Butternut Squash Spinach Salad With Pomegranate Vinaigrette

This Roasted Butternut Squash Spinach Salad with Pomegranate Vinaigrette is filling, healthy, delicious, gluten-free, packed with nutrients and fiber!

This fall salad is a great choice for Thanksgiving, Christmas, New Year’s Eve, or any other Fall and Winter holiday menu!


- butternut squash - salt - black pepper powder - olive oil - spinach - onion

Roast butternut Squash

Peel and cut the butternut squash into bite-sized cubes. Now take a cookie pan sheet and place the cubes. Mix well with extra virgin olive oil, salt and pepper.

Roast in the oven. Toss them halfway through the bake time to bake evenly and so the edges are golden brown and a bit crispy. Once cooked, remove from the oven and set aside.


Take pomegranate seeds in a blender. Add water and blend it until smooth. Strain the juice with a fine strainer to get rid of seeds. Keep this aside.

salad dressing

Now take a clean salad dressing bottle or mason jar, add olive oil, garlic, dijon mustard, balsamic vinegar, salt and pepper, maple syrup, and pomegranate juice.

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