A roasted butternut squash salad is a perfect blend of warm, caramelized squash with crisp greens, crunchy nuts, tangy cheese, and a delightful dressing. This dish is a great way to enjoy seasonal produce, whether served as a side dish or a satisfying main course.
In this guide, we’ll walk you through the perfect recipe, pro tips for achieving the best flavors, and frequently asked questions to help you master this delicious salad.
Why You’ll Love This Salad
Healthy and Nutritious – Packed with vitamins, fiber, and antioxidants.
Perfect for Any Occasion – Great for everyday meals or special gatherings.
Customizable – Easily adapt to your taste with different toppings and dressings.
Ingredients for Roasted Butternut Squash Salad
For the Roasted Butternut Squash:
1 medium butternut squash, peeled, seeded, and cut into cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 teaspoon maple syrup or honey (optional for extra caramelization)
For the Salad Base:
5 cups mixed greens (such as arugula, spinach, or kale)
1/4 red onion, thinly sliced
1/2 cup crumbled feta or goat cheese
1/3 cup toasted pecans or walnuts
1/3 cup dried cranberries or pomegranate seeds
For the Dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Step-by-Step Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the squash cubes with olive oil, salt, pepper, smoked paprika, and maple syrup.
Spread the squash on a baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
2. Prepare the Salad Base
In a large bowl, mix the greens, red onions, cheese, nuts, and dried cranberries.
3. Make the Dressing
In a small jar, whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
Shake well until emulsified.
4. Assemble the Salad
Once the squash has slightly cooled, add it to the salad.
Drizzle the dressing over the salad and toss gently.
Serve immediately and enjoy!
Pro Tips for the Best Roasted Butternut Squash Salad
Even Roasting: Cut the squash into uniform cubes for even cooking.
Crispier Texture: Roast at a higher temperature (425°F) for a slightly crispy exterior.
Balanced Flavor: Add a pinch of cinnamon or nutmeg for warmth.
Protein Boost: Add grilled chicken, quinoa, or chickpeas to make it a complete meal.
Make-Ahead Tip: Roast the squash and prepare the dressing in advance for quick assembly.
Frequently Asked Questions
1. Can I Use Frozen Butternut Squash?
Yes! If using frozen squash, make sure to roast it straight from frozen without thawing to avoid sogginess.
2. How Do I Store Leftovers?
Store the salad and dressing separately in airtight containers in the fridge. It will stay fresh for up to 2 days.
3. What Can I Substitute for Nuts?
Try pumpkin seeds, sunflower seeds, or roasted chickpeas for a nut-free crunch.
4. Can I Make This Salad Vegan?
Absolutely! Use dairy-free cheese or skip the cheese altogether. The dressing is already vegan if made with maple syrup.
5. What Other Greens Work Well?
Arugula, kale, spinach, or a mix of baby greens all pair beautifully with roasted butternut squash.
6. Can I Serve This Salad Warm?
Yes! Serve the salad with warm roasted squash for a comforting, winter-friendly dish.
Conclusion
This roasted butternut squash salad is a flavorful, nutrient-rich dish that works for any occasion. With its combination of sweet, savory, and crunchy textures, it’s sure to be a crowd-pleaser. Try it today and make it your own with different toppings and variations!
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