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Roasted Butternut Squash Salad

This Roasted Butternut Squash Salad is so full of color! The sweet and salty bites of squash pair well with the juicy pomegranate arils and the bold Roquefort cheese.

ingredients needed to make a roasted squash salad

Making This Roasted Squash Salad

I am so excited for my friend Carrie’s new cookbook: Deliciously Organic. The book is full of fresh, vibrant flavored recipes that are actually good for you.

Carrie makes going organic sound so simple and no-nonsense as she shares all kinds of incredibly helpful and practical information on eating organic and how to simply make the change without stressing too much — and why it’s important to eat organically.

Another thing that I’m loving about this book is that it’s photographed by another friend of mine, Helene from Tartelette.

This roasted butternut squash salad from Carrie’s book is going to become a regular at our table during the fall and winter months. I’ve never thought to add roasted butternut squash to a green salad, but I loved it.

This salad is so full of color and beautiful on the table. The sweet and salty bites of squash went so well with the juicy pomegranate arils and the bold Roquefort cheese.

I can’t wait to try even more of Carrie’s recipes, and to share this book with you as well.

Roasted Butternut Squash Salad Ingredients

For this simple squash salad, you’ll be making your own pomegranate vinaigrette. Don’t worry, it’s easy to make!

Here’s what you’ll need for the entire salad:

  • Butternut squash
  • Coconut oil
  • Whole cane sugar
  • Sea salt
  • Mixed baby greens
  • Pomegranate arils
  • Roquefort cheese
  • Pomegranate juice
  • Balsamic vinegar
  • Olive oil
  • Maple syrup

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Roasted Butternut Squash Salad

One of the many reasons I love this fall salad is that it takes minimal effort to prepare! Here’s how it’s made:

  1. Preheat oven to 400 degrees F and adjust rack to middle position.
  2. Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil.
  3. Roast for 15 minutes, remove foil and then roast until edges are golden brown. Remove from oven and cool.
  4. Toss greens, pomegranate seeds, Roquefort, and cooled squash in a large bowl.
  5. Whisk together pomegranate juice, vinegar, olive oil and maple syrup in a small bowl and drizzle over tossed salad.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

two brown plates of roasted butternut squash salad, with dressing and pomegranate arils on the side.

Can I Use Another Type of Squash?

Yes! I imagine you could use any type of squash you’d like for this roasted squash salad. Note that different varieties of squash may have different roasting times.

Can This Recipe Be Prepped in Advance?

Yes, the dressing can be whisked together and stored up to 1 week in the fridge. The squash can also be roasted and refrigerated up to five days before being used.

What to Serve with Butternut Squash Salad

Serve this roasted squash salad alongside your favorite fall entrees. Here are some suggestions to get you started:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

More Fall Salad Ideas:

In this Massaged Kale Salad recipe, kale is lightly massaged with olive oil, salt and pepper. Then, it’s tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

This Italian Mixed Greens Salad features a mix of arugula, radicchio, and baby kale tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.

Buffalo Chicken Cobb Salad is a fun twist on the classic Cobb salad. This recipe features buffalo grilled chicken, celery, blue cheese and blue cheese dressing paired with classic ingredients like lettuce, egg, and avocado.

Do you love Olive Garden’s famous house salad? Learn how simple it is to make at home with this Olive Garden salad recipe so you can enjoy your favorite flavors without the cost of eating out!

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butternut squash, pomegranate and roquefort salad

Roasted Butternut Squash Salad

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Roasted Butternut Squash Salad is so full of color! The sweet and salty bites of squash pair well with the juicy pomegranate arils and the bold Roquefort cheese.

Ingredients

Salad

  • 2 cups peeled, bite-sized pieces of butternut squash
  • 1 tablespoon coconut oil
  • 1 tablespoon whole cane sugar
  • 1/2 teaspoon sea salt
  • 8 cups mixed baby greens
  • 1/4 cup pomegranate arils
  • 4 tablespoons crumbled Roquefort

Dressing

  • 1 teaspoon pomegranate juice
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons maple syrup

Instructions

  1. Preheat oven to 400 degrees F and adjust rack to middle position.
  2. Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and cool.
  3. Toss greens, pomegranate seeds, Roquefort, and cooled squash in a large bowl.
  4. Whisk together pomegranate juice, vinegar, olive oil and maple syrup in a small bowl and drizzle over tossed salad. Serve immediately.

Notes

From Deliciously Organic, by Carrie Vitt

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 321Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 581mgCarbohydrates 35gFiber 17gSugar 10gProtein 14g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Candace

Thursday 20th of October 2011

That salad looks perfect. It has all of my favorite things. Yum!

Sand

Monday 24th of January 2011

I would love to try the Turkey, Date and Orange Panini recipe!

Miss

Monday 24th of January 2011

Rt the giveaway on twitter.

Miss

Monday 24th of January 2011

I would love to try the oranges and cream tart with the toasted almond crust. Oh yum!

susan smoaks

Monday 24th of January 2011

i would like to try the Blueberry and Cornmeal Scones

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