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Best Harvest Salad with Roasted Squash & Pomegranate

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A vibrant fall salad featuring warm roasted butternut squash, juicy pomegranate arils, crunchy toasted pecans, and creamy goat cheese, all tossed with a tangy maple vinaigrette. This accidental creation has become a show-stopping favorite for holiday tables and dinner parties.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • Salt and pepper to taste
  • 5 ounces baby arugula
  • ½ cup pomegranate arils
  • ½ cup toasted pecans, roughly chopped
  • ⅓ cup crumbled goat cheese
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prep the squash. Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  3. Season the squash. In a large bowl, toss the squash cubes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Make sure every piece is coated. Spread them in a single layer on the prepared baking sheet.
  4. Roast the squash. Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping halfway through, until tender and golden-brown.
  5. Toast the pecans. While the squash roasts, place the pecans in a small dry skillet over medium heat. Cook for 3-4 minutes, shaking the pan frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  6. Make the vinaigrette. In a small bowl or jar, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and the minced shallot. Whisk vigorously or shake until emulsified. Season with salt and pepper to taste.
  7. Assemble the salad. Place the arugula in a large serving bowl. Add the warm roasted squash directly on top. Drizzle about half the vinaigrette over the salad and toss gently.
  8. Add the toppings. Sprinkle the pomegranate arils, toasted pecans, crumbled goat cheese, and dried cranberries (if using) over the top. Drizzle with remaining vinaigrette just before serving. Give it one last gentle toss or leave it layered for a prettier presentation.
  9. Serve immediately. This salad is best enjoyed right after assembling while the squash is still warm and the greens are fresh.

Notes

Don’t overdress the salad. Start with half the vinaigrette, toss, then add more if needed. For a vegan version, omit the goat cheese or use a dairy-free alternative. For nut-free, swap pecans for roasted pumpkin seeds. The vinaigrette gets better after a day in the fridge. Store components separately for best results.

Nutrition

Keywords: harvest salad, roasted butternut squash, pomegranate salad, fall salad, holiday salad, maple vinaigrette, arugula salad, vegetarian salad, gluten-free salad

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