Roasted Butternut Squash Salad You’ll Love Instantly

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Discover adelicious and healthy Roasted Butternut Squash Salad recipe that’s easy to makeand perfect for any meal or season. Try it today!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Course: Salad / Side Dish / Light Meal

Cuisine: American / Contemporary

Calories: 320

1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)

4 cups mixed leafy greens (kale, spinach, or arugula work beautifully)

2 tablespoons olive oil (for roasting and dressing)

1/4 cup toasted walnuts or pecans (for that perfect crunchy texture)

1/4 cup crumbled feta or goat cheese (optional, adds creamy tang)

2 tablespoons balsamic vinegar (for a tangy, balanced dressing)

1 tablespoon honey or maple syrup (to enhance the natural sweetness of the squash)

Salt and freshly ground black pepper (to taste)

Optional spices: cinnamon or smoked paprika (a pinch adds warmth and depth)

Preheat your oven to 425°F (220°C).

This high temperature helps the squash caramelize beautifully, bringing out its natural sweetness.

Prepare the butternut squash:

Peel and cut the squash into 1-inch cubes for even roasting. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt, pepper, and if you like, a dash of cinnamon or smoked paprika for extra warmth.

Roast the squash:

Spread the squash evenly on a baking sheet lined with parchment paper or a silicone mat. Roast for 25-30 minutes, flipping halfway through until the edges are golden and tender but not mushy.

Toast the nuts:

While the squash roasts, lightly toast your walnuts or pecans in a dry skillet over medium heat for 3-5 minutes. This enhances their crunch and flavor. Set aside to cool.

Prepare the dressing:

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey or maple syrup, and a pinch of salt and pepper. Taste and adjust the balance to your preference—this tangy-sweet dressing complements the roasted squash perfectly.

Assemble the salad:

In a large bowl, combine the mixed leafy greens with the roasted squash and toasted nuts. Drizzle with the dressing and toss gently to coat everything evenly.

Add the finishing touches:

Sprinkle the salad with crumbled feta or goat cheese if using. Give it one last gentle toss and it’s ready to serve!

Nutrition Information (Per Serving)