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Butternut Squash Fall Salad Recipe

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4 from 10 reviews

This Butternut Squash Fall Salad combines roasted butternut squash with a vibrant leafy green blend, tangy feta cheese, sweet pomegranate arils, crunchy pepitas, and thinly sliced purple onion for a delightful seasonal dish. Perfect for crisp autumn days, it is easy to prepare and packed with rich flavors and textures.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Roasted Butternut Squash

  • 1 medium butternut squash
  • 2 tbsp olive oil
  • 1 tbsp Italian Seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Salad Components

  • 6 to 8 cups Leafy Green Salad Blend
  • 1/2 cup feta cheese (crumbled)
  • 1/2 cup pomegranate arils
  • 1/2 purple onion (thinly sliced)
  • 1/4 cup pepitas (dry roasted pumpkin seed kernels)

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the butternut squash.
  2. Prepare the squash: Peel the butternut squash using a vegetable peeler. Then chop off the top stem and bottom stump, discarding these parts. Halve the squash and scoop out the seeds with a spoon, discarding the seeds. Cut the squash into bite-sized cubes and place them in a large bowl.
  3. Season and roast: Drizzle the olive oil over the cubed squash, sprinkle with Italian seasoning, salt, and black pepper. Toss everything together until all the pieces are evenly coated. Spread the squash out in a single layer on a large baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the squash is lightly browned and tender. Remove from oven and let cool.
  4. Assemble the salad: In a large bowl, lay down the leafy green salad blend. Scatter the cooled roasted butternut squash on top, followed by crumbled feta cheese, pomegranate arils, thinly sliced purple onion, and dry roasted pepitas.
  5. Serve and enjoy: Toss gently if desired, then serve immediately as a fresh fall-inspired salad.

Notes

  • For extra flavor, you can add a splash of balsamic vinegar or a drizzle of honey to the salad before serving.
  • To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Ensure the butternut squash is fully cooled before assembling to avoid wilting the greens.
  • You can prepare the roasted squash a day ahead and refrigerate it to save time on serving day.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/butternut-squash-fall-salad-recipe/