This butternut squash salad is more than a dish—it’s a medley of flavors and endless possibilities. From its effortless preparation to its adaptability, this recipe makes a hearty lunch, a refreshing side dish, or a dazzling centerpiece at your next gathering.
Dive in, experiment, and relish the wholesome goodness of this flavor-packed salad. Let’s get started!
Why We Love This Recipe
My family adores this roasted butternut squash salad for multiple reasons:
Nutrient-Packed Dish: It’s loaded with nutrient-rich vegetables and healthy fats from nuts and cheese, plus a ton of soluble fiber from pumpkin seeds. Each serving contains 5 grams of protein, 4 grams of fiber, and 18 grams of net carbs. Meal-Prep-Friendly: Prepare the components in advance for a quick assembly whether it’s for a weeknight dinner or holiday feast. Versatile & Flavorful: The salad’s adaptability allows for various additions or substitutions, catering to diverse tastes and dietary needs.
Health Benefits of Butternut Squash: Butternut squash is a great source of fiber, vitamins A and C, and potassium. Its sweet, nutty flavor also makes it a versatile ingredient in both savory and sweet dishes.
Ingredients - Notes & Substitutions
Here’s a list of easily available ingredients you need to make this healthy and tasty salad:
Butternut Squash: We need about a pound of this squash. Peel and chop it into cubes following these easy instructions on how to cut butternut squash, or buy it cubed from the store. I prefer not to use frozen squash cubes as they result in a mushier texture, but if that’s all you have, go for it and roast it for a few extra minutes until they caramelize. Seasoning for roasting: We’re using olive oil, salt, freshly cracked pepper, and brown sugar for seasoning the squash. Olive oil can be replaced with avocado oil. Brown sugar (or maple syrup) enhances the squash’s natural sweetness, but it is optional. Salad: I use pre-washed spring mix for this recipe that’s easily available in most grocery stores. Alternatively, use baby kale, baby spinach, or arugula. Cheese: Use crumbed feta or crumbled goat cheese, both work great here. You can buy a block and crumble it yourself or buy pre-crumbled for a shortcut. Shaved parmesan cheese also works great in this salad. Nuts & Seeds: I love using a combination of walnuts and toasted pumpkin seeds here. Nuts can be replaced with slivered almonds or pecans, and seeds can be replaced with sunflower seeds instead. Fruits: We’re using a combination of rainbow pears and pomegranate arils for a sweet-tart flavor and a festive appeal. I prefer pears because they are sweeter, but you can certainly use other fruits like peaches, apples, or plums. Dried fruits like dried cranberries and apricots can also be used instead of fresh fruits. Salad dressing: For this simple homemade balsamic vinaigrette, we’re using balsamic vinegar, extra virgin olive oil, salt, pepper, and a touch of honey. You can replace the vinegar with apple cider vinegar if you like.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Butternut Squash Salad
Step 1: Roast Butternut Squash
Preheat the oven to 400°F. Peel and chop the butternut squash into ¾-inch cubes. Add the squash cubes to a bowl. Drizzle olive oil and sprinkle salt, pepper, and paprika on top. Toss everything well. Roast in the oven for 25-30 minutes or until fork-tender, flipping the pieces after 15 minutes. Alternatively, cook in the air fryer at 400°F for 10-11 minutes, shaking the basket after 8 minutes. Cool the squash for 10 minutes while you prepare other ingredients.
Step 2: Prepare the dressing
Add balsamic vinegar, olive oil, salt, pepper, and honey to a mason jar. Close the lid tightly and give it a good shake until the oil, vinegar, and honey have blended well. Keep it aside.
Step 3: Assemble the Salad
Spread the salad greens on a large salad plate or bowl. Drizzle two tablespoons of dressing and toss everything gently. Evenly spread the roasted butternut squash cubes and sliced pears on top. Now evenly spread feta crumbles, walnuts, toasted pumpkin seeds, and pomegranate arils on top. When ready to serve, drizzle another 2 tablespoons of the dressing onto the salad and toss gently. Enjoy!
Serving Suggestion
This roasted butternut squash salad offers a versatile canvas so you can customize it based on your taste preferences. Here are some ways I like to serve it:
Healthy Side Dish: This salad makes a nutrient-packed side dish for grilled proteins such as tandoori chicken, fish tikka, and lamb chops. Add Grains: Toss in some cooked quinoa, farro, or barley to make it heartier and more substantial, perfect for a filling lunch. Add Protein Power: Add grilled chicken strips, or toasted nuts like pecans or walnuts for a protein-packed dish that satisfies. Fruity Twist: Include diced apples or peaches for a sweet contrast, or dried cranberries for a tangy burst of flavor.
How to Store & Make Ahead
Store leftover butternut squash salad in an airtight container in the refrigerator for up to 3-4 days. However, keep any dressed greens separate and add them just before serving to maintain their freshness. Can I make this salad in advance for a party? Absolutely! The roasted squash and dressing can be prepared a day in advance. Assemble the salad just before serving to retain its vibrant colors and textures.
Variations to Try
Kale Butternut Squash Salad: Substitute the mixed greens with an equal quantity of chopped kale leaves. Add the chopped kale to a bowl and toss it with 2 tablespoons of the dressing. Now gently massage the leaves for 2-3 minutes. This makes them tender and cuts the bitterness. Add sweet potato: Cut 1 sweet potato into cubes and roast it along with the butternut squash to add a sweet and nutty flavor to the salad. Replace the cheese: Replace the crumbled feta with crumbled goat cheese or use shaved parmesan cheese for a nutty flavor. You can also use gouda cheese or edam cheese cubes instead. Switch the nuts: Use pecans or slivered toasted almonds instead of walnuts. Alternatively, use candies and pecans for a sweeter taste. Add fresh or dried fruits: Use other fresh fruits like apples or grapes. You can also use dried fruits like apricots, figs, or cranberries.
Recipe Tips & Notes
Lettuce: I like using the pre-washed spring mix available in most grocery stores. Alternatively, use an equal quantity of arugula, baby kale, or baby spinach. Butternut squash: Butternut squash works great for this recipe since it holds its shape after roasting. You can also use acorn squash, pumpkin, or sweet potato instead. Spaghetti squash will not work in this recipe. Feta: Replace the crumbled feta cheese with crumbled goat cheese or shaved parmesan cheese. Nuts: I love pairing walnuts with this salad, but you can also use slivered almonds or pecans instead. Skip the nuts to make this salad nut-free. Make a meal: Top this salad with cubed grilled chicken for a low-carb and healthy meal. Even Roasting: Ensure the butternut squash pieces are evenly sized for uniform roasting. This guarantees perfect caramelization and tenderness. Dressing Dosage: Add the dressing sparingly at first, tossing gently, and gradually adding more to prevent overdressing the salad.
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