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! It's also just as easy to prep the butternut squash in the air fryer if you have one.
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. Although I've called this a roasted butternut squash salad, I now prefer to air fry the butternut squash as it's quicker and more energy efficient than switching on the oven.
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.
It's a great main meal salad as it's 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 this delicious honey mustard dressing. It's sweet, sharp and hot - so good!
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.
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 or even a flavoured oil such as chilli oil or a herbal olive oil.
- 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 wine vinegar and cider vinegar also work well. You could even use balsamic vinegar.
- Extra virgin olive oil
- Agave nectar or honey
How to make this butternut squash salad
To make this roasted (or air fried) butternut squash salad I first cut up the butternut squash and toss through the salt, pepper, thyme and a little oil. I then put it in the air fryer for about 20 minutes at 180C. Or in a preheated oven for about 30 minutes.
When the squash is ready, take it out and set aside. Put the nuts in the air fryer and air fry for just 3 minutes. This will really bring out their flavour!
Mix the dressing by putting the oil, vinegar, mustard and honey/agave nectar in a jug and whisk together.
Finally, assemble the salad by arranging everything on a plate and drizzling over the dressing
How can you adapt this butternut squash salad?
There are so many ways to adapt this salad. You can switch up the kind of squash you use or even use sweet potatoes instead of squash.
Instead of using honey in the dressing, experiment with using maple syrup or agave nectar
I like to use English mustard in this salad as it packs more of a punch than other mustards. However, some people prefer a milder French mustard. Dijon mustard for example works really well.
You can also add some dried fruit such as dried cranberries. They add a delicious festive feel to this winter salad, although I'm quite happy to eat it as it is.
What can you serve with this salad?
I like to serve this salad as it is. It makes a lovely light main meal for lunch or dinner.
However, you can also serve it as a side dish. It goes really well with roast meats such as chicken or ham and so is a great option for buffet meals.
What can you do with the leftovers?
I like to assemble this salad when I eat it as the dressing can make the salad leaves go soggy if it is dressed too early. However, you can keep all the salad ingredients together in an airtight container and just add the dressing when you want to eat it.
Alternatively any roasted butternut squash can be kept in the fridge for up to three days. It's then very quick to assemble the rest of the salad. Or you can use the leftover butternut squash in another recipe. I sometimes use it to make this pumpkin and feta quiche!
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.
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This is one of my favourite warm salads. Butternut squash is delicious with the salad leaves, nuts and cheese. Thank you for sharing with #CookBlogShare x
Thank you! I think this salad is great either warm or cold so it's perfect for eating as leftovers too.
This is a lovely butternut salad,;..that I would happily devour! Yum!
Thank you Sophie
I love butternut squash in salad, it's just perfect isn't it! Thanks for linking up with #CookBlogShare
You're welcome! And thanks for hosting too!
Love butternut squash everything, just made some soup. Your salad looks great x
Thank you! I'm so pleased you like it.
I need that salad in my life! :] It looks so darn good! 😀 I love Sonali's recipes! :]
Thank you! And yes, Sonali has some beautiful recipes.
We make a very similar salad - with roasted sweet-potatoes, and it's one of my FAVORITE salad!
I'm going to try your version - with butternut squash 🙂
I would love this with sweet potatoes too. I actually use them a lot more often than butternut squash as a squash is often too big for one recipe
Oooh such a lot of lovely looking recipes... about to go fill up my Pinterest! Love the idea of combining butternut squash with nuts!
Thank you! I love roasted vegetables and nuts.
Delicious! I definitely don't cook with butternut squash enough but I think adding it into a salad for summer is such a lovely idea. Will definitely be trying soon! #CookBlogSharew
I'm so pleased you like it Cliona! I agree that is is one of those vegetables that can get forgotten about but it is delicious roasted and great for salads!
This looks so so tasty! Yummy! I love butternut and im sure its a really healthy salad too!
Thank you Angela! It is healthy but filling too - not the type of salad that leaves you hungry a couple of hours later!
Thank you for sharing with Eat Your Greens! Salads are always good in the summer and i love roasted butternut squash.
Thank you! I'm living on salads a the moment! They're so good to make in advance which just makes life easier around meal times too.
Emma @ Supper in the suburbs
Boy you've made me hungry! What a great linky too lots of new blogs for me to check out 🙁 thanks for sharing!
It's a pleasure to make you hungry!
Becca @ Amuse Your Bouche
I LOVE roasted butternut squash, especially with feta. Such a brilliant combination!
Thank you! I think the sweetness of the squash is just perfect with the saltiness and strength of the feta.
Unfortunately this kind of pumpkin we are not growing, and I would really like to try this amazing salad!
Such a shame but you could replace it with sweet potato, pumpkin or another type of orange coloured squash. It would be just as good!
I LOVE adding roasted sweet potatoes to salads. I'll have to try butternut squash next!
I really love sweet potato too! I tend to use either for salads like this just depending on which one I have at the time.
Catrin - theVeganista
Looks amazing!! 🙂
Thank you! It was so so tasty!
I love salads and I love butternut squash! Perfect summer meal!
Thank you Katerina! I try to eat as many salad as I can at the moment too as they're so easy to prepare in advance.
Elaine @ foodbod
Yum!!! I perfect combination
Looks like the perfect salad! I love roasted butternut squash, awesome recipe and I'm a huge fan of Sonali as well!
Thanks Alexandra! Sometimes the simple recipes like this one are the best aren't they!
Kristy from Southern In Law
Butternut squash and feta is one of our favourite flavour combinations! This looks deeeelicious! <3
Thank you Kristy! I thought I'd have some butternut squash leftover but I enjoyed it so much I ate all the leftovers too!
I love the flavor of roasted squash! Definetely a keeper!
Indeed! So much flavour. I'm pleased you like it.
Strength and Sunshine
I really slacked in making b-squash this winter :/ It is so good though!
It's really tasty isn't it and as I hadn't had it for a while it was a lovely change from all the more traditional spring/summer vegetables.
Sonali- The Foodie Physician
Thanks so much for featuring my dish, Corina! I'm truly honored as I'm a big fan of your blog as well! It looks like the salad turned out great and I like the substitutions you made, especially the wine 😉
Thank you so much Sonali. And I really am hoping to make the peach ice cream soon!
Yum! This is such a fantastic combination of ingredients!! I love it when you accidentally end up creating a new recipe because you have forgotten to buy one or other of the ingredients...this happens to me A LOT! Eb x
Glad I'm not the only one!