Autumn Butternut Squash Salad

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Roasted butternut squash salad is full of fall flavors and spices! It makes an easy side dish or dinner!

You don’t always have to use the butternut squash to make a stew or stuff them with lots of goodness. Sometimes, you can use roasted butternut squash to make an elegant autumn salad.

It’s simple, fast, and most importantly, delicious.

How to roast butternut squash fast

Step uno – peel it!

Step dos – chop it into small squares. Use a long sharp knife and chop that butternut squash! I know, it may seem like it may take a long time to chop but from experience, it only takes about 5 minutes.

Step tres – toss in spices and bake for a total of 20 minutes at 400 F / 200 C flipping half-way in the middle.

Fall Spices

There’re so many options here! I decided to use a mix of cinnamon, allspice, nutmeg, salt, and pepper.

The base recipe here is great as is. If you find yourself making this over and over again, you can change it up a bit too. If you like cinnamon, you can add more! You can also add in a little bit of ground ginger for a spicy kick.

Salad Ingredients

I used whatever greens I had in the fridge, in this case, spinach. I also think this salad would be delicious with arugula and baby kale.

One other ingredient that I think really makes this recipe stand out is quick-pickled Spanish onions. To quick pickle onions, throw them in apple cider vinegar for 20-30 minutes while you’re prepping and roasting squash.

Salad Toppings

To intensify fall flavors, add either chopped pecans, dried cranberries, or roasted pumpkin seeds. This is where you get to be creative! Add whatever you like!

Print

Autumn Butternut Squash Salad

Prep Time

10 mins

Cook Time

20 mins

 

Roasted butternut squash salad is full of fall flavors and spices! It makes an easy side dish or dinner!

Course: Side Dish

Cuisine: American

Keyword: butternut squash, salad

Servings: 4

Calories: 216 kcal

Author: Simple Fit Vegan

Ingredients

• 4 cups butternut squash, chopped into ¾’’ pieces
• 1 tbsp olive oil
• 1 1/2 tbsp ground cinnamon
• 1/2 tsp all spice
• 1/2 tsp nutmeg
• 2 cups spinach, baby kale, or arugula
• 1 avocado
• 1/2 Spanish onion
• 1/4 cup apple cider vinegar
• Optional: balsamic vinaigrette, olive oil, or lemon juice

Instructions

1. Preheat oven to 400 F/ 200 C.
2. Chop Spanish onions lengthwise and put them in a bowl. Add apple cider vinegar and set aside.
3. Using a peeler or a small paring knife, peel butternut squash. Chop it into small squares.
4. Toss in olive oil and spices and bake for total of 20 minutes at 400 F / 200 C flipping half-way in the middle.
5. Assemble the salad by combining greens, roasted butternut squash, quick pickled onions, and chopped avocado. Top with optional dressing of choice.
6. Store in airtight container for up to 5 days.

Recipe Notes

Nutrition Information Calories: 216 Fat: 13.7 g Saturated fat: 2.7 g Carbohydrates: 25.2 g Dietary Fiber: 8.2 g Sugar: 4.3 g Sodium: 14 mg Protein: 2.9 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!