Roasted Butternut Squash Salad
This Roasted Butternut Squash Salad is colorful, fresh, and flavorful, made with roasted squash, feta, rocket, pomegranate, miso dressing, and honey pumpkin seeds.
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Servings: 6
Ingredients
For the Salad
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 large butternut squash
- 50 g feta crumbled, roughly 3 tablespoons
- 2 large handfuls rocket
- 1/3 cup pomegranate seeds
For the Dressing
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 teaspoons honey
For the Crispy Salted Honey Pumpkin Seeds
- 1/4 cup pumpkin seeds from the butternut squash or store-bought
- 2 teaspoons honey
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat the oven to 400°F / 200°C fan.
- Line a large baking tray with baking paper.
- Place the butternut squash on a stable cutting board and carefully cut it in half lengthwise.
- Using a teaspoon, scoop out the seeds and set them aside for the pumpkin seed topping.
- If the squash skin is thin and tender, it may be left on. If the skin is thick or tough, peel the squash before cutting.
- Cut the squash into bite-sized cubes.
- Transfer the squash cubes to the prepared baking tray.
- Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.
- Toss until the squash is evenly coated.
- Spread the squash in a single even layer on the baking tray.
- Roast for 40 minutes, stirring halfway through, until the squash is tender and the edges are lightly caramelized.
- While the squash is roasting, prepare the dressing. In a small bowl, combine the miso paste, lemon juice, olive oil, and honey.
- Mix with a fork until smooth and creamy. Set aside.
- Rinse the reserved squash seeds under water to remove any squash residue.
- Pat the seeds dry thoroughly with a paper towel.
- Place the seeds in a dry skillet over low heat.
- Toast for several minutes, stirring frequently, until fragrant and lightly browned.
- Add the honey to the skillet and stir for approximately 1 minute, until the seeds are evenly coated. The honey may bubble slightly during this process.
- Remove the skillet from the heat.
- Sprinkle the flaky sea salt over the seeds and stir to combine.
- Transfer the seeds to a plate lined with baking paper.
- Spread the seeds into a single layer and allow them to cool and crisp.
- To assemble the salad, arrange three-quarters of the rocket on a large serving plate.
- Add the remaining rocket to the tray with the roasted butternut squash.
- Pour half of the miso dressing over the roasted squash and rocket.
- Gently toss until evenly coated.
- Transfer the dressed squash and rocket mixture onto the serving plate.
- Crumble the feta evenly over the salad.
- Drizzle the remaining miso dressing over the top.
- Scatter the pomegranate seeds over the salad.
- Break the cooled salted honey pumpkin seeds into small pieces and sprinkle them over the salad.
- Serve immediately, warm or at room temperature.
Notes
To make this Roasted Butternut Squash Salad gluten free, confirm that the miso paste is labeled gluten free, as some brands may contain barley or other gluten-containing grains.
Check that the feta, honey, pumpkin seeds, pomegranate seeds, and seasonings are certified gluten free or processed in a gluten-free facility if needed.
Use clean utensils, a clean cutting board, and a clean baking tray to prevent cross-contamination.
If serving this salad with bread, grains, or additional proteins, choose gluten-free options such as gluten-free bread, quinoa, rice, or certified gluten-free grains.