Butternut Squash and Pomegranate Salad


Delicious and beautiful, I will definitely be making this Butternut Squash and Pomegranate Salad again!  I just love the idea of using the flesh of the squash in a salad.  It just goes to show you just how darn versatile Butternut Squash really is.

I found this salad over at Yum Sugar (I actually linked to it under my Butternut Squash 101 video).  I pretty much stuck to the recipe except for a few minor adjustments.

For starters, I chose not to toast the walnuts.  I really love the rich, raw flavor of walnuts and wanted to leave them just as they were.

The original recipe also called to toss the Butternut Squash in a quarter cup of brown sugar before roasting, but I decided that since butternut squash has a natural sweetness all on it’s own that I would skip the added sugar and go for something savory instead.  I tossed the squash with some fresh chopped rosemary (one of my favorites) but am certain that sage or thyme would work just as well.

I also couldn’t resist finishing the salad off with some freshly crumbled feta cheese.  The tangy, salty flavor of the feta was the perfect balance to the sweet and savory squash.  Add some antioxidant rich pomegranate seeds and you’ve got yourself one heck of a cool weather salad.

This salad could easily serve as the main dish but also makes a great partner for some roasted chicken.

Butternut Squash and Pomegranate Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 4 cups of butternut squash, peeled, seeded and roughly chopped into bite size
  • 1 tbsp of olive oil
  • 1-2 tsp of fresh chopped rosemary
  • 1/2 tsp dried crushed red pepper
  • Coarse kosher salt to taste
  • ¼ cup orange juice
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 6 cups of your favorite lettuce (I combined arugula and romaine)
  • 1/3 cup walnuts, toasted, coarsely chopped
  • 1/2 cup pomegranate seeds
  • ¼ cup of feta cheese


Preheat oven to 450°F.

Toss butternut squash, olive oil, rosemary, and crushed red pepper on large rimmed baking sheet. Sprinkle with salt. Roast for 15 minutes.  Remove squash from oven and flip them around a bit before popping them back into the oven for another 15 minutes or so.  You are looking for the squash to begin browning and become nice and tender.

(The squash can be made up to two hours ahead.  Let stand at room temperature.)

While the squash is baking whisk the orange juice, lemon juice, and oil together.  Season with some salt and pepper and set aside.

When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing.  Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.  Enjoy!!

Calories per serving: 235; Total Fat: 15.3g; Saturated Fat: 3g; Cholesterol: 8mg; Sodium: 119mg; Carbohydrate: 24.8g; Dietary Fiber: 4.1g; Sugars: 9g; Protein: 4.8g