Roasted Squash Salad
Roasted Squash Salad is a vibrant dish that beautifully combines the sweetness of roasted butternut squash with crisp mixed greens, tangy feta cheese, and the crunch of pomegranate seeds. Perfect for any occasion, this salad offers a delightful explosion of flavors and colors. Easy to prepare and visually stunning, it’s an ideal side dish or light main course that will impress your guests while providing essential nutrients.
- 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 lbs), peeled and cubed
- 4 cups mixed greens (arugula, spinach, kale)
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup pomegranate seeds
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast squash for 25-30 minutes until golden brown and fork-tender, flipping halfway through.
- In a large bowl, combine mixed greens, sliced red onion, pomegranate seeds, and feta cheese.
- Once the squash has cooled slightly, add it to the salad mixture.
- Drizzle with balsamic vinegar before gently tossing to combine.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - Swap butternut squash for acorn or delicata squash for variety. - Add nuts such as walnuts or pumpkin seeds for extra crunch. - For added flavor depth, try different dressings like honey mustard or tahini.