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Roasted Butternut Squash Salad with Feta and Pomegranate

A vibrant and nourishing salad that combines the sweet, nutty flavors of butternut squash with creamy feta and refreshing pomegranate seeds, perfect for a light lunch or as a side dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 large butternut squash The star ingredient.
  • 50 g feta, crumbled About 3 tablespoons.
  • 2 large handfuls rocket Adds a peppery freshness.
  • ⅓ cup pomegranate seeds Juicy and sweet.
  • ¼ cup pumpkin seeds For crunch and a nutty taste.
  • 1 tablespoon honey Adds subtle sweetness.
  • 2 teaspoons honey (for the seeds) A sweet finish to the pumpkin seeds.
  • ½ teaspoon flaky sea salt Enhances overall flavor.
For the dressing
  • 1 tablespoon miso paste Provides depth of flavor.
  • 1 tablespoon lemon juice Adds zesty acidity.
  • 2 tablespoons olive oil For smoother dressing.
For roasting
  • 1 tablespoon olive oil Rich and aromatic.
  • 1 teaspoon salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C, fan) and line a large oven tray with baking paper.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds, and chop each half into bite-sized cubes.
  3. Place the cubes on the prepared baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of salt. Toss to coat evenly.
Roasting
  1. Spread the cubes in a single layer on the tray and roast for about 40 minutes, stirring halfway through, until golden with charred edges.
Dressing
  1. Whisk together 1 tablespoon of miso paste, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, and 2 teaspoons of honey until smooth.
Pumpkin Seeds
  1. Rinse the reserved squash seeds and dry them. In a dry pan over low heat, toast the seeds until fragrant, adding 2 teaspoons of honey until it coats the seeds. Sprinkle with flaky sea salt.
Assembly
  1. Arrange three-quarters of the rocket on a serving plate, then mix with the roasted squash and drizzle half of the dressing over them.
  2. Crumble the feta over the salad, drizzle with the remaining dressing, and top with the pomegranate seeds and toasted pumpkin seeds.

Notes

Choose fresh ingredients for the best results. The salad is best served warm or at room temperature. For variations, consider swapping feta with goat cheese or adding roasted beets.