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Pomegranate + Roasted Butternut Squash Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lauren Keating


  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash
  • ½ jalapeño pepper seeds removed
  • 1 package Bloom Fresh® pomegranate arils
  • 1 lemon juiced
  • 1 garlic clove minced
  • ½ shallot minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • salt to taste
  • 5 ounces baby romaine or mixed greens
  • ½ cup feta crumbles


  • Heat oven to 350ºF
  • On a baking sheet, arrange the squash and jalapeño pepper in a single layer; drizzle with olive oil. Roast for 30 minutes, or until the squash is fork-tender. Remove from oven and let cool slightly. Set the squash aside; finely mince the jalapeño.
  • Set aside 3 tablespoons of pomegranate arils; transfer the rest to a blender. Blend on high for 20-30 seconds, or until liquefied. Add the lemon juice and vinegar; blend 1-2 seconds, to combine. Transfer to a small container (if desired, strain the liquid through a fine-mesh sieve.) Add the garlic, shallot, jalapeño and olive oil; whisk or shake to combine.
  • Toss the salad greens with half of the vinaigrette. Top with butternut squash, feta, and reserved pomegranate arils. Serve with remaining vinaigrette.