🥗 Roasted Squash, Beet & Zucchini Salad

with Feta, Walnuts & Pomegranate

⏱ Time

• Prep: 15 minutes

• Cook: 35–40 minutes

• Total: ~55 minutes

🍽 Serves

4–6 people

🧾 Ingredients

Vegetables

• 2 cups butternut squash, peeled & cubed

• 2 cups beets, peeled & cubed

• 2 medium zucchini, sliced into thick rounds

Toppings

• ½ cup feta cheese (or goat cheese), crumbled

• ½ cup walnuts, toasted

• ⅓ cup pomegranate seeds

• 2 tbsp fresh parsley, finely chopped

Roasting Seasoning

• 3 tbsp olive oil

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp dried thyme or rosemary

• ¼ tsp chili flakes (optional)

Optional Dressing (recommended)

• 2 tbsp olive oil

• 1 tbsp balsamic glaze or balsamic vinegar

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

👩‍🍳 Instructions

1️⃣ Roast the Vegetables

1. Preheat oven to 200°C / 400°F.

2. Place squash and beets on a baking tray.

3. Toss with olive oil, salt, pepper, and herbs.

4. Roast for 25 minutes.

5. Add zucchini slices, gently flip everything.

6. Roast another 10–15 minutes until golden and tender.

2️⃣ Toast the Walnuts

• Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Set aside.

3️⃣ Make the Dressing (Optional)

• Whisk all dressing ingredients in a small bowl.

4️⃣ Assemble

1. Arrange roasted zucchini slices on a serving platter.

2. Scatter squash and beet cubes on top.

3. Add feta, walnuts, and pomegranate seeds.

4. Drizzle with dressing (optional).

5. Garnish with parsley.

Serve warm or at room temperature.

❓ Q & A SECTION

Q1: Can I make this vegan?

Yes.
Replace feta with:

• Vegan feta

• Cashew cheese

• Or simply omit and add more nuts

Q2: Can I prepare this ahead of time?

Yes.

• Roast vegetables up to 2 days ahead

• Store separately

• Assemble just before serving for best texture

Q3: What can I substitute for beets?

• Sweet potatoes

• Carrots

• Pumpkin

Q4: What protein can I add?

• Grilled chicken

• Roasted chickpeas

• Lentils

• Grilled halloumi

Q5: Is this dish healthy?

Very.

• High in fiber

• Rich in antioxidants

• Healthy fats from walnuts & olive oil

• Naturally gluten-free

Q6: Can I serve this cold?

Yes — it works beautifully as a cold salad, especially in summer.

Q7: What goes well with this dish?

• Grilled meat or fish

• Crusty bread

• Quinoa or couscous

• As a holiday or potluck side

Q8: How do I store leftovers?

• Airtight container

• Refrigerate up to 3 days

• Add cheese fresh when reheating.