Winter Squash Salad Recipe

This winter squash salad is anything but boring.

Anne Leonard

Repeat after me: salads do not have to be boring. While I love my fair share of sweets and believe in daily treats, I generally eat well-balanced and healthy. I'm no expert on healthy eating—though I'm sure Chelsea over at Healthy Habits could point you in that direction—rather I judge a healthy plate based on its color palette. Here you'll find the warm colors of squash and cranberries against the bright arugula finished by a pomegranate vinaigrette making for one dazzling, health-conscious salad.

Barley and squash make this salad particularly hearty and will—hopefully—make you deter your visit with the bag of chips in the nearest vending machine.

While this salad is lovely served warm, it’s just as satisfying served chilled the following day.

Winter Squash Salad

Yield: 4 servings

Total Time: 40 mins

Active Time: 10 mins

Butternut Squash Salad



1 small butternut squash, peeled and cubed

1 tsp cinnamon

3 tbsp olive oil

dash salt and pepper

⅓ cup pepitas

⅓ cup dried cranberries

⅓ cup chopped pecans

3 cups water

1 cup barley

4 generous handfuls of arugula


Pomegranate Vinaigrette

1 tbsp Fresh Batch Jams Pomegranate Jam (purchased at Whole Foods)

1 tbsp olive oil

1 tbsp balsamic vinegar

½ tbsp honey



Preheat oven to 400. In a bowl, toss butternut squash with the cinnamon, olive oil and salt and pepper. Scatter squash on a foil-lined baking sheet and roast for 30 minutes, or until golden brown and tender.

Roasted Butternut Squash

While roasting, combine water and barley in a small sauce pan. Bring to a boil, then cover and simmer for about 30 minutes, or until tender and chewy. Water should be mostly evaporated.

For the vinaigrette, whisk all ingredients together until evenly incorporated. Set aside.

In a large bowl, toss roasted squash, pepitas, dried cranberries, chopped pecans, barley and arugula together. Drizzle the vinaigrette, and serve!

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