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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 pomegranates. 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.

overhead photo of Fall Harvest Roasted Butternut Squash and Pomegranate Salad with pomegranates on table and salad serves

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. It’s basically fall in a salad…yes, it’s truly that good!

overhead photo of Roasted Butternut Squash on baking sheet

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.

overhead photo of roast pumpkin seeds on baking sheet

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 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.

overhead close up photo of Fall Harvest Roasted Butternut Squash and Pomegranate Salad

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. 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.

side angled photo of Fall Harvest Roasted Butternut Squash and Pomegranate Salad

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.

overhead photo of Fall Harvest Roasted Butternut Squash and Pomegranate Salad

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!

overhead photo of Fall Harvest Roasted Butternut Squash and Pomegranate Salad after being tossed with salad spoons in salad bowl

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.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Ingredients

Pomegranate Vinaigrette

US Customary - Metric

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. 
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Comments

  1. 5 stars
    This is now one of my favorites, fantastic as you said left over for lunch. Such a delightful blend of flavor and texture. I am having great fun with your recipes, makes me look like a very good cook!

    Reply

    1. Thank you so much Cathleen! I am so glad you loved this recipe and I am sure you are an amazing cook!! xTieghan

      Reply

  4. I will definetely try this one! I’m having doubts about whether or not to briefly cook the kale and brussels sprouts. What do you think? Thank you and keep up with the good work, inspiring us along the way.

    Reply

    1. Hi Carla! It’s up to you! Tieghan made it with them raw and they are still delicious. But you could certainly to a light sauté. Enjoy!

      Reply

  6. 5 stars
    Such a perfect fall salad! Sage and butternut squash were giving me thanksgiving vibes. I made this tonight with a few edits and it was perfect!
    I made the butternut squash exactly as written and it was sooo good just that touch of cinnamon and honey totally transformed it.
    I’ve been obsessed with sunflower seeds lately so I decided to use them (unshelled) instead of the pepitas… I have this hot honey that’s essentially honey with chili so I used that instead of honey and cayenne…added a little oil, cinnamon, and salt and they turned out amazing…lightly spicy, sweet, and caramelized…nuff said.
    My bf and I have been cooking a lot lately and after tonight’s meal he was like oh ok you stepped up your game! Thanks for sharing such a great recipe!

    Reply

  7. Tieghan, you have interested me in cooking again! I want to make this salad, but where on earth do you get fresh figs?
    Thanks for all your great recipes. We have friends over when we make your dinners.

    Reply

    1. Hi Mary! So happy to hear you’re back in the kitchen! I’ve found figs at my local specialty grocer like Whole Foods. Hope you have some luck!

      Reply

  8. 5 stars
    Made this last night and it was perfect! I added cauliflower and some apples and it was perfection. The pumpkin seeds were delicious! Definitely making again this fall!

    Reply

  9. 5 stars
    The 2013 photos are great!! And way way waaaaay better than on most other recipe blogs! Also how did I miss grilled cheese croutons?!
    Can’t wait to try this new one. Brussels and pomegranate and butternut AND pepitas?!
    Thanks as always 🙂

    Reply

  10. OMG! Can’t wait to try this! I’m a big meat eater – what protein would you add or serve on the side to make this a little heartier for dinner? Also, I have pomegranate molasses I would like to use up. Could I use some instead of pomegranate juice?

    Reply

    1. Hi Christine! I would use roasted chicken chicken. That will be so good! And yes, you can use the pom molasses, I would use 2-3 tablespoons. That will be delicious as well! YUMM! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. I was eating a butternut squash salad as I pulled up your website today! Too weird! Looks delicious… did you know you can roast and eat the butternut squash seeds?! They are my favorite part!

    Reply

  14. Going to make this recipe this weekend! Looks amazing (as always). Thanks! (p.s just made you Cajun Pepper Shrimp with Creamed Corn Orzo again- it is so to die for- I double the pasta and water amounts so there is enough for lunch the next day. So ridiculously yummy!!

    Reply

    1. SO amazing! Its the best when you can have a lunch the next day from a dinner before! I am really glad this turned out so well! xTieghan

      Reply