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Roasted Butternut Squash Salad You’ll Love Instantly

recipesbook24
Discover adelicious and healthy Roasted Butternut Squash Salad recipe that’s easy to makeand perfect for any meal or season. Try it today!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad / Side Dish / Light Meal
Cuisine American / Contemporary
Servings 4 people
Calories 320 kcal

Ingredients
  

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)

Instructions
 

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!

Notes

Nutrition Information (Per Serving)
  • Calories: 320 kcal
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 12mg
  • Sodium: 220mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 6g
  • Sugars: 7g
  • Protein: 7g
Keyword Roasted Butternut Squash Salad