Butternut Squash & Pomegranate Salad

Embrace the flavours of fall and winter with this vibrant butternut squash salad featuring juicy pomegranate seeds, creamy feta, crunchy pumpkin seeds, and a drizzle of honey mustard dressing. A seasonal delight!

Winter salad with Butternut Squash and Pomegranate and With Honey Mustard Dressing.

Perfect Fall & Winter Salad

This roasted butternut squash and pomegranate salad captures the essence of autumn and winter in a single recipe. You get a combination of warm and cold, crunchy and soft, sweet, tangy and salty all in every bite.

Butternut squash is cubed and roasted and combined with leafy greens, creamy feta, pumpkin seeds and fresh pomegranate seeds, all drizzled with a tangy honey mustard lemon dressing.

This salad is delicious any time of the year but is especially good for the holidays as it makes a fabulous addition to the Thanksgiving and Christmas table spread. You can use any type of winter squash or pumpkin for this recipe.

It’s gluten-free, vegetarian and can be vegan-friendly using dairy-free feta.

🍂🎃☔️ For more seasonal recipes, check out my roasted vegetable chorizo & feta salad or my other fall harvest-style roasted pumpkin salad with garlic tahini dressing. Find more fabulous salads with winter squash and pumpkin here.

Pomegranate salad with butternut squash with the dressing being poured over the top.


Here is what you need to make this butternut squash salad with pomegranate seeds:

  • Butternut squash – you will need half a squash for this salad; you can also use kabocha or another type of sweet winter squash here. This is simply seasoned with salt and pepper.
  • Pomegranate seeds – these are usually widely available in fall and winter but you can often get them all year round. Blueberries or grapes would be a good alternative.
  • Feta – I recommend milder, smooth feta here (e.g. Danish feta)
  • Pumpkin seeds – if not available, go for crushed almonds or walnuts or some sunflower seeds; that crunch is really lovely and the salad wouldn’t quite be the same without some nuts or seeds.
  • Leafy greens – I used a combination of rocket (arugula), kale and lettuce but you can use any salad leaves here. Baby spinach would be lovely.
  • For the dressing – honey, mustard, lemon and olive oil, plus a little salt.
ingredients for fall and winter salad with butternut squash, pomegranate, pumpkin seeds, leafy greens, feta, honey mustard dressing.

How To Make Butternut Squash Salad

Find the full list of ingredients, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.

  1. Roast butternut squash until tender.
  2. Make the salad dressing.
  3. Assemble the salad and top with butternut squash. Drizzle with honey mustard dressing and toss.
How to make pomegranate salad with butternut squash step by step.

What To Serve Squash Pomegranate Salad With

This salad would go with any holiday main such as slow-cooked lamb shoulder, roast pork tenderloin or glazed ham. I also love it with grilled fish. And if you need to bring a dish to a holiday gathering, this will absolutely be a hit with everyone!


  • Add grilled chicken, prawns, or tofu for a protein boost. Season them with complementary flavours like rosemary or thyme.
  • Experiment with different nuts like toasted almonds, pecans, or walnuts instead of pumpkin seeds for an added crunch and flavour dimension.
  • Try using goat cheese, blue cheese, or even Parmesan instead of feta for a unique twist on the creamy cheese component.
  • Fresh herbs like parsley, cilantro/coriander, or mint can provide a burst of fresh, herbaceous flavour.
  • Enhance the dressing with a hint of citrus by adding orange or grapefruit zest for a zesty and aromatic twist.
  • Include caramelised onions for an extra layer of sweetness and depth of flavour.
  • Serve the salad on a bed of cooked quinoa, couscous, or farro to make it heartier and more filling.
  • Consider drizzling the roasted butternut squash with a touch of maple syrup for a different flavour profile.
  • Create an avocado-based dressing or add sliced avocado to the salad for a creamy, rich element.
A fork picking up butternut squash cubes out of the winter fall salad.

More Recipes With Butternut Squash

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Cooked & Loved

Butternut Squash Pomegranate Salad With Honey Mustard Dressing feature

Butternut Squash & Pomegranate Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 4 larger, 6 smaller servings
Course: Side Dish, Salad
Cuisine: American
Print Pin Save
5 from 5 votes
Calories: 249kcal
Perfect fall salad with roasted butternut squash and pomegranate seeds. A must-try during the holiday season to impress your guests at the table. This butternut squash salad is easy, and full of flavour and colour. It's light, crunch, sweet, tangy and refreshing. Accompanied with a homemade honey mustard dressing.


  • 1/2 butternut squash 1.23 lb | 560 grams
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 6 cups green of choice 15.87 oz | 450 g
  • 1 cup pomegranate seeds 8.35 oz | 237 g
  • 1/3 cup crumbled feta cheese 1-2 oz | 50 g
  • 1/4 cup pumpkin seeds 1.05 oz | 30 g

Honey Mustard Dressing

  • ¼ cup extra virgin olive oil 2.02 fl.oz | 60 ml
  • 1 tablespoons honey
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh chopped parsley
  • A pinch of sea salt
  • A pinch of black pepper


  • Preheat the oven to 200 C | 392 F.
  • Peel and cut butternut squash into cubes. Transfer onto a flat baking tray. Season with oil, salt and pepper and toss through. Roast for 20-25 minutes. Remove and allow to cool down slightly. I like it warm in the salad but you can have it completely cooled.
  • In a large salad bowl, add the leafy greens, pomegranate seeds, feta cheese, pumpkin seeds and roasted butternut squash.
  • Combine honey mustard dressing ingredients in a small bowl then pour on the salad. Toss all together. If making ahead of time, leave the dressing out until serving time.


Calories: 249kcal | Carbohydrates: 26g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 415mg | Potassium: 862mg | Fiber: 6g | Sugar: 11g | Vitamin A: 26419IU | Vitamin C: 45mg | Calcium: 175mg | Iron: 3mg
Keywords: Fall, Winter, Fall Salad, Winter Salad, Pomegranate Salad, Butternut Squash Salad, Pumpkin Salad, Thanksgiving Salads, Christmas Salads
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published. Required fields are marked *

Click on the stars to rate this recipe!


  1. 5 stars
    Oh yum! Such a beautiful and vibrant salad. I love all those flavors. Definitely perfect for fall and winter.

See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap