Roasted Butternut Squash Salad

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A delightful salad featuring roasted butternut squash, creamy feta, and vibrant pomegranate seeds. The dish is enhanced with a mix of walnuts and seeds, all brought together with a luscious honey mustard dressing and a balsamic glaze finish. The combination of textures and flavors makes this salad a standout, perfect for any occasion.

butternut squash, peeled, deseeded and cut into cubes

shallots, finely chopped

handful crushed walnuts

shallot, finely chopped

Calories370.8kcal (18.54%)

Step 1

Preheat your oven to 200°C.

Step 2

Line a baking tray with parchment paper and spread the butternut squash evenly across it.

Step 3

Add 2 finely chopped shallots to the baking tray.

Step 4

Drizzle over olive oil and honey.

Step 5

Season with oregano, dill, salt, black pepper, and paprika.

Step 6

Mix everything thoroughly, ensuring the squash is evenly coated.

Step 1

Place the tray in the preheated oven and roast for 15 minutes.

Step 2

Remove the tray and give everything a good mix.

Step 3

Add mixed seeds and crushed walnuts.

Step 4

Toss everything together and return to the oven for another 10 minutes, or until the squash is tender and lightly golden.

Step 5

Remove from the oven and set aside.

Step 1

In a large salad bowl, add fresh coriander, rocket and spinach.

Step 2

Add the reserved finely chopped raw shallot.

Step 3

Crumble in feta cheese.

Step 4

Add pomegranate and seeds.

Step 5

Gently toss everything together until evenly combined.

Step 1

In a small bowl, combine mustard, garlic mayonnaise, honey, vinegar, lemon juice, and olive oil.

Step 2

Whisk everything together until smooth and creamy.

Step 1

Pour the honey mustard dressing over the prepared salad.

Step 2

Toss everything thoroughly, ensuring all ingredients are evenly coated.

Step 3

Add the roasted butternut squash, shallots, mixed seeds, and walnuts from the oven.

Step 4

Gently mix everything together.

Step 1

Transfer the salad to a serving dish.

Step 2

Finish with a generous drizzle of balsamic glaze.

Step 3

Serve immediately and enjoy!

Calories370.8kcal (18.54%)

For a more intense flavor, let the salad sit for a few minutes after adding the dressing before serving.

You can substitute the rocket with arugula if preferred.

Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn or kabocha squash.

Is there a substitute for feta cheese?

You can use goat cheese or ricotta salata as a substitute for feta cheese.

Can I prepare the squash in advance?

Yes, you can roast the squash a day ahead and store it in the fridge. Reheat before adding to the salad.

What can I use instead of balsamic glaze?

A reduction of balsamic vinegar can be used as an alternative to balsamic glaze.

Is this salad suitable for vegetarians?

Yes, this salad is vegetarian-friendly.

Cook with Chefadora AI

Add to Shopping List

butternut squash, peeled, deseeded and cut into cubes

shallots, finely chopped

handful crushed walnuts

shallot, finely chopped

Calories370.8kcal (18.54%)

Step 1

Preheat your oven to 200°C.

Step 2

Line a baking tray with parchment paper and spread the butternut squash evenly across it.

Step 3

Add 2 finely chopped shallots to the baking tray.

Step 4

Drizzle over olive oil and honey.

Step 5

Season with oregano, dill, salt, black pepper, and paprika.

Step 6

Mix everything thoroughly, ensuring the squash is evenly coated.

Step 1

Place the tray in the preheated oven and roast for 15 minutes.

Step 2

Remove the tray and give everything a good mix.

Step 3

Add mixed seeds and crushed walnuts.

Step 4

Toss everything together and return to the oven for another 10 minutes, or until the squash is tender and lightly golden.

Step 5

Remove from the oven and set aside.

Step 1

In a large salad bowl, add fresh coriander, rocket and spinach.

Step 2

Add the reserved finely chopped raw shallot.

Step 3

Crumble in feta cheese.

Step 4

Add pomegranate and seeds.

Step 5

Gently toss everything together until evenly combined.

Step 1

In a small bowl, combine mustard, garlic mayonnaise, honey, vinegar, lemon juice, and olive oil.

Step 2

Whisk everything together until smooth and creamy.

Step 1

Pour the honey mustard dressing over the prepared salad.

Step 2

Toss everything thoroughly, ensuring all ingredients are evenly coated.

Step 3

Add the roasted butternut squash, shallots, mixed seeds, and walnuts from the oven.

Step 4

Gently mix everything together.

Step 1

Transfer the salad to a serving dish.

Step 2

Finish with a generous drizzle of balsamic glaze.

Step 3

Serve immediately and enjoy!

Calories370.8kcal (18.54%)

For a more intense flavor, let the salad sit for a few minutes after adding the dressing before serving.

You can substitute the rocket with arugula if preferred.

Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn or kabocha squash.

Is there a substitute for feta cheese?

You can use goat cheese or ricotta salata as a substitute for feta cheese.

Can I prepare the squash in advance?

Yes, you can roast the squash a day ahead and store it in the fridge. Reheat before adding to the salad.

What can I use instead of balsamic glaze?

A reduction of balsamic vinegar can be used as an alternative to balsamic glaze.

Is this salad suitable for vegetarians?

Yes, this salad is vegetarian-friendly.

Roasted Butternut Squash Salad

About Roasted Butternut Squash Salad

Ingredients to Make Roasted Butternut Squash Salad

For the Roasted Butternut Squash

For the Salad

For the Honey Mustard Dressing

For Garnishing