Making complex recipes surprisingly simple

Making complex recipes surprisingly simple

Vegan Pomegranate Squash Salad

Vegan Pomegranate Squash Salad

This vegan pomegranate squash salad is gluten free, egg free, dairy free, refined sugar free, and can easily be adapted to be vegan. The autumnal flavors of butternut squash, pomegranate, garlic, lemon, and cracked pepper complement each other perfectly.

This is one of the best salads I have ever made. It is super easy and super filling. My only problem with salads is that sometimes they are not very filling. When I made this salad for the first time I was so surprised that it turned out so well. I was afraid that this salad would feel like it was missing something because it doesn’t have any cheese, meat, or egg. While the addition of cheese and chicken or another animal based protein would be good, this salad doesn’t need them. (But feel free to add them as you see fit.)

Roasting the Squash

Roasting the squash is a simple task. The hardest part is peeling the butternut squash. Thankfully the peel comes off pretty easily. After the squash is peeled it is time to remove the seeds from the center of the squash. Then all you have to do is slice it, coat it in minced garlic, olive oil, and salt and pepper and then throw it in the oven. Pretty simple right?

The Salad Dressing

This salad dressing is literally one of the easiest salad dressings on the planet. It’s only a few ingredients and all you have to do is mix them together.

  • Virgin Olive Oil
  • Fresh Lemon Juice
  • Honey (or agave nectar if you are vegan)
  • Garlic Powder
  • Onion Powder
  • Salt and Pepper to Taste

That’s it! Another thing that I love about this salad dressing is that it uses common ingredients that I almost always have on hand. The only thing you have to do is stir them together and then you have a perfect, incredibly easy salad dressing.

When you make this vegan pomegranate squash salad don’t forget to tag me on Instagram! Also, if you are on Pinterest, don’t forget to save this recipe so that you can find it again later.

Vegan Pomegranate Squash Salad

Course: Salad
Cuisine: American
Keyword: Pomegranate, Salad, Squash, Vegan


  • 1 Butternut Squash (peeled and chopped into ½ inch slices.)
  • 1 tbsp Olive Oil
  • Salt and Pepper to Taste
  • ½ tsp Garlic Powder
  • 1 cup Pomegranate Seeds
  • 6 cups Chopped Kale
  • 1 cup Chopped Walnuts

Salad Dressing

  • 1 tbsp Honey or Agave Nectar
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • Salt and Pepper to taste


  • Preheat the oven to 425°.
  • Combine the squash, olive oil, salt, pepper, and garlic powder. Stir until the squash is evenly coated.
  • Spread the squash out onto a sheet pan and bake for about 20 minutes flipping the squash slices half way through.
  • While the squash is baking combine the pomegranate seeds, walnuts, and kale in a medium sized bowl and set aside.
  • In a separate bowl combine all of the salad dressing ingredients and mix them together. Set aside.
  • Toss the roasted squash onto the salad while it is still warm. Pour on the dressing and toss the salad until it is evenly coated. Serve immediately.

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