A vibrant bed of mixed greens, topped with golden chunks of roasted squash. Small white crumbles of feta cheese are scattered amongst shiny pomegranate seeds, all glistening under a glossy red drizzle of pomegranate molasses. Two sail-like orange slices are perched at the edge of the salad, suggesting a splash of citrus brightness.

Autumn Mediterranean Squash Salad

Name: Autumn Mediterranean Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes; 2 cups mixed salad greens washed and dried; 1 cup feta cheese crumbled; 1 cup pomegranate seeds; 1/2 cup pomegranate molasses; 2 fresh oranges sliced; 3 tablespoons extra virgin olive oil; to taste salt; to taste black pepper

Seasonal squash salad with Mediterranean flavors.

Category Salad

Prep 15 minutes

Cook 30 minutes

Style Mediterranean

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · November 06, 2023

A little about this dish

This salad is an innovative take on Mediterranean cuisine, blending seasonal squashes with a variety of vibrant flavors and textures. The robust sweetness of roasted squash is complemented by fresh greens, tangy feta, and a drizzle of ruby red pomegranate molasses with a hint of citrus from fresh oranges making it both delicious and aesthetically appealing.

Ingredients (for 4)

1 medium butternut squash — 1 — peeled, seeded, and cut into 1-inch cubes
Mixed salad greens — 2 cups — washed and dried
Feta cheese — 1 cup — crumbled
Pomegranate seeds — 1 cup
Pomegranate molasses — 1/2 cup
Fresh oranges — 2 — sliced
Extra virgin olive oil — 3 tablespoons
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🔥🍠🧂

Preheat your oven to 400°F (200°C). Toss the squash cubes with a tablespoon of olive oil, salt, and pepper, then spread on a baking sheet in a single layer.
Step 2 — ⏲️🔥🍠

Roast the squash in the preheated oven for 25 to 30 minutes, until it is tender and starting to brown on the edges.
Step 3 — 🥗🧀🌰

While the squash is roasting, arrange the salad greens on a large platter. Sprinkle the crumbled feta over the greens and scatter the pomegranate seeds on top.
Step 4 — 🥗🍠💧

Once the squash is done, let it cool slightly, then add it to the salad. Drizzle the remaining olive oil and the pomegranate molasses over the top.
Step 5 — 🍊🥗🍽️

Arrange orange slices on the side of the salad. Serve immediately while the squash is still warm.

A final fox tip

This salad offers a clever way to incorporate seasonal vegetables into a light dish that offers both warmth and satisfying crunch. The colors are vibrant, making it as pleasant to look at as it is to eat. It also invites those looking for a healthier option during the often over-indulgent autumn season. Kids might enjoy seeding the pomegranate or crumbling the feta. If desired, roasted chicken or a grain like quinoa could be added for extra protein.