This delightful butternut squash pomegranate salad combines the earthy sweetness of roasted butternut squash with the vibrant burst of pomegranate seeds. The addition of creamy feta cheese and crunchy toasted walnuts makes it a perfect blend of flavors and textures. Drizzled with a honey-balsamic dressing, this salad is a refreshing and satisfying dish for any occasion.
If you don't usually have butternut squash or pomegranate seeds at home, you might need to pick them up from the supermarket. Butternut squash can be found in the produce section, often pre-cut for convenience. Pomegranate seeds are sometimes sold in containers in the refrigerated section, or you can buy a whole pomegranate and extract the seeds yourself.
Ingredients For Butternut Squash Pomegranate Salad
Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.
Olive oil: Used to coat the squash for roasting, adding a rich, fruity flavor.
Salt: Enhances the natural flavors of the ingredients.
Pepper: Adds a hint of spice and depth to the dish.
Pomegranate seeds: Provide a burst of tart sweetness and a beautiful color contrast.
Feta cheese: Adds a creamy, tangy element to the salad.
Walnuts: Toasted for extra crunch and a nutty flavor.
Mixed greens: A fresh, leafy base for the salad, adding a variety of textures and flavors.
Balsamic vinegar: Used in the dressing, it adds a tangy, slightly sweet flavor.
Honey: Balances the acidity of the vinegar with its natural sweetness.
Technique Tip for This Recipe
When roasting butternut squash, ensure the cubes are evenly sized to promote uniform cooking. Spread them out in a single layer on the baking sheet to avoid steaming and achieve a nice caramelization. This enhances the natural sweetness of the squash and adds depth to the salad.
Suggested Side Dishes
Alternative Ingredients
butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a great alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, suitable for roasting vegetables.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.
pomegranate seeds - Substitute with dried cranberries: Dried cranberries provide a similar tartness and sweetness, though with a different texture.
feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.
walnuts - Substitute with pecans: Pecans have a similar crunch and slightly sweet flavor, suitable for salads.
mixed greens - Substitute with baby spinach: Baby spinach offers a similar tender texture and mild flavor, making it a good replacement.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can be used in dressings for a comparable flavor profile.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can add a unique flavor twist to the dressing.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
- To keep your butternut squash pomegranate salad fresh, store it in an airtight container. This will help maintain the crispness of the mixed greens and the crunch of the walnuts.
- If you plan to enjoy the salad over a few days, store the dressing separately. This prevents the mixed greens from becoming soggy. Simply drizzle the balsamic vinegar and honey mixture over the salad just before serving.
- For optimal freshness, consume the salad within 3 days. The roasted butternut squash and pomegranate seeds will retain their flavors and textures best within this timeframe.
- If you need to freeze the salad, it's best to freeze the roasted butternut squash separately. Place the cooled squash cubes on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container.
- When ready to use, thaw the butternut squash in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore some of the caramelized texture.
- Avoid freezing the entire salad as the mixed greens and feta cheese do not freeze well. They can become watery and lose their texture upon thawing.
- For a quick meal prep, you can pre-toast the walnuts and store them in an airtight container at room temperature. This way, they remain crunchy and ready to add to your salad at any time.
- If you have leftover pomegranate seeds, store them in an airtight container in the refrigerator. They can last up to a week and can be used in other dishes or as a refreshing snack.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Spread the leftover butternut squash on a baking sheet and reheat for about 10-15 minutes until warmed through. This method helps maintain the caramelized texture of the squash.
For a quicker option, use a microwave. Place the butternut squash in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil and toss in the butternut squash. Sauté for 5-7 minutes, stirring occasionally, until heated through.
To keep the mixed greens fresh, reheat only the butternut squash separately and then combine with the pomegranate seeds, feta cheese, walnuts, and mixed greens just before serving.
If the balsamic vinegar and honey dressing has thickened, whisk in a teaspoon of warm water to loosen it up before drizzling over the reheated salad.
Best Tools for This Recipe
Oven: Used to roast the butternut squash at 400°F (200°C) until tender and slightly caramelized.
Peeler: Essential for peeling the butternut squash before cubing it.
Knife: Needed to cube the butternut squash and chop any other ingredients if necessary.
Cutting board: Provides a safe surface for cutting and preparing the butternut squash and other ingredients.
Baking sheet: Used to spread the butternut squash cubes for roasting in the oven.
Mixing bowl: A large bowl to combine the roasted squash, pomegranate seeds, feta cheese, walnuts, and mixed greens.
Small bowl: Used to whisk together the balsamic vinegar and honey for the dressing.
Whisk: Helps to thoroughly mix the balsamic vinegar and honey to create a smooth dressing.
Tongs: Useful for tossing the salad ingredients together once the dressing has been added.
Measuring spoons: Ensures accurate measurement of the olive oil, balsamic vinegar, and honey.
Measuring cup: Used to measure the pomegranate seeds, feta cheese, and walnuts accurately.
How to Save Time on Making This Salad
Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.
Use pre-washed greens: Opt for pre-washed mixed greens to skip the washing and drying step.
Toast nuts in bulk: Toast a large batch of walnuts and store them for future use.
Ready-made pomegranate seeds: Purchase pre-packaged pomegranate seeds to avoid the hassle of seeding.
Quick dressing mix: Prepare the balsamic vinegar and honey dressing in advance and store it in the fridge.
Butternut Squash Pomegranate Salad
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 cup pomegranate seeds
- ¼ cup feta cheese, crumbled
- ¼ cup walnuts, toasted
- 2 cups mixed greens
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25 minutes or until tender and slightly caramelized. Let cool.
- In a large mixing bowl, combine roasted squash, pomegranate seeds, feta cheese, walnuts, and mixed greens.
- In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the salad and toss to combine.
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