If You Ever Need a Cozy Salad, This Is It

Alright, let me tell you — last autumn, on one of those drizzly Tuesdays when nothing really goes to plan (you know the type), I threw this Roasted Butternut Squash Salad with Feta and Pomegranate together kind of by accident. I realize that sounds like fluff, but honestly, I had half a squash left, about thirty minutes till the kids started their dramatic ‘what’s for dinner’ act, and nothing but random fridge bits staring back at me. It’s become sort of our impromptu go-to — we’ve even had it for breakfast (not sure if that’s odd, but whatever, it works). A warning: the pomegranate seeds might end up on your floor, or in your hair — that’s just how it goes around here.

Why You’ll Love This (Or At Least Don’t Hate It)

I make this when I’m craving all the colors; plus, my family goes crazy for the sweet-and-salty mess (except Sam, who once accused the squash of being ‘too orange,’ which, fair?). The combo of caramelized squash, tangy feta, and pops of pomegranate is—how do I put this—like inviting all your favorite aunts to the same party and they all actually get on. Also, personally, I find it’s the salad to serve when you’ve got that vegan cousin coming, because you can just skip the feta, and everyone still raves (or at least pretends to).

Let’s Talk Ingredients (Substitutions Welcome)

1 medium butternut squash, peeled and cubed (sometimes I cheat and buy the pre-chopped one — zero regrets)
1–2 tablespoons olive oil (if you’re out, rapeseed oil does fine—my grandma swore by it)
Salt and pepper, to taste (go wild, or not)
A good handful arugula or baby spinach (feel free to use mixed greens — once used iceberg, don’t recommend)
70g–100g crumbled feta (I’ve used goat cheese instead; honestly, just as lovely)
Seeds from half a pomegranate (I sometimes just buy the ready seeds because, well, less mess)
1 tablespoon pumpkin seeds (or walnuts — the crunch is what matters)
Optionally: a glug of good balsamic vinegar (totally skippable in a pinch)

How I Make It (and How You Probably Should Too?)

First, heat your oven to about 220°C (425°F) — I say ‘about’ because mine runs hot and occasionally sets off that smoke alarm. Lay your squash cubes on a baking tray, drizzle with oil, then add salt and pepper. Toss them like you mean it.
Roast in the oven for about 25 minutes, or until the edges go golden-brown and the squash is fork-tender. I usually flip them halfway — you could, honestly, forget and it’ll still work.
Meanwhile, wrangle open your pomegranate (by the way, Serious Eats has the best guide if you’re sick of pith everywhere). Try not to stain your top. Good luck.
Grab a big salad bowl. Toss in your greens, cooled roasted squash, crumbled feta, and those precious little pomegranate seeds. Sprinkle over pumpkin seeds. At this point, I definitely sneak a forkful — quality control, right?
Finish with a dash of balsamic or another swirl of oil if it looks a tad dry. Give it a gentle toss (but not too aggressive—squash is delicate and can turn to mash).

Stuff I’ve Learned the (Medium) Hard Way

Don’t pile the squash cubes too close or you’ll get steamed sad cubes instead of roasted — this happens almost every Christmas.
Pomegranates like to travel. Wear an apron. Or don’t, and join the speckled-shirt club.
Actually, I find it works better if you let the squash cool a little before tossing – otherwise the greens wilt more than I intend.

Things I’ve Tweaked (And One Total Flop)

I tried adding quinoa once for a heartier vibe; loved it, though the kids declared it ‘suspicious.’
Roasted chickpeas can pinch-hit for the pumpkin seeds, no bother.
For the record, don’t try using blue cheese instead of feta. Once was enough (it dominated everything, like a terrible singer at karaoke).

Kit You Might Want (But Don’t Fret If You Don’t Have It)

Good baking tray (sheet pan), but I’ve been known to use a pizza pan in a pinch
Decent knife — I’d trade half my spatula collection for a sharp one
Salad bowl, although I’ve prepped this right on the (cleanish) countertop

Oh — and if you’re eyeing fancy salad servers, just use clean hands. Way more fun. For other handy tools, Food52 Shop has some neat gadgets, though not necessary for this.

Roasted Butternut Squash Salad with Feta and Pomegranate

If You’ve Got Leftovers (But You’ll Be Lucky)

Honestly, in my house, this never, ever makes it longer than a day — though hypothetically, it keeps fine in a sealed container in the fridge for about 2 days. I think it even tastes a bit better the next day, after the flavors get cozy. Don’t freeze; feta turns weird (I learned the hard way).

How I Love to Serve This

For dinner with a slab of crusty bread (or, confession, potato chips — proper lazy-night treat). Sometimes, I top it with a jammy egg for a sort of pseudo-brunch thing. At Thanksgiving I plop it next to the turkey; everyone thinks I’ve gone fine dining, ha.

Lessons I Learned the Old-Fashioned Way

I once tried to rush the squash roasting; ended up with something resembling baby food. Just, let it roast until those browned edges.
If you overdress the salad, it gets soggy — I usually add vinaigrette right before serving.
On second thought, don’t prep more pomegranate than you need; it turns watery if it sits too long.

Actually-Asked Questions (Yes, Even the Odd Ones)

Q: Can I make this ahead?
A: Oh, totally! I sometimes roast the squash earlier in the day (or even the night before), then just assemble everything when I need it. Just watch that the greens don’t go limp; hold off on tossing until you’re about to serve.

Q: Is there anything else I could use instead of butternut?
A: Sure. Sweet potato works a charm. Even carrot in a crisis. I once tried pumpkin, and it was ok (not fabulous, just ok).

Q: Does this work for lunchboxes?
A: Hmm, kind of. It keeps, but the greens can wilt if you overdress them. Maybe keep the squash and cheese separate till lunchtime.

Q: How do you pick a good squah?
A: Well, my trick’s just to go for the heaviest one for its size (no science here). If it feels like a doorstop, it’s usually spot-on.

And, because someone asked me if you have to use feta: you do not. Use what makes you happy — or what’s nearly going off in your fridge!

If you’re keen to read more messy but tasty recipes like this, I honestly really love Smitten Kitchen — that’s where I get ideas when I’m out of inspiration (or just hungry for browsing).

Lina

Roasted Butternut Squash Salad with Feta and Pomegranate