This Jewelled Butternut Squash and Red Onion Salad is packed with colour, texture and flavour. Sweet roasted butternut squash and caramelised red onions are paired with creamy feta, juicy pomegranate seeds, toasted mixed seeds and fresh herbs before being finished with a tangy pomegranate and lemon dressing.
It's the perfect salad for autumn and winter entertaining, gatherings or as a vibrant side dish for roast dinners and grilled meats. Served warm or at room temperature, every bite is filled with sweet, salty, crunchy and fresh flavours.
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Why You'll Love This Recipe
- Packed with colour and texture
- Perfect for entertaining
- Easy to prepare ahead
- Delicious warm or cold
- Naturally gluten-free
- Great as a side dish or light lunch
How To Make Jewelled Butternut Squash Salad
Step 1: Roast the Vegetables
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
Add the butternut squash and red onion wedges to a large roasting tray. Drizzle over the olive oil and sprinkle over the cumin, coriander, smoked paprika, garlic, sumac, oregano, oil, all spice, salt and pepper. Toss everything together until evenly coated. Roast for 30-35 minutes, turning halfway through cooking, until the squash is tender and caramelised around the edges and the onions are soft and sweet.
Step 2: Make the Dressing
In a small bowl, whisk together the lemon juice, olive oil, molasses, maple syrup, salt and black pepper until combined.
Step 3: Toast the Seeds
Place the mixed seeds in a dry frying pan over medium heat and toast for 2-3 minutes until fragrant. Set aside to cool.
Step 4: Assemble the Salad
Transfer the roasted butternut squash and onions to a large serving platter or bowl. Scatter over the feta, pomegranate seeds, toasted mixed seeds, parsley and mint. Drizzle over the dressing and finish with an extra sprinkle of sumac before serving.
Tips for the Best Butternut Squash Salad
- Cut the squash into evenly sized cubes to ensure it roasts evenly.
- Don't overcrowd the roasting tray, otherwise the vegetables will steam instead of caramelise.
- Toasting the seeds adds extra flavour and crunch.
- Add the herbs just before serving to keep them fresh and vibrant.
- Serve slightly warm for the best flavour and texture.
Variations
Add Chickpeas - Roasted chickpeas make the salad more filling and add extra protein.
Add Grains - Serve over quinoa, bulgur wheat or giant couscous to turn it into a complete meal.
Add Rocket - A handful of peppery rocket adds freshness and makes the salad even more substantial.
Make It Vegan - Simply replace the feta with a dairy-free alternative or omit it altogether.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The salad can be enjoyed cold or brought to room temperature before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Roast the vegetables, prepare the dressing and toast the seeds up to 2 days in advance. Assemble just before serving.
Can I use pumpkin instead of butternut squash?
Absolutely. Pumpkin, kabocha squash and acorn squash all work well in this recipe.
What seeds work best?
A mixture of pumpkin seeds, sunflower seeds and sesame seeds gives the best combination of crunch and flavour.
What can I serve with this salad?
It pairs beautifully with roast chicken, lamb, grilled halloumi, falafel or part of a larger mezze spread.
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📖 Recipe
Jewelled Butternut Squash and Red Onion Salad
Ingredients
For the Roast Veg
- 1 Medium Butternut Squash peeled, deseeded and cut into 2cm cubes
- 2 Medium Red Onions peeled and cut into wedges
- 3 tbsp Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Sumac
- 1 teaspoon Dry Oregano
- 1 teaspoon All Spice
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
Dressing
- ½ tablespoon Lemon Juice
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Pomegranate Molasses
- 1 tablespoon Maple Syrup
- ¼ teaspoon Salt
- Pinch Ground Black Pepper
To Finish
- 100 g Feta
- 75 g Pomegranate Arils
- 60 g Mixed Seeds Dry toasted in pan
- Large handful Flat Leaf Parsley Chopped
- Small handful Mint Leaves Chopped
- Sumac To serve
Instructions
- Step 1: Roast the Vegetables - Preheat the oven to 200°C/180°C Fan/Gas Mark 6.Add the butternut squash and red onion wedges to a large roasting tray. Drizzle over the olive oil and sprinkle over the cumin, coriander, smoked paprika, garlic, sumac, oregano, oil, all spice, salt and pepper. Toss everything together until evenly coated. Roast for 30-35 minutes, turning halfway through cooking, until the squash is tender and caramelised around the edges and the onions are soft and sweet.
- Step 2: Make the Dressing - In a small bowl, whisk together the lemon juice, olive oil, molasses, maple syrup, salt and black pepper until combined.
- Step 3: Toast the Seeds - Place the mixed seeds in a dry frying pan over medium heat and toast for 2-3 minutes until fragrant. Set aside to cool.
- Step 4: Assemble the Salad - Transfer the roasted butternut squash and onions to a large serving platter or bowl. Scatter over the feta, pomegranate seeds, toasted mixed seeds, parsley and mint. Drizzle over the dressing and finish with an extra sprinkle of sumac before serving.
Notes
Tips for the Best Butternut Squash Salad
- Cut the squash into evenly sized cubes to ensure it roasts evenly.
- Don't overcrowd the roasting tray, otherwise the vegetables will steam instead of caramelise.
- Toasting the seeds adds extra flavour and crunch.
- Add the herbs just before serving to keep them fresh and vibrant.
- Serve slightly warm for the best flavour and texture.
Variations
Add Chickpeas - Roasted chickpeas make the salad more filling and add extra protein. Add Grains - Serve over quinoa, bulgur wheat or giant couscous to turn it into a complete meal. Add Rocket - A handful of peppery rocket adds freshness and makes the salad even more substantial. Make It Vegan - Simply replace the feta with a dairy-free alternative or omit it altogether.Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The salad can be enjoyed cold or brought to room temperature before serving.Frequently Asked Questions
Can I make this ahead of time?Yes. Roast the vegetables, prepare the dressing and toast the seeds up to 2 days in advance. Assemble just before serving. Can I use pumpkin instead of butternut squash?
Absolutely. Pumpkin, kabocha squash and acorn squash all work well in this recipe. What seeds work best?
A mixture of pumpkin seeds, sunflower seeds and sesame seeds gives the best combination of crunch and flavour. What can I serve with this salad?
It pairs beautifully with roast chicken, lamb, grilled halloumi, falafel or part of a larger mezze spread.
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