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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.
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!
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 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. 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.Â
Looks awesome and perfect for fall!! I’m planning on making it for thanksgiving, but was wondering which do you prefer: the dish warm or chilled? I have to drive to Austin so I’m making it beforehand and want to make sure everyone loves it!
Hey Emily,
I like to serve this chilled. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is one of the best salads I have ever had. It’s so fall forward and while it may seem like it has a lot of steps, it’s really straight forward. Could not love more!!
Thank you so much Sarah! xTieghan
Mehhh. Too much work for a salad.
To each their own! xTieghan
Made this today and it is soooo delicious! I massaged the kale with some lemon juice and then topped with all the fixings. Filling and delicious. I’m not a salad person but now I’m excited to eat this for lunch over the next few days.
I am so happy you loved this salad, Nicole! Thank you for trying it! xTieghan
This is absolutely incredible. I roasted the Brussels sprouts & added field roast veggie sausage, but otherwise followed the directions exactly. This salad is so exceptional that I am refusing to share it with my family. I will triple it next time. Thank you!
Haha that is amazing! I am really glad this turned out so well for you!! xTieghan
Made this last night for dinner. It was delicious! Roasted a few brussel sprouts along with the squash. So good!
Thank you so much Jennifer! I am so glad this recipe turned out so well for you! xTieghan
I could NOT stop eating this salad. Made it for Thanksgiving and my fam loved it. What an AWESOME recipe, thank you!
Thank you!! I am so glad this turned out so well for you Sam! xTieghan
I made this recipe twice now and I am obsessed!! I struggled the first time with the shimmering oil and shallots, and burned them. But once I figured that out, everything went smoothly. Making this again for Christmas dinner!
Hi Katie! I am so glad this turned out so well for you! xTieghan
I can’t wait to make this for a thanksgiving side! I plan to make your sweet potato gnocchi with the white wine pan sauce too! I was thinking of using goat cheese instead of Gouda, do you think that edit would lend itself well or would it be too much?
HI! YUM! Goat cheese will be delicious. Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Making this for Friendsgiving tomorrow! So pumped
That is so sweet! I hope everyone loves this! xTieghan
Hi! What could I substitute for pomegranate juice if I don’t have any?? Thanks!
Hey Lauren,
You could use cranberry juice in place of the pomegranate juice. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this for a baby shower yesterday and I cannot begin to tell you how people raved about it amd it was devoured immediately. Thanks for your great recipes!
Thank you for trying them Loana! So happy to hear you enjoyed this! xTieghan
Made this twice now, and it’s just one of the best salads I’ve ever had. Thanks so much for sharing this recipe!
Thank you Lauren! I am so glad you loved this! xTieghan
Thank you for this delicious recipe that was the centrepiece of our Sunday dinner. It was not only delicious, but one of the prettiest things I have made in a long time.
I am so happy to hear that Vivian! Thank you! xTieghan
This looks amazing and I’m planning to make it for a friend’s potluck tomorrow! Do you think fresh parmesan will also work instead of Gouda? Thanks!!
Hey Amanda! I am sure parmesan will be so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This was so yummy and healthy. I so enjoyed all the flavors! The crunches of spiced pepitas , tangy kale, and juicy pomegranate were utterly delightful to savor after a long day of teaching! I particularly enjoy your recipes as they are not just delightful to eat but to cook as well! The aromas of sage and onion in the making of the dressing and the warm cinnamony butternut squash and pepitas–such a full and satisfying venture!
Thank you so much Theresa! xTieghan