Roasted Squash Salad with Pomegranate and Spiced Oat Clusters

November  6, 2015
2 Ratings
Photo by Elizabeth Stark
  • Serves 4 to 6
Author Notes

A sweet and spicy roasted squash salad with sweet pomegranate arils, tart dried cranberries, and crunchy oat clusters. (For this recipe, I used KIND Snacks Cinnamon Oat Clusters. —Elizabeth Stark

What You'll Need
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 3/4 teaspoon plus 1 pinch sea salt, divided
  • 1 small buttercup squash, peeled, cored, and seeded
  • 2 teaspoons heat-tolerant vegetable oil, such as grapeseed
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup sweetened dried cranberries
  • 1 cup pomegranate arils
  • 3 tablespoons extra virgin olive oil
  • 1 handful KIND Snacks Cinnamon Oat Clusters or granola of choice
  1. Preheat oven to 425° F. Slide two rimmed baking sheets in to preheat as well.
  2. In a small bowl, combine the cinnamon, paprika, and 3/4 teaspoon sea salt.
  3. Slice squash into even 3/4-inch thick wedges, and then cut each wedge into thirds. Set in a large bowl and toss with vegetable oil. Tossing with hands, sprinkle in spice mixture until each piece of squash is coated. Arrange squash on hot baking sheets, allowing 1 to 2 inches of space between each piece. Roast for 20 minutes, carefully flip squash, and roast for 10 to 15 minutes longer, or until edges are crisp and centers are tender.
  4. Meanwhile, combine orange juice and dried cranberries in a small bowl; set aside for 20 minutes, then remove cranberries from orange juice. In a small bowl, measure 2 tablespoons of the cranberry soaking liquid. Use a fork to whisk in a pinch of sea salt, followed by the olive oil.
  5. Just before serving, toss warm squash, cranberries, and pomegranate arils with a few drizzles of dressing and top with oat clusters. Arrange on plates, and serve immediately.

See what other Food52ers are saying.

  • gabby
  • jan
  • Elizabeth Stark
    Elizabeth Stark
  • BJ
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

5 Reviews

gabby December 23, 2015
After not following directions and roasting the squash skin on and in long slices, I used it in other salads (all delicious). I roasted another (properly prepped) batch yesterday and added a delicata I had on hand. I changed up a few things. No oat clusters but I added toasted walnuts (pecans would be as good if not better) and purple rice. Garnished with chervil and parsley. HUGE hit at dinner tonight.
BJ December 3, 2015
What about other kinds of squash? Butternut? Delicat?
Elizabeth S. December 3, 2015
Hi BJ, I think a firmer squash is best here – I'd try red kuri, acorn, or hubbard. A butternut might work, but it wouldn't be as crisp. I must confess that I am not a fan of delicata, though I don't think it's a great fit.
jan November 29, 2015
what are oat clusters?
Elizabeth S. November 29, 2015
Hi Jan, Apologies that it wasn't clear in the recipe – I've updated it now. I used a name brand granola (KIND Snacks Cinnamon Oat Clusters), though I think the granola of your choice – either store bought or homemade – would work nicely.