Roasted Autumn Squash Salad

A close up of Roasted Butternut Squash Salad with feta and pomegranate pieces, and candied pecans.

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This Roasted Butternut Squash Salad is a packed and loaded salad that is so full of delicious ingredients. It's loaded with roasted butternut squash, juicy pomegranate seeds, crunchy nuts, and fresh greens, all topped with a tangy homemade dressing! It's a perfect cozy fall salad that is a winner, even for people who don't like salads.

Prep Time20

Cook Time40

Total Time1

Course: Salad

Cuisine: American

Keyword: Roasted Autumn Squash Salad

Servings: servings

Calories: 388kcal

Author: Ellen

Ingredients

For the Roasted Squash:

1/2 butternut squash (cubed into 1/2 to 1 inch pieces)
2 TBS olive oil
2 TBS brown sugar
1 tsp cinnamon
1 tsp salt (to taste)

For the Candied Pecans:

3 TBS brown sugar
1 TBS unsalted butter
1/4 tsp ground cinnamon
3/4 cup pecan halves

For the Salad:

6 cups mixed greens (spinach, baby lettuce, and baby greens)
1/2 cup pomegranate arils
1/4 cup crumbled feta cheese
1/2 cup apple vinaigrette

For the Apple Vinaigrette:

1 cup apple juice
2 TBS apple cider vinegar
2 TBS pure maple syrup
6 TBS olive oil

Instructions

For the Roasted Squash:

Preheat oven to 400 F and line 1 baking sheet with foil.
Toss the butternut squash pieces in olive oil. Then sprinkle with brown sugar, salt, and cinnamon. 1/2 butternut squash, 2 TBS olive oil , 2 TBS brown sugar, 1 tsp cinnamon, 1 tsp salt
Spread pieces over the prepared baking pan, and bake for about 30 minutes, or until fork tender. Stirring half way through.

For the Candied Pecans:

Add the brown sugar, butter, and cinnamon to a small sauce pan, over medium heat. Stir frequently until the sugar is dissolved and mixture starts to look like caramel, about 3-4 minutes. 3 TBS brown sugar, 1 TBS unsalted butter, 1/4 tsp ground cinnamon
Add in the pecans and stir them into the mixture to coat. 3/4 cup pecan halves
Spread the mixture onto a piece of parchment paper and let it sit for 5 minutes until hardened.

For the Salad:

In a large bowl, add the greens, roasted squash pieces, pecans, pomegranate arils, and feta. 6 cups mixed greens, 1/2 cup pomegranate arils, 1/4 cup crumbled feta cheese
Serve with warm apple vinaigrette. 1/2 cup apple vinaigrette

For the Apple Vinaigrette:

Add the apple juice, apple cider vinegar and syrup to a small sauce pan over medium heat. 1 cup apple juice, 2 TBS apple cider vinegar, 2 TBS pure maple syrup
Simmer for about 10 minutes, stirring occasionally. Simmer until the mixture is reduced by about half.
Remove from the heat and whisk in the olive oil. 6 TBS olive oil
Let cool, or serve over salad warm.

Nutrition