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.

Image of a plate with cubes of roasted butternut squash, feta cheese, baby spinach sprinkled with pomegranate seeds and pistachios

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

  • A butternut squash is cut in half on a light blue cutting board with a knife and two round squash ends beside it.
    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.
  • Butternut squash cut into halves and quarters on a light blue cutting board. A spoon rests inside one piece, scooping out seeds and pulp. Squash seeds and top are visible on the board.
    Scrape out the seeds and strings with a spoon.
  • A partially peeled butternut squash sits on a light blue cutting board next to a pile of peels, a vegetable peeler, and several chunks.
    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.
  • A pile of cubed orange butternut squash, perfect for making mashed butternut squash, rests on a pale green cutting board with a large kitchen knife placed to the left.
    6. Cut the squash into large bite-size cubes and transfer to a rimmed baking sheet.
Butternut squash salad on a plate with feta cheese, baby spinach sprinkled with pomegranate seeds and pistachios.
5 from 18 ratings

Spicy Butternut Squash Salad with Feta and Pomegranate

Karen Tedesco
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.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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
  • ⅓ 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

Equipment

Instructions
 

  1. 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.
  2. Put 5 cups peeled and cubed butternut squash on a rimmed baking sheet lined with parchment paper.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.
Serving idea: The salad makes a perfectly satisfying vegetarian salad to serve as a main dish, tossed with warm cooked grain like brown rice, quinoa or farro to round it out.

Nutrition per serving

Calories: 243kcal Carbohydrates: 30g Protein: 6g Fat: 13g Sodium: 155mg Fiber: 5g Sugar: 7g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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