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Balsamic Roasted Harlequin Squash Salad with Pomegranate and Crispy sage

Paleo Crust, Modern food Stories, squash recipes, pumpkin recipes, healthy salad, gluten free salad, grain free salad, Paleo, grain free, Whole30 recipes, Keto recipes, Dairy free recipes, autumn recipes

This Balsamic Roasted Harlequin Squash Salad with Pomegranate and Crispy Sage dish is bursting with flavour and colour. The squash is roasted in a mature balsamic glaze giving a natural sweetness to the earthy squash creating a taste that’s truly magical.

I served it on a salad of red cabbage, mixed with sun dried tomatoes, sage crisps, pomegranate and finished with some jewels from the Middle East, pistachios, for a little added crunch. This squash salad looks so impressive but it’s really easy to make. Perfect for a speedy dinner.

To make it Autoimmune Paleo compliant, simply leave out the nuts. I hope you enjoy, Jo x

Serves 2


  • 1 small harlequin squash
  • 2 tablespoons of olive oil
  • 1 tablespoon of good quality balsamic vinegar
  • 10 cloves of garlic
  • 20 sage leaves
  • 1 tablespoon of coconut oil
  • 1 red onion
  • 2 handfuls of shredded red cabbage
  • 10 sun dried tomatoes
  • 2 – 3 tablespoons of fresh pomegranate seeds
  • 3 tablespoons of fresh shelled pistachios

Balsamic dressing 

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of toasted sesame oil
  • 1 tablespoon of good quality balsamic vinegar
  • Pinch of Pink Himalayan or sea salt
  • Pinch of coarse black pepper


Preheat the oven to 190C (fan assisted.)

Peel the squash and remove the core and seeds. Peel the onion. Slice both into wedges about 1cm thick.

Place the squash and onion on a baking tray and coat with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and a pinch of salt. Mix together and roast in the oven for 40 – 45 minutes until tender and golden. Add the garlic in its skin for the last 15 minutes of cooking time.

Meanwhile, prepare the salad by finely shredding the red cabbage. Slice the sun dried tomatoes.

To make the dressing, simply place all the ingredients in a glass and stir together.

To make the sage crisps, heat 1 tablespoon of coconut oil in a pan. When hot, on a low/ medium heat add the sage leaves and fry for 30 seconds – 1 minute. Watch they don’t burn. Remove with a wooden spoon and place on a sheet of kitchen towel.

Mix the cabbage, tomatoes, onions, squash and garlic (make sure you remover the skin) together with the dressing and top with pomegranate and shelled pistachios.


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