My hot take for the holidays – a meal is not complete without a salad! And this simple roasted butternut squash salad is the perfect addition to your holiday dinner.
I know a salad is the last thing you think about for your holiday meal – it’s always about the sides, desserts, appetizers, and, of course, the main dish. But growing up in my family, we always had a good salad with most meals. And the holidays are no different, except we make them a little prettier.
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While I’m one to usually pack all the things into a salad, this butternut squash salad is pretty simple, with only seven ingredients for the salad and then 4 ingredients (plus salt and pepper) for the dressing.
It combines roasted butternut squash, crunchy pumpkin seeds, juicy pomegranate seeds, creamy goat cheese, and salad greens tossed in a tahini maple dressing for a touch of sweetness. It’s packed with different flavors and textures, but light enough as a side dish for a holiday meal. Or, add some protein to make it lunch or an easy weeknight dinner during the fall and winter.
Why you’ll love this butternut squash salad recipe
- full of different flavors and textures!
- made from simple ingredients
- perfect for Thanksgiving or Christmas meal, or add some protein and make it a full meal!
Roasted butternut squash salad ingredients
- butternut squash
- olive oil
- cinnamon
- raw pumpkin seeds
- mixed greens
- pomegranate seeds
- goat cheese
- maple tahini dressing – tahini, balsamic vinegar, maple syrup, and lemon juice
- salt and pepper
How to make butternut squash salad
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Roast your butternut squash.
Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Add butternut squash cubes, oil, cinnamon, and some salt and pepper to the sheet pan. Mix well to combine. Roast for 35-40 minutes, until fork-tender.
Roast seeds.
When there are 5 minutes left on the squash, sprinkle pumpkin seeds on the baking sheet and roast for 5 minutes. Once done, set aside to cool for a few minutes.
Make the dressing.
In a small jar or bowl, add the tahini, balsamic vinegar, maple syrup, lemon juice, and a pinch of salt and pepper, and whisk to combine. Add some water if you want a thinner consistency. Set aside.
Make salad.
Add all the salad ingredients to a large salad bowl with a little salt and pepper. Toss with the dressing.
To save time, prep this salad ahead of time
To help save time, you can roast the butternut squash ahead of time. Store it in the fridge for up to 4 days until you are ready to assemble. You can also make the dressing in advance and store it in the fridge. Depending on what brand of tahini you use, it might harden a little in the fridge, so just give it some time to come to room temperature, or add some water to thin it out.
When you are ready to serve, add the remaining ingredients to a bowl and mix it all up! I always suggest waiting to dress the salad until a few minutes before serving so the seeds don’t get soggy.
Make a full meal
To make this salad a full meal, add whatever protein you like – grilled chicken, steak, or shrimp would be delicious, but anything goes! Chickpeas or lentils are also great if you don’t eat meat. You can also divide it in half instead of 4 for a more satisfying meal.
Storage and reheating
Substitutions and additions
- butternut squash – sweet potato or any kind of winter squash (acorn, delicata, honeynut…) will work well instead.
- olive oil – avocado oil or another neutral oil will work.
- cinnamon – feel free to add more spices if you like.
- raw pumpkin seeds – sunflower seeds, walnuts, or pecans would be great substitutes.
- mixed greens – I like mixed greens, any kind of greens (spinach, baby kale, arugula, romaine…) you like will work.
- pomegranate seeds – if you can’t find pomegranate seeds, chopped apple or pear will work instead, it will just change the flavor.
- goat cheese – feta pr parmesan cheese will work instead. Leave off the cheese to make this dairy-free and vegan.
- tahini – I suggest almond butter if you can’t find tahini.
- balsamic vinegar – apple cider vinegar would be the best substitute, the flavor will just change a bit.
- maple syrup – honey will work instead. Add more if you like a sweeter dressing.
Here are some additions you can add:
- veggies – the more the merrier! Red onion, shredded carrots, shredded brussels sprouts, or even fennel would all work well.
- avocado – for some more healthy fats and creaminess.
- dried cranberries – for a chewy component.
- fresh herbs – parsley or dill would work well and add a pop of freshness.
- grains – if you want to make this a hearty salad for a meal, add some rice or farro.
- protein – if making this into a full meal, add your protein of choice.
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Roasted Butternut Squash Salad
ingredients
Butternut Squash Salad
Tahini Balsamic Dressing
- 1 tablespoon tahini
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon maple syrup
- 1/2 tablespoon lemon juice
- salt and pepper, to taste
- water, to thin it out (optional)
instructions
- Roast your butternut squash. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Add diced butternut squash, oil, cinnamon, and some salt and pepper to the sheet. Mix well to combine. Roast for 35-40 minutes, until fork-tender.
- Roast seeds. When there are 5 minutes left on the squash, sprinkle pumpkin seeds on the baking sheet and roast for 5 minutes. Once done, set aside to cool for a few minutes.
- While the butternut squash is roasting, make the dressing. In a small jar or bowl, add the tahini, balsamic vinegar, maple syrup, lemon juice, and a pinch of salt and pepper, and whisk to combine. Add some water if you want a thinner consistency. Set aside (see notes if you like more dressing).
- Make salad. Add all the salad ingredients to a large salad bowl with a little salt and pepper. Toss with the dressing.
- Enjoy!
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notes
- this salad is lightly dressed, if you like more dressing, double the recipe.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Such a great salad. I made this for a work potluck. Everyone loved it!!! Never would have thought of putting butternut in a salad but it was so good!
That makes me so happy! So glad everyone loved it! Thank you for trying it!
YUMMMMMYYYY!!!
Thanks Terri!!