Are you looking for a delicious and nutritious side dish to add some excitement to your meals? Look no further! Butternut squash is a great addition to many salads, and when paired with creamy dressings and crunchy toasted pecans, it becomes a truly unforgettable combination. In this article, we will explore 20 different recipes that feature butternut squash as the star of the show, each one showcasing a unique twist on the classic pairing.
From the sweetness of maple vinaigrette to the tanginess of balsamic glaze, these salads offer a wide range of flavors and textures to satisfy your cravings. And with toasted pecans adding a satisfying crunch to each dish, you’ll be hooked from the very first bite. So let’s dive in and explore these amazing butternut squash salad recipes together!
Roasted Butternut Squash Salad with Maple Vinaigrette
Roasted Butternut Squash Salad with Maple Vinaigrette
Transform the flavors of fall into a delicious and healthy salad with roasted butternut squash, crisp greens, and a drizzle of sweet maple vinaigrette.
Ingredients:
– 1 small to medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled goat cheese (optional)
– Maple vinaigrette (see below)
Maple Vinaigrette:
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar or white wine vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes or until tender.
4. In a large bowl, combine mixed greens, roasted squash, and crumbled goat cheese (if using).
5. Whisk together maple vinaigrette ingredients and drizzle over the salad.
6. Toss to coat and serve immediately.
Cooking Time: 1 hour 15 minutes
Warm Butternut Squash Salad with Goat Cheese and Cranberries
As the seasons change, cozy up to this delightful autumnal salad featuring roasted butternut squash, tangy goat cheese, and sweet cranberries.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1 tsp ground cumin
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 1/2 cup fresh or frozen cranberries
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together olive oil, brown sugar, cumin, salt, and pepper. Brush mixture evenly onto both squash halves.
4. Roast squash for 45-50 minutes or until tender.
5. Let the squash cool slightly before scooping out the flesh.
6. In a large bowl, combine roasted squash, crumbled goat cheese, and cranberries.
7. Season with salt and pepper to taste.
8. Garnish with fresh thyme leaves if desired.
Cooking Time: 45-50 minutes
Autumn Butternut Squash Salad with Arugula and Balsamic Glaze
Savor the flavors of autumn with this vibrant salad, featuring roasted butternut squash, peppery arugula, and a tangy balsamic glaze.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups arugula
– 1/2 cup balsamic glaze
– 1/4 cup crumbled goat cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large bowl, combine arugula, roasted squash, and crumbled goat cheese (if using).
5. Drizzle balsamic glaze over the salad and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Butternut Squash and Kale Salad with Tahini Dressing
This vibrant salad combines the natural sweetness of roasted butternut squash with the earthy goodness of kale, all tied together by a creamy tahini dressing.
Ingredients:
– 1 large butternut squash
– 2 cups curly kale, stems removed and discarded
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large bowl, massage the kale leaves with your hands to help break down fibers.
5. In a blender or food processor, combine tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
6. Add the roasted squash and tossed kale to the dressing. Toss until well combined.
7. Drizzle with olive oil and serve immediately.
Cooking Time: 50 minutes
Quinoa Butternut Squash Salad with Pomegranate Seeds
This hearty salad combines the nutty flavor of roasted quinoa and butternut squash with the sweetness of pomegranate seeds. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 medium butternut squashes (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– Salt, to taste
– 1/4 cup pomegranate seeds
– 2 tbsp chopped fresh parsley
– 2 tbsp crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss quinoa with 1 tbsp olive oil, salt, and a splash of water in a bowl.
3. Spread quinoa mixture on a baking sheet and roast for 20 minutes, or until lightly toasted.
4. In a separate pan, toss butternut squash with remaining 1 tbsp olive oil, salt, and a splash of water. Roast for 30-40 minutes, or until tender.
5. Combine cooked quinoa, roasted butternut squash, pomegranate seeds, parsley, and feta cheese (if using) in a bowl. Toss to combine.
Cooking Time: 45-50 minutes
Harvest Butternut Squash Salad with Apple and Candied Walnuts
Celebrate the flavors of fall with this vibrant salad, featuring roasted butternut squash, crisp apple, and crunchy candied walnuts.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 large apple, diced
– 1/4 cup candied walnuts
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp maple syrup
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large bowl, combine roasted squash, diced apple, and candied walnuts.
3. If using blue cheese, crumble it over the top of the salad.
4. Drizzle maple syrup over the salad and toss to combine.
5. Garnish with fresh thyme leaves and serve immediately.
Cooking Time: 30-40 minutes
Butternut Squash and Spinach Salad with Honey Mustard Dressing
This autumnal salad combines the comforting flavors of roasted butternut squash with the earthy sweetness of spinach, all tied together with a tangy honey mustard dressing.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups fresh baby spinach leaves
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 2 tbsp apple cider vinegar
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large bowl, combine the roasted squash, spinach leaves, olive oil, salt, and honey mustard dressing (see below).
5. Toss to combine.
6. Garnish with chopped nuts, if desired.
Honey Mustard Dressing:
1. Whisk together honey, Dijon mustard, and apple cider vinegar until smooth.
2. Taste and adjust seasoning as needed.
Cook Time: 45-50 minutes
Roasted Butternut Squash and Beet Salad with Feta
This sweet and earthy salad combines the natural sweetness of roasted butternut squash and beets with the tanginess of crumbled feta cheese, perfect for a light and refreshing side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Toss the squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
4. Wrap the beets in foil and roast at 425°F (220°C) for 1 hour, or until tender.
5. Let the squash and beets cool slightly. Peel the skin off the beets and chop into bite-sized pieces.
6. Combine the roasted squash, beets, and crumbled feta cheese in a bowl. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour and 15 minutes
Butternut Squash Farro Salad with Roasted Garlic Dressing
This hearty salad combines the comforting warmth of roasted butternut squash and farro with a rich, creamy dressing infused with roasted garlic. Perfect for a cozy fall or winter meal.
Ingredients:
– 1 medium butternut squash
– 1 cup cooked farro
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups mixed greens (kale, arugula, spinach)
– Salt and pepper to taste
– 4-6 roasted garlic cloves (see below for roasting instructions)
Roasted Garlic Dressing:
– 1/2 cup mayonnaise
– 1/4 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, onion, and garlic; roast for 45 minutes or until tender.
3. Cook farro according to package instructions.
4. In a large bowl, combine cooked farro, roasted squash, mixed greens, salt, and pepper.
5. Blend Roasted Garlic Dressing ingredients in a blender or food processor until smooth.
6. Toss salad with dressing; serve warm.
Cooking Time: 1 hour 15 minutes
Mediterranean Butternut Squash Salad with Chickpeas and Olives
This vibrant salad combines the warmth of roasted butternut squash with the tanginess of chickpeas, olives, and a drizzle of lemon vinaigrette. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 medium butternut squash
– 2 cups cooked chickpeas
– 1/4 cup pitted green olives, sliced
– 1/4 cup red onion, thinly sliced
– 2 tbsp extra-virgin olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large bowl, combine roasted squash, chickpeas, olives, onion, olive oil, lemon juice, salt, and pepper. Toss to combine.
4. Garnish with chopped parsley if desired.
5. Serve warm or at room temperature.
Cooking Time: 50 minutes
Butternut Squash Salad with Brussels Sprouts and Crispy Prosciutto
This seasonal salad combines the sweetness of roasted butternut squash with the earthy flavor of Brussels sprouts, crispy prosciutto adds a satisfying crunch.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 cups Brussels sprouts, trimmed
– 6 slices prosciutto, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet lined with parchment paper, cut side up. Drizzle with 1 tbsp olive oil, season with salt and pepper. Roast for 45-50 minutes or until tender.
4. Toss Brussels sprouts with remaining 2 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet. Roast for 20-25 minutes or until caramelized.
5. Meanwhile, cook prosciutto slices in a dry skillet over medium heat until crispy, about 3-4 minutes per side.
6. Assemble the salad by placing roasted squash and Brussels sprouts on a platter, topping with crispy prosciutto and drizzling with apple cider vinegar.
Cook Time: 1 hour 15 minutes
Butternut Squash and Wild Rice Salad with Cranberry Vinaigrette
This autumnal salad combines the comforting flavors of roasted butternut squash, nutty wild rice, and tangy cranberries for a deliciously seasonal side dish or light lunch.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup wild rice
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast for 45-50 minutes or until tender, flipping halfway through.
4. Cook wild rice according to package instructions.
5. In a small bowl, whisk together cranberry vinaigrette ingredients.
6. Toss roasted squash, cooked wild rice, and cranberry vinaigrette in a large bowl.
7. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Warm Butternut Squash Salad with Brown Butter Sage Dressing
Warm Butternut Squash Salad with Brown Butter Sage Dressing
This recipe brings together the comforting warmth of roasted butternut squash, the earthy sweetness of caramelized brown butter, and the subtle depth of sage in a delightful salad. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Mixed greens (arugula, spinach, etc.)
– Crumbly blue cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with 2 tablespoons of butter. Roast for 45-50 minutes or until tender.
4. In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute.
5. Remove the squash from the oven and let it cool slightly. Scoop out the flesh and add to the skillet with the browned butter and sage. Toss until well combined.
6. In a large bowl, combine the roasted squash mixture, mixed greens, and crumbly blue cheese (if using). Season with salt and pepper to taste.
Cooking Time: 50-60 minutes
Butternut Squash Salad with Roasted Grapes and Blue Cheese
This seasonal salad combines the sweetness of roasted grapes with the savory flavor of blue cheese, all on a bed of tender butternut squash.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 cups mixed greens
– 1 cup roasted grapes (see note)
– 6 oz crumbled blue cheese
– 1/4 cup chopped fresh thyme
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and cube the butternut squash.
3. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 45-50 minutes or until tender.
4. Meanwhile, toss grapes with 1 tbsp olive oil, salt, and pepper. Roast in oven for 20-25 minutes or until caramelized.
5. In a large bowl, combine mixed greens, roasted squash, roasted grapes, blue cheese, and thyme.
6. Drizzle with remaining 1 tbsp olive oil. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Lentil Salad with Lemon-Tahini Dressing
Warm up to the sweet and nutty flavors of roasted butternut squash, paired with hearty lentils and a creamy lemon-tahini dressing. This salad is perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 tablespoons water
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Toss lentils with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet.
4. Roast squash and lentil mixture for about 45 minutes or until squash is tender.
5. In a blender or food processor, combine lemon juice, tahini, and water to make the dressing.
6. Toss cooked squash and lentils with the lemon-tahini dressing.
7. Garnish with parsley or cilantro, if desired.
Cooking Time: 45 minutes
Southwest Butternut Squash Salad with Avocado and Lime Crema
A vibrant and refreshing twist on traditional butternut squash, this salad combines the sweet and nutty flavors of roasted squash with the creamy richness of avocado, all tied together by a zesty lime crema.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup plain Greek yogurt
– 1 teaspoon minced cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, honey, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
3. In a bowl, combine diced avocado, lime juice, Greek yogurt, cilantro, jalapeño, and salt to taste. Mix well.
4. In a large bowl, combine roasted squash, avocado crema, and chopped cilantro (if using). Toss gently to combine.
Cooking Time: 45-50 minutes
Butternut Squash and Couscous Salad with Herbed Yogurt Dressing
This vibrant salad combines the natural sweetness of roasted butternut squash with the nutty flavor of couscous, all tied together with a tangy herbed yogurt dressing.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup plain Greek yogurt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash.
3. Toss with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
4. Cook couscous according to package instructions using water or broth.
5. In a bowl, whisk together yogurt, parsley, dill, lemon juice, salt, and pepper.
6. Combine roasted squash and cooked couscous in a large bowl. Drizzle with herbed yogurt dressing and toss to coat.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Butternut Squash and Apple Salad with Cinnamon Pecans
A seasonal twist on the classic fall salad, this recipe combines roasted butternut squash and crisp apples with crunchy cinnamon pecans.
Ingredients:
– 1 medium butternut squash
– 2-3 apples (Granny Smith or Honeycrisp), peeled and diced
– 1/4 cup brown sugar
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 cup chopped pecans
– 2 tablespoons olive oil
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. In a large bowl, whisk together brown sugar, honey, cinnamon, and salt. Add diced apples and toss to coat.
4. Remove the roasted squash from the oven and let cool slightly. Scoop out flesh and add to the apple mixture.
5. Stir in chopped pecans and drizzle with olive oil. Garnish with fresh thyme leaves, if desired.
Cooking Time: 50-60 minutes
Roasted Butternut Squash and Quinoa Salad with Pumpkin Seeds
This autumnal salad combines the natural sweetness of roasted butternut squash with the nutty flavor of quinoa and crunchy pumpkin seeds. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup pumpkin seeds
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Toss with olive oil, salt, and black pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
4. Cook quinoa according to package instructions.
5. In a bowl, combine cooked quinoa, roasted squash, and pumpkin seeds.
6. Top with crumbled feta cheese (if using).
7. Serve warm or at room temperature.
Cooking Time: 1 hour
Butternut Squash Salad with Gorgonzola and Balsamic Reduction
This salad is a perfect blend of sweet, savory, and tangy flavors, showcasing the best of autumn’s harvest. The roasted butternut squash pairs beautifully with crumbly Gorgonzola cheese and a rich balsamic reduction.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 8 ounces Gorgonzola cheese, crumbled
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 4 cups mixed greens (arugula, spinach, etc.)
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes or until tender.
4. In a small saucepan, reduce balsamic vinegar over medium heat until thickened, stirring occasionally (about 10-12 minutes).
5. Add honey to the reduced balsamic and stir to combine.
6. Toss mixed greens with roasted butternut squash, crumbled Gorgonzola cheese, and balsamic reduction.
7. Garnish with fresh thyme leaves and serve.
Cooking Time: 55-60 minutes
Summary
Get ready to fall in love with the flavors of autumn! This collection of 20 creamy butternut squash salad recipes features toasted pecans as the perfect topping. From roasted squash salads with maple vinaigrette to hearty quinoa bowls with pomegranate seeds, there’s something for every taste and occasion. Try your hand at warm salads with goat cheese and cranberries or bold combinations like Mediterranean chickpeas and olives. With a range of creamy dressings and crunchy textures, these recipes are sure to become new fall favorites.