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Fall Harvest Roasted Butternut Squash and Pomegranate Salad

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Celebrate autumn with this vibrant and nutrient-packed Fall Harvest Roasted Butternut Squash and Pomegranate Salad. Featuring roasted squash, crispy pepitas, fresh figs, and a tangy pomegranate vinaigrette, this salad brings together the perfect balance of sweet, savory, and spicy flavors for a refreshing yet comforting dish.

  • Total Time: 50 minutes
  • Yield: 4–6 servings

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

46 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

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 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.

  • 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.

  • 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.

  • 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.

  • In a large bowl, combine the shredded kale and Brussels sprouts. Toss with the roasted butternut squash, toasted pepitas, and pomegranate arils.

  • If using, slice the fresh figs and add them to the salad. Drizzle the pomegranate vinaigrette over the salad and toss to combine.

  • Top with shredded gouda cheese just before serving.

Notes

For a vegan version, omit the gouda cheese or use a plant-based alternative.

Customize the flavor with extra nuts or dried fruits like cranberries.

For added protein, top with grilled chicken, chickpeas, or roasted turkey.

  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Salad, Side Dish
  • Method: Roasting, Stovetop
  • Cuisine: American, Fall-inspired
  • Diet: Gluten Free