Roasted Butternut Squash Salad Recipe — Easy Winter Meals

Pumpkin Recipes may seem to have all the glory this season, but butternut squash is no stranger to our fall produce crops. Packed with nutrients, this vegetable also packs a mouthful of sweet flavors that pair perfectly with savory components. Our recipe calls for roasted butternut squash on a bed of greens, served with a perfectly tangy homemade apple cider vinaigrette. It comes together very quickly so you can do it effortlessly – think of your next dinner idea on us.

Pro Tip: Save those pumpkin seeds and roast them for a salty snack for later! Be sure to check out more of our creative tips on how to use up leftover squash and pumpkin.


What You Need to Make This Healthy Butternut Squash Salad

For the salad

  • 1 medium butternut squash, peeled, seeded, cubed
  • 1 tablespoon avocado oil
  • Salt and pepper to taste
  • 3-4 pieces of bacon, cooked and chopped
  • 1/2 cup shavings of Parmigiano-Reggiano
  • 1/2 cup chopped pecans
  • 5 ounces mixed greens

For the apple cider vinaigrette

  • 1/4 cup apple cider
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 cup red onion, finely chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste

How to make butternut squash salad

Close up of butternut squash salad

  1. Start by tossing the peeled and cubed butternut squash with avocado oil, salt and pepper. Roast for 20 minutes on a lined baking sheet at 400 degrees, tossing the squash halfway through cooking.
  2. Take the squash out of the oven and let it cool while you prepare the rest of the salad.
  3. In a large bowl, combine bacon bits, Parmesan, pecans and mixed greens.
  4. In another bowl, whisk together all the ingredients for the apple cider vinaigrette.
  5. Add the slightly cooled butternut squash to the salad mixture, then lightly season the salad. Serve immediately.

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Recipe and photography by Sarah Anderson.