Roasted Butternut Squash Salad

There’s something about a salad like this that feels a little more satisfying than the usual bowl of lettuce.

Maybe it’s the warm roasted vegetables mixed with crisp greens, or the little pops of sweetness from the pomegranate seeds.

 

Whatever it is, this is one of those salads that doesn’t feel like an afterthought sitting beside dinner. It easily becomes the main event.

The roasted butternut squash is soft in the middle with caramelized edges, while the carrots bring another layer of sweetness that works beautifully against the salty feta.

Then you’ve got crunchy walnuts, crisp purple cabbage and fresh mixed greens all tangled together, so every bite tastes slightly different from the last.

The dressing doesn’t need to be complicated either. A simple maple Dijon vinaigrette coats everything lightly without weighing the salad down.

It lets each ingredient keep its own personality instead of covering everything with one overwhelming flavour.

This is also one of those recipes that looks impressive in a serving bowl.

The bright orange squash, ruby pomegranate seeds, creamy feta and deep purple cabbage make it look like you spent far longer on it than you actually did.

It’s colourful, filling and the kind of salad people genuinely go back for.

 

Why You’ll Keep Making It

This isn’t the sort of salad that leaves you looking for a snack an hour later.

• Roasted butternut squash adds sweetness and a soft, buttery texture.
• Crisp cabbage and mixed greens keep every bite fresh.
• Pomegranate seeds bring little bursts of juicy sweetness.
• Feta adds a creamy, salty contrast.
• Walnuts give plenty of crunch.
• It works as a light lunch or an easy side dish.
• Most of the ingredients can be prepared ahead of time.

 

Ingredient Notes

Mixed Greens

Use any blend you enjoy. Spring mix, baby spinach, romaine or butter lettuce all work beautifully.

Butternut Squash

Peel and cut into evenly sized cubes so everything roasts at the same speed. The edges should become lightly caramelized while the centres stay soft.

Carrots

Slice into thick rounds or roast in chunks. Roasting brings out their natural sweetness.

Purple Cabbage

Thinly shred it so it mixes easily throughout the salad instead of sitting in large pieces.

Pomegranate Seeds

These add little bursts of sweetness and make the salad look especially colourful.

Feta Cheese

Crumbled feta adds creamy, salty bites throughout. Goat cheese is another good option if you prefer it.

Walnuts

Roughly chop them and toast them for a few minutes if you have time. The flavour becomes much richer.

Maple Dijon Dressing

You’ll need:

• Olive oil
• Dijon mustard
• Maple syrup
• Apple cider vinegar
• Garlic
• Salt
• Black pepper

Whisk everything together until smooth.

Ingredient Swaps

There are plenty of ways to make this salad your own.

• Swap butternut squash for roasted sweet potato.
• Use pecans instead of walnuts.
• Goat cheese works instead of feta.
• Kale can replace mixed greens.
• Pumpkin seeds are great if avoiding nuts.
• Add sliced apple or pear for extra sweetness.
• Dried cranberries work if pomegranate isn’t available.

How to Make Roasted Butternut Squash Salad

• Preheat the oven to 200°C (400°F).
• Toss the cubed butternut squash and chopped carrots with olive oil, salt and black pepper.
• Spread them onto a lined baking tray in a single layer.
• Roast for 25 to 30 minutes, turning halfway through, until tender with lightly caramelized edges.
• Let the vegetables cool for about 10 minutes.
• Whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, minced garlic, salt and pepper until combined.
• Add the mixed greens and shredded purple cabbage to a large serving bowl.
• Scatter over the roasted squash and carrots.
• Sprinkle in the pomegranate seeds.
• Add the crumbled feta.
• Finish with the chopped walnuts.
• Drizzle with the dressing just before serving.
• Toss gently until everything is lightly coated.
• Garnish with chopped parsley and serve immediately.