Discover a stunning winter salad that combines sweet roasted butternut squash, jewel-like pomegranate seeds, and creamy feta cheese. This colorful dish is perfect for holiday entertaining or as a nutritious weekday meal.
Why You’ll Love This Recipe
This Mediterranean-inspired salad brings together warm roasted vegetables with fresh herbs and bright pomegranate seeds, creating a perfect balance of flavors and textures. It’s both visually striking and packed with nutrients, making it an excellent choice for both special occasions and everyday meals.
Ingredients
For the Roasted Butternut Squash:
- 1 butternut squash (650g / 1.4 lbs), peeled, deseeded and cut into 2cm chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Salad:
- Fresh mint leaves from 4 sprigs, finely sliced
- Fresh parsley leaves from ½ bunch, chopped
- Handful of rocket, watercress, or bitter salad leaves
- 2 jarred roasted red peppers (in oil), thinly sliced
- 3 spring onions, finely sliced
- Seeds from ½ pomegranate
- Juice of ½ lime
- 1 tablespoon extra-virgin olive oil
- 50g (1.8 oz) feta cheese, crumbled (optional)
Instructions
Step 1: Roast the Butternut Squash
- Preheat oven to 200°C/400°F/Gas Mark 6 (fan oven 180°C/350°F)
- Line a roasting tin with baking paper
- Toss butternut chunks with olive oil, salt, and pepper
- Roast for 20 minutes or until tender
- Set aside to cool
Step 2: Assemble the Salad
- In a large bowl, combine:
- Roasted butternut squash
- Sliced mint and parsley
- Salad leaves
- Sliced roasted peppers
- Spring onions
- Pomegranate seeds
- Dress with lime juice and extra-virgin olive oil
- Season with salt and pepper
- Toss gently to combine
Step 3: Finish and Serve
- Arrange on a serving platter
- Sprinkle with crumbled feta (if using)
- Serve immediately
Pro Tips and Tricks
- Cut butternut squash into equal-sized pieces for even roasting
- Cool squash slightly before combining with fresh ingredients
- Use pomegranate seeds straight away for best color and crunch
- Buy pre-prepared butternut squash to save time
- Toast the squash seeds for an extra garnish
Variations and Substitutions
- Replace feta with goat cheese or halloumi
- Swap butternut for pumpkin or sweet potato
- Use orange instead of lime juice
- Add toasted pine nuts or pumpkin seeds
- Try different herbs like basil or cilantro
Make-Ahead and Storage Tips
- Roast squash up to 2 days ahead and store in refrigerator
- Prepare pomegranate seeds in advance
- Store assembled salad without dressing for up to 24 hours
- Add dressing and feta just before serving
Common FAQs
Q: Can I make this salad vegan? A: Yes, simply omit the feta cheese or replace with a plant-based alternative.
Q: How do I pick a ripe butternut squash? A: Choose one that’s heavy for its size with matte, beige skin free from cuts.
Q: Can I serve this salad warm? A: Yes, it’s delicious both warm and at room temperature.
Q: How do I easily remove pomegranate seeds? A: Cut in half and tap the back with a wooden spoon over a bowl.
Nutritional Information
(Per serving, serves 4)
- Calories: 250
- Protein: 5g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 6g
- Vitamin A: 200% DV
- Vitamin C: 80% DV
Why This Recipe Works
The combination of sweet roasted butternut squash, tart pomegranate seeds, and salty feta creates a perfectly balanced dish. The fresh herbs and lime juice add brightness, while the roasted peppers provide depth. This salad is not only nutritious but also satisfies with its variety of textures and flavors.
This vibrant butternut squash and pomegranate salad is perfect for fall and winter entertaining, bringing color and nutrition to your table. Whether served as a main course for a light lunch or as a side dish at dinner, it’s sure to impress with its beautiful presentation and delicious combination of flavors.
Keywords: butternut squash salad, pomegranate salad, roasted vegetable salad, winter salad, healthy salad recipe, Mediterranean salad, feta salad
