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Festive Holiday Salad with Pomegranate and Feta

This festive holiday salad is a colorful and hearty centerpiece for your table this season. Sweet roasted butternut squash and earthy beets pair beautifully with peppery arugula, tangy feta cheese, and the burst of pomegranate seeds. A simple balsamic vinaigrette ties all the flavors together, making this salad a refreshing and delicious addition to your holiday spread. Complete your holiday meal planning by pairing this salad with suggestions below from our Cooked on Propane blog!

 

Festive Holiday Salad with Pomegranate and Feta

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Salad
Servings 6

Equipment

  • 1 Propane Oven

Ingredients
  

  • 6 cups arugula
  • 2 cups butternut squash, peeled and cubed
  • 2 medium beets
  • 1/2 cup pomegranate seeds
  • 1/4 cup feta cheese
  • 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • salt and pepper to taste

Instructions
 

  • Preheat the propane oven to 400°F.
  • First, wash the beets thoroughly, trim off the tops and roots, and wrap each beet tightly in aluminum foil. Place them on a separate baking sheet.
  • Next, mix cubed butternut squash with 1 tbsp olive oil and salt and pepper (to taste). Spread in a single layer on a parchment-lined baking sheet.
  • Roast both the squash and beets in the oven simultaneously:
    • The squash will take 20–25 minutes or until tender and caramelized.
    • The beets will take about 45 minutes or until a knife easily pierces through.
  • While the squash and beets are cooking in the oven, begin making the dressing. Using a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, and salt and pepper (to taste) until emulsified.
  • Let the beets cool slightly, then rub off the skins with a paper towel. Dice into bite-sized pieces.
  • Arrange arugula on a large serving platter or in a bowl, topped with roasted butternut squash, diced beets, pomegranate seeds, and feta cheese.
  • Drizzle the balsamic vinaigrette over the salad just before serving.
  • Enjoy!

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