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Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A festive, delicious, salad for fall and your holiday table!

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Linda Spiker


  • 1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
  • 2 tablespoons good quality olive oil
  • sea salt and pepper, to taste
  • 8 oz baby greens
  • 1/2 cup pomegranate seeds
  • 1/4 of one red onion, peeled and sliced or chopped
  • 3/4 cup roasted salted pecan pieces
  • 1 cup crumbled feta (I also love soft goat cheese in this salad)
  • 1/2 cup good quality olive oil
  • 1 cup pomegrante juice (reduced to 1/4 cup)
  • 1 tablespoon champagne vinegar or white balsamic
  • juice of half a lemon
  • 1 tablespoon honey


  1. 1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.

    Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper

    Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.

    While squash cooks, prepare salad dressing:

  2. To reduce pomegranate juice: Place a small pan on high heat and add juice

    Bring to a boil and then reduce to a simmer
    Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ΒΌ cup, allow to cool before using.

  3. Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside

  4. 3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta

    Shake dressing well and the drizzle over salad to liking, toss