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Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking / Original by Chrissy Teigen


  • Squash:
  • 2 cups butternut squash diced
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • Cayenne pepper to taste

  • Honey-Mustard Vinaigrette:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste

  • Salad:
  • 3 cups arugula
  • 2 cups spinach
  • 1/4 cup pomegranate seeds
  • 1/4 red onion thinly sliced
  • 3 tbsp goat cheese crumbled
  • 2 tbsp toasted pepitas pumpkin seeds


  • Preheat the oven to 400 degrees.
  • Roast the butternut squash by tossing it together with the olive oil, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
  • Place on a rimmed baking sheet and place into the oven.
  • Roast for 8 minutes then gently flip them over and continue to roast for another 7 minutes, or until golden brown and tender. Remove from the oven; set aside to cool.
  • Prepare the vinaigrette while the butternut squash is roasting by combining the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and sea salt & freshly cracked pepper, to taste.
  • Whisk until well combined and creamy.
  • Make the salad by combining the spinach and arugula in a large serving bowl.
  • Top with the roasted squash, pomegranate seeds, red onion slices, goat cheese crumbles, and toasted pepitas. Drizzle with the vinaigrette and toss to coat evenly. Serve immediately. Enjoy.