Fall Salad with Pomegranate Dressing and Roasted Butternut Squash Recipe

One of my favorite autumn memories involves pulling this Fall Salad with Pomegranate Dressing and Roasted Butternut Squash Recipe out of the fridge after a crisp weekend hike. The aroma of warm cinnamon-spiced butternut squash mingles with the bright, tart pop of pomegranate seeds, and that first forkful filled with sweet apples, crunchy pepitas, and creamy gorgonzola is just magic. I’ve served this salad at casual dinners and holiday gatherings alike, and it always gets compliments—even from the toughest veggie skeptics in my family.

This Fall Salad with Pomegranate Dressing and Roasted Butternut Squash Recipe stands out for its vibrant colors and contrasting textures—think jewel-like pomegranate seeds scattered over a bed of crisp greens and caramelized nuts. The dressing is bright and tangy, enhanced by a touch of sweetness that’ll make your taste buds dance. Whether you want a seasonal side dish or a light main, this recipe adapts beautifully and screams cozy fall flavors.

Don’t worry if you’re new to roasting squash or making vinaigrettes—I’ll walk you through the process step-by-step. I’ve included practical tips for ingredient swaps and prepping ahead, so you can feel confident making this your go-to fall salad. Ready to dive in? Let’s get chopping!

Ingredients You’ll Be Working With

I recommend measuring ingredients carefully for balanced flavors and textures—the exact amounts are in the printable recipe card at the end. Here’s a quick overview of what you’ll use and some handy notes on each.

• Spring salad mix: Provides a fresh, peppery green base; baby lettuces or spinach work too.
• Pear and sweet apple: Adds juicy sweetness and crisp texture; any firm variety is great.
• Red onion: Adds a mild pungent bite; soak in cold water if you want less sharpness.
• Roasted salted pepitas: Brings crunchy nuttiness; sunflower seeds make a good alternative.
• Pomegranate seeds: Offers tangy bursts of color and flavor; fresh or packaged both work.
• Gorgonzola cheese: Creamy and tangy element; goat cheese or feta work well too.
• Caramelized pecans: Adds sweet, crunch contrast; you can use pre-made versions if short on time.
• Butternut squash: Roasted with warming spices; pre-cut squash saves prep time.
• Olive oil and maple syrup: For roasting and sweetening the squash perfectly.
• Spices and seasonings: Cinnamon, salt, pepper, and cayenne elevate warmth and seasoning.
• Pomegranate vinaigrette ingredients: Pomegranate juice, olive oil, apple cider vinegar, sugar, Dijon mustard, and spices for bright, balanced dressing.

If you need to swap something, don’t hesitate—this recipe is flexible. Use a different seasonal fruit or nuts you have on hand and adjust sweetness in the dressing to your liking.

Tools You’ll Need

• Baking sheet: For roasting the butternut squash evenly and keeping cleanup easy.
• Mixing bowl: Large enough to toss your salad without spills.
• Whisk or jar with lid: To emulsify your pomegranate vinaigrette smoothly.
• Sharp knife & cutting board: Essential for dicing squash and chopping fruit safely.
• Measuring cups and spoons: For precise ingredient quantities, especially in the dressing.
• Nonstick cooking spray or parchment paper: To prevent squash from sticking during roasting.

How to Make Fall Salad with Pomegranate Dressing and Roasted Butternut Squash Recipe

Let’s jump right in! This recipe is mostly about roasting your squash just right and mixing fresh, seasonal ingredients with a zingy dressing that pulls everything together. Here’s how I do it, step by step.

1. Prepare the Pomegranate Vinaigrette: Combine pomegranate juice, olive oil, apple cider vinegar, sugar, Dijon mustard, poppyseeds (if using), garlic powder, salt, pepper, and ginger powder in a bowl or jar. Whisk or shake vigorously until emulsified. Refrigerate while you prepare the other ingredients. Remember to shake it again before serving to remix the flavors.
2. Make the Caramelized Pecans: Follow your preferred caramelizing method or prepare the pecans a day or two ahead. Chop them once cooled to get even-sized nutty bites.
3. Roast the Butternut Squash: Preheat your oven to 400°F. Toss the peeled, cubed squash with olive oil, maple syrup, cinnamon, salt, pepper, and cayenne until evenly coated. Spread it in a single layer on a foil-lined baking sheet sprayed lightly with nonstick spray. Roast for 15-20 minutes, stirring halfway, until tender and caramelized at the edges. You’ll know it’s done when a fork slides in without resistance and the cubes have some golden spots.
4. Assemble the Salad: In a large bowl, combine the spring mix, chopped pear, apple, red onion, roasted pepitas, pomegranate seeds, gorgonzola, caramelized pecans, and the roasted butternut squash. If you’re serving immediately without leftovers, drizzle the dressing over and toss gently to coat. For meals with leftovers, serve the dressing on the side to keep everything crisp.

How to Serve

Flavor Boosters

For extra depth, sprinkle freshly cracked black pepper or a drizzle of aged balsamic vinegar before serving. Toasted seeds like sunflower or flax also enhance texture. A little extra gorgonzola or goat cheese can make it richer if you like.

Perfect Pairings

This salad pairs beautifully with grilled chicken, roasted turkey, or even a simple baked salmon. For drinks, try a crisp white wine like Sauvignon Blanc or a sparkling apple cider to complement the pomegranate’s brightness.

Presentation Touches

Layer ingredients carefully if transporting to a potluck: keep delicate greens and dressing separate to avoid sogginess. Use a large wooden bowl for rustic charm, garnished with pomegranate arils and a few whole pecans for that wow factor. For gifting, pack the dressing separately and include a note on tossing before serving.

Variations & Easy Swaps

• Swap gorgonzola for vegan cheese or omit for dairy-free options.
• Use cooked quinoa or wild rice to turn this salad into a hearty meal.
• Add roasted chicken, shrimp, or tofu for protein-packed variations.
• Try different nuts like walnuts, almonds, or cashews if pecans aren’t on hand.
• Incorporate other veggies like shredded carrots, red bell peppers, or cucumbers for extra crunch and color.
• Adjust sweetness of the dressing by tweaking sugar or vinegar to your personal taste.

Make-Ahead, Storage & Reheating

• Dressing can be made up to 5 days ahead; keep refrigerated and shake before use.
• Roasted squash can be prepped 1-2 days in advance; store in airtight container in fridge.
• Caramelized nuts last up to a week stored at room temperature in an airtight jar.
• For leftovers, keep salad undressed or dressing separated to retain freshness.
• Gently reheat squash in a warm oven or microwave before adding to salad if desired.

FAQs

• Can I make the Fall Salad with Pomegranate Dressing and Roasted Butternut Squash Recipe vegan? Yes! Use dairy-free cheese or omit entirely, and swap the honey/maple syrup if desired for agave or another vegan sweetener.
• How do I remove pomegranate seeds easily? A great method is to cut the pomegranate in half and tap the back with a wooden spoon over a bowl of water—seeds sink, pith floats, making separation easier.
• What if I don’t have pepitas? Roasted, salted sunflower seeds are a perfect substitute and still add that satisfying crunch.
• Can I prepare the butternut squash in advance? Absolutely. Roast it ahead of time, refrigerate, and add to the salad just before serving for convenience.
• Is this salad good for entertaining? Definitely! You can prep most ingredients in advance, and it’s easy to toss together last minute. The colorful presentation also makes a stunning addition to any fall spread.