Roasted Butternut Squash Salad

Roasted butternut squash salad can lower your blood pressure and even help you see better.

Butternut squash is a member of the Curcurbita moschata
family, closely related to ponca, pumpkin, and calabaza. The
orange-fleshed squash lends a dense flavor to salads and other dishes.
Learn about roasted butternut squash salad and variations on this
delightfully light dish.

What is Roasted Butternut Squash Salad?

Roasted butternut squash consists of roasted butternut salad and
various greens with vegetables, fruit, nuts and meat. This delicious
dish lets you customize your lunch with greens, butternut squash and
other ingredients as well as you favorite dressing.

Butternut squash is an excellent source of dietary fiber, meeting 25% of your daily needs. It is full of healthy, complex carbohydrates, and its low glycemic index makes it a filling option to include in your dinner rotation.


Although its earliest history is lost to time, the butternut squash was domesticated from the cucurbita moschata
squash. These squashes provided a reliable food source in Mexico and
South America because they grow in both warm or cooler temperatures.

Native Americans used every part of the butternut squash. Its leaves
could be wrapped around food for cooking, while the edible flowers were
battered and fried. The seeds taste good roasted raw and the entire
squash is easy to cut and roast. Pieces of squash with the shell on are
sometimes baked and mixed with honey and eaten as a Guatemalan dessert.

Roasted Butternut Squash Salad Recipe

This roasted butternut squash salad recipe makes a yummy meatless meal. This recipe feeds four but can be scaled up to feed a crowd.


  • 1 peeled and cubed butternut squash
  • ½ tsp mustard
  • 1 tbsp agave nectar
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/4 tsp Black pepper
  • 100 g feta cheese crumbled
  • 150 g salad leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 80 g pecan nuts
  • For the Dressing
  • Pinch Salt


  1. Preheat the oven to 350 degrees.
  2. Place the butternut squash on a baking sheet, seasoning it with salt, pepper and dried thyme and tossed with the olive oil.
  3. Roast the mixture for 30 minutes.
  4. Roast the pecans for 5 minutes while the butternut squash is in the oven.
  5. Mix the dressing ingredients together.
  6. To serve, put the greens on each plate, topped with the butternut squash, feta and pecans. Drizzle dressing over the top.


Try the hearty butternut squash bread salad for a filling dinner or
try any of these recipes for a vegetarian meal packed with fiber and
filling, healthy carbs.

Butternut Squash Bread Salad

This sheet-pan recipe of squash and bread
lets you put a filling vegetarian meal together in less than an hour.
It includes creamy tahini sweetened with honey, which goes well with
buttery squash. It’s a great to re-purpose of stale bread.

Warm Butternut Squash With Dukka

Dukka and butternut squash salad combine sweet butternut with crunchy dukkah for a nutritious, spicy meal or appetizer.

Roasted Butternut Squash with Cranberries

This recipe matches butternut squash with a superfood — spinach —
and sweet, tart cranberries. It’s packed with vitamin and it’s colorful
ingredients add cheer to the rainiest day.

Whether you try one of the recipes above or add nuts, feta cheese or
your favorite veggies, there are many ways to enjoy roasted butternut
squash salad. This vegetable is a go-to to vegetarians and vegans who
want to vary their diet and feel full after a meal.

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