Roasted Butternut Squash Salad with Za’atar and Parsley

This Roasted Butternut Squash Salad with Za’atar and Parsley is a vibrant and flavor-packed dish that beautifully balances the sweet, nutty taste of roasted butternut squash with bold Middle Eastern spices. The use of za’atar, a fragrant spice blend, elevates the dish, while toasted pepitas and pomegranate seeds add delightful textures and bursts of color. This salad is a perfect combination of sweet, tangy, and savory flavors, making it an excellent addition to any table.

SERVES 4 TO 6

INGREDIENTS:

• 3–3½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8–10 cups)
• ¼ cup extra-virgin olive oil
• Salt and pepper
• 1 teaspoon za’atar spice blend
• 1 small shallot, minced
• 2 tablespoons lemon juice
• 2 tablespoons honey
• ¾ cup fresh parsley leaves
• ⅓ cup unsalted pepitas, toasted
• ½ cup pomegranate seeds

INSTRUCTIONS:

1. Preheat the oven to 450 degrees and adjust the oven rack to the lowest position. In a bowl, toss the butternut squash with 1 tablespoon of olive oil, and season it with salt and pepper. Spread the squash in a single layer on a rimmed baking sheet and roast until well browned and tender, approximately 30 to 35 minutes. Stir the squash halfway through the roasting time. Remove the squash from the oven, sprinkle it with za’atar, and let it cool for 15 minutes.
2. In a large bowl, whisk together the minced shallot, lemon juice, honey, and ¼ teaspoon of salt. While whisking constantly, drizzle in the remaining 3 tablespoons of olive oil to create the dressing. Add the roasted squash, fresh parsley leaves, and toasted pepitas to the bowl, and toss gently to combine all the ingredients.
3. Arrange the Roasted Butternut Squash Salad on a serving platter, and sprinkle it with the vibrant pomegranate seeds. Serve the salad as a side dish or a delightful main course that celebrates the flavors of fall and Middle Eastern cuisine.

TIPS:

• Choosing Butternut Squash: Opt for 3 to 3½ pounds of fresh butternut squash with a firm texture and a deep orange color. Peel, seed, and cut the squash into uniform ½-inch pieces for even roasting.
• Roasting Technique: To achieve perfectly browned and tender butternut squash, roast it on a rimmed baking sheet at high heat (450 degrees) on the lowest oven rack position. Stir the squash halfway through roasting to ensure even cooking.
• Enhancing Za’atar: To enhance the flavor of the za’atar spice blend, sprinkle it over the hot roasted squash, which will toast the spices and intensify their taste.
• Pepitas and Pomegranate: Toasted pepitas (pumpkin seeds) add a delightful crunch to the salad, while pomegranate seeds provide a burst of tartness and a visually appealing touch. If you can’t find pepitas, feel free to use chopped red grapes or small blueberries as a substitute.

With its bold flavors and delightful textures, the Roasted Butternut Squash Salad with Za’atar and Parsley is a true crowd-pleaser. The combination of roasted squash, zesty dressing, and vibrant garnishes will make this dish the star of your table. Whether served at a family dinner or a festive gathering, this salad will add warmth and vibrancy to any occasion. Enjoy the delightful fusion of sweet and tangy flavors in every bite!