Roasted Butternut Squash Salad with Herbs and Nuts

A vibrant Roasted Butternut Squash Salad featuring tender roasted squash, fresh herbs, crunchy nuts, and a light dressing for a delicious and healthy side or main dish.

Why You’ll Love This Recipe

This salad offers a delightful combination of sweet roasted squash, aromatic herbs, and toasted nuts that provide texture and flavor contrast. It’s nutritious, easy to assemble, and perfect for fall or year-round dining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butternut squash, peeled and cubed
• Olive oil
• Salt and pepper
• Mixed fresh herbs (parsley, thyme, rosemary)
• Mixed nuts (walnuts, pecans, or almonds), toasted
• Baby spinach or mixed greens
• Feta or goat cheese (optional)
• Lemon juice or balsamic vinegar
• Honey or maple syrup (optional)

Directions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper.
2. Roast for 25-30 minutes until tender and caramelized.
3. In a large bowl, combine greens, roasted squash, and herbs.
4. Toast nuts in a dry skillet until fragrant, then add to the salad.
5. Drizzle with lemon juice or vinegar and a touch of honey or maple syrup if desired. Toss gently.
6. Top with crumbled cheese if using and serve immediately.

Servings and Timing

Serves 4, preparation and roasting take about 40 minutes.

Variations

• Add cooked quinoa or farro for a more substantial salad.
• Substitute nuts with seeds like pumpkin or sunflower.
• Use different greens such as arugula or kale.
• Incorporate dried cranberries or pomegranate seeds for sweetness.

Storage/Reheating

Store in the refrigerator for up to 2 days. It’s best served fresh, but you can reheat the squash separately if desired.

FAQs

Can I roast the squash in advance?

Yes, roast ahead and refrigerate.

What nuts work best?

Walnuts and pecans are traditional, but almonds also work well.

Can I use frozen butternut squash?

Yes, thaw and drain excess moisture before roasting.

Is this salad vegan?

Omit cheese to make it vegan-friendly.

How should I store leftovers?

Keep dressing separate if possible to avoid sogginess.

Can I add protein?

Yes, grilled chicken or chickpeas are great additions.

What herbs are best?

Parsley, thyme, and rosemary complement the flavors well.

Can I use bottled dressing?

A simple vinaigrette works, but fresh lemon or vinegar is preferred.

How do I prevent nuts from getting soggy?

Toast and add them just before serving.

Can I add spices to the squash?

Yes, cinnamon, cumin, or smoked paprika add warmth.

Conclusion

The Roasted Butternut Squash Salad with Herbs and Nuts is a colorful, flavorful dish perfect for any occasion. Its balance of sweet, savory, and crunchy elements makes it a standout salad for year-round enjoyment.

Roasted Butternut Squash Salad with Herbs and Nuts

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A vibrant Roasted Butternut Squash Salad featuring tender roasted squash, fresh herbs, crunchy nuts, and a light dressing for a delicious and healthy side or main dish.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting, Tossing
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp mixed fresh herbs (parsley, thyme, rosemary), chopped
• 1/4 cup mixed nuts (walnuts, pecans, or almonds), toasted and chopped
• 4 cups baby spinach or mixed greens
• 1/2 cup feta or goat cheese, crumbled (optional)
• 2 tbsp lemon juice or balsamic vinegar
• 1 tsp honey or maple syrup (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper.
2. Roast for 25-30 minutes until tender and caramelized.
3. In a large bowl, combine greens, roasted squash, and herbs.
4. Toast nuts in a dry skillet until fragrant, then add to the salad.
5. Drizzle with lemon juice or vinegar and a touch of honey or maple syrup if desired. Toss gently.
6. Top with crumbled cheese if using and serve immediately.

Notes

• Add cooked quinoa or farro for a more substantial salad.
• Substitute nuts with seeds like pumpkin or sunflower.
• Use different greens such as arugula or kale.
• Incorporate dried cranberries or pomegranate seeds for sweetness.
• Store in the refrigerator for up to 2 days; best served fresh.
• Reheat squash separately if desired.
• Keep dressing separate to avoid sogginess.
• Add grilled chicken or chickpeas for protein.
• Use bottled dressing if preferred, though fresh lemon or vinegar is best.
• Toast nuts just before serving to maintain crunch.
• Add spices like cinnamon, cumin, or smoked paprika to squash for warmth.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 7g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg