Roasted Vegan Butternut Squash Pomegranate Salad

Hey there, salad lovers! Today, I’m excited to share one of my new favorite recipes with you – a roasted vegan butternut squash pomegranate salad that will blow your mind completely.

Seriously, this salad is insane. When that first forkful of warm, caramelized roasted butternut squash hits your tongue, those juicy pomegranate arils burst with sweetness.

But then you get the crunch from the toasted pecans, the freshness from the greens, and the bright pop of flavor from the dressing, and it’s like a flavor explosion in your mouth.

This salad recipe screams fall in the most delicious way possible. The roasted squash gives you that cozy, comforting feeling we crave when the leaves change. But the pomegranate arils provide such a fun contrast with their tartness and crunch.

I know what you’re thinking – it looks impressive, but is it actually easy to make? Let me put your mind at ease; this salad couldn’t be simpler to throw together. And bonus? It’s 100% vegan and gluten-free but so nutrient-packed. Honestly, I can’t stop making it. Let me walk you through just how effortless it is to make.

Why You’ll Love This Vegan Butternut Squash Pomegranate Salad?

This vegan butternut squash pomegranate salad is about to become your new healthy obsession for so many amazing reasons:

• Flavor Fireworks:  Warm roasted squash + juicy pomegranate bursts = flavor explosion.
• Nutrient-Packed: Loaded with vitamins, fiber, and antioxidants from the veggies and nuts.
• Meal Prep Friendly: Holds up beautifully for days when prepped ahead.
• Crowd Pleaser: Stunning colors and flavors that wow vegan and non-vegan fans alike.
•  Incredibly Easy: Just roast squash and toss ingredients together. No fuss!

Ingredients You’ll Need to Prepare the Vegan Butternut Squash Pomegranate Salad

Here are the ingredients you will need to prepare this vibrant vegan butternut squash pomegranate salad:

• Butternut Squash: This squash adds a creamy texture and sweet, nutty flavor to the salad. It’s rich in vitamins A and C and fiber, making it both delicious and nutritious.

• Pomegranate Seeds: Bursting with juicy sweetness and a slight tartness, pomegranate seeds add a refreshing flavor to the salad. They are also packed with antioxidants and vitamins that add a nutritious boost to your meal.

• Mixed Greens: Choose your favorite mixed greens, such as spinach, arugula, or mesclun, to serve as the base of the salad. These leafy greens provide a fresh and nutritious backdrop for the other ingredients.

• Red Onion: It provides a subtle taste and a touch of sharpness to the salad. It also adds brilliant color and a slight onion taste to balance out the sweetness of the butternut squash and pomegranate seeds.

• Toasted Pecans: Crunchy roasted nuts add a rich, buttery taste and a pleasing crunch to the salad. They also contain healthy fats and protein. This makes it an excellent addition to any meal.

• Maple Balsamic Dressing: A sweet and tangy dressing made with maple syrup, balsamic vinegar, olive oil, and Dijon mustard adds the perfect finishing touch to the salad. It enhances the flavors of the other ingredients and ties everything together with its deliciously balanced taste.

• Salt and Pepper (to taste): Garnish the salad with salt and freshly ground black pepper. These ingredients will enhance the taste and balance the sweetness of the butternut squash and pomegranate seeds.

With these nutritious ingredients, you can make a vegan butternut squash pomegranate salad that is visually appealing and full of flavor and nutrients.

See the recipe card for quantities.

Get a protein boost with our vegan edamame crunch salad. This salad is full of edamame, fresh veggies, and a tasty dressing that will satisfy you. It’s quick and easy to make, perfect for busy days. See our guide for the full recipe.

How to Make Vegan Butternut Squash Pomegranate Salad?

Get ready to fall in love with this vegan butternut squash pomegranate salad. Let’s have a look at the step-by-step guide that will walk you through how to make this perfect dish:

Step 1: Prepare the Butternut Squash

• Set the oven’s temperature to 400 °F or 200 °C.
• Using a vegetable peeler, remove the butternut squash skin and cut into small cubes.
• Place the diced squash on a parchment paper-lined baking sheet.
• For an even coating, toss with olive oil and season with salt & pepper.
• Roast the squash in a warm oven for 25-30 minutes, or until soft and gently browned.

Step 2: Toast the Pecans

• Arrange the pecans on a different baking sheet in a single layer while the squash roasts.
• Toast them in the oven for 5-7 minutes until aromatic and gently browned.
• Take out of the oven and let cool.

Step 3: Prepare the Dressing

• Mix the olive oil, Dijon mustard, maple syrup, and balsamic vinegar together in a small bowl.
• Add salt and pepper for seasoning and set aside.

Step 4: Assemble the Salad

• Tossed nuts, finely sliced red onion, pomegranate seeds, roasted butternut squash cubes, and mixed greens should all be combined in a big mixing bowl.
• Pour the maple balsamic dressing over the salad and gently toss to coat each ingredient.

Step 5: Serve and Enjoy

• Serve the salad on individual plates or a serving dish.
• If desired, garnish with more pecans and pomegranate seeds.
• Serve immediately and enjoy your delicious Vegan Butternut Squash Pomegranate Salad.

That’s it! The hardest part is prepping the squash. From there, it’s just a matter of tossing a few simple ingredients together to make a perfect side dish or light meal.

Creative Variations & Tips to Prepare the Salad

When it comes to making the vegan butternut squash pomegranate salad, there are plenty of variations for creativity and personalization. Here are some creative variations and helpful tips to boost your salad taste:

1. Although I still prefer freshly shelled seeds, using frozen pomegranate seeds is a salad lifesaver for ease and convenience.
2. Season the dressing with red pepper flakes or cayenne pepper for a slight dose of spice.
3. While toasted pecans are a classic addition, switch things up using walnuts, almonds, or pistachios instead. 
4. Sprinkle chopped parsley, cilantro, or mint over the completed dish to add freshness and color.
5. Consider adding cooked grains like quinoa, farro, or barley for a heartier salad. I prefer to add them as they boost the dish’s protein level and fiber content.
6. If you prefer a sweeter salad like I do, drizzle a little extra maple syrup over the finished dish or toss in some diced apples or dried cranberries.
7. Taste and adjust the flavors as needed. If the salad is too sweet, add a splash of balsamic vinegar for acidity. If it’s too tart, add more maple syrup to balance it out.

By getting creative and experimenting with different ingredients and flavors, you can make the vegan butternut squash pomegranate salad your signature dish according to your taste.

Our vegan tuna pasta salad is a hearty and tasty dish made from plant-based ingredients. It’s a fantastic substitute for traditional tuna pasta salads, ideal for picnics, potlucks, or a wholesome lunch. Follow our recipe for a delicious and healthy option.

Serving Suggestions

Begin with a base of arugula or mixed greens: layer roasted cubed butternut squash, pomegranate arils, and toasted pecans or walnuts. Drizzle with a tangy dressing like apple cider vinaigrette. Top with crumbled vegan feta or goat cheese for added texture. 

For presentation, arrange ingredients in rows or concentric circles on a platter. Alternatively, compose salads in glass bowls or jars, layering ingredients vertically for visually striking layers. Combining sweet squash, tart pomegranate, peppery greens, and creamy dressing creates a harmonious flavor and textural medley.

Vegan Butternut Squash Pomegranate Salad

A vibrant and flavorful salad with roasted butternut squash, pomegranate arils, mixed greens, toasted pecans, and a tangy apple cider vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Salad

Cuisine American, vegan

Servings 4

Calories 300 kcal

Ingredients

  

For the Salad:

• 1 medium butternut squash peeled, seeded and cubed (about 4 cups cubed)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 ounces mixed greens baby spinach, arugula, etc.
• 1/2 cup pomegranate arils those juicy ruby red gems!
• 1/3 cup toasted pecans roughly chopped
• 1/4 cup thinly sliced red onion

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

 

• Set the oven’s temperature to 400 °F or 200 °C.
• Using a vegetable peeler, remove the butternut squash skin and cut into small cubes.
• Place the diced squash on a parchment paper-lined baking sheet.
• For an even coating, toss with olive oil and season with salt & pepper.
• Roast the squash in a warm oven for 25-30 minutes, or until soft and gently browned.
• Arrange the pecans on a different baking sheet in a single layer while the squash roasts.
• Toast them in the oven for 5-7 minutes until aromatic and gently browned.
• Take out of the oven and let cool.
• Mix the olive oil, Dijon mustard, maple syrup, and balsamic vinegar together in a small bowl.
• Add salt and pepper for seasoning and set aside.
• Tossed nuts, finely sliced red onion, pomegranate seeds, roasted butternut squash cubes, and mixed greens should all be combined in a big mixing bowl.
• Pour the maple balsamic dressing over the salad and gently toss to coat each ingredient.
• Serve the salad on individual plates or a serving dish immediately for optimal flavor and texture experience.

Video

Notes

• Toss roasted squash with dressing while still warm for better flavor absorption.
• Substitute walnuts or almonds for pecans if desired.
• Add crumbled vegan feta or goat cheese for extra creaminess.

Disclosure: That video isn’t mine; I included it to give you a visual guide for making Roasted Vegan Butternut Squash Pomegranate Salad. I hope to create my own tutorial video in the future when I have a larger budget.

Best Ways to Store the Salad Leftovers

The best way to store leftovers of the vegan butternut squash pomegranate salad is to keep components separate until ready to eat. Refrigerate roasted squash cubes, pomegranate arils, toasted nuts, and dress individually in an airtight container for 3-4 days. 

Furthermore, green vegetables are best eaten fresh if we store by wrapping in wet paper towels. When reassembling, arrange chilled items over fresh greens and sprinkle with dressing immediately before serving. 

Avoid dressing the entire portion to prevent sogginess. Proper storage helps maintain the salad’s vibrant flavors, colors, and textures for delicious leftovers.

Frequently Asked Questions