Roasted Butternut and Pomegranate Salad – Bright, Cozy, and Easy

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 6 cups)
• 2 tablespoons olive oil (plus more for dressing)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon ground cinnamon (optional but lovely)
• 5–6 cups mixed greens (arugula, baby kale, or spring mix)
• 1 cup pomegranate arils
• 1/3 cup toasted pumpkin seeds or chopped pecans
• 1/4 small red onion, thinly sliced
• 2–3 ounces feta or goat cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• Pinch of salt and pepper

Instructions

1. 1

   Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

2. 2

   Season the squash: Toss cubes with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon if using. Spread in a single layer.

3. 3

   Roast: Bake 25–30 minutes, flipping once, until tender with caramelized edges. Let cool 5–10 minutes.

4. 4

   Make the dressing: Whisk olive oil, lemon juice, maple syrup, Dijon, garlic, and a pinch of salt and pepper until glossy.

5. 5

   Assemble the base: Add greens to a large bowl. Toss lightly with half the dressing.

6. 6

   Add toppings: Layer on warm squash, pomegranate arils, red onion, and nuts. Sprinkle feta or goat cheese if you like.

7. 7

   Finish and serve: Drizzle with remaining dressing. Taste and adjust salt, pepper, or lemon.