Fall Squash Salad


  • 2 Medium winter squash (approx 2 lbs)
  • 1 TBSP mild EVOO
  • Pinch of salt
  • 1 cup pomegranate seeds
  • 1/3 cup raw pepitas or chopped pecans
  • 3/4 Cup Crumbled Feta Cheese


  • 1 1/2 TBSP Bourbon Maple Balsamic
  • 1 TSP Dijon Mustard
  • 1/4 TSP Fine Salt Freshly Ground Pepper to taste


Preheat oven to 425.

Wash, peel, and halve the Squash, scoop out seeds.

Cut into 1/2” cubes. Toss with EVOO and add salt to taste.

Bake for 30-35 minutes, or until tender, flipping halfway through.

Roast pepitas or pecans in a skillet over medium low heat, stirring constantly for 3-5 minutes until they are lightly golden on the edges. Remove from heat.

For the Vinaigrette:

Whisk the balsamic, olive oil, salt, and Dijon mustard in a small bowl.

Season with black pepper to taste.

Allow squash to cool, then combine the pepitas, pomegranate, squash, and crumbled feta cheese in a large serving bowl.

When ready to serve, sprinkle in the vinaigrette, toss and serve.


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