Roasted Winter Squash Salad


Prep Time

10 Minutes

Cooking Time

20-30 Minutes


8-10 Servings


1 large butternut or kabocha squash

olive oil

sea salt & fresh cracked black pepper

2 heads red-leaf or 1 head romaine lettuce

4 oz. raw walnuts

4 oz. blue cheese ( or feta)

balsamic vinaigrette* (preferably homemade)

pomegranate seeds


Preheat oven to 400 degrees. Half, then remove seeds from squash, chop into chunks (no need to peel!). Toss with some olive oil, salt and pepper, and then roast in a single layer on a baking sheet or roasting pan. When you first smell the sweetness wafting from the oven, give the squash chunks a turn with a spatula, then roast about 10-15 minutes more. It’s done when fork tender and a bit browned: about 20-30 minutes total. (The smaller the pieces, the faster it cooks). Note that a little browning or “caramelizing” is a good thing as it brings out the natural sweetness!.

While squash cooks, wash the lettuce, seed the pomegranates, make the vinaigrette, crumble the blue cheese and set aside.

Once done, let squash cool, and then toss over lettuce. Drizzle with balsamic vinaigrette.

Crumble blue cheese over top and add walnuts. Sprinkle pomegranate seeds on top for added pizzazz!


*Balsamic Vinaigrette: 3 oz (or 1/3 c) balsamic vinegar (good quality),  pinch of sea salt, few grinds of fresh cracked black pepper, 4 oz or (1/4 c) flaxseed or extra virgin olive oil

Directions:Add vinegar, salt and pepper to small coffee or measuring cup. Whisk together or stir quickly with a fork. Add oil, then stir or whisk some more.