A delightfully warm and hearty salad, this Roasted Butternut Squash Salad sweet, caramelized squash with crisp greens, tangy cheese, crunchy nuts, and a bright vinaigrette. It’s a perfect fall or winter dish that works well as a side or a light meal.
Origin of Roasted Butternut Squash Salad
This salad takes inspiration from seasonal autumn flavors, commonly found in Mediterranean and American cuisine. Butternut squash has been a staple in fall cooking, and roasting it enhances its sweet, nutty flavor, making it a great complement to fresh greens and bold dressings.
What I Love About This Recipe
I love how versatile and satisfying this salad is. The roasted butternut squash adds natural sweetness, while the feta (or goat cheese) brings a creamy tang. Tossing it all with toasted nuts and a zesty vinaigrette makes every bite full of texture and flavor. Plus, it’s nutrient-rich, packed with fiber, vitamins, and healthy fats!
Also Read : Teriyaki Salmon Bowl
Roasted Butternut Squash Salad
Course: Recipes6
servings25
minutes35
minutes197
kcalIngredients
1 medium butternut squash, peeled, seeded, and cubed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp cinnamon (optional, for extra warmth)
6 cups mixed greens (arugula, spinach, or kale work well)
½ cup crumbled feta or goat cheese
¼ cup dried cranberries
¼ cup toasted pecans or walnuts
¼ small red onion, thinly sliced
3 tbsp olive oil
1 tbsp apple cider vinegar or balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ tsp salt
¼ tsp black pepper
Directions
- Preheat the oven to 400°F (200°C).
- Roast the squash: Toss cubed butternut squash with olive oil, salt, black pepper, and cinnamon (if using). Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden brown and tender.
- Prepare the dressing: Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl.
- Assemble the salad: In a large bowl, combine mixed greens, roasted butternut squash, red onion, dried cranberries, toasted pecans, and crumbled feta.
- Drizzle with dressing and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Make it vegan: Swap feta for vegan cheese or avocado and use maple syrup instead of honey.
Add protein: Try grilled chicken, quinoa, or chickpeas for a heartier meal.- Make ahead tip: Roast the butternut squash and prep the dressing a day in advance for quick assembly.
