Roasted Butternut Squash Salad with Feta and Pomegranate

This roasted butternut squash salad combines warm za'atar-roasted squash with peppery greens, creamy feta, pomegranate arils, and toasted pine nuts. Finished with our sweet-tart pomegranate molasses dressing, it's a beautiful fall salad for lunch, dinner, or the holiday table.

Roasted Butternut Squash Salad

This roasted butternut squash salad is exactly the kind of meal we love to make once the weather starts cooling down. The roasted squash makes it cozy and filling, while the greens, feta, pomegranate, and tangy Pomegranate Molasses Dressing keep everything fresh and balanced.

Grant and I often have either salad or soup for lunch, and this is one of our favorite butternut squash combinations. It's substantial enough to enjoy on its own, but it also makes a beautiful fall or winter side dish - especially for Thanksgiving, Christmas, or seasonal entertaining.

Scroll down for step-by-step instructions, chef's tips, serving ideas, variations, and make-ahead tips.

Jump to:

• Roasted Butternut Squash Salad
• Recipe at a Glance
• Why This Roasted Butternut Squash Salad Works
• Ingredients You'll Need
• Seasonality: When Is Butternut Squash in Season?
• How to Make Roasted Butternut Squash Salad
• Should Butternut Squash Salad Be Served Warm or Cold?
• Flavor Variations, Substitutions and Add Ins
• What to Serve With Roasted Butternut Squash Salad
• Storage Instructions
• FAQ's
• More Fall and Winter Salads
• Roasted Butternut Squash Salad with Feta and Pomegranate

Recipe at a Glance

• Ready in: 40-50 minutes
• Serves: 4-6
• Main ingredients: Butternut squash, greens, feta, pomegranate, pine nuts, za'atar, and pomegranate molasses dressing
• Dietary information: Vegetarian and gluten-free
• Perfect for: Fall lunches, side dishes, Thanksgiving, holiday meals, and entertaining
• Cooking method: Oven roasted + salad assembly
• Make ahead: Yes, prepare the components separately and assemble before serving

Why This Roasted Butternut Squash Salad Works

What makes this salad so good is the balance of flavors and textures:

• Sweet and caramelized - Roasted butternut squash
• Tangy and fruity - Pomegranate molasses dressing and pomegranate arils
• Salty and creamy - Crumbled feta
• Fresh and peppery - Arugula or mixed greens
• Nutty and crunchy - Toasted pine nuts
• Herby and savory - Za'atar and fresh parsley

The pomegranate molasses dressing is especially useful here because its acidity cuts through the sweetness of the squash and richness of the feta without making the salad feel heavy.

Ingredients You'll Need

This fall butternut squash salad uses a handful of simple Mediterranean-inspired ingredients:

• Butternut squash - Cut into 2.5 cm (1-inch) cubes so it roasts evenly. If you're starting with a whole squash, see our How to Peel and Cut Butternut Squash guide or our Roasted Butternut Squash Cubes recipe.
• Za'atar - Adds savory, herby, tangy flavor to the roasted squash. Use store-bought za'atar or make our Homemade Za'atar Spice Blend.
• Olive oil - Helps the squash roast and the seasoning cling.
• Greens - Use arugula, baby spinach, or a baby salad mix. Arugula gives the salad the most peppery contrast.
• Fresh parsley - Adds freshness and another layer of herbal flavor.
• Feta cheese - Salty and creamy, which works beautifully against the sweet squash.
• Red onion - Adds a little sharpness and crunch.
• Pomegranate arils - Bring tart-sweet freshness and beautiful seasonal color.
• Toasted pine nuts - Add crunch and nutty flavor. See our How to Toast Pine Nuts guide if needed.
• Pomegranate molasses dressing - Our Pomegranate Molasses Dressing brings everything together. You can also make the Homemade Pomegranate Molasses from scratch.

See the recipe card for quantities.

Seasonality: When Is Butternut Squash in Season?

Butternut squash is one of our favorite vegetables for fall and winter cooking. Its naturally sweet flavor works beautifully in salads because it pairs so well with salty cheeses, nuts, herbs, and tangy dressings.

It also stores well, so it's easy to keep on hand throughout the cooler months for roasting, soups, casseroles, and salads like this one.

Want to learn more about when fruits and vegetables are in season? Explore the USDA's Seasonal Produce Guide.

How to Make Roasted Butternut Squash Salad

This salad is easiest to assemble when all the components are ready before you start building it

Prepare the roasted butternut squash

Use our roasted butternut squash cubes recipe as the base for this salad. Before roasting, toss the butternut cubes with olive oil, za'atar, and season with salt and pepper.

Roast until tender and golden, then let the butternut cool slightly before adding it to the salad.

Chef's Tip: Warm roasted butternut is lovely here, but piping hot squash can wilt the arugula too quickly.

Dress the salad leaves

Add the salad mix, and parsley to a large bowl. Drizzle with 1-2 tbsp of the pomegranate molasses dressing and toss gently to coat.

Chef's Tip: Dressing the leaves first gives the salad better flavor without over-mixing the soft roasted butternut and feta

 Build the salad

Arrange the dressed salad leaves on a serving platter or salad bowl. Add the roasted butternut squash, crumbled feta and red onion.

Garnish with the pomegranate arils and toasted pine nuts, then drizzle with a little more dressing just before serving.

Chef's Tip: For make-ahead prep, roast the squash, slice the onion, and make the dressing ahead of time. Assemble just before serving so the greens stay fresh.

Should Butternut Squash Salad Be Served Warm or Cold?

We like this salad best when the roasted butternut squash is warm or around room temperature.

Warm squash gives the salad a cozy fall feel, but it shouldn't be piping hot, as it can wilt the greens and soften the feta. Room-temperature squash works beautifully if prepared ahead, although leftovers can also be eaten cold.

Flavor Variations, Substitutions and Add Ins

One of the reasons we make this salad so often is how easy it is to change depending on what we have

• Change the greens - Use arugula for a peppery salad, baby spinach for something milder, or a mixed baby leaf salad.
• Swap the cheese - Goat cheese works beautifully in place of feta for a softer, creamier version.
• Change the nuts - Try toasted walnuts, pecans, or almonds if you don't have pine nuts.
• Add grains - Add quinoa, couscous, or bulgur wheat to turn it into a more substantial lunch.
• Change the squash seasoning - Keep it simple with salt and pepper, or try Italian Seasoning or Lebanese 7 Spice for a different flavor profile.
• Try another dressing - Our Balsamic Vinaigrette would also pair nicely with the roasted squash and feta.

What to Serve With Roasted Butternut Squash Salad

This salad is filling enough for lunch but also works beautifully as part of a larger fall or holiday meal.

• For a light lunch - Enjoy it on its own or add quinoa, couscous, chickpeas, chicken, or salmon.
• With roast chicken - Serve alongside Slow-Roasted Lemon and Herb Chicken or Roast Chicken with Orange and Fennel.
• With fish - Pair it with our Pomegranate Molasses Salmon or Sheet Pan Lebanese Salmon.
• With lamb - It makes a lovely fresh side for Mediterranean Boneless Leg of Lamb.
• For the holiday table - Serve with roast turkey or chicken alongside seasonal sides such as Roasted Brussels Sprouts with Lemon and Dukkah or Green Beans Almondine.

Storage Instructions

Make ahead: Roast the squash, slice the onion, toast the pine nuts, prepare the pomegranate arils, and make the dressing ahead of time. Wash and dry the greens and store everything separately.

Assemble: Dress and assemble the salad shortly before serving so the greens stay fresh and the pine nuts keep their crunch.

Leftovers: Refrigerate leftover assembled salad promptly. The greens will wilt once dressed, so this salad is best eaten soon after assembly. Eat within 1-2 days.

Meal prep: For the best texture, keep the roasted squash, dressing, greens, feta, pomegranate, and pine nuts separate and assemble individual portions as needed.

FAQ's

More Fall and Winter Salads

If you enjoy hearty seasonal salads, try our:

• Roasted Beet Salad with Feta
• Moroccan Roasted Vegetable Quinoa Salad
• Middle Eastern Salmon Salad
• Arugula, Apple, Beet and Blue Cheese Salad
• Moroccan Orange Salad with Dates and Pomegranates

This roasted butternut squash salad is one of those recipes that works just as happily for a cozy fall lunch as it does on a Thanksgiving, Christmas or holiday table.

And if you want to make the whole recipe from scratch, start with our Homemade Za'atar Spice Blend, Roasted Butternut Squash Cubes, Homemade Pomegranate Molasses, and Pomegranate Molasses Dressing.

Give the recipe a try and let us know how you served it. And don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.