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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.

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.


Pomegranate Vinaigrette


  • 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!


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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    1. Hey Laura,
      Really any other greens that you enjoy….arugula, romaine, spring mix all work! I hope you love this recipe! xT

  1. 5 stars
    Best salad I have ever made….most beautiful mingle of flavours and textures.
    You are very talented at creating amazing flavour combinations!
    I used chopped walnuts instead of pepitas and blackberries instead of figs. Yum!

    1. Hey Corryn,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  2. Very tasty. You say to use a head of kale. I’ve never seen a head of kale in the grocery store. How does that equate to number of stalks in a bunch or how large of a bag of chopped kale would it be?

    1. Hi Ann,
      I would say it would be about 1 bag of chopped kale. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  3. 5 stars
    This salad is delicious!! I served it with an orange and maple glazed salmon and cut up some of the oranges I used for that into this salad, the juiciness of the pomegranates and oranges compared to the sweet/spicy of the squash was absolute magic❤️❤️

  4. 1 star
    Won’t let me submit w/o a comment even though the comment field isn’t marked as required. Just wanted to rate this recipe…

    I made a similar salad yesterday (Autumn Harvest Honeycrisp Apple and Feta Salad) and liked the flavors and ease to make more than this one, personally.

  5. 5 stars
    This salad is incredibly delicious. Lots of steps for a salad but worth it. I used maple syrup instead of honey and cut that a bit. Adding some farro to my lunch leftovers for a nice chewy something something. Thanks for the super delicious plant based dinner!

    1. Hey Karen! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan

  6. Hi, Tieghan! Just whipped up the dressing and will make the salad tomorrow–can’t wait! I have a 10-oz bag of shredded kale. Should I use it all? Thanks so much!

      1. Hey Lauren,
        Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Lauren,
      Cranberry juice would also work well for you here! I hope you love this recipe, please let me know if you give it a try! xTieghan

  7. 5 stars
    This is full of flavour and delicious. I love the dressing and that it softens the kale. Everyone always eats this one up!

    1. Hey Lisa,
      Totally, any greens that you enjoy will work here. I hope you love the recipe, let me know if you have any other questions! xTieghan

  8. 5 stars
    Delicious! Love the balance of sweet with a bit of spicy. I used fresh Parmesan instead of Gouda and left out the figs because I couldn’t find any. Will make again!