Butternut squash salad is a stunning and satisfying dish, perfect for a fall meal or Thanksgiving dinner! This vibrant salad features tender, caramelized slices of hasselback butternut squash on a bed of crisp greens studded with juicy pomegranate arils, crunchy walnuts, and tangy feta cheese.
Butternut squash usually gets dumped into the “boring side dish” category. I’m sure I’m not the only one who has served up a bowl of bland, mushy cubes only to have them sit untouched on the table!
The secret to this impressive-looking dish is the hasselback technique. Sure, it sounds fancy, but it just involves a few quick cuts so the squash roasts evenly and the flavors get into every nook and cranny. Plus, it just looks so darn pretty on the plate!
While it looks gourmet, it is actually really easy to achieve. The results are guaranteed to wow your guests, whether it is a casual weeknight dinner or a festive Thanksgiving or Christmas gathering.
So, this year, take squash from an afterthought to a centerpiece! I’ll walk you step by step through recreating this showstopper salad at home, complete with all my best tips and tricks.
Are you looking for great holiday side dishes? Try twice-baked sweet potatoes, creamed corn, or pea salad. And don’t forget the classic Campbell’s green bean casserole!
🥘Ingredient Notes
For exact amounts needed see the recipe card below
Salad ingredients
- Butternut Squash
- Greens
- Pomegranate arils
- Feta cheese
- Walnuts
- Olive oil
- Salt
- Pepper
Honey Mustard Dressing
- Olive oil
- Dijon mustard
- Honey
- Garlic, minced
- Sea salt
- Black pepper
🥣How to Make Butternut Squash Salad
- Preheat your oven to 375 degrees F and grease a 9×13-inch baking dish.
- Cut your butternut squash in half lengthwise and scoop out the seeds with a spoon. Then, use a vegetable peeler to remove the skin.
- Place half of the squash on a cutting board. Put wooden spoons or chopsticks on either side of the squash. These will help prevent you from slicing all the way through. Use a sharp knife to make slices across the squash.
- Repeat with the other half of the squash, then place both halves in your prepared baking dish.
- Brush the squash with olive oil and season with salt and pepper.
- Roast the squash in the oven for 40-45 minutes, until it’s tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool slightly before adding it to your salad.
- To make the dressing, mix the olive oil, Dijon mustard, honey, garlic, sea salt, and black pepper until well combined.
- For the salad, put the greens on a serving platter. Top them with the squash, then scatter pomegranate, walnuts, and feta cheese. Serve with the honey mustard dressing.
🍴Serving Ideas
This versatile salad works equally well as a starter, a side dish, or even a light main course.
- As a starter: Serve smaller portions of the salad on individual plates, with the hasselback squash fanned out on top. It’s a beautiful way to kick off a fall dinner party or a Thanksgiving feast.
- As a side dish, this salad pairs perfectly with roasted meats like chicken or pork tenderloin. For a vegetarian option, try serving it alongside some quinoa or farro for a heartier meal.
- As a main course: Add some sliced grilled chicken or roasted chickpeas to the salad to make it more filling. It’s an excellent option for a light lunch or dinner.
💭How to Store
If you’ve already added the dressing to the salad, transfer any leftovers to an airtight container and store them in the fridge for up to 3 days.
Store the salad components separately if you still need to add the dressing. Place the roasted squash in one airtight container and the greens, pomegranate arils, walnuts, and feta in another. Store both containers in the fridge for up to 5 days.
When ready to eat your leftover salad, reheat the squash in the microwave or oven until warm. Then, assemble the salad as desired and drizzle with dressing.
⭐Tips
Be sure to check out the step by step instructions
- Look for a medium-sized squash that feels heavy for its size. The skin should be smooth and even in color, without deep nicks or bruises.
- If you need help slicing the thick squash in half, microwave it for 2 minutes. That softens it enough to make it easier to cut.
- I like to use a Y-peeler for squash. It is much easier to use on thick skin than a standard vegetable peeler.
- When making those hasselback cuts, a sharp knife is critical. A dull blade can slip and make it harder to get even slices.
- I like to use a mix of baby spinach and arugula for this salad but use your favorite greens. Kale or mixed spring greens also work well.
- You can make this a vegan dish by leaving the feta cheese off.
- While I love the combination of pomegranate, walnuts, and feta, mix things up based on your preferences. Try swapping the walnuts for pecans or the feta for goat cheese. Add some dried cranberries or sliced apples for extra sweetness.
- While this salad is delicious at room temperature, it’s even better when the squash is still slightly warm from the oven. If you’re serving it for a holiday dinner, try to time it so that the squash comes out of the oven 10-15 minutes before serving.
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Butternut Squash Salad Recipe
Ingredients
Salad Ingredients
- 1.5 pounds medium butternut squash
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil
- 4 cups greens use your favorite
- ½ cup pomegranate arils
- ¼ cup walnuts
- ½ cup feta cheese
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.
- Halve the butternut squash lengthwise, scoop out the seeds with a spoon, and remove the skin with a peeler.1.5 pounds medium butternut squash
- Place the squash on a cutting board and put two wooden spoons or chopsticks on each side to stop the knife. This will help you slice it without cutting it all the way through. Cut slices, being careful not to cut all the way through.
- Place butternut squash in the baking dish, brush with oil, and season with salt and pepper. Roast in the oven for 40-45 minutes until soft. Remove and allow to cool for a few minutes.½ teaspoon salt, 1 teaspoon olive oil, ½ teaspoon ground black pepper
- Meanwhile, combine all the dressing ingredients in a small bowl.3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon garlic, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add the green of choice to a salad plate. Lay hasselback butternut squash on top. Add pomegranate, walnuts, and feta cheese all around. Drizzle honey mustard dressing and serve.4 cups greens, ½ cup pomegranate arils, ¼ cup walnuts, ½ cup feta cheese
Notes
- If you need help slicing the thick squash in half, microwave it for 2 minutes. That softens it enough to make it easier to cut.
- I like to use a Y-peeler for squash. It is much easier to use on thick skin than a standard vegetable peeler.
- When making those hasselback cuts, a sharp knife is critical. A dull blade can slip and make it harder to get even slices.
- I like to use a mix of baby spinach and arugula for this salad but use your favorite greens. Kale or mixed spring greens also work well.
- You can make this a vegan dish by leaving the feta cheese off.
- While this salad is delicious at room temperature, it’s even better when the squash is still slightly warm from the oven. If you’re serving it for a holiday dinner, try to time it so that the squash comes out of the oven 10-15 minutes before serving.
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Nutrition Information
Nutrition facts are estimates.
