This easy, roasted butternut squash salad is one of my family’s favorites! It’s made with sweet roasted squash and arugula. And it’s topped with roasted walnuts, pomegranate seeds, some fresh Parmesan cheese, and a drizzle of warm mustard cider vinaigrette. It’s the perfect side for a fall dinner including Thanksgiving.
Roasted Butternut Squash Salad
Looking for a new fall salad? This one’s super delicious — and gorgeous! And I’m a huge fan of how the sweet roasted squash, the peppy arugula, tangy pomegranate seeds, and toasted nuts in this salad come together to balance out the taste and texture of this salad.
Squash Salad Recipe Key Ingredients:
Butternut Squash: You can peel and chop your own for roasting. Or go with a box of pre-chopped squash from your grocery store. All I do to roast them is toss them in some extra virgin olive oil and some salt and pepper and roast until they are caramelized and naturally sweet.
Arugula: Arugula amps the flavor with its slightly spicy taste. But if that’s not your thing, you can use another green like baby kale.
Pomegranate Seeds: I love the tangy taste and juicy crunch of fresh pomegranate seeds in this salad. But if you can’t find any, you can also use dried cranberries.
Toasted Walnuts: Walnuts provide that yummy crunchy, nutty flavor to the salad. I quickly toast mine in a pan on the stovetop for added flavor.
Warm Mustard Cider Vinaigrette: Serving this tangy, classic mustard vinaigrette warm makes the salad even fancier. But it will taste just as good if you use room temperature dressing. If you’re not up to making your own dressing, I’ve also love this salad with a drizzle of Brianna’s Poppy Seed Dressing.
Helpful Recipe Tips:
This salad is simple to make but here are few tips:
- Roasting Squash: Make sure your squash arranged in a single layer on your sheet pan. Also, I prefer lining my sheet pan with parchment paper over foil. I find my squash don’t stick as easily with parchment paper.
- Pomegranate Seed Removal: I think the easiest (and cleanest) way to remove pomegranate seeds is to slice the pomegranate in half and then hold one side, cut side down, over the salad bowl. Then, using a cooking spoon, bang the top of the pomegranate half. This will dislodge the seeds (and some juice) directly into your bowl.
- Toasting Walnuts: Walnuts are super easy to toast. All your need to do is heat the walnuts in a skillet over medium-high (stirring occasionally) until they are starting to brown and are fragrant, about 2 to 5 minutes.
- Make-Ahead and Storage: You can roast the squash ahead of time and store, covered, in the refrigerator for a few hours until ready to use. You can also toast the walnuts a few hours ahead of time and store them in an airtight container at room temperature. And fresh pomegranate seeds will last for several days if stored in an airtight container in the fridge.
If you make this salad recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!
Love this? You might also like:
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Easy Roasted Butternut Squash Salad Recipe
- Total Time: 30-35 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This yummy roasted squash and arugula salad with toasted walnuts, tangy fresh pomegranate seeds, and a warm cider vinaigrette has all the yummy fall flavors. Plus easy to make, and pretty enough to serve for Thanksgiving!
Ingredients
For the Salad:
- 1 large butternut squash, peeled and diced into 3/4-inch pieces (or 1 pound of prepared diced butternut squash cubes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces baby arugula, washed and spun dry
- 1/4 cup fresh pomegranate seeds
- 1/2 cup walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
For the Dressing:
- 3/4 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or foil.
- Place the diced squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat.
- Roast the squash for 20-25 minutes, turning once, until tender and starting to caramelize.
- While the squash is roasting, make the dressing by combining the apple cider, vinegar, and shallots in a small saucepan. Bring to a boil over medium-high heat and cook until the cider is reduced to about 1/4 cup, about 8 minutes. Remove the mixture from the heat and whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the pomegranate seeds, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper, if needed, and serve immediately.
Notes
- How to Toast the Walnuts: Heat the walnuts in a skillet over medium-high (stirring occasionally) until they are starting to brown and are fragrant, about 2 to 5 minutes.
- Make-Ahead and Storage: You can roast the squash ahead of time and store, covered, in the refrigerator for a few hours until ready to use. You can also toast the walnuts a few hours ahead of time and store them in an airtight container at room temperature. And fresh pomegranate seeds will last for several days if stored in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side, Salad
- Method: Roast
- Cuisine: Fall
Nutrition
- Serving Size:
- Calories: 330
- Sugar: 2.6 g
- Sodium: 629.7 mg
- Fat: 32.6 g
- Carbohydrates: 7.1 g
- Protein: 5.8 g
- Cholesterol: 7.2 mg
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