If you’re looking to brighten up those chilly months with a salad that’s bursting with color, texture, and flavor, the Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe is your new best friend. This dish perfectly balances the sweetness of roasted butternut squash and apples with the tangy crunch of pomegranate arils and the creamy punch of feta cheese. It’s a celebration of winter’s finest produce, making every bite a comforting yet refreshing experience that feels like a warm hug on a frosty day.

Ingredients You’ll Need

A baking tray filled with evenly spread small bright orange cubes of roasted butternut squash, showing slight browning and a soft texture on their edges. The tray sits on a white marbled surface and is partially visible with some scattered few leaves around it. At the edge of the image, there is a white bowl containing red pomegranate seeds, and to the top left corner, a white bowl filled with mixed green and purple leafy salad is partly shown. The light creates soft shadows from the cubes, giving a warm and fresh look. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its simplicity; each ingredient plays a crucial role, from adding sweetness and texture to delivering a burst of vibrant color that makes the salad as pleasing to the eye as it is to the palate.

Spring mix or mixed greens (4-5 ounces): A fresh, peppery base that keeps the salad light and crisp.
Candied pecans (⅓ cup): Adds a sweet crunch that contrasts beautifully with the softer ingredients, but toasted pecans work well for a less sweet option.
Chopped apple (½ large, honey crisp recommended): Offers juicy freshness and a subtle tartness that complements the squash.
Crumbled feta cheese (½ cup): Brings creamy tanginess to balance the sweetness perfectly.
Pomegranate arils (½ cup): Bursts of juicy tartness that add vibrant color and texture.
Butternut squash (3 cups, peeled and cubed): The star ingredient, roasted to sweet, tender perfection.
Avocado or olive oil (1 Tablespoon): Used to roast the squash, bringing out its natural sweetness.
Sea salt (½ teaspoon, plus ½ teaspoon for dressing): Enhances all the natural flavors.
Pepper (pinch for roasting and ¼ teaspoon for dressing): Adds a gentle kick and balances sweetness.
Extra-virgin olive oil (½ cup): Forms the base of the vinaigrette for a rich, fruity flavor.
White balsamic vinegar (¼ cup): Adds delicate acidity to brighten the dressing.
Honey or maple syrup (½ Tablespoon, plus more to taste): Sweetens the dressing just enough to tie all flavors together.
Fresh garlic (1 clove minced or ¼ teaspoon garlic powder): Gives the dressing a subtle savory depth.

How to Make Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with avocado or olive oil, sea salt, and a pinch of black pepper. Spread it evenly on a baking sheet and roast for 20 to 30 minutes until tender and caramelized at the edges. Roasting the squash elevates its natural sweetness and adds a gentle nuttiness that’s truly irresistible in this salad.

Step 2: Make the Dressing

While the squash is roasting, whisk together the extra-virgin olive oil, white balsamic vinegar, honey or maple syrup, minced garlic, sea salt, and black pepper in a bowl or shake all the ingredients vigorously in a mason jar. This dressing is an elegant balance of sweet, tangy, and savory notes that will perfectly complement the vibrant components of the salad.

Step 3: Assemble the Salad

Place your spring mix or mixed greens in a large salad bowl, then top with the cooled roasted butternut squash, chopped apple chunks, candied pecans, pomegranate arils, and crumbled feta cheese. Each ingredient brings a unique texture and flavor—soft, crunchy, juicy, salty—that makes every forkful exciting.

Step 4: Dress and Toss

Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. For a restaurant-style presentation, you can also plate individual servings and drizzle the dressing right before serving. The salad is best enjoyed fresh after tossing, so get ready for a flavor-packed experience!

How to Serve Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe

A white shallow round dish with mixed salad layers starting with green leafy spinach and arugula at the bottom, topped with cubed orange pieces, red pomegranate seeds, small white cheese crumbles, chopped red apple pieces, and brown pecans evenly spread throughout. A woman's hand is pouring yellow dressing from a glass measuring cup over the colorful salad. In the background, there is a small white bowl with pomegranate seeds and a glass with more yellow dressing, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop, sprinkle additional candied pecans or a light dusting of freshly cracked black pepper right before serving. You can also add a few fresh pomegranate arils on top for that jewel-like sparkle that makes this salad a true showstopper.

Side Dishes

This salad pairs beautifully with hearty winter dishes such as roasted chicken, grilled pork chops, or a creamy risotto. It also brightens up a festive dinner table with its balance of sweetness and tartness, making it a perfect companion for comfort food classics.

Creative Ways to Present

If you want to impress guests, serve the salad in individual glass cups layered with components or arrange the ingredients artistically on large platters for a communal feast vibe. Wrapping some of the salad in fresh grape leaves or lettuce cups can also make for a fun, bite-sized twist.

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately if possible—the roasted butternut squash, dressing, and greens keep best apart to prevent sogginess. The salad will stay fresh in the fridge for up to two days when stored properly.

Freezing

While roasted butternut squash freezes well, this salad as a whole is best enjoyed fresh. If you want to freeze any ingredients, do so before assembly, and thaw squash completely before using.

Reheating

Gently reheat leftover roasted squash in the oven or microwave before combining it again with the fresh salad ingredients. Avoid heating the entire salad to preserve the crisp greens and fresh flavors.

FAQs

Can I use other greens besides spring mix?

Absolutely! Baby arugula, kale, or spinach all work well and add their own unique flavors and textures to the Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe. Just be sure to adjust the dressing quantity if you use heavier greens like kale.

What can I substitute for pomegranate arils?

If pomegranate arils are hard to find, dried cranberries or fresh red grapes sliced in half bring a similar sweet-tart burst that complements the other ingredients nicely.

Is this salad vegan-friendly?

To make this salad vegan, simply swap the feta cheese for a plant-based cheese alternative or toasted nuts for added creaminess and texture. The dressing is already vegan as long as you use maple syrup instead of honey.

How do I make this salad nut-free?

To keep the salad nut-free, just omit the pecans or replace them with pumpkin seeds or roasted chickpeas for a satisfying crunch without compromising flavor.

Can I prepare this salad for a holiday party?

Definitely! This Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe is festive, colorful, and can be assembled ahead of time, making it ideal for holiday gatherings or special occasions where you want to impress with ease.

Final Thoughts

This Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe has quickly become one of my favorite ways to celebrate winter produce. It’s vibrant, easy to prepare, and irresistibly delicious. If you try this salad, you’ll find it brightens even the coldest of days and makes you look forward to every bite. I can’t wait for you to discover how warming and refreshing it is all at once!

Winter Roasted Butternut Squash Salad with Pomegranate, Apple, and Feta Recipe