![For this dish, you need fresh, simple ingredients. Here’s what you will use: - 1 medium butternut squash, peeled and cut into 1-inch cubes - 4 cups mixed leafy greens (like arugula, baby spinach, or kale) - 1/2 cup pomegranate arils (seeds) - 1/2 cup crumbled feta cheese - 1/4 cup walnuts, toasted and roughly chopped - 1/4 cup dried cranberries These ingredients make the salad colorful and healthy. The squash adds sweetness, while the greens provide a fresh base. To make the flavors pop, you will need some seasoning and dressing: - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cinnamon - Sea salt and freshly cracked black pepper to taste - 2 tablespoons balsamic glaze for drizzling The olive oil helps roast the squash well. Cinnamon adds warmth, and the balsamic glaze gives a tangy finish. If you want to customize your salad, here are some tasty add-ins: - Sliced apples or pears for sweetness - Goat cheese instead of feta for a tangy twist - Pumpkin seeds for extra crunch - Fresh herbs like parsley or mint for brightness Feel free to mix and match these options. They can add new flavors and make your salad unique. For the complete recipe, check the [Full Recipe]. Start by peeling the butternut squash. Use a sharp peeler for this task. Cut the squash into 1-inch cubes. This size helps it cook evenly. Place the cubes in a large mixing bowl. Add 2 tablespoons of extra virgin olive oil. Sprinkle in 1 teaspoon of ground cinnamon, sea salt, and cracked black pepper. Toss everything well. Make sure each piece is coated. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the seasoned squash in a single layer. Avoid overcrowding, as this leads to steaming instead of roasting. Roast in the oven for 25-30 minutes. Halfway through, stir the squash gently. This step helps it brown nicely. When done, the squash should be fork-tender and golden. While the squash roasts, prepare your salad base. Take a large serving bowl and add 4 cups of mixed leafy greens. These can be arugula, baby spinach, or kale. Once the squash cools for about 5 minutes, add it to the greens. Next, sprinkle 1/2 cup of pomegranate arils, 1/2 cup of crumbled feta, 1/4 cup of toasted walnuts, and 1/4 cup of dried cranberries on top. Just before serving, drizzle 2 tablespoons of balsamic glaze over the salad. This adds a sweet and tangy touch. Serve the salad right away for the best taste. Enjoy the mix of flavors! For more details, check the Full Recipe. Roasting butternut squash is easy if you follow some simple steps. - First, always peel the squash and cut it into 1-inch cubes. This makes it cook evenly. - Use extra virgin olive oil to coat the squash. It helps with flavor and prevents sticking. - Season with ground cinnamon, sea salt, and freshly cracked black pepper. This brings out the natural sweetness. - Spread the cubes in a single layer on a baking sheet. This allows for even roasting. - Stir the squash halfway through roasting. This promotes caramelization and adds depth to the flavor. Aim for a fork-tender texture with a slight golden hue for the best results. Making your salad look good is fun and easy. - Serve the salad in individual bowls for a nice touch. - Drizzle extra balsamic glaze on top for shine and flavor. - Garnish with more pomegranate seeds. These add color and a burst of freshness. - Use a large, shallow bowl to show off the vibrant colors of the ingredients. This makes your dish more appealing and invites everyone to dig in. Add layers of flavor to your salad with a few simple enhancements. - Try adding roasted garlic for depth. It brings a rich, sweet taste. - Use a mix of leafy greens like arugula, spinach, or kale. This adds texture and nutrition. - Consider adding nuts like pecans or almonds for crunch. They also add healthy fats. - A squeeze of fresh lemon juice can brighten the flavors. It balances the sweetness of the squash. For the full experience, check the Full Recipe to explore all these enhancements! {{image_4}} You can easily make this salad vegetarian or vegan. To keep it vegetarian, simply use feta cheese, which adds rich flavor. If you want a vegan option, skip the feta or use a plant-based cheese. You can also toss in some chickpeas for protein. They add a nice texture and boost the nutrition. Seasonal changes bring new flavors. In winter, swap butternut squash with roasted sweet potatoes. In spring, try asparagus or snap peas for a fresh crunch. You can also change the greens. Use spring mix or baby kale instead of mixed leafy greens. This keeps your salad exciting all year round. This salad pairs well with many dishes. Serve it with grilled chicken or fish for a hearty meal. It also goes great with a warm soup, like tomato basil. For a light option, enjoy it with a crusty bread. Each choice adds to the joy of eating this vibrant salad. To keep your Harvest Roasted Butternut Squash Salad fresh, store leftovers in an airtight container. Place it in the fridge. Try to eat it within three days for the best taste. If you separate the dressing, it will help keep the greens crisp. Reheat the roasted squash in the oven for the best flavor. Set the oven to 350°F (175°C). Place the squash on a baking tray and warm it for about 10 minutes. You can also use a microwave. Just heat it in short bursts, stirring in between. - Butternut Squash: Cooked, it lasts about 3-5 days in the fridge. - Mixed Leafy Greens: Fresh greens last about 3-7 days. - Pomegranate Arils: Store them in the fridge for 5-7 days. - Feta Cheese: It can last up to a week after opening. - Walnuts: Toasted walnuts stay good for 1-2 weeks. - Dried Cranberries: They can last for several months if sealed well. Using fresh ingredients ensures a tasty salad every time you enjoy it. For the Full Recipe, check the earlier sections. You can use goat cheese, ricotta, or even a dairy-free cheese. Goat cheese gives a tangy taste. Ricotta offers a creamy texture. A dairy-free cheese can work for vegans too. Each option adds a unique flavor to the salad. Yes, you can prepare parts of the salad ahead. Roast the butternut squash and store it in the fridge. You can mix the greens and toppings in a bowl. Just add the squash and dressing before serving. This keeps the salad fresh and crunchy. Look for squash that is firm and heavy for its size. The skin should be a deep tan color. Avoid any squash with soft spots or blemishes. A good squash should feel smooth and have a sturdy stem. This ensures it is ripe and ready for roasting. - Other common questions related to preparation and serving include: - What is the best way to roast butternut squash? - Can I use frozen butternut squash for this salad? - How can I add more protein to this dish? - What dressing pairs well with this salad? - How do I store leftovers? For the full recipe, check out the details above. Harvest roasted butternut squash salad is a tasty blend of fresh ingredients. We discussed the must-have components, cooking tips, and how to make it shine. Experimenting with different flavors and seasonings can enhance your dish. Remember, you can customize it as vegetarian or vegan, and it stores well for later. I hope these tips help you create a delicious salad. Enjoy every bite of this healthy, vibrant meal!](https://purelyyumrecipes.com/wp-content/uploads/2025/07/6b288273-0fa2-4085-beac-e2036141fe43-300x300.webp)
Harvest Roasted Butternut Squash Salad
Delight your taste buds with a Harvest Roasted Butternut Squash Salad that's perfect for fall! This vibrant dish combines roasted butternut squash, mixed greens, pomegranate arils, and feta, finished with a drizzle of balsamic glaze for a burst of flavor. It's easy to prepare and a feast for the eyes. Click through to explore this tasty recipe and elevate your mealtime with seasonal goodness! Perfect for gatherings or a cozy night in.