Harvest Pomegranate arugula salad

Dec 20

Embrace the best of seasonal produce with my Harvest Pomegranate Arugula Salad. Peppery arugula pairs perfectly with sweet roasted butternut squash (at its peak now for maximum flavor and nutrition), jewel-like pomegranate arils are bursting with antioxidants, creamy goat cheese, and crunchy pumpkin seeds, all drizzled in a zesty lemon-Dijon red wine vinegar dressing. This salad delivers powerful anti-inflammatory and antioxidant benefits to support immune health, skin glow, and overall vitality. Simple, fresh, and loaded with nature's finest!

Let’s dig in!

Total time: 40 Minutes | Prep Time: 15 Minutes | Cook Time: 25 Minutes

Servings: 6 | Category: Side & Salads | Cuisine: Seasonal

pumpkin seeds, pomegranate, arugula, butternut squash, goat cheese

Ingredients

6 cups fresh arugula
3 cups butternut squash, peeled and cubed (about 1 medium squash)
1 cup pomegranate arils (from 1 large pomegranate)
½ cup goat cheese crumbles
⅓ cup pumpkin seeds (pepitas), toasted
Dressing:
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp maple syrup or honey (optional, for balance)
- Salt & cracked pepper to taste

Instructions:

Roast Squash: Preheat oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and lightly caramelized. Let cool slightly.
Toast Seeds: In a dry skillet over medium heat, toast pumpkin seeds 3–5 minutes until fragrant and golden. Set aside.
Make Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, maple syrup (if using), salt, and pepper until emulsified.
Assemble Salad: In a large bowl, toss arugula with half the dressing. Top with roasted squash, pomegranate arils, goat cheese crumbles, and toasted pumpkin seeds. Drizzle with remaining dressing.
Serve: Enjoy immediately for maximum crunch and freshness!