Combine just before serving to enjoy the crispness of the greens and crunch of the seeds.</p>

Ingredient Substitutions

<p>Goat cheese can be swapped for feta cheese if you prefer a saltier tang with firmer texture. Pumpkin seeds may be replaced by pistachios to add a buttery crunch and vibrant green accents. Pure maple syrup can be substituted with honey which lends a floral sweetness that works well with the spices and acidity.</p>

Serving Suggestions

<p>Try adding crisp apple slices or roasted chickpeas for more texture and substance. Pair the salad with roast chicken or grilled fish for a complete meal. A chilled glass of Sauvignon Blanc works wonders with the flavors in this bright salad.</p>

<p>This salad is a colorful crowdpleaser that balances sweet and tart flavors. Serve warm squash over crisp greens for best texture.</p>

Your Recipe Questions Answered

→ Why is my squash mushy instead of caramelized?

Ensure the squash is spread in a single layer with enough space to roast rather than steam, which helps develop a caramelized texture.

→ Can I prepare this salad ahead of time?

Yes, roasting the squash and prepping components up to a day in advance works best. Store separately and assemble just before serving for freshness.

→ How do I easily remove pomegranate seeds?

Cut the fruit in half, gently separate sections, and tap the skin with a spoon over a bowl to release seeds cleanly and quickly.

→ What are good substitutes for butternut squash?

Acorn squash or sweet potato cubes provide similar sweetness and texture, roasting well with the seasoning blend.

→ How can I vary the toppings for different flavors?

Try swapping goat cheese with feta for a tangy note or pumpkin seeds with pistachios for a nutty crunch and deeper green hue.