Simply Roasted Butternut Squash Salad

Butternut Squash Salad is light, colorful and delicious. It’s served on a bed of arugula and drizzled with an orange vinaigrette dressing.

Simply Roasted Butternut Squash Salad

Butternut Squash Salad is healthy and easy to make. It has butternut squash, feta, and almonds on a bed of arugula and drizzled with a homemade orange vinaigrette dressing. Yes it’s all fresh and homemade.

Jump to Recipe

We are planning out our garden this year and I wanted to make sure we have enough room for some squash. We love to make dishes with things from our garden. Like our amazing spaghetti squash with meatballs and some air fryer zucchini chips to name a couple. We have made butternut squash soup and thought why not make a butternut squash salad! Butternut squash has a sweet flavor and almost tastes like candy on my salad.

You need plenty of space in your garden if you want to grow butternut squash, but if you don’t worry if you don’t have the space or if you’re not a garden kind of person. Butternut squash can be found in most grocery stores year round.

The Magic of Butternut Squash

Butternut squash has a curvy shape, taupe/beige like skin and a beautiful orange flesh. It’s is high in fiber and will help decrease hunger. It can be apart of a keto diet because it only has 11 carbs per 1/2 cup serving.

Butternut squash is used for a lot of recipes to cut out the overly fattening and starchy ingredients. It has a sweeter flavor like a sweet potato and I love how it tastes with a touch of salt. I’m a sweet and salty kind of gal.

Butternut Squash Salad Ingredients

  • 1 butternut squash, small size
  • 3 cups arugula
  • ½ cup almonds
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil

Homemade Orange Vinaigrette Dressing

  • Fresh orange juice (you can use orange juice already made, just watched for the ones high in sugar)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tsp salt
  • ¼ tsp ground pepper

How to Make Butternut Squash Salad

  1. Preheat the oven to 400F and grease a baking tray.
  2. Chop the butternut squash into bite-size pieces, removing the skin. Place pumpkin chunks in the baking tray; sprinkle some salt over them. Bake butternut squash for 20 minutes, flip pieces around and bake them for another 10 minutes or until fork-tender. 
  3. In another baking tray, place the almonds with a drizzle of olive oil. Reduce heat to 350F. Roast the almonds for 10 to 15 minutes or until lightly brown. 
  4. For the vinaigrette, simply whisk all the ingredients until combined.
  5. Divide baked squash, roasted almonds, and arugula leaves into two bowls. Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette. Enjoy!

Tips and Questions for Butternut Squash Salad

  • Option to replace almonds with pecan nuts or walnuts. You can prepare roasted nuts in advance as they last for weeks in an airtight container. 
  • Replace arugula with baby spinach if desired.
  • If you choose to make this salad in advance, add arugula, feta cheese, and the dressing just before serving so arugula leaves won’t look damaged.
  • How do you pick out a good butternut squash? First look for a nice solid beige color. It’s okay to have a little scratching on the surface, but you don’t want deep cuts or punctures into the squash. It needs to be heavy for its size.
Bowl of Butternut Squash Salad
Butternut Squash Salad is light, colorful and delicious. It’s served on a bed of arugula and drizzled with an orange vinaigrette dressing. #butternutsquashsalad #roastedbutternutsquashsalad #butternutsquashfetasalad

Here is the Recipe for Butternut Squash Salad:

Simply Roasted Butternut Squash Salad

Butternut Squash Salad is light, colorful and delicious. It's served on a bed of arugula and drizzled with an orange vinaigrette dressing. #butternutsquashsalad #roastedbutternutsquashsalad #butternutsquashfetasalad
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: dinner, Lunch
Cuisine: American
Keyword: butternut squash salad, roasted butternut squash salad
Servings: 2
Calories: 759kcal

Ingredients

  • 1 butternut squash small size
  • 3 cups arugula
  • ½ cup almonds
  • 4 oz feta cheese crumbled
  • 1 Tbsp olive oil
  • 2 Tbsp orange juice fresh
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp honey
  • ½ tsp salt
  • ¼ tsp ground pepper

Instructions

  • Preheat the oven to 400F and grease a baking tray.
    Ingredients for butternut squash salad
  • Chop the butternut squash into bite-size pieces, removing the skin. Place butternut squash chunks on the baking tray; sprinkle some salt over them.
    cubed butternut squash
  • Bake butternut squash for 20 minutes, flip pieces around and bake them for another 10 minutes or until fork-tender. 
    roasted butternut squash
  • In another baking tray, place the almonds with a drizzle of olive oil. Reduce heat to 350F. Roast the almonds for 10 to 15 minutes or until lightly brown. 
    roasted almonds
  • For the vinaigrette, simply whisk all the ingredients until combined.
  • Divide baked squash, roasted almonds, and arugula leaves into two bowls.
    two bowls of roasted butternut squash salad
  • Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette.
  • Enjoy!

Nutrition

Calories: 759kcal | Carbohydrates: 66g | Protein: 20g | Fat: 51g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1239mg | Potassium: 1764mg | Fiber: 12g | Sugar: 23g | Vitamin A: 40849IU | Vitamin C: 92mg | Calcium: 607mg | Iron: 5mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

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