Roasted Butternut Squash Salad

Butternut Squash Salad | EatSimpleFood.com Roast Butternut Squash & Pomegranate Salad | EatSimpleFood.com Print

Roasted Butternut Squash Salad

This recipe has diced butternut squash roasted with maple syrup for a touch of sweetness, served over arugula salad, and garnished with walnuts.  Fresh pomegranate kernels make this pop. Use dried cranberries if you can’t find pomegranate (or don’t want to spend the time getting to those amazing kernels).  The dressing can be served warm or room temperature.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Salad
  • Method: Oven
  • Cuisine: International

Ingredients

Ingredient List Salad:

  • 8 ounces arugula
  • 1 small (~ 1 1/2 lb) butternut squash, peeled & 1″ diced
  • 1/4 cup maple syrup
  • 2 Tbsp olive oil
  • 1/2 cup pomegranate kernels (seeds)
  • 1/2 cup walnuts (or pecans), chopped
  • 1/4 tsp sea salt
  • pinch black pepper

Ingredient List Dressing:

  • 3/4 cup apple juice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp shallots
  • 2 tsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • pinch black pepper

Instructions

  • Preheat oven to 425F.  Line a baking sheet with foil.
  • Peel and dice the squash into 1″ chunks.  Place in large bowl and toss with maple syrup, olive oil, salt, and pepper. Roast uncovered on lined baking sheet, turning once, ~ 20-25 minutes or until squash is tender. Let cool ~ 5 minutes.
  • Make the dressing: In a small pan add shallots, apple juice, and apple cider vinegar.  Bring to a boil, reduce heat, and simmer uncovered ~ 5 minutes or until reduced by half.  Remove from heat and whisk in mustard, olive oil, salt, and pepper.  Taste and add salt/pepper as desired.
  • Add arugula, squash, pomegranate kernels and walnuts to a bowl.  Toss with dressing.  Happy eating!  Beckie

Notes

  • Save your seeds for later!  Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
  • Feel free to substitute honey for maple syrup but reduce the heat of the oven to 375F and cook ~ 5 more minutes or until squash is tender.

 

Things In My Kitchen:

  • Baking sheet pan – Might as well get two of ’em.  Affordable, durable, made in the U.S.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Squash, Butternut Squash, Gluten Free, Dairy Free, Whole 30, Paleo, Vegetarian, Vegan, Holidays, Thanksgiving, Christmas

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Ingredients
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Roasted Butternut Squash Salad

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