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Best Roasted Butternut Squash & Pomegranate Fall Salad Recipe

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A warm and comforting fall salad featuring caramelized roasted butternut squash, tart pomegranate arils, creamy goat cheese, and crunchy candied pecans, all tossed in a tangy maple balsamic dressing.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper (optional)
  • ½ cup pecans, roughly chopped
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 5 ounces mixed greens (baby spinach, arugula, or spring mix)
  • ½ cup pomegranate arils
  • ⅓ cup crumbled goat cheese
  • ¼ cup dried cranberries (optional)
  • ¼ cup thinly sliced red onion (optional)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced
  • ⅓ cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cinnamon, and a pinch of cayenne (if using).
  4. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  5. While the squash roasts, heat a small skillet over medium heat. Add ½ cup chopped pecans and toast for 2-3 minutes until fragrant. Add 1 tablespoon maple syrup and a pinch of salt, stirring for about 1 minute until coated. Spread on parchment paper to cool.
  6. In a small bowl or mason jar, combine 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and 1 minced garlic clove. Slowly drizzle in ⅓ cup olive oil while whisking or shake until emulsified. Season with salt and pepper.
  7. In a large salad bowl, combine 5 ounces mixed greens, warm roasted squash, ½ cup pomegranate arils, candied pecans, ⅓ cup crumbled goat cheese, and optional dried cranberries and red onion. Drizzle with dressing and toss gently.
  8. Serve immediately while the squash is still warm.

Notes

For best results, roast squash in a single layer to ensure caramelization. Warm squash slightly wilts the greens, creating a cozy texture. Store components separately for leftovers; the dressing keeps up to a week in the fridge. Candied pecans are best eaten within 2 days.

Nutrition

Keywords: fall salad, roasted butternut squash, pomegranate, goat cheese, candied pecans, maple balsamic dressing, Thanksgiving salad, vegetarian, gluten-free

Find it online: https://milacook.com/best-roasted-butternut-squash-and-pomegranate-fall-salad-recipe/