Just when you thought butternut squash couldn’t get any more versatile, we’ve rounded up 18 delicious salad recipes that showcase this seasonal superstar in all its glory. Perfect for home cooks looking to add a healthy, colorful twist to their meals, these salads are a testament to how simple ingredients can transform into extraordinary dishes. Dive in and discover your next favorite way to enjoy butternut squash!
Roasted Butternut Squash and Quinoa Salad
After a long day of chasing deadlines and dodging raindrops, I found solace in the warmth of my kitchen, where the oven’s glow promised something comforting yet wholesome. That’s when I decided to whip up this Roasted Butternut Squash and Quinoa Salad, a dish that’s as nourishing as it is vibrant, perfect for those days when you need a little extra sunshine on your plate.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 1 cup quinoa, rinsed
- 2 cups water
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). This ensures your butternut squash roasts evenly, getting those perfect caramelized edges.
- Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them out in a single layer to avoid steaming and ensure even roasting.
- Roast in the preheated oven for 25 minutes, or until the squash is tender and lightly browned at the edges. Flip the pieces halfway through for uniform cooking.
- While the squash roasts, combine 1 cup quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat after cooking to fluff up perfectly.
- Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl for the dressing. Adjusting the honey can balance the acidity to your liking.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, and dressing. Toss gently to mix, ensuring everything is evenly coated.
Vibrant and hearty, this salad brings a delightful contrast of textures—the creamy squash against the fluffy quinoa, all tied together with a bright, tangy dressing. Serve it warm for a cozy dinner or cold for a refreshing lunch, perhaps topped with a sprinkle of feta or a handful of arugula for an extra layer of flavor.
Butternut Squash, Kale, and Cranberry Salad
Butternut squash has always been my go-to ingredient when I want to add a touch of sweetness and warmth to my meals. This salad combines it with the earthiness of kale and the tart pop of cranberries for a dish that’s as nutritious as it is delicious. I love how the colors come together, making it a perfect addition to any table, especially during the fall season.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 4 cups kale, stems removed and leaves torn into bite-sized pieces
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet in a single layer. Roast for 25 minutes, or until the edges are golden and the squash is tender when pierced with a fork.
- While the squash is roasting, prepare the kale by massaging it with a bit of olive oil to soften the leaves, making them more tender and easier to digest.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted butternut squash, massaged kale, dried cranberries, and pumpkin seeds.
- Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
Every bite of this salad offers a delightful mix of textures, from the creamy butternut squash to the crunchy pumpkin seeds. The dressing ties everything together with its sweet and tangy flavors, making it a versatile dish that can be served as a side or a main. Try adding some crumbled feta cheese for an extra layer of flavor if you’re feeling adventurous.
Warm Butternut Squash and Chickpea Salad
On a crisp autumn afternoon, I found myself craving something hearty yet healthy, a dish that could bridge the gap between summer salads and winter stews. That’s when I stumbled upon the idea of a Warm Butternut Squash and Chickpea Salad, a perfect blend of sweet, savory, and spicy flavors that’s become a staple in my kitchen ever since.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
Instructions
- Preheat your oven to 400°F (200°C). This ensures your butternut squash roasts evenly, getting those perfect caramelized edges.
- In a large bowl, toss the cubed butternut squash and chickpeas with 2 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer to ensure even roasting.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Stir halfway through to prevent sticking and promote even cooking.
- While the salad roasts, whisk together the dressing ingredients in a small bowl: 2 tbsp olive oil, maple syrup, apple cider vinegar, cumin, and chili powder. Tip: Adjust the chili powder to suit your spice preference.
- Once the butternut squash and chickpeas are done, let them cool slightly before transferring to a serving bowl. Drizzle the dressing over the top and toss gently to combine. Tip: Letting the salad sit for 5 minutes before serving allows the flavors to meld beautifully.
Finally, this Warm Butternut Squash and Chickpea Salad is a delightful mix of textures, from the creamy chickpeas to the tender squash, all brought together with a sweet and spicy dressing. Serve it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a more substantial meal.
Butternut Squash Salad with Maple Vinaigrette
This season, I’ve been all about incorporating more seasonal veggies into my meals, and this Butternut Squash Salad with Maple Vinaigrette has been a game-changer. It’s the perfect blend of sweet and savory, and the best part? It’s incredibly easy to whip up, even on those busy weeknights when you’re tempted to just order takeout.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- For the maple vinaigrette:
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). This ensures your butternut squash roasts evenly and gets those delicious caramelized edges.
- Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them out in a single layer to avoid steaming.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized. Tip: Don’t overcrowd the pan, or the squash won’t roast properly.
- While the squash is roasting, whisk together all the maple vinaigrette ingredients in a small bowl until well combined. Taste and adjust seasoning if necessary.
- In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and chopped pecans.
- Drizzle the maple vinaigrette over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.
- Serve immediately. This salad is a delightful mix of textures, from the creamy squash to the crunchy pecans, and the maple vinaigrette adds a sweet and tangy finish that ties everything together beautifully.
Perfect for a light lunch or as a side dish at your next dinner party, this salad is sure to impress with its vibrant colors and flavors. Plus, it’s a great way to get your veggies in without sacrificing taste!
Autumn Butternut Squash and Apple Salad
Perfect for those crisp autumn evenings, this Butternut Squash and Apple Salad has become a staple in my kitchen. It’s a delightful mix of sweet and savory, with a crunch that keeps you coming back for more. I love how the flavors meld together, creating a dish that’s as nutritious as it is delicious.
Ingredients
- For the salad:
- 2 cups butternut squash, peeled and cubed
- 1 large apple, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 cups arugula
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on the prepared baking sheet.
- Roast the butternut squash for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
- While the squash is roasting, whisk together the remaining olive oil, apple cider vinegar, honey, and the rest of the salt and pepper in a small bowl to make the dressing.
- In a large bowl, combine the roasted butternut squash, sliced apple, red onion, and arugula. Drizzle the dressing over the salad and toss gently to coat.
Zesty and vibrant, this salad offers a wonderful contrast of textures, from the creamy squash to the crisp apple and peppery arugula. Serve it alongside grilled chicken for a hearty meal, or enjoy it on its own for a light, flavorful lunch.
Butternut Squash and Arugula Salad with Goat Cheese
Every time I stumble upon a butternut squash at the market, I can’t help but imagine the cozy, comforting dishes it can transform into. This salad, with its peppery arugula and creamy goat cheese, is a celebration of textures and flavors that I find myself craving especially on brisk evenings.
Ingredients
- For the salad:
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
- While the squash roasts, whisk together 1/4 cup olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl to make the dressing. Tip: Adjust the honey to balance the acidity to your liking.
- In a large bowl, combine the arugula and roasted butternut squash. Drizzle with the dressing and toss gently to coat. Tip: Adding the squash while still warm slightly wilts the arugula, creating a lovely texture contrast.
- Sprinkle the crumbled goat cheese over the top. Tip: For an extra flavor boost, toast some walnuts or pecans and add them as a crunchy topping.
Combining the sweetness of the squash with the tangy goat cheese and peppery arugula creates a dish that’s as vibrant in flavor as it is in color. Serve it alongside a crusty piece of bread for a light yet satisfying meal.
Spicy Butternut Squash Salad with Tahini Dressing
Believe it or not, I stumbled upon this Spicy Butternut Squash Salad with Tahini Dressing on a chilly autumn evening when I was craving something hearty yet healthy. The combination of spicy, sweet, and creamy flavors was a game-changer for my usual salad routine.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp salt
- 4 cups mixed greens
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- For the tahini dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1/4 tsp garlic powder
- 2-3 tbsp water
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with olive oil, chili powder, and salt until evenly coated.
- Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- While the squash roasts, whisk together tahini, lemon juice, maple syrup, and garlic powder in a small bowl. Gradually add water until the dressing reaches your desired consistency.
- In a large serving bowl, layer the mixed greens, roasted butternut squash, pomegranate seeds, and feta cheese.
- Drizzle the tahini dressing over the salad just before serving.
Absolutely, the contrast between the warm, spicy squash and the cool, crisp greens is divine. Try serving this salad with a side of crusty bread to soak up any extra dressing—it’s a simple touch that makes the meal feel extra special.
Butternut Squash and Lentil Salad
Vibrant and hearty, this Butternut Squash and Lentil Salad is my go-to when I need something nutritious yet satisfying. I remember first making it on a crisp autumn evening, and now it’s a staple in my kitchen, perfect for any season.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 1 cup dried green lentils, rinsed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp maple syrup
- 1/4 tsp salt
- For garnish:
- 1/4 cup chopped parsley
- 1/4 cup crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Spread the squash on a baking sheet in a single layer. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
- While the squash roasts, cook the lentils. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed lentils, reduce heat to a simmer, and cook uncovered for 20 minutes, or until tender but not mushy. Drain any excess water and let cool slightly.
- In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp maple syrup, and 1/4 tsp salt to make the dressing.
- In a large serving bowl, combine the roasted butternut squash, cooked lentils, and dressing. Gently toss to coat everything evenly.
- Sprinkle the chopped parsley and crumbled feta cheese over the top before serving.
The roasted butternut squash adds a sweet, caramelized depth, while the lentils provide a satisfying bite. Serve this salad warm or at room temperature for a delightful contrast of textures and flavors, perfect alongside grilled chicken or as a standalone meal.
Butternut Squash Salad with Pomegranate and Feta
How many times have I found myself staring into the fridge, craving something fresh yet satisfying? This Butternut Squash Salad with Pomegranate and Feta is my go-to answer, blending sweet, savory, and crunchy in every bite. It’s a dish that feels like a hug on a cool autumn day but is light enough to enjoy year-round.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This high heat will help caramelize the squash, enhancing its natural sweetness.
- Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them out in a single layer to ensure even roasting.
- Roast for 25-30 minutes, flipping halfway through, until the squash is tender and edges are golden brown. Tip: Don’t overcrowd the pan, or the squash will steam instead of roast.
- While the squash cools, whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp Dijon mustard in a small bowl. Season with salt and pepper to taste. Tip: Adjust the honey or vinegar to balance the sweetness and acidity to your liking.
- In a large bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, crumbled feta, and chopped walnuts.
- Drizzle the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.
Combining the creamy feta with the crunchy walnuts and juicy pomegranate seeds creates a delightful contrast in textures. Serve this salad as a vibrant side or top it with grilled chicken for a hearty main course.
Roasted Butternut Squash and Farro Salad
Unbelievably, the first time I tried making a Roasted Butternut Squash and Farro Salad, it was a chilly autumn evening, and I was craving something hearty yet healthy. This dish has since become a staple in my kitchen, perfect for meal prep or a cozy dinner.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed
- 1 cup farro, rinsed
- 2 cups water
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread evenly.
- Roast in the preheated oven for 25 minutes, or until the edges are caramelized and the squash is tender. Tip: Stir halfway through for even roasting.
- While the squash roasts, combine 1 cup farro and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the farro is tender and water is absorbed. Tip: Farro should be chewy, not mushy.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper for the dressing.
- In a large bowl, combine the roasted butternut squash, cooked farro, and dressing. Toss gently to coat. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
Kick back and enjoy the delightful contrast of the sweet, caramelized squash against the nutty farro, all brought together by the tangy dressing. Serve it warm as a main or cold as a refreshing side—it’s versatile and always satisfying.
Butternut Squash Salad with Honey Mustard Dressing
Delightfully simple yet bursting with flavor, this Butternut Squash Salad with Honey Mustard Dressing is a testament to how a few quality ingredients can come together to create something truly special. I remember the first time I made this salad; it was a chilly autumn evening, and I was craving something both hearty and refreshing. This dish was the perfect answer.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork.
- While the squash is roasting, prepare the dressing by whisking together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, crumbled feta cheese, and chopped pecans.
- Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Out of the oven, the butternut squash brings a sweet, caramelized depth to the salad, while the honey mustard dressing adds a tangy contrast that brightens every bite. Serve this salad as a standalone meal for a light lunch or as a vibrant side dish at your next dinner party. The combination of textures—from the creamy feta to the crunchy pecans—makes each forkful a delightful experience.
Butternut Squash and Spinach Salad with Pecans
Last weekend, I found myself staring at a butternut squash on my kitchen counter, wondering how to turn it into something refreshing yet hearty. That’s when the idea of this vibrant Butternut Squash and Spinach Salad with Pecans came to mind, perfect for those who love a sweet and savory combo.
Ingredients
- For the salad:
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 4 cups fresh spinach leaves
- 1/2 cup pecans, roughly chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the cubed butternut squash on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Toss to coat evenly.
- Roast in the preheated oven for 25 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.
- While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant. Stir frequently to prevent burning.
- In a small bowl, whisk together the remaining 1 tbsp olive oil, maple syrup, apple cider vinegar, 1/4 tsp salt, and black pepper to make the dressing.
- In a large bowl, combine the fresh spinach leaves, roasted butternut squash, and toasted pecans. Drizzle the dressing over the salad and toss gently to combine.
Here’s the deal: the roasted squash adds a creamy texture that contrasts beautifully with the crisp spinach and crunchy pecans. Serve this salad warm for a cozy feel, or chill it for a refreshing twist. Either way, the maple dressing ties everything together with its sweet and tangy notes.
Butternut Squash Salad with Balsamic Glaze
Mmm, there’s something about the combination of sweet butternut squash and tangy balsamic glaze that just screams fall to me. I remember the first time I tried this salad at a friend’s potluck, and I’ve been hooked ever since. It’s the perfect balance of flavors and textures, and it’s surprisingly simple to make at home.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C). This ensures the squash roasts evenly and gets those delicious caramelized edges.
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer to avoid steaming and ensure they roast properly.
- Roast the squash for 25-30 minutes, flipping halfway through, until they’re tender and slightly caramelized. Tip: Don’t overcrowd the pan, or the squash won’t brown nicely.
- While the squash is roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for about 10 minutes, stirring occasionally, until the mixture has thickened to a glaze consistency. Tip: Keep an eye on it to prevent burning, as it can thicken quickly towards the end.
- Let the glaze cool for a few minutes; it will continue to thicken as it cools. Tip: If it gets too thick, you can gently reheat it with a splash of water to loosen it up.
- In a large bowl, combine the roasted butternut squash, mixed greens, feta cheese, and pecans. Drizzle with the balsamic glaze just before serving to keep the greens crisp.
Ready to dive in? The roasted squash adds a creamy sweetness that pairs beautifully with the crisp greens and crunchy pecans, while the feta brings a salty tang. For an extra touch, serve this salad with a side of crusty bread to soak up any leftover glaze on your plate.
Butternut Squash and Black Bean Salad
Remember those days when you crave something hearty yet healthy, and you’re torn between making a salad or a warm dish? That’s exactly how I felt when I stumbled upon this Butternut Squash and Black Bean Salad recipe. It’s the perfect blend of cozy and fresh, making it a year-round favorite in my kitchen.
Ingredients
- For the salad:
- 2 cups butternut squash, peeled and diced into 1-inch cubes
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp ground cumin
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tbsp olive oil and a pinch of salt. Spread them out on the prepared baking sheet.
- Roast in the preheated oven for 25 minutes, or until the squash is tender and slightly caramelized. Tip: Stir halfway through for even cooking.
- While the squash is roasting, prepare the dressing by whisking together the remaining olive oil, lime juice, honey, ground cumin, and salt in a small bowl. Tip: Adjust the honey according to your sweetness preference.
- In a large mixing bowl, combine the roasted butternut squash, black beans, red onion, and cilantro.
- Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Now, this salad is a delightful mix of textures—creamy black beans, tender butternut squash, and a slight crunch from the red onion. The dressing adds a sweet and tangy kick that ties everything together beautifully. Serve it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a more filling meal.
Butternut Squash Salad with Avocado and Lime Dressing
Gathering around the table for a fresh, vibrant salad is one of my favorite ways to celebrate the season. Today, I’m sharing a butternut squash salad that’s as nutritious as it is colorful, with a zesty lime dressing that brings everything together. It’s a dish that reminds me of sunny afternoons and the joy of sharing good food with loved ones.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1 avocado, sliced
- 1/4 cup pumpkin seeds
- For the lime dressing:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). This ensures your butternut squash roasts evenly.
- In a large bowl, toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Spread the squash on a baking sheet in a single layer. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even browning.
- While the squash roasts, whisk together 1/4 cup olive oil, 2 tbsp lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the dressing. Tip: Adjust the honey to balance the lime’s acidity to your liking.
- In a large serving bowl, combine the roasted butternut squash, 4 cups mixed greens, sliced avocado, and 1/4 cup pumpkin seeds.
- Drizzle the lime dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.
- Serve immediately. This salad is a delightful mix of creamy avocado, sweet roasted squash, and crunchy pumpkin seeds, all brought together by the tangy lime dressing. Perfect for a light lunch or as a side dish at your next gathering.
Making this butternut squash salad is a reminder of how simple ingredients can create something truly special. The contrast of textures and flavors makes every bite interesting, and it’s a great way to add more veggies to your day in the most delicious way possible.
Butternut Squash and Wild Rice Salad
Last weekend, I found myself staring at a butternut squash that had been sitting on my counter for days, daring me to do something creative with it. That’s when I decided to whip up this Butternut Squash and Wild Rice Salad, a dish that’s as nourishing as it is colorful. It’s the perfect blend of sweet, savory, and nutty flavors that come together in a symphony of textures.
Ingredients
- For the salad:
- 1 cup wild rice
- 2 cups water
- 1 small butternut squash, peeled and diced into 1/2-inch cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp chopped fresh parsley
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of wild rice, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Wild rice cooking times can vary, so check the package instructions for the best results.
- While the rice cooks, toss the diced butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast in the preheated oven for 25 minutes, or until the squash is tender and slightly caramelized.
- In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper to make the dressing. Tip: For a smoother dressing, you can blend these ingredients together.
- In a large bowl, combine the cooked wild rice, roasted butternut squash, 1/4 cup dried cranberries, 1/4 cup chopped pecans, and 2 tbsp chopped fresh parsley. Drizzle the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
Now, this salad is a delightful mix of chewy wild rice, tender butternut squash, and crunchy pecans, all brought together with a sweet and tangy dressing. Serve it as a hearty side or top it with grilled chicken for a complete meal that’s sure to impress.
Butternut Squash Salad with Toasted Almonds
After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a warm, nutty salad to bring a little sunshine to the table. I stumbled upon this Butternut Squash Salad with Toasted Almonds during a cozy autumn potluck, and it’s been a staple in my kitchen ever since—perfect for those days when you need a hug from your food.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the almonds:
- 1/2 cup sliced almonds
- For the dressing:
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 cup olive oil
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (200°C). This ensures your butternut squash roasts evenly, getting those perfect caramelized edges.
- Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them out in a single layer to avoid steaming.
- Roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown. Tip: The squash is ready when you can easily pierce it with a fork.
- While the squash roasts, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on them; almonds can go from toasted to burnt in seconds.
- Whisk together the apple cider vinegar, maple syrup, 1/4 cup olive oil, and 1/2 tsp salt in a small bowl until emulsified. Tip: For a smoother dressing, you can blend these ingredients together.
- Combine the roasted butternut squash and toasted almonds in a large bowl. Drizzle with the dressing and toss gently to coat.
Unbelievably, this salad balances the sweetness of the squash and maple syrup with the tangy apple cider vinegar, while the toasted almonds add a delightful crunch. Serve it over a bed of arugula for an extra peppery kick or alongside grilled chicken for a heartier meal.
Butternut Squash and Beet Salad with Orange Vinaigrette
Many of us are constantly on the lookout for salads that are not only nutritious but also bursting with flavor and color. That’s exactly why I fell in love with this Butternut Squash and Beet Salad with Orange Vinaigrette. It’s a dish that brings together the earthy sweetness of beets and squash with the bright, citrusy punch of orange vinaigrette, creating a perfect balance that’s both refreshing and satisfying.
Ingredients
- For the salad:
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 2 medium beets, peeled and cubed (about 1 cup)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the orange vinaigrette:
- 1/4 cup fresh orange juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). This ensures a perfectly roasted texture for your squash and beets.
- In a large bowl, toss the cubed butternut squash and beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Tip: Cutting your squash and beets into uniform sizes promotes even cooking.
- Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through. Tip: Don’t overcrowd the pan to allow the vegetables to roast rather than steam.
- While the vegetables roast, whisk together the orange juice, 2 tbsp olive oil, honey, Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until well combined. Tip: For a smoother vinaigrette, you can blend the ingredients in a blender for a few seconds.
- Once the vegetables are done, let them cool slightly before tossing with the orange vinaigrette. This prevents the vinaigrette from separating due to the heat.
What makes this salad truly special is the contrast between the warm, roasted vegetables and the cool, zesty vinaigrette. Serve it over a bed of arugula for an extra peppery kick or alongside grilled chicken for a more substantial meal. Either way, it’s a dish that’s as pleasing to the eye as it is to the palate.
Conclusion
Craving something fresh and nutritious? This roundup of 18 delicious butternut squash salad recipes is your go-to for healthy, flavorful meals perfect for any season. Whether you’re a seasoned chef or just starting out, there’s a recipe here to inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.