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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
Course dinner, Lunch
Cuisine American
Keyword butternut squash salad, roasted butternut squash salad
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Calories 759kcal
Cost 5


  • 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


  • 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!


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