This vibrant Roasted Butternut Squash Salad brings together warm, caramelized squash with fresh ingredients for a nutritious 40-minute meal. Perfect for health-conscious food lovers, each serving delivers a satisfying blend of textures and a modest 498 calories. The recipe strikes an ideal balance with 18g of carbs and 45g of healthy fats, while packing essential nutrients like Vitamin A and C. Whether you’re hosting a fall gathering or planning a wholesome weeknight dinner, this colorful salad delivers restaurant-worthy results with minimal effort.
Ingredients for Roasted Butternut Squash Salad
- Butternut Squash: 1 1/2 pounds, peeled and cut into 3/4-inch cubes
- Greens: 3-4 cups each of fresh kale (ribs removed) and spinach leaves, chopped
- Toppings: 6 slices crumbled bacon, 1/2 cup dried cranberries, 1/2 cup chopped pecans
- Aromatics: 1/4 red onion thinly sliced, 1/3 cup fresh parmesan cheese
- Base Seasoning: 1 Tablespoon olive oil, salt and pepper to taste
Balsamic Vinaigrette
- Oil Base: 3/4 cup olive oil
- Acid & Sweet: 1/4 cup balsamic vinegar, 2 Tablespoons honey, 1 Tablespoon lemon juice
- Emulsifier: 1 Tablespoon dijon mustard
Instructions
- Prep Vinaigrette: Combine all dressing ingredients in a bowl, whisk until well combined. Store in refrigerator.
- Roast Squash: Heat oven to 400°F, arrange squash on lined baking sheet, drizzle with oil and seasonings. Roast 20-25 minutes until tender.
- Assemble Salad: Layer greens in bowl, add cooled squash, bacon, cranberries, pecans, onion, and parmesan.
- Finish: Drizzle with prepared vinaigrette just before serving, toss gently to combine.
Cooking Techniques
Roasting butternut squash is super easy! The magic happens at 400°F – this high heat brings out the natural sweetness and creates slightly crispy edges. Want a perfect roast? Cut your squash pieces the same size (about 3/4-inch) so they cook evenly. A little tip: when you toss the squash halfway through cooking, spread the pieces back into a single layer – this helps them get that nice golden color instead of steaming.
Make It Your Own
This salad is so flexible! No kale? Double up on spinach. Want it meat-free? Skip the bacon and add roasted chickpeas for crunch. The pecans can be swapped for walnuts or almonds – just toast them lightly for extra flavor. For a different cheese experience, try crumbled goat cheese or feta instead of parmesan. You can also switch up the dried cranberries with pomegranate seeds when in season!
Serving Suggestions
This gorgeous salad works beautifully as a main dish for lunch or a light dinner. For a complete meal, add some grilled chicken or salmon. It’s also perfect for fall gatherings – the colors are beautiful! Serve the vinaigrette on the side so everyone can add their preferred amount. A warm crusty baguette on the side makes this meal extra special.
Storage Tips
If you’re planning ahead, keep the roasted squash, dressing, and other ingredients separate. The dressed salad can get soggy if it sits too long. Store the vinaigrette in a jar in the fridge for up to a week – just give it a good shake before using. Already dressed leftovers will keep for about a day, though the greens might wilt a bit. The roasted squash stays good in the fridge for 3-4 days and tastes great cold or reheated!
Roasted Butternut Squash Salad
Equipment
- Baking sheet
- Parchment paper
Ingredients
For the salad:
- 1 1/2 pounds butternut squashes peeled and chopped into 3/4-inch cubes (about 4 cups)
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper
- 3-4 cups fresh kale chops and ribs removed
- 3-4 cups fresh spinach leaves chopped
- 6 slices bacon cooked and crumbled
- 1/2 cup dried cranberries or craisins
- 1/2 cup pecans chopped
- 1/4 red onion thinly sliced
- 1/3 cup freshly grated parmesan cheese
For the balsamic vinaigrette:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons honey
- 1 Tablespoon lemon juice
- salt and freshly ground black pepper to taste
Instructions
- For the vinaigrette, whisk all ingredients together and refrigerate until ready to use.
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender.
- Allow to cool while you prepare the rest of the salad.
- Add kale and spinach to a large salad bowl. Top with remaining salad ingredients
- Drizzle with vinaigrette and toss gently.
