Easy Roasted Butternut Squash Salad

quick lunch recipe

Easy Roasted Butternut Squash Salad with Maple Dressing

267 Reviews

★★★★★ 4.5/5

Hey there! AMBER here with a flavorful and cozy Roasted Butternut Squash Salad with Maple Dressing. This salad features tender roasted squash, crisp greens, crunchy nuts, and tangy feta, all tossed in a sweet maple dressing. It’s the perfect mix of textures and flavors—ideal for a healthy lunch or side dish that tastes like autumn on a plate!

Nutrition Facts

Calories 300 ; fat 15g; sodium 250mg; carbohydrates 30g; protein 80g

Descriptions

This Roasted Butternut Squash Salad with Maple Dressing is a warm, hearty dish perfect for fall. The roasted squash adds sweetness, while crunchy nuts and creamy feta balance the flavors. The maple dressing ties everything together beautifully, making it an irresistible lunch or side dish.

Directions

Step 1

Roast the Butternut Squash:

Preheat the oven to 400°F (200°C).
Toss the diced squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.

Step 2

Prepare the Maple Dressing: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.

Step 3

Assemble the Salad:

In a large bowl, combine the mixed greens, toasted nuts, sliced red onion, and crumbled feta.
Add the roasted squash on top.

Step 4

Toss and Serve: Drizzle the maple dressing over the salad and toss gently to combine. Adjust seasoning if needed and serve immediately.

Pro Tips for Perfect Roasted Butternut Squash Salad

Even Roasting: Ensure that the squash cubes are in a single layer when roasting for even cooking.
Sweetness Adjustment: Add more honey if you like your squash a little sweeter or skip the honey for a more savory version.
Dress Just Before Serving: To keep the greens crisp, dress the salad right before serving.
Make It a Meal: Add grilled chicken, roasted chickpeas, or quinoa to make this salad a heartier meal.

FAQs

Can I make this salad ahead of time? Yes! You can roast the squash and toast the walnuts ahead of time. Store them in separate containers and assemble the salad just before serving to keep everything fresh.
Can I make this salad vegan? Absolutely! Simply omit the feta or use a plant-based cheese alternative for a vegan version.
What else can I add to this salad? You can add sliced avocado, dried cranberries, or even some cooked quinoa for extra texture and flavor.
How do I store leftovers? Store the leftover salad in an airtight container in the fridge. Keep the dressing separate to prevent the greens from wilting.

Creative Variations

Roasted Sweet Potato Version: Swap the butternut squash for roasted sweet potato cubes for a slightly different flavor.
Apple & Cranberry: Add thinly sliced apples and dried cranberries for a festive twist.
Maple-Dijon Dressing: Instead of balsamic vinegar, try a maple-Dijon dressing for extra sweetness and tang.
Spicy Roasted Chickpeas: Top with crispy roasted chickpeas for a crunchy, spicy kick.

Advice for Gifting

This salad is a wonderful option for a homemade gift! Prepare the roasted squash, walnuts, and dressing in separate containers and assemble the salad in a jar or bowl. It’s a perfect dish to bring to a fall potluck or share with friends and family.

Fun Ways to Serve

Side Salad for Thanksgiving: Serve this as a side dish for Thanksgiving or other festive meals.
Lunchbox Delight: Pack this salad in lunch containers for a healthy, filling meal at work or school.
Soup Pairing: Pair with a bowl of creamy tomato soup or lentil soup for a cozy meal.

Nutritional Facts (Approximate)

Calories: 250-300 per serving
Protein: 5g
Carbohydrates: 30g
Fat: 15g
Fiber: 6g

Conclusion

This Easy Roasted Butternut Squash Salad is not only healthy and delicious, but it also captures the best flavors of fall. The sweet and savory combination of roasted squash, tangy feta, and crunchy walnuts makes it the perfect salad to enjoy during the cooler months. Whether as a main or a side dish, it’s sure to become a new favorite.

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Ingredients

3 cups butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or spring mix)
1/4 cup crumbled feta cheese
1/4 cup walnuts or pecans, toasted
1/4 red onion, thinly sliced
Maple Dressing: olive oil, maple syrup, apple cider vinegar,Dijon mustard, Salt and pepper

quick lunch recipe