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Fall Butternut Squash & Pomegranate Seed Salad

Delicious salad which makes the perfect side at a holiday gathering or can also just make sure feel extra fancy and nutritious when eating lunch during the week at work.
Course Appetizer, Salad, Side Dish
Keyword Gluten free, Salad, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 6 cups Mixed greens of your choice
  • 1 cup Butternut squash (Roasted) Diced and roast ahead of time with olive oil and salt/pepper in oven for 20-30 minutes at 375 F
  • 1/4 cup Pomegrante seeds
  • 1/2 cup Sunflower seeds
  • 1/4 cup Manchego cheese Cut into matchsticks
  • 1 Cucumber, diced

Balsamic Dijon Dressing Ingredients

  • 2 tbsp Extra virgin olive
  • 2 tbsp Balsalmic vinegar
  • 1 tsp Dijon mustard


  • Dice cucumber
  • Cut cheese into matchsticks
  • Remove seeds from pomegranate (or buy pomegranate seeds that have already been removed from shell)
  • Roast diced (pre-cut) butternut squash ahead of time
  • Make dressing
  • Put greens in large bowl
  • Mix in cucumber, manchego cheese, sunflower seeds, pomegranate seeds and dressing
  • Enjoy!!