Here’s a vibrant, cozy, and fresh Butternut Squash Salad—perfect warm or room-temp, great for fall dinners or holiday tables.
🥗 Roasted Butternut Squash Salad
Ingredients (4 servings)
For the salad
- 1 medium butternut squash, peeled & cubed (about 4 cups)
- 2 tbsp olive oil
- Salt & black pepper
- 1 tsp smoked paprika or cinnamon (optional)
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup dried cranberries or cherries
- ½ cup crumbled feta or goat cheese
- ¼ cup toasted pumpkin seeds or walnuts
- Optional: thinly sliced red onion or apple
For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions
1. Roast the squash
Preheat oven to 425°F (220°C).
Toss butternut cubes with olive oil, salt, pepper, and optional spices.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until caramelized and tender.
2. Make the dressing
Whisk together olive oil, vinegar/lemon, Dijon, honey/maple, salt, and pepper.
3. Assemble the salad
In a bowl or platter, layer:
- Greens
- Warm (or cooled) roasted squash
- Cranberries
- Cheese
- Nuts or seeds
Drizzle with dressing and toss lightly, or serve dressing on the side.
Variations
- Mediterranean: add chopped dates, pistachios, and halloumi instead of feta.
- Protein boost: add grilled chicken, salmon, or chickpeas.
- Hearty grain version: mix in farro, quinoa, or couscous.
- Creamy dressing option: use a lemon-tahini or yogurt dressing.
Want a warm salad version, a meal-prep variation, or a kale-based version that holds up even longer?
