butternut

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

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

197

kcal

Ingredients

• 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.