Spicy Butternut Squash Salad with Feta and Pomegranate
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This roasted butternut squash salad brings big flavor to the table — chunks of butternut squash seasoned spicy harissa, creamy feta, and juicy bursts of fresh pomegranate. Everything cooks on one sheet pan, making it an easy vegetarian main dish that’s as vibrant and satisfying as it looks.
This butternut squash salad is pretty hands-off to make, with the squash and seasonings roasting on one sheet pan — it’s a simple and creative way to enjoy this sweet winter squash.
Here I will humbly submit that one of the best ways to add butternut squash to a salad is to roast it. When it’s all golden and tender, all you need to do is mix the sweet roasted butternut squash with some salad greens, feta cheese, pomegranate seeds and pistachios to complete the dish.
The sweet, earthy nature of butternut squash practically begs to be paired with bold, spicy flavors, which is exactly why I decided to season it with harissa paste. It’s an extra step to make your own harissa — I have a recipe for homemade harissa— otherwise you can buy prepared harissa in most supermarkets and grocery stores.
Prepping butternut squash for salad
Set the squash on a cutting board.
Slice off the stem end and bottom of the squash. Slice between the bulb end the long neck.
Scrape out the seeds and strings with a spoon.
4. A common question I get is whether or not to peel butternut squash. It’s up to you! I recommend a compromise — peel the squash in not-too-perfect swipes with a swivel peeler, leaving some random pieces of skin on the squash. 6. Cut the squash into large bite-size cubes and transfer to a rimmed baking sheet.
Spicy Butternut Squash Salad with Feta and Pomegranate
Equipment
Ingredients
- 5 cups (900 g) peeled and cubed butternut squash
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 g) harissa paste
- Kosher salt
- 1 tablespoon red wine vinegar
- 2-3 cups mixed salad greens or arugula
- â…“ cup (50 g) crumbled feta cheese, or soft goat cheese
- ½ cup (41 g) pomegranate seeds
- ¼ cup sliced green onion
- ¼ cup (30 g) chopped shelled pistachios, optional
Instructions
- Preheat oven to 375 (190C) degrees with the rack positioned in the center. Do this about 15 minutes before roasting to ensure the squash will cook evenly.
- Put 5 cups peeled and cubed butternut squash on a rimmed baking sheet lined with parchment paper.
- Toss the squash with 1 tablespoon of the olive oil, 2 tablespoons harissa paste and 1 teaspoon kosher salt. Roast the squash until it's tender, 40-45 minutes, stirring everything around at about the 20-minute mark. Cool until it's warm or room temperature.
- Transfer the squash to large serving bowl. Add 1 tablespoon red wine vinegar, remaining tablespoon olive oil and 2-3 cups mixed salad greens or arugula (they will wilt slightly). Taste for seasoning, adding more salt, vinegar or oil if you like.
- Sprinkle the salad with ⅓ cup crumbled feta cheese, ½ cup pomegranate seeds, ¼ cup sliced green onion and optional ¼ cup chopped shelled pistachios.
Karen’s Notes and Tips
- Use a shallow baking sheet with a rim. A deeper pan, like a roasting pan, won’t allow enough air circulation to allow surface browning and caramelization.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This is my kind of salad, warm, sweet & savory and colorful. The pomegranates add great sweetness and texture and the goat cheese gives a comforting creaminess. I love it.
I love one pan meals and this was a delicious combination of flavors and textures!
This harissa roasted butternut squash salad was delicious and so flavorful! The pistachio and pomegranate seeds were such a nice touch. Definitely making this for lunch more often!
Perfect for the holidays. Much better than the usual squash covered in brown sugar and marshmallows!
This is such a wonderful fall salad. I love how you paired harrisa with squash here. Sounds so delicious. I have to give this salad a try. Thanks!
Butternut squash is the absolute best, and it’s so refreshing to find a recipe that isn’t for soup (cause my husband won’t eat soup). Bonus points that this salad has feta and pomegranate – two incredible flavours and great texture. What a superb fall salad!
Great post on how to cook butternut squash. The salad sounds wonderful (I love butternut squash and feta cheese especially). And roasted butternut squash makes such a good side dish.
This is such a healthy and delicious salad! The harissa paste is the cherry on top! Thanks for sharing!
This recipe for butternut squash salad is a delicious fall lunch or dinner. The dressing is so perfect with the squash.
I love butternut squash, and I love them roasted. I had never considered using them in a salad before. I love this recipe. The combination of flavors is outstanding.