Roasted Butternut Squash Spinach Salad

Roasted Butternut Squash Spinach Salad | DIY Joy Projects and Crafts Ideas

Image credits: CookingCarnival via Youtube


If you want to wow the guests with a delicious side salad without compromising your healthy side – you’ve come to the right place. This Fall salad from CookingCarnival is the perfect recipe for you! It’s healthy, flavorful, and gluten-free. I’m sure your guests would love this salad, and it would become an instant hit. Watch the video below for the full recipe.



  • 3 cups of butternut squash, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil
  • 5 cups of spinach, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup pecan
  • 1/4 cup dried cranberry
  • 1/2 cup pomegranate seeds

For the Dressing:

  • 1 cup of pomegranate seeds
  • 1/4 cup of water
  • 1 tsp Dijon mustard
  • 2 tbsp maple syrup
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp grated garlic
  • 1 tbsp balsamic vinegar


Step 1

On a baking sheet, spread your chopped butternut squash and season with 1/2 tsp salt and 1/2 tsp ground black pepper. Next, drizzle 1 tbsp olive oil and toss well. Place them in a preheated 425 degrees oven and bake roast for 20 minutes. (Toss the butternut squash halfway through the baking time.) After this, set them aside to let them cool completely.

Roasting the butternut squash for the Fall salad recipe
Image credits: CookingCarnival via Youtube


Step 2

In the meantime, make the dressing. Add 1 cup of pomegranate seeds to a blender along with 1/4 cup of water. Blend until smooth, then strain to remove the tiny bits. Set aside. Next, combine 1/3 cup of extra virgin olive oil, 1/2 tsp grated garlic, 1 tsp Dijon mustard, 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp ground black pepper, 2 tbsp maple syrup, and the pomegranate juice in a bottle. Cover the bottle with its lid and shake it well.

Step 3

Now, assemble the salad. To a large serving bowl, add 5 cups of chopped spinach, roasted butternut squash, 1/2 cup of pecan, 1/4 cup of dried cranberries, 1/2 cup of pomegranate seeds, and 1/2 cup of chopped onion. After this, drizzle the pomegranate dressing over, then toss. Serve and enjoy!

Assembling the roasted butternut squash spinach salad
Image credits: CookingCarnival via Youtube

Roasted Butternut Squash Spinach Salad

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