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Winter Squash Salad

*This is part of my Bourne living series, which promotes healthy ways to eat while pregnant!*

Welcome to Week Two of The Bourne Living Project!




Composed salads are one of my favorite things for lunch, dinner, or a great side dish when you’re entertaining company. It’s satisfying enough to stand alone, but works brilliantly as part of a larger menu. The most important thing to remember when making a composed salad is to give each individual ingredient the attention it needs to shine within the context of the dish. This winter salad has the perfect balance of sweetness, a tart highlight from the pomegranate seeds, and earthy depth. It won’t feel like a post-holiday cleanse meal, but your body will thank you anyway!




Winter Squash Salad


1/4 cup toasted pepito seeds

1 pomegranate, seeded

1 1/2 pounds squash — you can use acorn, butternut, kabocha, or delicata

1 fennel bulb, cut into 8 wedges

1/2 pound of arugula

shaved parmesan

olive oil

kosher salt

freshly ground black pepper

1 sprig thyme


for dressing


2 tablespoons red wine vinegar

1 tablespoon dijon mustard

6 tablespoons olive oil

kosher salt

freshly ground black pepper






Prepare the dressing by combining all ingredients except olive oil in a small bowl. Whisk together, then emulsify in olive oil and whisk until completely combined. Set aside.

Preheat your oven to 425 F.

Peel squash and cut into 1” chunks. Season with salt, pepper, olive oil, and roast on a sheet tray with a sprig of thyme. Roast for about 25 minutes, until squash pieces are fork-tender and have some color.

Cut the fennel bulb into 8 wedges, season with a generous amount of olive oil, salt, and pepper. Make sure fennel is completely coated with olive oil on all sides before roasting at 425 F for 30 minutes, until nicely browned.

Assemble salad and dress immediately before serving.




Health Benefits


Pomegranate — High in anti-oxidants and associated with fertility and longevity. Pomegranates are also the only natural source of punicalagin, which is great for the heart and blood vessels.


Squash — Winter squash is full of alpha- and beta-carotene, anti-oxidants, and Vitamin A. Squash is also known to have anti-inflammatory and insulin-regulating properties.


Arugula — High in nitrates, which enhance athletic performance, and just 2 cups gives you over 50% of your daily Vitamin K.


Fennel — A natural source of estrogen, and great for combatting indigestion, menstrual disorders, and constipation.



Satisfy your senses,
Amanda (follow me on Twitter!)

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  1. […] don’t have to have Iron Chef skills to prepare a great meal for your valentine. My winter squash salad and mushroom farro risotto both deliver flavor and gourmet flare without taking a ton of time to […]

  2. […] out the winter. I served these sliders with homemade quick pickled vegetables (coming soon!), my winter squash salad, and my homemade salt and vinegar […]

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