Roasted Butternut Squash Salad (Printable)
Autumn-inspired roasted butternut squash with feta, greens, and a bright vinaigrette dressing.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 5 oz mixed salad greens (such as arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced
→ Cheese & Nuts
04 - 4 oz crumbled feta cheese
05 - 1/3 cup toasted pumpkin seeds (pepitas) or walnuts
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tbsp maple syrup or honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ For Roasting
11 - 2 tbsp olive oil
12 - 1/2 tsp ground cinnamon (optional)
13 - 1/2 tsp smoked paprika
14 - Salt and pepper, to taste
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the cubed butternut squash with 2 tablespoons olive oil, smoked paprika, ground cinnamon if using, salt, and pepper until evenly coated.
03 - Arrange the squash cubes on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized. Let cool slightly.
04 - Whisk together extra virgin olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
05 - Combine mixed salad greens, roasted butternut squash, and sliced red onion in a large bowl. Drizzle with the dressing and toss gently to coat.
06 - Top the salad with crumbled feta cheese and toasted pumpkin seeds or walnuts. Serve promptly.
# Expert Advice:
01 -
- It's like sharing a secret: how roasted squash transforms the salad into a warm, inviting dish
- The balance of sweet, savory, and tangy flavors quickly became a favorite for simple dinners
02 -
- Roasting the squash until caramelized is key for that sweet, deep flavor, so don’t rush this step
- Using fresh greens makes all the difference—it keeps the salad lively and crisp against the tender squash
03 -
- Don’t skip the smoked paprika—it adds a subtle smoky warmth that lifts the whole dish
- Maple syrup balances the acidity of balsamic vinegar perfectly for a harmonious dressing