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How to Make Butternut Squash Salad

Our butternut squash salad is simple in ingredients yet rich in flavor and texture. Fresh arugula and red lettuce are assembled as a base for the butternut squash and other toppings to shine. They are finished off with a drizzle of balsamic dressing. It’s tangy, nutty, and delicious.
Prep Time13 mins
Cook Time17 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash salad, butternut squash salad recipe, how to make butternut squash salad
Servings: 4 servings
Calories: 186kcal
Author: Luna Regina

Ingredients

  • 20 oz butternut squash cubed
  • 2 oz arugula
  • 1 oz red lettuce
  • 2 tbsp parsley minced
  • 0.5 oz squash seeds
  • 0.5 oz dried cranberries
  • 0.5 oz shredded parmesan cheese
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions

  • In a large mixing bowl, add 20 oz cubed butternut squash, 2 tbsp minced parsley, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Mix with a spoon until the chunks of butternut squash are evenly coated in the seasonings.
    Step 1: Season chunks of butternut squash with minced parsley, olive oil, garlic powder, salt, and pepper.
  • Preheat the oven to 450°F and line a large sheet pan with parchment paper. Spread the seasoned butternut squash chunks onto the sheet pan. Roast them for 17 minutes.
    Step 2: Preheat the oven to 450°F. Line the sheet pan with parchment paper. Spread the seasoned butternut squash onto the sheet pan. Roast them for 17 minutes.
  • Remove the butternut squash from the oven. Set aside to cool.
    Step 3: Remove cooked butternut squash from the oven. Set them aside to cool down
  • Make the dressing: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp honey, 1/4 tsp pepper, and 2 tbsp balsamic vinegar.
    Step 4: Make the dressing by combining olive oil, honey, pepper, and balsamic vinegar.
  • With 2 oz arugula and 1 oz red lettuce, make a bed of greens on a salad plate.
    Step 5: Make a bed of greens on a salad plate.
  • Layer 20z roasted cubed butternut squash, 0.5 oz shredded parmesan cheese, 0.5 oz dried cranberries, and 0.5 oz squash seeds on top of the plate.
    step 6: Assemble the salad ingredients.
  • Drizzle the dressing all over. Toss well. Enjoy.
    step 7: Drizzle the dressing all over. Toss well.. Enjoy.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 216mg | Potassium: 625mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16114IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 2mg