Looking for a vibrant and nourishing salad that captures the flavors of fall? Try butternut squash salad. It’s a colorful dish packed with hearty ingredients and delicious textures.
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Butternut Squash Salad Recipe
Butternut squash salad is a versatile and popular dish in the fall. It typically features roasted butternut squash and crisp seasonal greens. It’s often finished with dried cranberries, apples, toasted nuts (pecans or walnuts), pumpkin seeds, and tangy cheese such as goat or feta.
For the dressing, you can use maple vinaigrette, a creamy tahini dressing, or balsamic for a punch of flavor. In this salad recipe, I will use the apple cider vinaigrette. This dressing adds a zesty sweetness that complements roasted squash perfectly.
You can enjoy this butternut squash salad as the centerpiece of a light lunch, especially when paired with crusty Italian bread or herb focaccia. For a heartier meal, the salad matches well with grilled chicken or salmon. Roasted turkey or pork tenderloin also makes tasty companions for holiday spreads or special dinners.
The dish pairs well with cozy soups, like roasted tomato bisque, creamy mushroom soup, or even a simple butternut squash soup to echo the flavors. For brunch, it works beautifully alongside fluffy quiche or savory vegetable frittata. Add a side of wild rice pilaf or herbed couscous for a wholesome, grain-focused plate.
On the beverage side, fresh apple cider highlights the salad’s autumn notes, while dry white wine, such as Sauvignon Blanc or Pinot Grigio, refreshes the palate. For gatherings, try sparkling water flavored with cranberry or citrus; these light sips complement the salad’s lively character.
Here’s how to make the healthy butternut squash salad:
Easy Butternut Squash Salad
Nutrition
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed (~4 cups)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 cups mixed greens arugula, spinach, or lettuce
- ½ cup crumbled feta cheese optional
- ¼ cup roasted pumpkin seeds or walnuts
- 1 small red onion thinly sliced
- ¼ cup apple cider vinaigrette store-bought or pre-made
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
- In a large salad bowl, combine mixed greens, roasted squash, red onion, and nuts.
- Drizzle with apple cider vinaigrette and toss gently to coat.
- Top with feta cheese if using. Serve immediately.
Notes
- For a vegan version, skip the feta cheese.
- Add roasted chickpeas or grilled chicken for a protein boost.
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Variations
This butternut squash salad recipe comes in many delicious variations. Each one has its own unique twist.
- Kale and Pomegranate Version mixes roasted squash with massaged kale, pomegranate seeds, pumpkin seeds, goat cheese, apple slices, and a creamy maple-tahini dressing.
- Bacon and Parmesan Twist adds crumbled bacon, red onion, pecans, dried cranberries, and freshly grated parmesan for extra richness and crunch.
- Quinoa and Walnut Blend brings warm roasted squash together with cooked quinoa, toasted walnuts, apples, arugula, and shaved parmesan for a protein-boosted salad.
- Farro and Goat Cheese Combo features chewy farro, kale, roasted squash, creamy goat cheese, and pepitas for a hearty, sophisticated taste.
- Spiced Variation uses smoked paprika, garlic powder, and cayenne tossed with the squash, then pairs with arugula, walnuts, and feta for bold flavor.
- Apple and Pumpkin Seed Option combines roasted butternut squash with crisp apples, pumpkin seeds, goat cheese, kale, and a maple dressing for a sweet-tart contrast.
- Feta and Cranberry Style pairs butternut squash with spinach, crumbled feta, dried cranberries, and balsamic drizzle for a classic, crowd-pleasing bite.