Roasted Butternut Squash Salad with Pomegranate & Grapes

With the perfect balance of roasted vegetables and fresh fruit, this salad is one you’ll find yourself making again and again.

I first created this salad for Tu B’Shevat, the New Year for the Trees. Although I often make dishes just once for a holiday, this combination has become a repeat favorite. It’s versatile enough for any season and occasion — Purim, Passover, Chanukah, or a simple weeknight dinner.

I enjoy salads that combine vegetables and fruit, and this roasted butternut squash salad delivers on both flavor and texture. Sweet grapes and pomegranate seeds pair beautifully with the caramelized squash, while shredded cabbage, cucumbers and crunchy almonds add contrast. The mix may sound unconventional, but it works surprisingly well.

As with any salad, feel free to swap ingredients to suit your taste. Sweet potato can be substituted for butternut squash, and you can vary the greens to what you have on hand. I considered adding purple onion for a sharper bite, but opted not to for family preferences.

To simplify preparation, I often buy pre-peeled, pre-cubed butternut squash when available — it’s a convenient time-saver. For the best roasting results, use a sturdy baking sheet so the squash can caramelize properly.

Roasted Butternut Squash Salad with Pomegranate and Grapes

An appealing mix of fresh greens, roasted squash and fruit, finished with a tangy-sweet dressing.

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, spinach, arugula, or a mix)
• 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 the oven to 500°F and line a baking sheet with parchment paper. Spread the cubed squash in a single layer, drizzle with oil or spray lightly, and sprinkle with salt.
• Roast for 20–25 minutes, until the edges are golden and slightly crispy.

For the Dressing:

• Combine all dressing ingredients in a jar or container with a tight-fitting lid. Shake well until smooth. Taste and adjust seasoning if needed.

To Assemble Salad:

• In a large bowl, combine the salad greens, shredded cabbage, cucumbers, grapes, almonds and pomegranate seeds. Add the roasted butternut squash. Drizzle with dressing (you may not need all of it) and toss gently to coat.

Recipe by Faigy Murray