Roasted Butternut Squash and Pomegranate Autumn Salad
Celebrate the flavors of autumn with this vibrant and nourishing salad, featuring roasted butternut squash, juicy pomegranate seeds, and a mix of peppery arugula and tender spinach. The warm squash enhances the greens while the tangy citrus dressing adds a refreshing contrast. Toasted walnuts provide a delightful crunch, and crumbled feta cheese adds a creamy, salty finish. This salad is not only visually stunning but also packed with nutrients, making it a perfect addition to any fall meal or festive gathering. Enjoy it warm or at room temperature, as a side or a light main dish.
N/A
Servings
120
Calories
13
Ingredients
Ingredients
Butternut Squash
4 cups (Peeled, seeded, and roughly chopped into bite-size pieces)
Olive Oil
1 tablespoon (For roasting)
Fresh Rosemary
1-2 teaspoons (Chopped)
Dried Crushed Red Pepper
1/2 teaspoon (Or a pinch of cayenne)
Sea Salt
To taste (For seasoning)
Fresh Orange Juice
1/4 cup (Squeezed)
Extra Virgin Olive Oil
1 1/2 tablespoons (For dressing)
Freshly Ground Black Pepper
To taste (For seasoning)
Fresh Lemon Juice
1 tablespoon (Squeezed)
Mixed Lettuce (Baby Arugula and Baby Spinach)
6 cups (Your choice of lettuce)
Walnuts
1/3 cup (Coarsely chopped (toasted if desired))
Pomegranate Seeds
1/2 cup (Fresh)
Feta Cheese
1/4 cup (Chopped or crumbled)
Instructions
1
Preheat your oven to 450°F (232°C). In a large mixing bowl, combine the chopped butternut squash, olive oil, fresh rosemary, crushed red pepper (or a pinch of cayenne), and a generous sprinkle of sea salt. Toss until the squash is well-coated.
2
Spread the seasoned squash evenly on a large baking sheet and roast in the preheated oven for 10 minutes. Remove from oven, stir the squash to ensure even cooking, and return to the oven for an additional 10 minutes, or until the squash is tender and begins to brown. Cooking time may vary based on the size of the pieces and your specific oven.
3
While the squash is roasting, prepare the dressing by whisking together the freshly squeezed orange juice, lemon juice, and extra virgin olive oil in a small bowl. Season with sea salt and freshly ground black pepper to taste, and set aside.
4
In a large salad bowl, combine the baby arugula, baby spinach, toasted walnuts, and pomegranate seeds. Lightly toss the greens with the prepared dressing until evenly coated.
5
Once the butternut squash is done roasting and has cooled slightly, gently spoon it over the top of the dressed salad. Finish by sprinkling the crumbled or chopped feta cheese on top.
6
Serve immediately and enjoy the delightful blend of flavors!
Nutrition Information
8g
Fat
11g
Carbs
3g
Protein
2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this autumn salad?
The recipe is for a Roasted Butternut Squash and Pomegranate Autumn Salad.
What are the primary ingredients in the salad?
The salad consists of roasted butternut squash, pomegranate seeds, baby arugula, baby spinach, walnuts, and feta cheese.
What temperature should the oven be set to for roasting the squash?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How long does the butternut squash need to roast?
The squash should be roasted for a total of 20 minutes, stirring halfway through.
What goes into the citrus dressing?
The dressing is made from freshly squeezed orange juice, lemon juice, extra virgin olive oil, sea salt, and black pepper.
Is this recipe suitable for vegetarians?
Yes, this salad is vegetarian as it contains no meat.
Can this salad be made vegan?
Yes, the salad can be made vegan by omitting the feta cheese or using a plant-based cheese alternative.
What kind of nuts are used in this recipe?
The recipe calls for coarsely chopped walnuts, which can be toasted if desired.
How many calories are in one serving of this salad?
There are 120 calories per serving.
What is the fat content per serving?
Each serving contains 8 grams of fat.
How much protein is in the salad?
The salad provides 3 grams of protein per serving.
What is the carbohydrate count for this recipe?
There are 11 grams of carbohydrates per serving.
How much fiber does the salad contain?
The recipe contains 2 grams of fiber per serving.
Does the recipe include any spicy ingredients?
Yes, it uses dried crushed red pepper or a pinch of cayenne for a subtle kick.
What fresh herb is roasted with the butternut squash?
Fresh rosemary is used to season the squash during roasting.
What is the sugar content of this salad?
The salad contains 2 grams of sugar per serving.
How should the butternut squash be prepared?
The squash should be peeled, seeded, and roughly chopped into bite-size pieces.
What type of greens are recommended for the base?
The recipe recommends a mix of 6 cups of baby arugula and baby spinach.
Can this salad be served cold?
Yes, it can be served warm or at room temperature.
What kind of oil is used for roasting?
One tablespoon of standard olive oil is used for roasting the squash.
What kind of cheese is used for the topping?
Crumbled or chopped feta cheese is added to the top of the salad.
How many ingredients are required in total?
There are 13 ingredients listed in this recipe.
What is the serving size for this recipe?
The specific serving size is not provided, but it contains 120 calories per unit.
How do you prepare the pomegranate?
The recipe uses 1/2 cup of fresh pomegranate seeds.
Is the dressing tossed with the greens or the squash?
The dressing is first tossed with the greens, walnuts, and pomegranate seeds before adding the squash.
What type of salt is suggested for seasoning?
Sea salt is recommended for both the squash and the dressing.
Can I use different types of lettuce?
Yes, the instructions state you can use your choice of lettuce, though arugula and spinach are recommended.
Is there any cholesterol in this recipe?
The cholesterol content is not specified in the provided data.
Is this recipe considered a main dish or a side?
It can be served as a side dish or as a light main dish.
What makes the finish of the salad salty and creamy?
The addition of crumbled feta cheese provides the creamy, salty finish.