Roasted Butternut Squash Salad

I am always looking for fun salad creations and I changed up our winter citrus salad to this big hit over Christmas break. Our family loved it so much, we served it a few times! Of course, since I was on break, I couldn’t get it posted on the blog in time, but its the season now to enjoy, as well as next fall and to balance the rich foods holidays like Thanksgiving.

The featured ingredient is rich, earthy roasted squash with crisp caramelized edges. A bed of mixed greens is a blank canvas for a variety of seasonal toppings such as pepitas and sweet winter fruits like pomegranate arils, dried cranberries, while soft crumbled goat cheese adds a creamy tang with a texture explosion.

Ingredients and Substitutions

While I only include notes for ingredients that I used, I have added some ideas for substitutions or additions as you see fit!

Greens. I use a mix of what I have on hand from buttercrunch to red lettuce. My preference is a bulkier, crisp mix with a little bit of sweetness like buttercrunch, romaine, or spinach.

Butternut squash. Definitely my favorite but honey nut, kabocha, delicata squash or acorn squash varieties are also good.

Winter Fruits. Pomegranate arils and dried cranberries add a nutritious and beautiful pop of color to the salad. Pomegranate seeds are edible and complement the other crunchy textures in the salad. If those aren’t available, apple or pear slices are delicious as are other dried fruits such as dried cherries, blueberries, and currants.

Toppings and crunch. Pepitas (seeds from Styrian pumpkins), toasted pecans, and goat cheese make great toppings. Any other seeds or nuts are good substitutes. Feta is the closest substitute for goat cheese and works great too, or parmesan cheese.

What protein to add? My family will add bacon or prosciutto to anything, including this salad. If you’d like to add additional protein, I recommend lentils for vegetarians/plant-based eaters and roasted or grilled chicken for others.

Simple Honey Balsamic Dressing

The dressing is super simple to make with a mix of pantry ingredients such as:

• Olive oil (extra virgin or light)
• Honey
• Dijon mustard
• Balsamic vinegar- I prefer an aged balsamic but choose a high quality one either way.

In order to get a creamy and slightly lighter color, I recommend whipping the ingredients together either in a blender or food processor. You can also shake vigorously for several minutes in a small jar, but it will be quite the forearm workout and may be darker in color or separate quicker.

Roasting Squash

If you’re new to roasting vegetables or roasting butternut squash specifically, check out our recipe for Oven Roasted Butternut Squash. You can see step by step how to cut and peel the squash correctly. Spinach Stuffed Squash and Vegetarian Butternut Squash Tacos also include great tips.

The process of cutting the squash into bite sized pieces, tossing with 1 Tbsp. of oil, and seasoning with salt and pepper is relatively simple. Place on a baker’s sheet to roast in the oven for 20-25 minutes until tender, turning once when the bottom edges start to brown.

What to serve with this squash salad recipe?

 The beauty of this salad is how colorful it is. It makes a beautiful presentation at lunch or dinner. Add a crusty loaf of bread if desired. Or serve it as a side dish with soups and sandwiches like Chicken Salad on a Croissant, paninis, Chicken Meatball Soup, or Chicken and Wild Rice Soup.

Just look at all those beautiful, colorful, and festive toppings!

Storage Suggestions

The salad dressing stores for up to a month in a sealed container in the refrigerator. You may have to warm it up for 10 seconds if the oil hardens. Shake well before serving.

When prepping ahead, I tend to store the lettuce in a separate container to keep it from wilting. I also store the squash separately so I can warm it up. The fruits and other toppings can be stored together for up to 4 days in a tightly covered container, with the dressing separate.