Roasted Squash Salad (Printable View)

Fresh roasted squash and greens tossed with feta and lemon dressing for a colorful, light meal or side.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (approximately 1.5 lbs), peeled and cubed
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup pomegranate seeds (optional)

→ Dairy

05 - 1/2 cup crumbled feta cheese

→ Nuts & Seeds

06 - 1/4 cup toasted pumpkin seeds (pepitas)

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper; spread in a single layer on the baking sheet.
03 - Roast for 20 to 25 minutes, turning halfway through, until golden and tender. Allow to cool slightly.
04 - In a small bowl, whisk remaining olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, mix roasted squash, salad greens, red onion, pomegranate seeds, and most of the feta and pumpkin seeds.
06 - Drizzle the dressing over the salad and toss gently to distribute evenly.
07 - Transfer to a serving dish and sprinkle with the remaining feta and pumpkin seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted squash gets sweet and tender while the greens stay crisp—it's that perfect textural dance.
  • You can have it on the table in under an hour, and it feels fancy enough to serve to guests.
  • It tastes just as good the next day if you keep the dressing separate, so leftovers actually work.
02 -
  • Let the roasted squash cool for just a couple of minutes before adding it to the greens—it needs to shed some steam but should still be warm enough to release its flavor into the dressing.
  • Don't dress the entire salad ahead of time if you're not serving immediately; the greens will get soggy and lose their snap.
  • If you're making this for a crowd, keep the components separate and assemble it just before serving.
03 -
  • Roast the squash on a higher shelf in your oven if it's browning too fast on the bottom; every oven has hot spots, and knowing yours saves you from burnt edges.
  • Make the dressing in a mason jar instead of a bowl—it shakes better, stores longer, and you can actually taste your adjustments as you go.

Go Back