This roasted butternut squash salad makes a delicious, filling meatless meal. The recipe is simple and easy to scale to feed a crowd. If you prefer, you can air fry the squash for a quicker, more energy-efficient method.
Roasted butternut squash is one of my favourite salad ingredients at this time of year. Its sweet, caramelised flavour pairs beautifully with creamy, salty feta and crunchy nuts. I often use pecans here, though walnuts or hazelnuts work well too. The combination of roasted vegetables, nuts and cheese is especially good with a bright honey-mustard dressing that balances sweet, sharp and warm flavours.
Ingredient notes for butternut squash salad
To make this salad you’ll need the following:
- Butternut squash – peeled and cubed. You can substitute pumpkin, another orange squash or even sweet potato.
- Thyme – dried works well; use fresh thyme if available.
- Seasoning – salt and black pepper to taste.
- Olive oil – any neutral or flavoured oil (chilli or herb oil) will work.
- Nuts – pecans or walnuts are delicious; hazelnuts are another good option.
- Salad leaves – a mixed green or spinach base works well.
- Feta cheese – crumbled for a creamy, salty contrast.
For the dressing:
- White wine vinegar (or red wine, cider, or balsamic vinegar)
- Extra virgin olive oil
- Agave nectar or honey (maple syrup is a good alternative)
- Mustard – English mustard adds a punch; Dijon is milder and also works well
How to make this butternut squash salad
Prepare the squash by peeling, seeding and cutting it into even cubes. Toss the cubes with olive oil, dried thyme, salt and pepper. Roast on a baking tray in a preheated oven at 180°C for about 30 minutes, or air fry at 180°C for approximately 20 minutes until tender and caramelised.
While the squash cooks, toast the nuts for a few minutes—3 minutes in an air fryer or about 5 minutes in the oven—to deepen their flavour. Whisk together the dressing ingredients: vinegar, extra virgin olive oil, mustard and honey or agave, then taste and adjust seasoning.
To assemble, arrange the salad leaves on plates, top with roasted squash, toasted nuts and crumbled feta, then drizzle the dressing over the salad just before serving.
How can you adapt this butternut squash salad?
This salad is versatile. Swap butternut squash for pumpkin, another squash variety or sweet potato. Change the sweetener in the dressing to maple syrup or agave nectar. Use English mustard for a stronger bite or Dijon for a milder flavour. Add dried fruit such as cranberries for a festive touch, or include roasted seeds for extra crunch.
What can you serve with this salad?
Enjoy this salad as a light main for lunch or dinner. It also works well as a side dish alongside roast chicken, ham or other roasted meats, making it a good option for buffet-style meals.
What can you do with the leftovers?
To keep the salad crisp, store components separately and dress just before serving. Roasted butternut squash will keep in the fridge for up to three days and can be quickly reheated or used in other dishes, such as quiche, risotto, soups or stuffed grains.
Recipe
Roasted Butternut Squash Salad
Ingredients
- 1 butternut squash, peeled and cubed
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Pinch of salt
- 1 tablespoon olive oil
- 80 g pecan nuts (or walnuts)
- 150 g salad leaves
- 100 g feta cheese, crumbled
For the Dressing
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon agave nectar or honey
- ½ teaspoon mustard (English or Dijon)
Instructions
- Preheat the oven to 180°C (or preheat your air fryer to 180°C).
- Toss the cubed butternut squash with olive oil, dried thyme, salt and black pepper. Roast in the oven for 30 minutes or air fry for about 20 minutes, until tender and lightly browned.
- Toast the pecans in the oven for about 5 minutes or in the air fryer for 3 minutes until fragrant.
- Whisk together the dressing ingredients, taste and adjust seasoning as needed.
- Arrange salad leaves on plates, top with roasted squash, toasted nuts and crumbled feta, then drizzle with the dressing and serve immediately.
Notes
Nutrition
Carbohydrates: 31 g
Protein: 7 g
Fat: 30 g
More recipes you might like
If you enjoy this, try a no-mayo potato salad with egg and anchovies for a different flavour profile.
Keep in touch
If you make this roasted butternut squash salad I’d love to hear your feedback. Tag @Searchingforspice on Instagram to share your photos.