Go Back
–+ servings
A vibrant Thanksgiving salad featuring roasted butternut squash, pomegranate seeds, feta cheese, and apple slices on a bed of mixed greens.

Roasted Butternut Squash Salad with Maple-Dijon Vinaigrette

This vibrant salad features roasted butternut squash, pomegranate arils, pepitas, apples, and goat cheese, all tossed in a tangy maple-dijon vinaigrette. It's a perfect addition to your holiday table, offering a fresh and flavorful contrast to traditional Thanksgiving dishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 309
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Butternut Squash
  • 1 small-medium butternut squash peeled, halved, seeded, and cut into 1-inch cubes
  • 1 Tablespoon olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon sea salt
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon pepper
Salad
  • 5 oz spring mix
  • 0.5 cup pomegranate arils
  • 0.5 cup salted roasted pepitas
  • 2-3 oz goat cheese crumbled
  • 2 honey crisp or pink lady apples chopped into chunks
Dressing
  • 0.25 cup extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon dijon mustard
  • 2 teaspoons maple syrup
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Small bowl
  • Whisk
  • Salad bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare the butternut squash: peel it, cut it in half, and scrape out the seeds. Cut the squash into 1-inch cubes.
  3. In a large mixing bowl, combine the squash cubes with olive oil, maple syrup, salt, cinnamon, and pepper. Toss to coat evenly.
  4. Spread the seasoned squash cubes onto the prepared baking sheet. Roast for about 30 minutes, turning once or twice, until the squash is fork-tender and slightly caramelized. Remove from the oven and let it cool.
  5. While the squash is roasting, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, dijon mustard, maple syrup, sea salt, and black pepper. Set aside.
  6. In a large salad bowl, place the spring mix as a base. Top with the cooled roasted butternut squash, pomegranate arils, toasted pepitas, and apple chunks. Drizzle the dressing over the salad and toss gently to combine. Finally, top with crumbled goat cheese and serve.

Nutrition

Calories: 309kcalCarbohydrates: 31gProtein: 7gFat: 20gSaturated Fat: 4gSodium: 679mgPotassium: 887mgFiber: 4gSugar: 18g

Notes

To store leftovers, keep the salad and dressing separate and dress only the portion you plan to eat immediately. Store any remaining salad and dressing in an airtight container in the refrigerator for up to 1-2 days.

Tried this recipe?

Let us know how it was!