Butternut Squash and Pomegranate Salad
Butternut Squash and Pomegranate Salad is a vibrant, refreshing dish that perfectly balances sweet roasted squash with tart, juicy pomegranate seeds. This salad not only dazzles the eyes with its rich colors but also tantalizes the taste buds with every bite. Ideal for any occasion—from weeknight dinners to festive gatherings—it’s both nutritious and easy to prepare. Elevate your meal with this delightful combination of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 1 cup pomegranate seeds
- 4 cups baby spinach
- 1 small red onion (thinly sliced)
- ½ cup feta cheese (crumbled)
- 2 tablespoons balsamic dressing
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle cut sides with olive oil, season with salt and pepper, and roast cut-side down on a parchment-lined baking sheet for 25-30 minutes until tender.
- In a large bowl, add baby spinach as the base.
- Top the spinach with thinly sliced red onion.
- Once roasted, cool the squash slightly, then scoop out the flesh into bite-sized pieces and add to the bowl along with the pomegranate seeds.
- Sprinkle crumbled feta over the top.
- Drizzle with balsamic dressing and toss gently to combine.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 10g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added texture, mix in nuts like walnuts or pecans. Substitute roasted sweet potatoes for butternut squash for a different flavor profile. Store leftovers in an airtight container in the fridge for up to three days.