Butternut Squash Salad

This Butternut Squash Salad is a vibrant celebration of fall flavors, blending sweet, savory, and earthy notes in every bite.

Roasted squash caramelizes to perfection in just 30 minutes, pairing beautifully with crisp greens, tangy goat cheese, and crunchy toasted nuts.

The result is a dish that’s as nourishing as it is indulgent, offering a delightful mix of textures and a burst of seasonal warmth.

With only 20 minutes of prep, this salad is a fuss-free way to elevate any meal or impress guests. The creamy squash, zesty dressing, and fresh herbs create a harmony of flavors that feels both comforting and refreshing.

It’s a wholesome, colorful dish that’s sure to brighten your table and satisfy your cravings in under an hour.

Ingredients for Butternut Squash Salad

• For the Salad:
• 1 small butternut squash, peeled, seeded, and cubed
• ½ to 1 teaspoon extra-virgin olive oil (adjust for coating)
• Sea salt and freshly ground black pepper (to taste)
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper (reduce if sensitive to spice)
• 6 cups loose-packed spring mix greens
• 2 ounces goat cheese, torn into smaller pieces (substitute feta if preferred)
• 2 Medjool dates, pitted and diced
• ¼ cup pomegranate seeds
• ¼ cup pistachios, toasted and crushed (substitute walnuts or almonds)
• For the Cider Date Dressing (makes extra):
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar (substitute white wine vinegar)
• 1 tablespoon fresh lemon juice
• 1 Medjool date, pitted
• ½ garlic clove
• ⅛ teaspoon ground cumin
• 3 to 5 tablespoons water (as needed to blend)
• Sea salt and freshly ground black pepper (to taste)

Step-by-Step Instructions

1. Preheat the oven: Set to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Prepare the squash: Place the cubed butternut squash on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly, then spread in a single layer.
3. Roast the squash: Bake for 30 to 35 minutes, or until tender and browned around the edges. Remove from the oven and let cool slightly.
4. Mix the spices: In a small bowl, combine the cumin, coriander, cinnamon, and cayenne. Set aside.
5. Make the dressing: In a blender, combine olive oil, apple cider vinegar, lemon juice, date, garlic, cumin, and 3 tablespoons of water. Blend until smooth, adding 1 to 2 more tablespoons of water as needed. Season with salt and pepper to taste.
6. Toss the squash: While the squash is still warm, toss it with the spice mixture until evenly coated.
7. Assemble the salad: In a large bowl, add the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing and toss lightly.
8. Add toppings: Top with the remaining squash, goat cheese, diced dates, pomegranate seeds, and crushed pistachios. Drizzle with more dressing as desired.
9. Serve immediately: Enjoy this vibrant and flavorful salad fresh!

Perfect Pairings: Serving Suggestions

This Butternut Squash Salad is a star on its own, but it pairs beautifully with grilled chicken, roasted salmon, or a crusty loaf of warm bread for a heartier meal.

For a cozy fall dinner, serve it alongside a bowl of creamy soup like butternut squash or pumpkin. It’s also a great addition to holiday spreads—think Thanksgiving or Friendsgiving!

Make It Your Own: Recipe Variations

Feel free to customize this salad to suit your taste! Swap goat cheese for feta or blue cheese, or use dried cranberries instead of pomegranate seeds.

For a nut-free option, replace pistachios with sunflower seeds. If you’re not a fan of spice, skip the cayenne and add a pinch of smoked paprika for a milder flavor.

Time-Saving Tips for Busy Cooks

To save time, prep the butternut squash ahead of time—peel, cube, and store it in an airtight container in the fridge for up to 2 days.

You can also roast the squash in advance and reheat it slightly before assembling the salad. For the dressing, blend it a day ahead and store it in the fridge—just give it a quick shake before using.

Storage and Reheating Tips

This salad is best enjoyed fresh, but you can store leftover components separately. Keep the roasted squash, dressing, and salad greens in airtight containers in the fridge for up to 2 days.

Assemble just before serving to keep the greens crisp. The dressing may thicken when chilled—add a splash of water and whisk to loosen it up.

Equipment Guidance for Smooth Prep

A sturdy baking sheet and parchment paper are essential for roasting the squash evenly. A high-speed blender works best for the Cider Date Dressing, but a small food processor or immersion blender will also do the trick.

For toasting pistachios, a small skillet or toaster oven works perfectly—just keep an eye on them to avoid burning!

Butternut Squash Salad

Amy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 0

Ingredients

  

Salad Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• ½ to 1 teaspoon extra-virgin olive oil
• Sea salt and freshly ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper, less if sensitive to spice
• 6 cups loose-packed spring mix greens
• 2 ounces goat cheese, torn into smaller pieces
• 2 Medjool dates, pitted and diced
• ¼ cup pomegranate seeds
• ¼ cup pistachios, toasted and crushed

Cider Date Dressing (makes extra)

• 5 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 Medjool date, pitted
• ½ clove garlic
• ⅛ teaspoon ground cumin
• 3 to 5 tablespoons water, as needed to blend
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
• In a small bowl, stir together the cumin, coriander, cinnamon, and cayenne. Set aside.
• Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, and 3 tablespoons of the water. Add 1 to 2 more tablespoons of water as needed to blend. Season to taste with salt and pepper.
• Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
• Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

Keyword autumn salad, butternut squash, healthy salad, roasted vegetables, salad recipe

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