Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Why You’ll Love This Recipe

This Fall Harvest Roasted Butternut Squash and Pomegranate Salad is the ideal combination of sweet, savory, and spicy elements. The roasted butternut squash, caramelized with honey and cinnamon, is complemented perfectly by the crunch of raw pepitas and the pop of pomegranate arils. The addition of kale and shredded Brussels sprouts provides a fresh, crunchy texture, while the pomegranate vinaigrette ties everything together with a tangy and slightly sweet finish. It’s a colorful, flavorful salad that’s both satisfying and visually stunning.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles
• 2 tablespoons honey
• 1/2 cup raw pepitas
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 head kale, shredded
• 4 cups shredded Brussels sprouts
• arils from 1 pomegranate
• 4-6 fresh figs (optional)
• 1/2 cup shredded gouda cheese

Pomegranate Vinaigrette:

• 1/4 cup extra virgin olive oil
• 1 shallot, thinly sliced
• 1 tablespoon chopped fresh sage
• 1/4 cup pomegranate juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• kosher salt and black pepper
• 1 pinch crushed red pepper flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss the butternut squash half circles with 1 tablespoon of olive oil, cinnamon, cayenne pepper, and honey. Spread the squash evenly in a single layer. Roast for 20-25 minutes, flipping halfway through, until the squash is golden and tender.
3. While the squash roasts, toast the raw pepitas in a dry skillet over medium heat for 2-3 minutes, until lightly browned and fragrant. Set aside.
4. To prepare the pomegranate vinaigrette, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallots and sauté for 2-3 minutes until softened. Stir in the chopped sage and cook for another 1-2 minutes.
5. Remove the skillet from the heat and stir in the pomegranate juice, balsamic vinegar, honey, and a pinch of crushed red pepper flakes. Season with salt and pepper to taste. Let the dressing cool slightly.
6. In a large bowl, combine the shredded kale and Brussels sprouts. Toss with the roasted butternut squash, toasted pepitas, and pomegranate arils.
7. If using, slice the fresh figs and add them to the salad. Drizzle the pomegranate vinaigrette over the salad and toss to combine.
8. Top with shredded gouda cheese just before serving.

Servings and Timing

• Servings: 4-6
• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes

Variations

• Cheese Substitutes: If you don’t have gouda, feel free to substitute with feta or goat cheese for a tangy twist.
• Add Protein: For a more filling salad, you can add grilled chicken, roasted chickpeas, or even roasted turkey breast to make it a complete meal.
• Nuts and Seeds: Swap the pepitas for other nuts like candied pecans, walnuts, or almonds to add more crunch and flavor.
• Dried Fruit: If figs are out of season, you can replace them with dried cranberries or dried apricots for a chewy texture.

Storage/Reheating

• Storage: This salad is best enjoyed fresh, but the components can be stored separately. The roasted squash, pomegranate vinaigrette, and toasted pepitas can be stored in airtight containers in the refrigerator for up to 3 days. Assemble the salad just before serving.
• Reheating: If you’d like to enjoy leftovers, you can reheat the roasted squash in the microwave or in the oven. Avoid reheating the greens as they will wilt.

FAQs

Can I make this salad ahead of time?

Yes! You can prepare the roasted squash, vinaigrette, and toasted pepitas in advance. Store the components separately and assemble the salad just before serving to prevent wilting.

Is this salad vegan?

Yes, this salad is naturally vegan as long as you skip the gouda cheese or substitute it with a plant-based cheese.

Can I use another type of squash?

Yes, acorn squash or kabocha squash would also work wonderfully in this salad. Just be sure to adjust the roasting time, as they may vary slightly in texture.

How do I make the vinaigrette spicier?

To increase the spice in the vinaigrette, add more crushed red pepper flakes or a splash of hot sauce. You can also experiment with a bit of freshly grated ginger for an added kick.

Can I substitute the honey in the vinaigrette?

Yes, maple syrup or agave nectar are great alternatives if you want a plant-based option in place of honey.

How long can I store leftovers?

If stored properly, leftovers should last up to 3 days in the refrigerator. However, the texture of the salad may change slightly as the kale and Brussels sprouts wilt.

Can I add other greens to the salad?

Definitely! Spinach, arugula, or mixed greens would work well as additional greens in the salad.

What is the best way to shred Brussels sprouts?

You can shred Brussels sprouts by slicing them thinly with a sharp knife, or use a mandoline slicer for a more uniform result.

Can I use frozen butternut squash instead of fresh?

Frozen butternut squash can be used in place of fresh, but be sure to thaw and drain it before roasting to avoid excess moisture.

How do I make the salad more filling?

To make the salad more filling, consider adding protein-rich ingredients like roasted chicken, quinoa, or chickpeas.

Conclusion

The Fall Harvest Roasted Butternut Squash and Pomegranate Salad is the perfect dish to showcase the best of fall’s bounty. With its rich, warm roasted squash, vibrant pomegranate arils, and the earthy crunch of kale and Brussels sprouts, this salad is a celebration of flavors and textures. The tangy pomegranate vinaigrette brings everything together, making it a dish that is not only visually stunning but also incredibly satisfying. Whether as a side dish or a main course, it’s sure to be a hit at your next fall gathering.

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