Autumn Jewel Salad Roasted Butternut Squash Pomegranate and Toasted Pecan Salad with MapleDijon Vinaigrette

Roasted Butternut Pomegranate Salad

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Preparation time:25 Mins

Cooking time:35 Mins

Servings:Serves 4 as a main course or 6 as a side

Ingredients:

• 1 medium Butternut Squash (about 2 lbs), peeled, seeded, and cut into 3/4-inch cubes
• 2 tablespoons Olive Oil (for roasting)
• 1 teaspoon packed Brown Sugar
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Dijon Mustard
• 2 tablespoons Maple Syrup
• 3 tablespoons Apple Cider Vinegar
• 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
• Salt and Pepper (to taste for dressing)
• 1/2 cup Pecan Halves (raw or lightly toasted)
• 6 cups Mixed Salad Greens (e.g., spring mix or baby spinach)
• 1 cup Pomegranate Arils
• 1/2 cup Feta Cheese, crumbled (optional)

Instructions:

• Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
• In a bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the squash in a single layer on the prepared baking sheet.
• Roast for 30–35 minutes, flipping halfway through, until the squash is tender and caramelized around the edges. Set aside to cool slightly.
• While the squash roasts, toast the pecan halves in a dry pan over medium heat for 3–5 minutes, stirring constantly until fragrant. Remove immediately from the pan to prevent burning.
• Prepare the Vinaigrette: In a small bowl, whisk together the Dijon mustard, maple syrup, and apple cider vinegar. Slowly drizzle in the 1/4 cup of extra virgin olive oil while whisking vigorously until the dressing is emulsified. Season with salt and pepper to taste.
• Assemble the Salad Base: In a very large bowl, gently combine the mixed salad greens and the slightly cooled roasted butternut squash.
• Dress and Garnish: Drizzle about two-thirds of the vinaigrette over the greens and squash. Toss gently to lightly coat without bruising the leaves.
• Final Presentation: Divide the salad onto serving plates. Sprinkle generously with pomegranate arils, toasted pecans, and crumbled feta cheese, if using. Serve any remaining dressing on the side.

Nutrition Facts

Calories	1812 kcal
Protein	9.6 g
Fat	61.1 g
Carbs	78.6 g
Fiber	9.6 g
Sodium	804 mg

Recipe Info

Category	Salad
Cuisine	American

Why This Butternut Squash and Pomegranate Salad Steals the Show

When the air turns crisp, our palates naturally gravitate towards warmer, richer flavours, but that doesn't mean we have to surrender freshness. This Butternut Squash and Pomegranate Salad is the perfect culinary bridge between hearty seasonal fare and vibrant, light eating. It’s an absolute showstopper, managing to be simultaneously rustic and refined. Whether you are looking for sophisticated Fall Vegetable Sides or searching for that perfect centrepiece for your autumn gathering, this recipe delivers. It’s naturally sweet from the caramelized squash, punctuated by the bright acidity of pomegranate, all anchored by a tangy vinaigrette. It’s proof that a Savory Salad can be deeply satisfying without being heavy.

The Symphony of Sweet, Savoury, and Crunch in One Bowl

This dish isn't just a collection of ingredients; it’s a carefully orchestrated blend of tastes and textures. The complexity arises from managing those core elements: the sweet, earthy roast of the squash; the sharp, refreshing burst of the arils; the earthy crunch of the pecans; and the peppery bite of the greens. These Butternut Squash Salad Recipes often falter when one element overpowers the others, but here, we ensure every component plays its part beautifully.

Crafting the Perfect Autumnal Centrepiece

We are aiming for a Simple Butternut Squash Salad that looks complex. The star, the butternut squash, requires simple attention to achieve maximum flavour. Peeling, seeding, and cubing one medium squash—roughly 2 pounds—into uniform 3/4-inch pieces is the primary physical effort. We toss these cubes with just 2 tablespoons of good olive oil, a teaspoon of packed brown sugar to enhance caramelization, and a respectful seasoning of kosher salt and black pepper before they meet the heat. This gentle pre-treatment ensures the squash develops deep, nutty notes during roasting.

Setting the Stage: The Role of Maple and Mustard in the Vinaigrette

The dressing is where the necessary tang and brightness come in. Forget heavy cream-based sauces; we need something that cuts through the richness of the squash. The signature Maple-Dijon Vinaigrette is created by whisking together 2 tablespoons of pure maple syrup (the darker the grade, the deeper the flavour), 1 tablespoon of smooth Dijon mustard for emufication and spice, and 3 tablespoons of bright apple cider vinegar.

This combination provides the essential sweet-and-sour dynamic required to lift the entire dish.

A Beautiful Balance: Texture Contrast in This Signature Salad

Texture is everything in a great salad, and this Winter Squash and Pomegranate Salad offers layers. Beyond the tender roasted cubes, we introduce 1 cup of jewel-like pomegranate arils for juicy pops. To counter this softness, we toast raw pecan halves until they release their oils and become wonderfully crunchy—a critical textural element. For those who enjoy a salty counterpoint, a half cup of crumbled feta cheese is an optional but highly recommended addition, creating a divine Butternut Squash Feta and Pomegranate Salad . The base, typically 6 cups of mixed greens or peppery arugula (making it an Arugula Squash Salad variation), carries all these elements without wilting prematurely.

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Gathering Your Autumn Jewel Box: Essential Components

To create this spectacular dish, which serves 4 as a light main or 6 as a side, gather your components with intention. Remember, the preparation time is about 25 minutes, mostly dedicated to squash prep, with a total active cooking time of just over an hour, allowing for the roasting period.

Required Equipment for Flawless Roasting

You don't need specialized tools, just the essentials: a large rimmed baking sheet (essential for allowing air circulation so the squash roasts, not steams), a sharp knife and vegetable peeler, and basic mixing bowls. For the dressing, a small whisk or even a jar with a tight-fitting lid for shaking will suffice perfectly.

Butternut Squash Prep: Achieving Golden Caramelization

The key to glorious roasted squash is technique. Once peeled, seeded, and cut into consistent 3/4-inch cubes, ensure they are completely dry before tossing them with the oil and seasonings. Water breeds steam, and we are aiming for true caramelization. Spread them out in a single layer on your prepared baking sheet—do not let them touch!

Curating the Perfect Pomegranate Presentation

Using a fresh pomegranate adds that unmistakable flair. To extract the arils (seeds), score the skin around the top and bottom, then slice down the sides, gently peeling the rind away. Submerging the half-fruit in a bowl of water while deshelling makes catching stray seeds easier and prevents the juice from staining surfaces.

You’ll need about 1 cup of these ruby-red gems.

Step-by-Step Mastery: From Oven to Assembly

This process flows logically from high heat cooking to careful assembly, ensuring everything is perfect temperature-wise when it hits the bowl.

Creating the Signature Maple-Dijon Drizzle

While the squash begins its transformation, prepare the dressing. In a bowl, combine the Dijon, maple syrup, and apple cider vinegar. Now, the emufication stage: slowly drizzle in the 1/4 cup of extra virgin olive oil while whisking constantly and vigorously. This slow addition is what binds the liquids into a cohesive, creamy drizzle.

Taste and adjust seasoning with salt and pepper; it should have a bright tang balanced by the syrup’s sweetness.

Perfecting the Butternut Squash Roast Temperature

Preheat your oven to 400° F ( 200° C). Arrange the seasoned squash on the sheet and roast for 30 to 35 minutes. The aim is tenderness throughout and golden, slightly browned edges. Crucially, flip the cubes halfway through the roasting time to ensure even colouration. Once done, remove them from the oven and let them cool slightly; tossing piping hot squash onto cold greens will wilt them instantly.

Tossing Technique: Layering Components for Maximum Impact

In your largest salad bowl, combine the 6 cups of mixed greens with the slightly cooled roasted squash. Now, drizzle about two-thirds of your prepared vinaigrette over the mixture. Toss gently . The goal is a light coating, not saturation. Over-tossing bruises the greens and breaks up the delicate squash structure.

Quick Toasting Trick for Pecan Crunch Enhancement

While the squash roasts, take your 1/2 cup of raw pecans and place them in a dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they smell fragrant and just begin to look darker. Remove them immediately—they continue cooking off the heat! Scatter these toasted nuts, along with the vibrant pomegranate arils and optional feta crumbles, over the dressed salad base just before serving. This ensures the pecans stay crisp until the last bite.

Elevating Your Butternut Squash and Pomegranate Salad Experience

This dish is already exceptional, yet small additions can elevate it to a true feast, making it a stellar Vegetarian Thanksgiving Dish alternative.

Suggested Protein Pairings (Beyond Chicken)

If you wish to move beyond simple chicken, consider crumbled goat cheese for a creamy tang, or perhaps warm, garlicky shrimp tossed in just before serving. For a completely plant-based boost, toasted pepitas (pumpkin seeds) offer a different textural profile than pecans.

Transforming This Salad into a Heartier Meal

To transform this into a substantial main course, the addition of cooked grain is magic. Stir in 1 cup of pre-cooked, slightly warm quinoa or farro during the final toss. This bulks up the carbohydrates and protein significantly, making the Roasted Butternut Squash and Pomegranate Salad a satisfying lunch that lasts all afternoon.

Optimal Refrigeration for Leftover Components

If you have leftovers, remember the cardinal rule: dressing ruins everything overnight. Store the vinaigrette separately. The roasted squash can be refrigerated for up to four days, and the pomegranate arils will last about a week sealed tight. Reassemble small portions fresh each day for the best result.

Nutritional Highlights of This Vibrant Dish

This salad is a powerhouse of goodness. The squash is rich in Vitamin A and fibre, while the pecans contribute healthy fats. With only about 340 calories per serving (for 6 servings, without feta), it offers a substantial amount of dietary fibre (around 7g) relative to its caloric load, making it a remarkably nutrient-dense choice for any meal plan.