Vegan Roasted Butternut Squash Salad
A vibrant autumn salad featuring caramelized roasted butternut squash tossed with crisp romaine lettuce, jewel-like pomegranate arils, and crunchy raw pecans. The warm spices of cinnamon complement the natural sweetness of the squash, while a creamy tahini-lemon dressing adds richness and tang. Perfect as a light lunch or elegant side dish for holiday gatherings, this salad offers a beautiful balance of textures and flavors that celebrate seasonal produce.
Ingredients
- 12 ounces butternut squash, peeled, diced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse sea salt
- ¼ teaspoon pepper
- 5 ounces romaine
- 2 tablespoons pecans, chopped, raw
- ⅓ cup pomegranate arils
- 1 tablespoon tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Preheat oven to 425 degrees F
- 2
Place butternut squash on rimmed baking pan and toss with oil until well coated
- 3
Sprinkle with cinnamon, salt and pepper
- 4
Bake for 15 minutes then toss
- 5
Return to oven and bake another 10 minutes or until fork tender
- 6
Allow to cool
- 7
Place lettuce in serving bowl and add pecans and pomegranates
- 8
Add cooled butternut squash
- 9
Whisk dressing ingredients together in small bowl and toss over salad
- 10
Taste and adjust salt and pepper as needed
- 11
Serve immediately or refrigerate
Tips
Let squash cool completely before adding to salad to prevent wilting the greens and maintain texture contrast.
Toast pecans lightly in a dry pan for extra flavor and crunch if desired.
Good to Know
Refrigerate up to 3 days. Store dressing separately for best texture.
Roast squash up to 2 days ahead and store covered in refrigerator.
Serve at room temperature or chilled as side dish or light meal.
Common Mistakes
Add hot squash to greens to avoid wilting the lettuce.
Overdress the salad to prevent soggy greens.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, prepare components separately and assemble just before serving. The dressed salad keeps 1-2 days but greens may wilt slightly.
What if I can't find pomegranate arils?
Substitute with dried cranberries, fresh apple pieces, or toasted pumpkin seeds for similar bursts of flavor and texture.
How long does the tahini dressing keep?
Store refrigerated up to 1 week in airtight container. Whisk before using as it may separate naturally.