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This Fall Harvest Roasted Butternut Squash and Pomegranate Salad combines all the best produce that fall has to offer into the prettiest salad that’s simple to make and healthy too! Sweet honey roasted butternut squash, salty roasted pumpkin seeds, kale, shredded brussels sprouts, and juicy pomegranate seeds. All tossed together with a sweet and tangy pomegranate vinaigrette. This salad will certainly be my fall go-to salad. It’s healthy, simple, so delicious, and perfectly fitting for crisp fall nights…and great for Thanksgiving too.
Say hello to the 2019 Harvest Salad. It’s hands down my favorite fall harvest salad I’ve created yet. Well, it’s at least very high on my list, and surely my current favorite. I also love last year’s apple salad, and the persimmon salad I have in the new cookbook, but you guys? This here salad is special.
Why? Cinnamon honey roasted butternut squash. Shredded brussels sprouts. Pomegranates. Salty roasted pumpkin seeds. Creamy buttery gouda cheese.
Oh so good.
If you can believe it, I made this salad a couple of weeks ago. But I wanted to wait until it was officially fall to share. It’s kind of shocking that I was actually able to wait this long. This recipe has been one that I’ve been so excited to share. It’s got the perfect combo of every fall ingredient and flavors. It’s basically fall in a salad…yes, it’s truly that good!
It seems that every fall season I need to create a new “Harvest” Salad. I’ve done so every autumn since starting HBH, and every year has been different and unique. If you really want to take a trip down memory lane, my very first Harvest Salad was this Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons. Wow, those photos…so bad…pretty embarrassing.
The good news is that my photos (and recipes) have really improved since 2012 and I guess that brings me to today’s salad. I’m still using kale and butternut squash. But I’ve upped my game when it comes to the additional add-ins, and most definitely the vinaigrette.
Let me tell you all the details
I will say that this salad has a few steps. None of them are hard, and none of them are even very hands-on, but it still has some steps.
First up, the butternut squash. It must be roasted and with cinnamon and a drizzle of honey…because cinnamon honey roasted butternut squash is a game-changer. It caramelizes on the outside as it roasts away, but stays sweet and soft on the inside. And the cinnamon? Cinnamon tastes delicious on just about everything. Especially butternut squash. Sweet and savory.
My favorite.
While the squash is roasting, roast the pumpkin seeds at the same time. All they need is a little honey, a touch of cayenne pepper, and plenty of flaky sea salt. The pumpkin seeds roast much quicker than the squash, so be sure to really keep a close eye on them while cooking. Pumpkin seeds tend to go from lightly toasted to completely burnt in a matter of minutes.
Tip: how I easily cut up butternut squash
For this salad, I like to keep things simple as can be and cut the butternut squash into large half-circles or cubes. To do this, I halve the butternut squash lengthwise and scoop out the seeds. I then use a vegetable peeler to peel away the squash skin. Then I place the squash flat side down on a cutting board and cut it into half circles. This process only takes a few minutes to do and isn’t as tedious as dicing the hard to cut squash.
Another tip? Make sure your knife is sharp. Using sharp knives really makes a huge difference.
While the squash and seeds are roasting, make the vinaigrette.
To switch things up I made a balsamic and pomegranate vinaigrette. It’s sweet, tangy, and the perfect balance to the bitter greens in the salad.
The key is to pour the warm vinaigrette over the shredded kale and brussels sprouts. The heat from the vinaigrette gently breaks-down the toughness of the greens, making them perfectly tender and ready for eating.
As soon as the squash and seeds are done roasting, toss everything together, add the gouda cheese, and EAT.
My serving suggestions…
I personally love this warm, but it’s equally delicious at room temperature, or even chilled for lunch the following day.
This salad will be great for upcoming fall dinners with friends. I might even add this salad to my Thanksgiving menu. Is anyone else already starting to plan their holiday meal?
Also, this salad keeps really well, as the greens stay fresh for 2-3 days in the fridge. So it’s great for packing up and taking to work. However, if that’s your plan, I’d double the recipe. This is one of those salads that gets eaten all in one sitting!
If you make this fall harvest roasted butternut squash and pomegranate salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fall Harvest Roasted Butternut Squash and Pomegranate Salad.
Servings: 6
Calories Per Serving: 672 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles
- 2 tablespoons honey
- 1/2 cup raw pepitas
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 head kale, shredded
- 4 cups shredded brussels sprouts
- arils from 1 pomegranate
- 4-6 fresh figs (optional)
- 1/2 cup shredded gouda cheese
Pomegranate Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 1 tablespoon chopped fresh sage
- 1/4 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
Instructions
- 1. Preheat the oven to 425 degrees F. On a baking sheet, toss together the butternut squash, 1 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender.2. Line a separate baking sheet with parchment paper. Add the pepitas, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, the cayenne, and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake for 8-10 minutes or until the pepitas are toasted. Watch closely!3. Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes. 5. Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with toasted pepitas, figs, if using, and cheese. Eat and enjoy!
Notes
To Make Ahead: This salad can be made and assembled through step 4. Combine the greens, pomegranates, and roasted squash in a salad bowl, but leave the seeds out. Store the bowl in the fridge, covered, and keep the seeds and vinaigrette separate. Then, just before serving, warm the vinaigrette and toss the salad together.
Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.
This was a big hit at Thanksgiving. I made it that morning, but it was even better the next day. The only change I made was to roast the Brussels sprouts. I love fancy salad, and this is one of the best I’ve ever had.
Thanks so so much Milli! 🙂 xT
Want to make this everyday and share with everyone! Few personal tweaks: I cut my Brussels in half, tossed in oil and Balsamic, and roasted them too. Also put 6 slices of maple bacon over squash and Brussels to roast. Added a wee bit of fig vinegar to vinaigrette. Used crumbled goat cheese not gouda, because I had it. Best salad I have ever made!
Hey Danni,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Absolutely delish!!!
Hey Jen,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
I loved this salad and it was a hit at my thanksgiving dinner this year 🙂 My only comment is to roast the pepitas on a lower heat. Would recommend 350 because mine burned at 5 minutes using the recommended heat. Maybe it’s just my oven
Hey Julia,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Thanks for sharing your feedback! xx
Quadrupled this for two different Thanksgiving dinners that were light on veggies. Oh my gosh, it was so good and so fall! Perfect combination of flavors. Always a risk to try a completely new recipe when you’re feeding a crowd, but this didn’t disappoint. It was a hit at both events. Got home and realized I didn’t even remember to add the cheese. Still delicious!
Hey Katie,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
When you’re craving a salad you know you’ve been doing something really wrong, or the salad is really right. Since I ate this three days in a row last week, that must mean this salad is just that good. To put it into perspective, when I told my husband what was in it he gave me ya yuck face. Fast forward to him eating and saying he would be happy eating a lot of this salad, make it as often as I want. I will admit, I’m lazy and just bought pomegranate dressing- it’s still delicious. But I love love love this recipe, so thank you!
Hey Amanda,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Wow. This salad is amazing!!!!! Truly mind blowing flavors haha. And it keeps so well the next day, even with dressing already on because the kale and Brussels are so hardy. Neither me or my husband typically like kale but it was so good – I’ve had this for 3 meals in under 24 hours, me and my husband can’t stop haha. Thank you so much for the amazing recipe!
I doubled the dressing recipe to use for later, and added some minced garlic in with the shallot. Don’t skimp on anything – the pepitas are so so good. My only other preference is that I diced the squash so it mixed in nice with the salad without having to cut it.
We didn’t have any fresh figs available to us unfortunately but it didn’t need them IMO.
Hey Becky,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
This salad is more on the complicated side for me. But I love the fall vibes and inspiration!
My local grocer didn’t have pomegranate but had fall color cherry tomatoes so I used tomatoes instead. I also had burrata cheese handy vs gouda. My dressing ended up being a good olive oil, honey, lemon zest, salt and pepper. I also mixed romaine lettuce with two different types of kale to size up the salad for a big group, massaged the kale and brussels sprouts with dressing first so it was more flavorful. Everything was made couple days in advance except the romaine lettuce. Assembled everything together when it was time to eat
My learning for next time is perhaps to roast the butternut squash the day of for that nice bright yellowish color. But I haven’t figured out the time management portion so I wouldn’t be stressed between making a salad and a main dish. I made mine couple days ahead the color wasn’t as vibrant but still tasty. I also spent the amount of time I would on a main dish for this nice salad. I am still intimidated to cut the butternut squash but it wasn’t as bad as I thought it would be even with my old and dull knife. Overall, love this for a fall salad, will find some way to improve efficiency!
Hey Karen,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! Thanks for sharing what worked well for you! xx