Roasted Butternut Squash Salad with Za'atar and Pepitas
Caramelized squash tossed with bright lemon dressing and savory Middle Eastern spices.
Why This Recipe Works
Roasting the squash on the lowest oven rack ensures deeply browned, caramelized edges that stand up to the bright citrus dressing. Za'atar adds a savory, herbal depth that perfectly bridges the sweetness of the squash and the tartness of the pomegranate.
Instructions
Position an oven rack at the lowest level and heat the oven to 450°F.
Toss the squash with olive oil, salt, and pepper in a large bowl until evenly coated, then spread in a single layer on a rimmed baking sheet.
Roast until the squash is tender and well browned, 30 to 35 minutes, stirring once halfway through roasting to ensure even color.
Sprinkle the hot squash with za'atar and let it cool on the pan for 15 minutes—this allows the spices to bloom in the residual heat.
Whisk the shallot, lemon juice, honey, and salt together in a large bowl until the salt dissolves.
Drizzle in the remaining olive oil while whisking constantly until the dressing is smooth and emulsified.
Add the cooled squash, parsley, and pepitas to the bowl and toss gently so the squash chunks remain intact.
Arrange the salad on a platter and sprinkle with pomegranate seeds. Serve at room temperature.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The squash can be roasted 1 day ahead. Store in an airtight container in the refrigerator. Make the dressing up to 3 days ahead and store in an airtight container in the refrigerator.
