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Roasted Butternut Squash & Pomegranate Salad
Description
This cozy salad captures the essence of fall in every bite—warm roasted butternut squash, juicy pops of pomegranate, crunchy toasted pecans, and creamy crumbles of goat cheese all layered over a bed of baby spinach. Drizzled with a maple-balsamic vinaigrette, it’s a balance of sweet, tangy, and savory flavors that feels like autumn comfort in a bowl.
Servings
4 servings
Ingredients
4 cups baby spinach
2 cups butternut squash, peeled and cubed (about 1 small squash)
1 tbsp olive oil
½ tsp cinnamon
½ tsp smoked paprika
Salt & black pepper to taste
½ cup pomegranate seeds
½ cup toasted pecans (roughly chopped)
⅓ cup goat cheese (crumbled)
Maple-Balsamic Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Pinch of salt & pepper
Instructions
Roast the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized.
Toast the pecans: In a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Remove and set aside.
Prepare dressing: In a small jar, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified.
Assemble salad: On a serving platter, layer baby spinach, roasted squash, pomegranate seeds, pecans, and goat cheese. Drizzle dressing over the top and gently toss.
Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Why You’ll Love It
This salad is a celebration of fall textures and flavors—soft roasted squash, juicy bursts of pomegranate, and crunchy pecans all brought together with a maple-kissed dressing. It’s hearty enough for a light lunch but elegant enough for a holiday side dish.
