Roasted Butternut Squash Salad
Roasted Butternut Squash Salad is a vibrant, flavor-packed dish that combines the earthy sweetness of roasted squash with fresh greens and creamy feta. Perfect for any gathering or a cozy night in, this salad features crunchy walnuts and bursts of juicy pomegranate seeds, all brought together by a tangy balsamic dressing. It’s not just a meal; it’s a celebration of flavors and textures that will leave everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash cubes
- 4 cups mixed greens (spinach, arugula, kale)
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/2 cup pomegranate seeds
- 1/3 cup toasted walnuts, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- While the squash roasts, wash and dry mixed greens. Place them in a large bowl.
- After cooling slightly, add roasted squash, red onion, feta cheese, pomegranate seeds, and walnuts to the greens.
- In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over the salad and toss gently to combine.
- Serve immediately or let sit for about ten minutes for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added protein, consider including grilled chicken or chickpeas. Swap walnuts for sunflower seeds or pumpkin seeds for a nut-free version. Experiment with different dressings like honey mustard or tahini for variety.