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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.
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.
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.
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
ROAST THE BUTTERNUT SQUASH
- 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.
- Toss with olive oil, salt, and pepper, and spread into a single layer on an oiled baking sheet.
- 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.
REMOVE SEEDS FROM THE POMEGRANATE
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.
MAKE THE SALAD 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.
MAKE THE SALAD
- Place the greens on a single serving plate or bowl, or divide between individual plates or bowls.
- Top with the squash cubers, pomegranate seeds, and crumbled goat cheese.
- Drizzle with dressing and serve, or toss gently before serving.
Use Other Greens
- Baby spinach
Try a Different Dressing
- 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:
- Balsamic Marinated Flat Iron Steak
- Butternut Squash Cheddar Cheese Soup
- Rosemary Balsamic Roast Chicken
- Glazed Ham
More salad recipes
- Grilled Steak Salad with Buttermilk Avocado Ranch Dressing
- Grilled Chicken Salad with Berries and Goat Cheese
- Winter Fruit Salad with Feta and Cranberry Balsamic Dressing
- Poached Pear Salad with Glazed Walnuts
- Banh Mi Vietnamese Salad
- Cobb-Style Lobster Salad
- Chicken, Bacon & Avocado Chopped Salad from Gimme Some Oven
- Spinach Salad with Pears, Cranberries & Candied Pecans from That Skinny Chick Can Bake
Roasted Butternut Squash Salad with Pomtgranate
For the Salad
- 1 1/2-2 cups roasted butternut squash, warm, room temperature, or cold (see Note)
- 10 oz. mixed salad greens
- 1/2 cup pomegranate seeds
- 4 oz. goat cheese, crumbled
- 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.
- 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
- Preheat oven to 425°F. Spray a baking sheet with olive oil or cooking spray.
- Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet.
- Roast for about 35-40 minutes, or until tender, tossing after 15 minutes.