Roasted Butternut Squash Salad with Pomegranate and Grapes
With just the right blend of vegetables and fruit, flavors and textures, you’ll find yourself making this salad with roasted butternut squash and fruit on repeat!
I started making this salad specifically for Tu B’Shevat (the New Year for the Trees, read more about it here). Often, when I prepare a dish for a specific occasion or holiday, I make it once and then never make it again. But I’ve lost count of how many times I have made this salad and it’s really perfect for any time of year — Purim, Pesach, Chanukah…you name it!
I love salads that combine vegetables and fruits, along with add-ins with varying textures, and this salad with roasted butternut squash and fruit really checks off all the boxes. The combination of fruit and vegetables is excellent — the sweet grapes along with the roasted butternut squash and all the other goodies in there may seem eclectic, but it really just works!
As usual with salads, feel free to sub or change any vegetable or fruit to your liking. You can swap sweet potato for the butternut squash, if you prefer. I would have loved to add some purple onion, but…I have some family members who would practically disown me if I did!
And speaking of butternut squash, we all know it can be a pain to peel and cut, so to make things easier, I cheated and bought it pre-cut in the grocery — a worthwhile splurge, in my opinion! And, as always, when roasting veggies, remember that it’s best to use a real cookie sheet.
For a salad with a different vibe that would also work well on Purim or any day of the year, try my crunchy taco salad!
Roasted Butternut Squash Salad with Pomegranate and Grapes
Ingredients
Roasted Butternut Squash
- 1 butternut squash, peeled and cubed
- 1½ tsp oil (or cooking spray)
- 1 tsp salt
Dressing
- ¾ cup mayo
- 3 Tbsp balsamic vinegar
- 2 Tbsp water
- 1 tsp Dijon mustard
- 1 Tbsp honey
- ½ tsp dried dill weed
- ½ tsp dried parsley
- Salt and pepper, to taste
Salad
- Salad greens (romaine lettuce, spinach, arugula, etc.)
- ½ cup shredded purple cabbage
- 3 Persian cucumbers, sliced into half moons
- 15 green grapes (approx.), quartered
- ¼ cup sliced almonds
- ¾ cup pomegranate seeds
Instructions
For the Roasted Butternut Squash:
- Preheat oven to 500°F and line a cookie sheet with parchment paper. Place cubed butternut squash on the cookie sheet, drizzle with oil (or spray with cooking spray), and sprinkle on some salt.
- Roast in preheated oven for 20-25 minutes, or until crispy on the edges.
For the Dressing:
- Place all dressing ingredients in a jar or container with a tight lid. Cover and shake well until combined. Set aside.
To Assemble Salad:
- Arrange all salad ingredients in a large bowl. Add roasted butternut squash. Drizzle with dressing (you will probably not need all of it) and toss to combine.
Recipe by Faigy Murray | https://mykitchenmystudio.com/salad-with-butternut-squash-and-fruit/
