After a long day, a quick, nourishing dinner can feel impossible. A roasted butternut warm salad with pomegranate and a citrusy dressing changes that. It’s colorful, simple to prepare and full of texture. Read on for an easy recipe that turns a humble squash into a star weeknight meal.
Ingredients for the roasted butternut and pomegranate warm salad
- 1 medium butternut squash, peeled and diced
- 3 tbsp olive oil for roasting
- 1 small sprig fresh rosemary, finely chopped
- Salt and black pepper, to taste
- 350 g cooked chickpeas (about 1½ cups)
- 50 g lamb’s lettuce (mâche) or baby greens
- ½ pomegranate, seeds removed
- 2 tbsp sunflower seeds or pumpkin seeds, toasted
- For the orange-balsamic vinaigrette:
- 5 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 tbsp balsamic vinegar
- Juice of ½ an orange, freshly squeezed
- Salt and pepper to adjust
Step-by-step: roast, dress and build the salad
- Preheat the oven to 200°C (400°F).
- Toss the diced butternut with 3 tbsp olive oil, rosemary, salt and pepper.
- Spread the pieces on a baking sheet lined with parchment.
- Roast for about 25–35 minutes until tender and slightly caramelized.
- Whisk the orange juice, balsamic, mustard and a pinch of salt in a bowl.
- Slowly drizzle in 5 tbsp olive oil while whisking to emulsify the dressing.
- Taste and adjust seasoning with salt and pepper.
- In a large bowl, combine warm roasted butternut, chickpeas and lamb’s lettuce.
- Scatter pomegranate arils and toasted seeds over the salad for crunch and sweetness.
- Pour the vinaigrette over the salad, toss gently and serve while still warm.
Why butternut is a smart choice for weeknight meals
Low calories, high satisfaction
Butternut is filling without being heavy. It delivers fiber that promotes fullness. Use it to make simple dinners feel complete.
Vitamins and antioxidants
The orange flesh signals a high beta-carotene content. It also supplies vitamins A and C. These nutrients support immune health and skin vitality.
A flavor that wins over kids and adults
Its natural sweetness pairs well with spices like curry, nutmeg or cinnamon. It also balances salty cheeses and bright herbs.
Practical tips and tasty variations
- Roast on a single layer for even browning.
- Swap rosemary for thyme or smoked paprika for a different profile.
- Add crumbled feta or goat cheese for creaminess.
- Make it vegan by skipping cheese and using maple instead of honey.
- Prepare components ahead: roast squash a day early and reheat briefly.
- Keep leftover dressing in the fridge up to 3 days.
Presentation notes to impress
- Serve on a large platter so colors show: greens, orange cubes and jewel-like pomegranate.
- Finish with a drizzle of good olive oil and a few whole herbs.
- Offer extra dressing at the table for guests who prefer a saucier salad.
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