That’s a gorgeous flavor combo you’ve put together — sweet, tangy, salty, and crunchy all in one. Here are a couple of ways you can bring those ingredients together:
🥗 Roasted Butternut Squash Salad with Feta, Pomegranate & Pepitas
Ingredients:
-
1 medium butternut squash, peeled & cubed
-
2 tbsp olive oil
-
Salt & black pepper
-
½ tsp smoked paprika or chili flakes (optional, for a little heat)
-
½ small red/purple onion, thinly sliced
-
½ cup crumbled feta
-
½ cup pomegranate arils
-
¼ cup toasted pepitas (pumpkin seeds)
-
2–3 cups arugula, spinach, or mixed greens (optional base)
Dressing:
-
3 tbsp olive oil
-
1 tbsp balsamic vinegar or pomegranate molasses
-
1 tsp honey or maple syrup
-
½ tsp Dijon mustard
-
Pinch of salt & pepper
Method:
-
Roast the squash: Toss cubes with olive oil, salt, pepper, and paprika. Roast at 400°F (200°C) for 25–30 min until golden and tender.
-
Make the dressing: Whisk olive oil, balsamic/pomegranate molasses, honey, mustard, salt, and pepper.
-
Assemble: Spread roasted squash over a bed of greens (or keep it grain-based with quinoa/farro). Scatter onion slices, feta, pomegranate, and pepitas. Drizzle with dressing.
✨ Variations:
-
Grain bowl: Serve over quinoa, farro, or couscous for a heartier dish.
-
Warm version: Toss roasted squash, onions, and pepitas together while warm, then top with feta and pomegranate just before serving.
-
Holiday-style platter: Arrange in layers on a large dish for a colorful centerpiece.
Would you like me to write this as a salad recipe card (with exact measurements + servings), or more like a festive side dish for the table?