Go Back
–+ servings
Butternut squash salad with pomegranates, goat cheese, pumpkin seeds, and mixed greens in a large salad bowl. A large serving spoon is in the bowl. Around the bowl is a small bowl of goat cheese, an orange kitchen towel, a small bowl of pumpkin seeds, half a lemon, and a small bowl of pomegranate seeds.
Print Pin
5 from 2 votes

Roasted Butternut Squash Salad

Roasted butternut squash salad with pomegranates, goat cheese, and pumpkin seeds makes a delicious, beautiful holiday salad! It's full of different flavors and textures, easy to make, and a perfect dish for fall and holiday gatherings. Or add some protein on top for a complete meal.
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword Butternut Squash Salad, roasted butternut squash salad, salad with butternut squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 214kcal
Author Kelly Nardo

Ingredients

Butternut Squash Salad

  • 4 cups cubed butternut squash (550 grams)
  • 1/2 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 1/4 cup raw pumpkin seeds
  • 6 packed cups mixed greens (180 grams)
  • 1/2 cup pomegranate seeds (80 grams)
  • 1/2 cup crumbled goat cheese (2 ounces)
  • salt and pepper, to taste

Tahini Balsamic Dressing

  • 1 tablespoon tahini
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon lemon juice
  • salt and pepper, to taste
  • water, to thin it out (optional)

Instructions

  • Roast your butternut squash. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Add diced butternut squash, oil, cinnamon, and some salt and pepper to the sheet. Mix well to combine. Roast for 35-40 minutes, until fork-tender.
  • Roast seeds. When there are 5 minutes left on the squash, sprinkle pumpkin seeds on the baking sheet and roast for 5 minutes. Once done, set aside to cool for a few minutes.
  • While the butternut squash is roasting, make the dressing. In a small jar or bowl, add the tahini, balsamic vinegar, maple syrup, lemon juice, and a pinch of salt and pepper, and whisk to combine. Add some water if you want a thinner consistency. Set aside (see notes if you like more dressing).
  • Make salad. Add all the salad ingredients to a large salad bowl with a little salt and pepper. Toss with the dressing.
  • Enjoy!

Notes

  • this salad is lightly dressed, if you like more dressing, double the recipe.

Nutrition

Serving: 1serving (1/4 of recipe) | Calories: 214kcal | Carbohydrates: 25.3g | Protein: 8g | Fat: 11.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 170mg | Potassium: 748mg | Fiber: 5.3g | Sugar: 8g | Vitamin A: 6363IU | Vitamin C: 37mg | Calcium: 123mg | Iron: 2.5mg