Roasted Butternut Squash Salad with Feta and Pomegranate

Large white and blue serving bowl with colourful butternut squash salad inside and pomegranate seeds on the side.

5 from 2 votes

Roasted Butternut Squash Salad with Feta and Pomegranate

This vibrant no-peel roasted butternut squash salad is PACKED with color and flavor. Loaded with creamy feta, juicy pomegranate seeds, a punchy miso dressing, and crunchy salted honey pumpkin seeds, it’s a gorgeous addition to any spread. You can prep everything ahead too, making it a lovely side for Thanksgiving, Christmas, garden parties, or BBQs.

Prep Time10

Cook Time40

Total Time50

Course: Salad

Cuisine: Mediterranean

Keyword: christmas salad, festive pumpkin salad, thanksgiving salad, winter salad

Servings: servings

Calories: 263kcal

Author: Kate Phillips

Ingredients

For the salad -

1 tablespoon olive oil
1 teaspoon salt
1 large butternut squash approximately 1 ½ kg or 3 lb, unpeeled
100 g feta crumbled (3.5 oz)
2 large handfuls of arugula (rocket)
⅓ cup pomegranate seeds

For the dressing -

1 tablespoon white miso paste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 teaspoons honey

For the crispy salted honey pumpkin seeds -

¼ cup pumpkin seeds use the ones from your butternut squash or from a packet - I like to use a mix
2 teaspoons honey
½ teaspoon flaky sea salt

Instructions

Prepare the butternut squash.
Heat your oven to 400°F (200℃) and line a large sheet pan with parchment paper. There’s no need to peel your squash. I like the contrast of the crispy skin and soft center, and the skin will soften in the oven. Set the squash onto a large board, then carefully cut it in half lengthways. Use a teaspoon to scoop the seeds out, then set them aside. Chop each half into bite-sized cubes.

If you'd prefer to peel your squash, or if it seems a bit thick, you are very welcome to.

Roast the butternut squash.
Arrange the cubed squash on the prepared sheet pan, then drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Give them a mix, then smooth them out into one layer on the tray.
Roast for 40 minutes, giving the squash a mix halfway through, until the edges are starting to look charred.

PRO TIP: We're arranging them in one layer on the sheet pan to make sure they roast evenly and don't steam and go soggy. Split the squash onto two sheet pans if needed.

Make the dressing.
Add 1 tablespoon of white miso paste, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, and 2 teaspoons of honey to a small bowl. Give it a good mix with a fork until smooth and creamy, then set aside.
Make the salted honey pumpkin seeds.
Rinse your set-aside squash seeds under water to remove any squash residue, then dry them with a paper towel. Add them to a small dry pan over low heat. Toast, stirring the seeds for a couple of minutes until they smell fragrant and start to brown.
Add 2 teaspoons of honey and mix it through the seeds for another minute. The honey will sizzle and bubble up as you do this. Remove the pan from the heat, then scatter over the sea salt and mix through. Transfer to a plate lined with parchment paper and spread them into a single layer as they cool and crisp up.

PRO TIP: It's very important to line your plate. The seeds will firm up as they sit, and they'll stick to your plate if you don't, which will make them very hard to get off (I have made this mistake!)

Assemble the salad.
I like to serve this salad by arranging the different layers on a platter, rather than mixing everything in a bowl. This way, you can really see every part of the salad and all the lovely colors.
Place three-quarters of the arugula on the base of a large serving platter. Throw the other quarter of the arugula onto the squash on the sheet pan. Pour half the dressing over the roasted squash and arugula, then give it a mix so the squash and rocket are well coated.
Garnish and serve.
Transfer them on top of the arugula that's already on the platter. Crumble over the feta, then evenly pour the rest of the dressing all over the salad. Finish with the pomegranate seeds, then break off shards of the salted honey pumpkin seeds and scatter them all over the salad.

Notes

INGREDIENT NOTES: Switch out the butternut squash for another sweet pumpkin - like Delica or Acorn (you may need to peel them) - or use sweet potato. Swap the feta for pan-fried halloumi chunks, dollops of creamy blue cheese, cream cheese, goat's cheese, or Boursin. You can use red grapes, cut into quarters if you can't find a pomegranate, or use dried cranberries.

PREP AHEAD: Roast the squash a couple of days in advance and keep it in an airtight container in the fridge, make the dressing up to a week in advance and store it in the fridge in an airtight container or jar, and you can make the crispy pumpkin seeds a week in advance. They'll keep well in an airtight container at room temperature. Then just arrange the rocket, mix the dressing through the squash, and scatter over the feta and pomegranate seeds when you're ready to serve.

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