Roasted Squash, Pomegranate & Arugula Salad Recipe
A delicious salad can brighten any meal. This roasted squash salad is perfect for fall and winter. It blends warm roasted squash, juicy pomegranate seeds, and fresh arugula. The balance of flavors and textures makes it an ideal dish for any occasion. Whether you’re hosting a dinner party or preparing a healthy weekday meal, this salad delivers both nutrition and taste.
Why You’ll Love This Salad
This pomegranate arugula salad is full of flavor and texture. It combines sweetness, crunch, and peppery greens. The dressing enhances all the ingredients, making every bite satisfying. Plus, it’s easy to make and can be customized to suit your preferences. If you love salads with a mix of roasted vegetables, fresh greens, and fruit, this one is a must-try.
Ingredients:
To make this butternut squash salad recipe, you’ll need:
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups fresh arugula
- 1/2 cup pomegranate seeds
- 1/4 cup toasted walnuts
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
These ingredients provide the perfect balance of sweetness, tartness, and richness. The roasted squash adds warmth, while the pomegranate seeds bring a juicy pop of flavor. The walnuts provide crunch, and the feta cheese offers a creamy contrast.
How to Make Roasted Squash Salad
1. Roast the Squash
Preheat your oven to 400°F. Toss the squash with olive oil, salt, and pepper. Spread it on a baking sheet. Roast for 25-30 minutes until tender and golden brown. Roasting enhances the natural sweetness of the squash, giving it a caramelized flavor that pairs beautifully with the other ingredients.
If you want extra crispy squash, spread the cubes out evenly so they don’t overlap. Flip them halfway through roasting for even browning.
2. Prepare the Dressing
In a small bowl, whisk together balsamic vinegar, honey, and mustard. Slowly drizzle in olive oil while whisking. Set aside. This dressing is tangy and slightly sweet, which complements the roasted squash and pomegranate seeds beautifully.
You can adjust the dressing to your taste. If you prefer a more tart dressing, add an extra splash of vinegar. If you like it sweeter, increase the honey slightly.
3. Assemble the Salad
Place arugula in a large bowl. Add roasted squash, pomegranate seeds, walnuts, and feta. Drizzle with dressing and toss gently. Serve immediately for the freshest taste.
If you’re making this salad in advance, keep the dressing separate until you’re ready to serve. This prevents the arugula from wilting.
Health Benefits of This Salad
This winter squash salad is packed with nutrients. Butternut squash is rich in vitamins A and C, which are essential for eye health and immunity. Pomegranate seeds are full of antioxidants that help protect your cells from damage. Arugula provides fiber and a peppery kick, making it a great choice for digestion and heart health.
According to Harvard T.H. Chan School of Public Health, pomegranates support heart health and reduce inflammation. Eating a diet rich in antioxidants can help lower the risk of chronic diseases.
Walnuts add healthy fats and protein, making this salad a satisfying meal. Feta cheese contributes calcium for strong bones, while olive oil provides heart-healthy monounsaturated fats.
Variations and Substitutions
This butternut squash salad recipe is highly customizable. Here are some ways to tweak it:
- Swap butternut squash for acorn squash, delicata squash, or kabocha.
- Use goat cheese instead of feta for a tangier flavor.
- Add quinoa or farro for extra protein and fiber.
- Replace walnuts with pecans, almonds, or pumpkin seeds for different textures.
- Try a different dressing, such as a lemon vinaigrette or maple mustard dressing.
- Toss in dried cranberries or sliced apples for added sweetness.
- Use baby spinach instead of arugula for a milder flavor.
These variations make it easy to adapt the salad to different preferences and dietary needs.
Serving Suggestions
This roasted squash salad pairs well with many dishes. Serve it alongside grilled chicken, roasted turkey, or salmon for a well-balanced meal. It also works as a standalone lunch when paired with crusty bread.
For a festive holiday spread, serve this salad as a starter before the main course. Its vibrant colors make it a beautiful addition to the table.
If you’re meal prepping, store the components separately and assemble the salad just before eating. This keeps everything fresh and flavorful.
Common Questions
Can I Make This Salad Ahead of Time?
Yes! Roast the squash in advance and store it in the fridge. Assemble the salad just before serving for the best texture. Keep the dressing in a separate container and drizzle it on when ready.
Is This Salad Vegan?
It can be! Simply omit the feta cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan.
How Long Will This Salad Last?
Once assembled, it’s best enjoyed immediately. If storing leftovers, keep them in an airtight container in the fridge for up to 2 days. The arugula may wilt slightly, but the flavors will still be delicious.
Can I Use Frozen Squash?
Yes, but fresh squash is best for roasting. If using frozen squash, thaw and pat dry before roasting to prevent excess moisture.
Conclusion
This butternut squash salad recipe is easy and flavorful. It’s perfect for fall gatherings or weeknight dinners. The combination of roasted squash, juicy pomegranate seeds, and peppery arugula creates a delightful balance of flavors.
Try this pomegranate arugula salad today and enjoy a healthy, delicious dish! With its vibrant ingredients and nutritious benefits, it’s a meal you’ll want to make again and again.