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5 from 1 vote

Maple Roasted Butternut Squash & Pomegranate Harvest Salad

Course Salad
Servings 2
Author Allie Taylor


Maple Roasted Butternut Squash:

  • 1/2 butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • salt and freshly ground pepper

Pomegranate Dressing

  • 1/2 cup olive oil
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup red wine vinegar
  • 2 teaspoons dijon mustard
  • 1 large garlic clove minced
  • 1/4 teaspoon black pepper
  • 2 pinches salt


  • 1/2 cup fresh pomegranate seeds
  • 5 cups spring mix greens washed
  • 1/2 cup toasted or sugared pecan halves
  • 1/4 cup gorgonzola cheese


Maple Roasted Butternut Squash

  • Preheat oven to 400°.
  • In a mixing bowl, combine olive oil, maple syrup and cubed butternut squash.
  • Sprinkle with salt and pepper to taste.
  • Bake on parchment-lined, foil covered baking sheet for 20 minutes.
  • Remove foil and bake 20 more minutes 'til squash is tender and beginning to brown on the bottom.
  • Remove from oven and cool to room temperature.

Pomegranate Dressing

  • Add all ingredients in blender and process 'til smooth.

Assemble Salad

  • Place greens onto plates.
  • Layer with maple roasted butternut squash, gorgonzola cheese, toasted or sugared pecans, and pomegranate seeds.
  • Drizzle with homemade Pomegranate Dressing just before serving.