Description
A colorful autumn salad with tender roasted butternut squash, juicy pomegranate seeds, and crunchy pecans over fresh greens, tossed in a tangy maple vinaigrette.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 6 cups mixed greens or baby spinach
- 1/2 cup pomegranate seeds
- 1/2 cup pecans, toasted
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 200°C (400°F).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
- In a large salad bowl, combine mixed greens, roasted butternut squash, pomegranate seeds, pecans, and feta cheese.
- Drizzle with dressing just before serving and toss gently.
Notes
For extra crunch, substitute pecans with roasted pumpkin seeds. Serve warm or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 11g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: butternut squash salad, fall salad, pomegranate salad, roasted vegetable salad