This roasted butternut squash salad is the perfect choice for a tasty meatless meal. It's a really simple recipe to make and the quantities can easily be increased to feed a crowd!
Roasted butternut squash is one of my favourite veggies to put into a salad at this time of year. It's delicious, filling and looks great too! Plus, its sweetness is amazing when paired with the creamy saltiness of the feta cheese. Butternut squash also goes brilliantly with nuts and I've added pecans to this salad too. Walnuts also work just as well and I tend to use whichever I have when making this salad.
When I first posted this salad it was as part of recipe sharing group and the original recipe it is inspired by can be found on The Foodie Physician.
I chose this salad as it is filling enough to eat as a main meal and it contains some of my favourite ingredients. You can't beat the combination of roasted vegetables with nuts and cheese, especially when served with a great dressing.
Ingredient notes for butternut squash salad
To make this salad you'll need:
- Butternut squash - This can be replace with a pumpkin or another orange coloured squash.
- Thyme - I use a little dried thyme but feel free to use fresh thyme if you have it.
- Seasoning - A pinch of salt and black pepper
- Olive oil - You can use a different oil if you prefer
- Nuts - I use pecans or walnuts but I'm sure other nuts would work well too. Hazelnuts would work very well.
- Salad leaves
- Feta cheese
And for the dressing you'll need:
- White wine vinegar - Red
- Extra virgin olive oil
- Agave nectar
How did I adapt this butternut squash salad?
I changed it a little bit. I thought I had maple syrup in the cupboard but it turned out there was none left so I ended up making an agave nectar dressing instead. I swapped the dijon mustard for a stronger English mustard and used white wine instead of cider vinegar. The dressing may not have been the same but it was similar in lot of ways - sweet, sharp and hot.
I also completely forgot to add the dried cranberries which I'd bought specially to make this salad! Never mind, they'll make a good snack for the children and will possibly make it into some baking instead soon. I didn't feel the salad was missing anything without them but of course, dried fruit in a salad can be a love it or hate it thing anyway. I'd certainly make this roasted butternut squash salad again, with or without the cranberries!
Roasted Butternut Squash Salad
- 1 butternut squash peeled and cubed
- ½ teaspoon dried thyme
- ¼ teaspoon Black pepper
- Pinch Salt
- 1 tablespoon olive oil
- 80 g pecan nuts
- 150 g salad leaves
- 100 g feta cheese crumbled
For the Dressing
- 2 tablespoon white wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon agave nectar
- ½ teaspoon mustard
- Preheat the oven to 180C
- Put the butternut squash on a baking tray with the dried thyme, salt and black pepper and toss with the olive oil. Roast in the oven for 30 minutes.
- Put the pecans in the oven for about 5 minutes at the same time as the butternut squash is roasting.
- Mix together all the dressing ingredients. Taste and adjust any of the ingredients to your taste.
- Serve the salad by putting the leaves on each plate, topping with the butternut squash, pecans and feta and then drizzle over the dressing.
More Recipes you might like
How about this no mayo potato salad with egg and anchovies?
Keep in touch
Do let me know if you make this roasted butternut squash salad recipe. I love to get feedback from readers.