This recipe is dedicated to my loving mother and family. My mother and I made a similar version of this salad last year for Christmas. It was a hit! This Pomegranate and Butternut Squash Winter Spinach Salad is great served as a side dish to a main meal or served as a main course, topped with roasted chicken.

Pomegranates are packed with fiber, vitamins and minerals. Punicalagins are powerful antioxidants found in the juice and peel of the pomegranate which have been found to be three times more beneficial than antioxidants in green tea. Pomegranate seed oil (also known as punicic acid) is a type of conjugated linoleic acid whose intake has been linked to a reduction in body fat. Pomegranate consumption has also been linked to a reduction in inflammatory markers such as c-reactive protein and interleukin-6 which can help to fight off arthritis and joint pain and may lower risk for cancers and cardiovascular disease.

Pomegranate and Butternut Squash Winter Spinach Salad

Pomegranate and Butternut Squash Winter Spinach Salad



Prep Time

25 minutes


  • Salad
  • 6 cups organic baby spinach
  • 1 Tbsp extra virgin olive oil
  • 2 cups butternut squash peeled and cubed
  • 1/3 cup pomegranate seeds
  • 1/4 cup green onions diced
  • 10 strawberries sliced
  • 1 bunch fresh parsley chopped
  • salt and pepper to taste
  • Dressing
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh squeezed lemon juice
  • 2 Tbsp water
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Place cubed butternut squash onto a baking sheet. Drizzle with olive oil, salt and pepper.
  3. Bake butternut squash until tender- about 15 minutes.
  4. Add all other salad ingredients to a large bowl. Add baked butternut squash and toss.
  1. Whisk all dressing ingredients together in a small bowl.
  2. Add dressing, as desired, to tossed salad and serve.
  3. Optional Addition: For those who can tolerate almonds, top with sliced toasted almonds for an extra crunch.