Salad of Warm Butternut Squash Pomegranate and Greens
Brighten up your table with this Salad of Warm Butternut Squash, Pomegranate, and Greens—a vibrant medley of colors, textures, and flavors perfect for any season. Roasted butternut squash, delicately spiced with cinnamon, pairs beautifully with juicy pomegranate seeds, creamy crumbled feta, and crunchy toasted pecans, all tossed with fresh mixed greens. A zesty homemade citrus dressing, lightly sweetened with honey and Dijon mustard, ties the dish together with a refreshing tang. This stunning, nutrient-packed salad is ready in under 45 minutes, making it an ideal choice for a healthy side dish or a light, satisfying main course. Whether you’re hosting a festive gathering or need a quick weeknight dinner, this warm and flavorful salad is sure to impress!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 6 cups mixed greens
- 1 cup pomegranate seeds
- 0.5 cups crumbled feta cheese
- 0.5 cups pecans
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoons Dijon mustard
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Peel and cube the butternut squash into bite-sized pieces. Place the cubes on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the squash. Sprinkle with ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
While the squash is roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, orange juice, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to taste. Set aside.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Remove from the heat and set aside.
In a large salad bowl, combine the mixed greens, pomegranate seeds, crumbled feta cheese, and toasted pecans.
Once the butternut squash is done, let it cool slightly for 5 minutes before adding it to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine, ensuring the dressing coats all the ingredients.
Serve immediately, and enjoy this warm, flavorful salad as a beautiful side dish or a light, satisfying main.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 54.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3865 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
