Roasted squash and pomegranate salad

6 servings
20 min
40 min
Very Easy


Number of serving: 6

For the pomegranate molasses:

4 cups pomegranate juice

1/2 cup sugar

1/4 cup lemon juice

For the dressing:

1 tablespoon minced shallot

1 tablespoon pomegranate molasses (see below)

1 tablespoon balsamic vinegar

2 teaspoons lemon juice

2 teaspoons chopped fresh thyme

1/4 teaspoons salt

1/4 cup olive oil

2 teaspoons water

For the salad:

2 lbs butternut squash, cubed

1 2 heads of romaine lettuce, torn

1 tbsp olive oil

2 teaspoons fresh thyme

1/2 teaspoon salt

1/2 cup pomegranate seeds

1/3 cup walnuts, chopped and briefly toasted


  • Make the pomegranate molasses by bringing the pomegranate juice, sugar, and lemon juice to a boil over medium high heat and then reducing to a simmer, uncovered, for about an hour.
  • The molasses won't really start to thicken up unless it is refrigerated, but it doesn't need to be to add it to the dressing.
  • While the pomegranate molasses is simmering, preheat the oven to 375 deg F.
  • Toss the squash, oil, thyme, and salt on a baking sheet and roast for about 20 min or until tender.
  • Once the pomegranate molasses is done, whisk together all of the ingredients for the dressing in a small bowl.
  • In a large bowl, toss the squash, lettuce, pomegranate seeds, and walnuts. Dress when ready to serve.


Roasted Squash and Pomegranate Salad, photo 1
Roasted Squash and Pomegranate Salad, photo 2


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