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Roasted squash salad with pomegranate dressing  recipe

Roasted squash salad with pomegranate dressing recipe

11 ratings

If you're looking for a simple Christmas starter to serve this year, try this colourful roasted squash salad. With roasted tomatoes, fresh spinach and a festive pomegranate dressing, this vegan and gluten-free starter can kick off your Christmas dinner for everyone. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 346 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 medium butternut squash, peeled, halved lengthways and cut into slices
  • 3 tbsp olive oil
  • 220g pack British Sugardrop tomatoes, pulled from the vine
  • 50g walnuts, roughly chopped
  • 150g baby spinach leaves

For the dressing:

  • 6 tbsp pomegranate juice
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tbsp pomegranate seeds
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    4g 19%
  • Sugars

    12g 13%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 17.7g Protein 5.1g Fibre 3.4g


  1. Preheat the oven to gas 8, 220°C, fan 200°C. Put the butternut squash, olive oil and some seasoning in a large roasting tin and toss to combine. Roast for 20 mins.
  2. Add the tomatoes and walnuts to the tin and return to the oven for a further 15 mins until the tomatoes have burst in places and the walnuts are toasted.
  3. Put the spinach leaves in a large serving bowl and add the hot butternut squash, tomatoes and walnuts; toss to wilt the spinach slightly.
  4. For the dressing, mix together the pomegranate juice, olive oil and mustard. Pour half over the salad and toss again.
  5. Divide between 4 plates and spoon over the remaining dressing, then scatter with the pomegranate seeds to serve.

See more Christmas starter recipes

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