Roasted Butternut Squash Salad Recipe

Roasted butternut squash salad is a delicious and versatile dish that can be enjoyed as a side or a main course. The sweetness of the roasted squash pairs well with a variety of flavors and textures, making it a perfect fall and winter salad. Here’s a basic recipe:

Roasted butternut squash salad


For the roasted squash:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

For the salad:

  • 4 cups mixed greens (such as spinach, kale, or arugula)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped walnuts or pecans (optional)

For the vinaigrette (optional):

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper

Instructions for Roasted Butternut Squash Salad

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on the prepared baking sheet.

Roast the squash for 20-25 minutes, or until tender and slightly browned.

While the squash roasts, prepare the salad ingredients. Wash and dry the greens.

In a large bowl, combine the greens, feta cheese (if using), cranberries (if using), and chopped nuts (if using).

For the vinaigrette (optional): In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

Once the squash is roasted, add it to the salad bowl. Toss with the greens and the desired amount of vinaigrette (if using).

Serve immediately and enjoy!


You can add other roasted vegetables to the salad, such as Brussels sprouts, carrots, or sweet potatoes.

For a vegetarian protein option, add cooked chickpeas or lentils to the salad.

If you don’t have balsamic vinegar, you can use another type of vinegar, such as apple cider vinegar or white wine vinegar.

Feel free to adjust the flavors of the salad to your liking. Add a pinch of cinnamon to the roasted squash for a warm fall flavor, or try a different type of cheese, such as goat cheese or blue cheese.

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