Roasted Butternut Squash Salad with Beetroot, Feta & Pomegranate

🧡 A Salad That Feels Like a Celebration

This isn’t your average salad — it’s colorful, nutrient-packed, and bursting with texture. Sweet roasted butternut squash, earthy beetroot, creamy feta, and crunchy pomegranate seeds are tossed with peppery arugula and a simple vinaigrette for a dish that’s as beautiful as it is delicious.

It’s a perfect side for holiday dinners, fall gatherings, or meal-prep lunches. You can even serve it warm or cold depending on the season!

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📝 Ingredients

For the Salad:

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt & pepper to taste
• 1 cup cooked or roasted beetroot, cubed
• 2 cups arugula (rocket)
• 1/2 cup feta cheese, crumbled or cubed
• 1/3 cup pomegranate seeds

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (or lemon juice)
• 1 tsp honey or maple syrup
• Salt and black pepper to taste

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👩‍🍳 Instructions

1. Roast the squash
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized. Let cool.

2. Make the dressing
Whisk together olive oil, balsamic vinegar (or lemon), honey/maple syrup, salt, and pepper in a small bowl or jar.

3. Assemble the salad
In a large salad bowl or serving platter, layer:

• Arugula
• Roasted squash
• Beetroot cubes
• Feta cheese
• Pomegranate seeds

4. Dress and serve
Drizzle with dressing just before serving. Toss gently if desired or serve layered for presentation.

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✨ Optional Additions

• Toasted walnuts or pecans for crunch
• Avocado slices for creaminess
• Quinoa for extra protein
• Goat cheese instead of feta for a tangier flavor

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💡 Tips & Serving Ideas

• Great as a side dish for roast chicken, lamb, or holiday meals
• Can be served warm or cold
• Prep the components ahead and assemble just before serving
• Use pre-cooked beets to save time

🥗 Roasted Butternut Squash Salad

With Beetroot, Feta & Pomegranate

Prep Time: 10 mins   |   Cook Time: 30 mins   |   Total Time: 40 mins

Serves: 4   |   Diet: Vegetarian, Gluten-Free

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📝 Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt & pepper, to taste
• 1 cup cooked or roasted beetroot, cubed
• 2 cups arugula (rocket)
• 1/2 cup feta cheese, cubed or crumbled
• 1/3 cup pomegranate seeds

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp honey or maple syrup
• Salt and black pepper to taste

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👩‍🍳 Instructions

1. Roast the squash: Preheat oven to 400°F (200°C). Toss squash with olive oil, salt & pepper. Roast for 25–30 minutes until tender.
2. Make the dressing: Whisk all dressing ingredients in a small bowl or shake in a jar.
3. Assemble the salad: In a large bowl or platter, layer arugula, roasted squash, beetroot, feta, and pomegranate.
4. Dress & serve: Drizzle with dressing before serving. Toss gently or serve layered.

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✨ Optional Add-Ins

• Toasted walnuts or pecans
• Goat cheese instead of feta
• Cooked quinoa for protein
• Avocado slices for creaminess

A colorful, nutrient-rich salad that’s perfect for autumn tables, holiday meals, or weekday meal prep!