Go Back
Winter Roasted Butternut Squash Salad with greens and toppings

Cozy Seasonal Greens Mix

This Winter Salad gathers roasted squash, crisp apple, tart pomegranate, and salty feta for a lively bowl that brightens cold evenings with a balance of sweet and savory flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Modern American
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4-5 ounces spring mix or mixed greens
  • ½ large chopped apple (Honeycrisp recommended) Slice just before serving to avoid browning.
  • ½ cup crumbled feta cheese Choose block feta for a creamier texture.
  • ½ cup pomegranate arils Gently tap to remove arils if using whole pomegranates.
Roasted Ingredients
  • 3 cups peeled and cubed butternut squash Look for firm squash; cubed small for faster roasting.
  • ⅓ cup candied pecans or toasted pecans For nut-free, substitute with roasted chickpeas or pumpkin seeds.
Dressing
  • 1 Tablespoon avocado oil or olive oil Add slowly while whisking for a smooth emulsion.
  • ½ teaspoon sea salt
  • Pinch black pepper
  • ½ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar A milder vinegar like apple cider can be used.
  • ½ Tablespoon honey or maple syrup (plus more to taste) For vegan version, substitute honey with more maple syrup.
  • 1 clove fresh garlic (minced) or ¼ teaspoon garlic powder
  • ½ teaspoon sea salt Adjust according to taste after adding cheese.
  • ¼ teaspoon ground black pepper

Method
 

Preparation and Roasting
  1. Heat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 20-30 minutes, until tender. Remove from the oven and let cool.
  2. Whisk together all dressing ingredients in a glass bowl or jar until combined. Alternatively, add all ingredients into a mason jar and shake to combine.
Assembly
  1. Add greens to a large salad bowl and top with roasted butternut squash, apple chunks, pecans, pomegranate arils, and feta cheese.
  2. Drizzle on dressing and toss to combine. Optionally, plate the salad and drizzle each serving with dressing before serving.

Notes

Store packaged salad components separately to avoid wilting. Keep leftovers in the fridge for up to three days; reheat squash gently if desired.