Roasted Butternut Squash Salad: 1 Amazing Dish

Save this recipe on:

Roasted butternut squash salad has a way of instantly making me feel like autumn has truly arrived. I remember the first time I made this for a fall potluck; the vibrant colors of the squash, pomegranate, and fresh herbs just popped on the table. The smell of the sweet, caramelized squash filling my kitchen was absolutely divine. It’s such a crowd-pleaser and makes a wonderful, easy salad for fall. This dish is packed with flavor and texture, making it my absolute go-to for holiday gatherings or even a simple weeknight meal. Let’s get cooking!

Why You’ll Love This Roasted Butternut Squash Salad

This vibrant salad is a winner for so many reasons:

• Incredible Flavor: The sweet, tender roasted squash perfectly complements the tart pomegranate and zesty dressing.
• Quick Prep Time: With only 15 minutes of prep, it’s a lifesaver on busy weeknights.
• Healthy & Nutritious: Packed with vitamins and fiber, it’s a guilt-free way to enjoy seasonal produce.
• Budget-Friendly: Butternut squash is often affordable, making this a great value meal.
• Family-Friendly Appeal: Even picky eaters often enjoy the sweetness of the squash.
• Beautiful Presentation: This butternut squash salad looks as good as it tastes, perfect for entertaining.
• Versatile: It works wonderfully as a side dish or a light main course.

Ingredients for Roasted Butternut Squash Salad

Gather these delicious components for a truly memorable roasted butternut squash salad with nuts:

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups) – This star ingredient provides a wonderful sweetness and tender texture when roasted.
• 2 tablespoons olive oil, for roasting – Essential for getting that perfect golden-brown caramelization on the squash.
• Salt and black pepper, to taste – Simple seasonings to enhance the natural flavors.
• 5 ounces mixed salad greens (arugula, baby spinach, or spring mix) – A fresh, crisp base to hold all the delicious toppings.
• ½ cup pomegranate seeds – These add a delightful pop of tartness and vibrant color.
• ¼ cup toasted pepitas or walnuts – For that essential crunch and nutty depth.
• ¼ cup crumbled goat cheese (optional) – Adds a creamy, tangy element that balances the sweetness.
• ¼ cup chopped fresh parsley – Bright, fresh flavor to lift the salad.
• ¼ cup chopped fresh mint – A surprising burst of coolness that complements the squash beautifully.
• For the Dressing:
• 2 tablespoons extra virgin olive oil – The base of our zesty dressing.
• 1 tablespoon fresh lemon juice – Provides a necessary zing.
• 1 tablespoon apple cider vinegar – Adds a touch of fruity acidity.
• 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds a subtle bite.
• ½ teaspoon maple syrup – Just a hint of sweetness to round out the flavors.
• Salt and pepper, to taste – To perfect the dressing’s seasoning.

How to Make Roasted Butternut Squash Salad

1. Step 1: Preheat your oven to 425°F (220°C). This high heat is key for getting those lovely caramelized edges on the squash.
2. Step 2: Prepare your star ingredient! Toss the cubed butternut squash with about 2 tablespoons of olive oil, a good pinch of salt, and freshly ground black pepper. Make sure each piece is lightly coated.
3. Step 3: Spread the seasoned squash in a single layer on a baking sheet. Don’t overcrowd the pan, or the squash will steam instead of roast. Roast for 25–30 minutes, flipping the pieces halfway through. You’re looking for them to be tender when pierced with a fork and beautifully golden brown. The aroma will be amazing! This is a crucial step for any successful roasted butternut squash salad recipe.

4. Step 4: While the squash is doing its magic in the oven, let’s whip up the dressing. In a small bowl or jar, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon each of fresh lemon juice and apple cider vinegar, 1 teaspoon of Dijon mustard, and ½ teaspoon of maple syrup. Season with salt and pepper to taste. Adjust the tanginess or sweetness as you prefer!
5. Step 5: Once the squash is perfectly roasted, it’s time to assemble. Add your mixed salad greens to a large bowl or a beautiful serving platter.
6. Step 6: Gently layer the warm, tender roasted squash over the greens. Then, sprinkle generously with the vibrant pomegranate seeds, toasted pepitas or walnuts for that essential crunch, chopped fresh parsley, and fresh mint. If you’re using goat cheese, crumble it over the top now. This combination makes for a truly stunning roasted butternut squash salad recipe.
7. Step 7: Drizzle the prepared dressing over the entire salad just before serving. Toss everything lightly to coat all the ingredients. This simple salad truly shines with this dressing, making it a fantastic roasted butternut squash salad recipe.
8. Step 8: Serve immediately and enjoy the glorious flavors and textures of your homemade salad!

Pro Tips for the Best Roasted Butternut Squash Salad

Want to elevate your salad game? Here are a few tricks I’ve learned:

• For deeply caramelized squash, make sure it has space on the baking sheet; overcrowding leads to steaming, not roasting.
• Don’t skip toasting your nuts or seeds! It brings out their flavor and adds a delightful crunch to your butternut squash salad.
• Taste and adjust your dressing before you add it. Sometimes, a little more lemon juice or a pinch more salt makes all the difference.
• Prep the squash a day or two in advance; it stores beautifully in the fridge and saves you time on salad day.

What’s the secret to perfect Roasted Butternut Squash Salad?

The real secret to the best roasted butternut squash salad is high heat for roasting the squash to get those sweet, caramelized edges. Also, don’t be shy with fresh herbs; they really brighten everything up. For more on roasting vegetables, check out this guide on how to roast vegetables.

Can I make Roasted Butternut Squash Salad ahead of time?

Yes, you can definitely prep components ahead! Roast the squash up to 2 days in advance and store it in an airtight container in the fridge. Make the dressing and store it separately. Assemble just before serving to keep everything fresh and crisp. You can find more tips on meal prep on the About Me page.

How do I avoid common mistakes with Roasted Butternut Squash Salad?

A couple of pitfalls to watch out for: cutting the squash into uneven pieces can lead to some pieces being overcooked while others are undercooked. Also, dressing the salad too early will make the greens wilt. Keep dressing separate until serving. For more information on food safety and storage, consult the FDA’s food storage guidelines.

Best Ways to Serve Roasted Butternut Squash Salad

This versatile salad is a fantastic addition to any autumn or holiday meal. It shines as a beautiful butternut squash salad side dish alongside roasted chicken or pork. I also love pairing it with a hearty lentil soup or a creamy tomato bisque for a comforting lunch. For a more substantial main course, add some grilled chicken, pan-seared salmon, or a scoop of fluffy quinoa to make it a complete meal. It’s truly a salad that can adapt to any occasion!

Nutrition Facts for Roasted Butternut Squash Salad

Here’s a breakdown of the approximate nutritional information for one serving of this delicious butternut squash salad, keeping in mind that exact values can vary based on your specific ingredient choices, especially the amount of cheese and nuts you add:

• Calories: Approximately 250-300 (without goat cheese)
• Fat: 15-20g
• Saturated Fat: 3-5g
• Protein: 4-6g
• Carbohydrates: 25-30g
• Fiber: 5-7g
• Sugar: 10-15g
• Sodium: 200-300mg

Nutritional values are estimates and may vary based on specific ingredients used. For more details on nutritional information, please refer to our Privacy Policy.

How to Store and Reheat Roasted Butternut Squash Salad

Properly storing your roasted butternut squash salad components ensures you can enjoy those delicious flavors for days to come. Once the squash has cooled completely, transfer it to an airtight container. You can store the roasted squash in the refrigerator for up to 3-4 days. The dressing should also be kept in a separate sealed container in the fridge. Unfortunately, this salad isn’t ideal for freezing due to the fresh greens and textures. For the best results with butternut squash salad leftovers, assemble individual portions just before you plan to eat them. You can learn more about our Terms of Use here.

Frequently Asked Questions About Roasted Butternut Squash Salad

Is butternut squash healthy for this salad?

Absolutely! Butternut squash is packed with vitamins A and C, plus fiber, making it a nutritious base for any salad. It’s a fantastic way to get more vegetables into your diet, and for a truly simple butternut squash salad, it’s incredibly satisfying.

Can I use a different type of squash?

You sure can! While butternut squash is wonderful, acorn squash or delicata squash also roast beautifully and would make a delicious substitute. The key is to choose a squash that roasts well and offers a similar sweetness. For more cooking tips, visit our Contact Us page.

What other nuts or seeds work well in this salad?

Beyond pepitas and walnuts, pecans, almonds, or even sunflower seeds can add a lovely crunch. Toasting them beforehand really brings out their flavor and makes them even more delicious in this salad.

How do I make this a vegan Roasted Butternut Squash Salad?

It’s super easy! Simply omit the optional goat cheese, or use a vegan feta alternative. The rest of the ingredients, including the vinaigrette, are naturally vegan, making it a wonderfully inclusive dish. You can find more information about our GDPR compliance here.

Variations of Roasted Butternut Squash Salad You Can Try

This delicious salad is wonderfully adaptable! If you’re looking to switch things up or cater to specific tastes, here are a few ideas. For a heartier, nutrient-packed option, try making a butternut squash and kale salad by substituting the mixed greens with chopped kale and massaging it with a little dressing before adding the other ingredients. Another fantastic twist is a butternut squash and apple salad; simply add a thinly sliced crisp apple, like Honeycrisp or Fuji, along with the squash and other toppings for a delightful sweet and tart combination. You can also swap the roasting method for steaming or even grilling the squash if you prefer, though roasting truly brings out its best flavor.

Print