Mixed Greens Salad with Butternut Squash and Pomegranate Seeds

5 from 2 votes
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Roasted Butternut Squash Salad with Pomegranates and Goat Cheese is the perfect flavor combination that is as gorgeous as it is delicious. It is especially tasty when tossed with the creamy Greek yogurt maple Dijon dressing. Enjoy it as a light and healthy side dish or lunch. Or top it with your favorite protein for a satisfying dinner salad recipe.

Salad topped with butternut squash, pomegranate seeds, crumbled blue cheese, and a creamy dressing

Originally published January 14, 2014. Updated on January 15, 2021 with more helpful information about the recipe.

Mixed Greens Salad with Butternut Squash and Pomegranate

You’ve heard the saying, “what grows together goes together,” right? Butternut squash and pomegranates might not originate from the same areas (though now both can be cultivated in the same area, like California). But in the fall and winter, both do show up in abundance in the grocery store.

So it seems only natural to want to pair them together. First, the bright orange and deep cranberry red jewel tones look gorgeous together. And the soft, sweet, slight nuttiness of butternut squash is a great partner with the crunch and sweet-tart flavor of the pomegranate seeds.

And once I find a combo I love, I become a little obsessed. I combined them to make Roasted Butternut Squash Quinoa. And turned them into an appetizer with Pomegranate Butternut Squash Crostini.

Now it’s time for something a bit lighter. It’s truly one of the best fall and winter salad recipes featuring the freshness of greens with some of the best seasonal ingredients.

Start with some fresh, slightly peppery lettuce. Add those cubes of roasted squash and pomegranates. Then top it with tangy goat cheese and a drizzle of a creamy, sharp Dijon dressing. Feel free to give it a toss if you like, or just dig in.

You now have a showstopper salad that is so simple you can make it for lunch or add it to a weeknight meal (especially if you roast that squash in advance). But it’s also a stunning addition to date night or a holiday feast.

Large dinner plate filled with baby greens, roasted butternut squash cubes, pomegranate, and salad dressing

Roasted Butternut Squash Salad Recipe

It’s so easy to prepare each of the individual components, and they can all be prepped in advance Though I recommend not assembling the salad until right before you plan to serve it.

What you’ll need

  • Mixed greens – spring greens or mixed baby greens are my favorite for this salad for their tender texture but slightly peppery flavor.
  • Butternut squash – you can use a basic roasted butternut squash or add even more flavor like Honey Glazed Butternut Squash with a bit of cinnamon. Roast it right before to enjoy a slightly warm salad, make it in advance, or use leftovers from another meal.
  • Pomegranate seeds
  • Goat cheese – buy a log and crumble it yourself or by crumbled goat cheese.
  • Creamy maple dijon dressing – this dressing takes just seconds to prepare and it is lighter and healthier than store bought salad dressings

How to make it


cubes of roasted butternut squash in a bowl
  1. Cut the top and bottom off of the squash, and peel with a vegetable peeler. Cut the bottom bulb off, cut in half, and scrape out the seeds with a spoon, Then cut the bulb and neck into 3/4-inch cubes. You can also use pre-cut butternut squash from the grocery store.
  2. Toss with olive oil, salt, and pepper, and spread into a single layer on an oiled baking sheet.
  3. Roast at 400°F for 35-40 minutes, tossing once.

You can roast the squash up to 2 days in advance and store covered in the refrigerator.


You can buy containers of pomegranate seeds at the grocery store if you want to save time and effort. But seeding a pomegranate yourself is a more economical option.

There are many methods people use to remove seeds from a pomegranate. You can cut it in half and bang it with a wooden spoon. Slice into it, break it apart, and pop out the seeds. Or try this interested method to de-seed a pomegranate.

You can seed the pomegranate in advance and store the seeds in a sealed container in the refrigerator for several days.


Glass mason jar with Creamy Greek Yogurt Dijon Dressing

Combine Greek yogurt, Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a bowl or a jar. Then shake it up or whisk until smooth.

Use right away or store in the refrigerator for up to four days.


  1. Place the greens on a single serving plate or bowl, or divide between individual plates or bowls.
  2. Top with the squash cubers, pomegranate seeds, and crumbled goat cheese.
  3. Drizzle with dressing and serve, or toss gently before serving.
Mixed spring greens with cubed of butternut squash, pomegranate arils, and crumbled goat cheese


Use Other Greens

  • Baby spinach
  • Arugula
  • Romaine

Try a Different Dressing

Add Toppings

  • Crispy Prosciutto or Bacon
  • Toasted Walnuts or Pecans
  • Chopped Apples
  • Dried Cranberries

Make a Grain Bowl

Add a Protein

Make it a Meal

This roasted butternut squash salad recipe with pomegranate can work for a weeknight meal, a Sunday supper, or as part of your holiday menu. Try serving it with one of these:

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Colorful salad piled on a plate

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5 from 2 votes

Roasted Butternut Squash Salad with Pomtgranate

A colorful salad with roasted butternut squash, crunchy and tart pomegranate seeds, and tangy goat cheese with a creamy maple Dijon dressing.
Prep: 10 minutes
Servings: 4 -8 (depending on whether an entree or side)


For the Salad

For the Creamy Greek Yogurt Maple Dijon Dressing


  • If you have not already done so, roast the butternut squash according to the Note or using your favorite method or recipe.
  • Lay the salad greens on a large platter or individual plates.
  • Top with the butternut squash, pomegranate seeds, and crumbled goat cheese.
  • Drizzle with the salad dressing.

For the Creamy Greek Yogurt Maple Dijon Dressing

  • Place all ingredients in a bowl and whisk together, or in a bottle or jar with a lid and shake vigorously until thoroughly combined.


To roast butternut squash:
You’ll need:
  • 1 small butternut squash, peeled and cut into 3/4-inch cubes (about 2-3 cups raw cubes)
  • 1 Tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
What to do:
  1. Preheat oven to 425°F. Spray a baking sheet with olive oil or cooking spray.
  2. Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet.
  3. Roast for about 35-40 minutes, or until tender, tossing after 15 minutes.
Nutrition Facts
Roasted Butternut Squash Salad with Pomtgranate
Amount Per Serving (1 serving)
Calories 246 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 14mg5%
Sodium 313mg13%
Potassium 707mg20%
Carbohydrates 31g10%
Fiber 4g16%
Sugar 13g14%
Protein 10g20%
Vitamin A 15980IU320%
Vitamin C 48mg58%
Calcium 153mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



  1. haha.. you crack me up! My husband did the insanity workout with him and he was crazy. So I can just imagine what his T25 workout looks like. Praying you can move your legs by Thursday. 🙂 hehe..

    In the meantime, this delicious looking salad will keep you company as you “ice down” your quads. This looks amazing girl, love all the different flavor combinations! Pinning! 🙂

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