pomegranate-roasted butternut squash salad

butternut squash, cranberries and feta cheese paired with our 50/50! blend make a well rounded and delicious salad. drizzle our pomegranate balsamic dressing on top to complete the meal!

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4 servings
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5 min to prep
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30 min to bake


1 medium butternut squash, peeled, seeded, and cut into 1” cubes
¼ cup plus 2 tablespoons organicgirl® pomegranate balsamic dressing, divided
½ teaspoon fine sea salt
1 package (5 ounces) organicgirl® 50/50!
¼ cup dried cherries or cranberries
⅓ cup crumbled feta cheese (about 2½ ounces)


preheat oven to 425°F.

on a large baking sheet, toss squash with 2 tablespoons dressing and salt, and arrange in a single layer. roast until tender and golden, about 30 minutes. allow to cool on baking sheet for 10 minutes.

in a large bowl, toss greens, squash, and cherries or cranberries with ¼ cup dressing and arrange on plates. top with feta.

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