Pumpkin recipes may seem to get all the glory this season, but butternut squash is no stranger to our fall-time produce hauls. Rich in nutrients, this veggie also packs a mouthful of sweet flavors that pair perfectly with savory components. Our recipe calls for roasted butternut on a bed of greens, paired with a perfectly tangy homemade apple cider dressing. It comes together super fast so you can make it effortlessly — consider your next dinner idea on us.
Pro tip: Save those squash seeds and roast them for a salty snack for later! Make sure to check out more of our creative tips on how to use leftover squash and pumpkin.
What You Need to Make This Healthy Butternut Squash Salad
For the salad
- 1 medium butternut squash, peeled, seeds removed, cubed
- 1 tablespoon avocado oil
- Salt and pepper, to taste
- 3-4 pieces of bacon, cooked and chopped
- 1/2 cup shaved Parmigiano-Reggiano
- 1/2 cup chopped pecans
- 5 ounces mixed greens
For the apple cider dressing
- 1/4 cup apple cider
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 cup red onion, finely chopped
- 1/2 cup olive oil
- Salt and pepper, to taste
How to Make Butternut Squash Salad
- Start by tossing the peeled and cubed butternut squash with avocado oil, salt and pepper. Roast for 20 minutes on a lined baking sheet at 400 degrees, stirring the squash halfway through.
- Remove the squash from the oven and let it cool while you prepare the rest of the salad.
- In a large salad bowl, toss together bacon pieces, Parmigiano, pecans, and mixed greens.
- In a separate bowl, whisk all the apple cider dressing ingredients together.
- Add in the slightly cooled butternut squash to the salad mix, then lightly dress the salad. Serve immediately.
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Recipe and photography by Sarah Anderson.
