Roasted butternut squash salads are the great seasonal standby — warming, hearty, and flavorful. Great as a warm side dish or a hearty vegetarian main, this salad combines sweetness from roasted squash, crunch from nuts and brightness from tart dressings. Packed with vitamins, fiber and plant-based goodness, it’s a winner for weeknight dinners or holiday feasts.
Ingredients
Salad Base:
- 1 medium butternut squash, peeled and diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cinnamon
- Salt & pepper (to taste)
- 5 cups mixed greens (spinach, arugula, or kale)
- ⅓ cup red onion (sliced thin)
- ¼ cup pumpkin seeds (toasted)
Toppings & Extras:
- ½ cup crumbled goat cheese or feta (optional)
- ¼ cup pitted, chopped olives (your choice)¼ cup dried cranberries or pomegranate arils
- 1 avocado (sliced)
- Herbs, fresh (thyme, rosemary, or parsley)
Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- 1 garlic clove (minced)
Instructions
Roast the Squash:
- Oven temperature 400F (200C).
- Toss diced squash with olive oil, smoked paprika, cinnamon, salt and pepper. Spread on a baking sheet lined with parchment.
- Roast for 25–30 minutes, turning halfway, until tender and caramelized. Let cool slightly.
Prep the Dressing:
- In a bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, and garlic. Adjust seasoning to taste.
Assemble the Salad:
- In a large bowl, layer mixed greens, roasted squash, red onion and pumpkin seeds.
- Drizzle with dressing and toss gently to coat.
Add Toppings:
- Divide into bowls and top with avocado slices, cheese (if using), cranberries and fresh herbs. Then finish with a crack of black pepper.
Tips & Variations
Vegan Swap: Omitting the cheese, or using dairy-free feta.
Spice It Up: Add chili flakes to the squash or some cayenne pepper to the dressing.
Protein Up: Add grilled chicken, chick peas or quinoa.
Nutty Flip: Change pumpkin seeds to walnuts, pecans or candied nuts.
Dressing Variability: Swap in apple cider vinegar or lemon juice for balsamic.
Serving & Storage
Serve: Most delicious freshly made when the squash is still warm. Serve with crusty bread or soup!
Store: Leftover roasted squash and dressing, separated from greens. Refrigerate for up to 3 days.
Final Thoughts
This roasted butternut squash salad is infinitely customizable — swap in seasonal toppings like roasted Brussels sprouts or apples, add grains like farro for heft. It is a colorful, nutrient-dense plate of food that brings autumn flavors into every mouthful.
Tried this recipe? Tell us how you turned your sentence in the comments!