Butternut Squash Salad
Enjoy a healthy bowl full of Winter fruits and vegetables. This Butternut Squash Salad has roasted butternut squash, Brussels sprouts, pecans, mandarin oranges and pomegranate seeds. Add the balsamic dressing and you have the ultimate nutritious, flavorful side dish!
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This Butternut Squash Salad recipe screams Fall and Winter. The roasted butternut squash, brussels sprouts and pecans bring a deep earthiness. While the pomegranate and mandarins contrast with a fresh sweetness. The balsamic dressing gives this salad a bit of tanginess. If you are looking for a vegetable side dish that will be a hit with the family, this is it! The sweet, tangy, savory flavors in this colorful roasted vegetable salad will liven up any meal. Honestly, this is almost a meal in and of itself. Toss a protein in there and you are good to go!
At first glance, it may seem like an unlikely hero. Butternut squash is rich, slightly sweet, and deeply comforting; qualities more often associated with warm dishes than fresh salads. Yet, when roasted to caramelized perfection and paired with crisp greens, it creates a balance that feels both indulgent and refreshing.
The magic begins in the oven. Cubes of squash, tossed with olive oil, salt, and a hint of spice, transform as they roast, edges crisping, interiors softening, and sugars intensifying. This depth of flavor becomes the foundation of the dish.
Table of Contents
Recipe Tips and Swaps
- This dish is best when served and eaten immediately. It can be reheated, but the squash and sprouts will get a little soft.
- If vegan isn’t an issue, salty bacon pieces would be a great addition to this roasted veggie salad.
- Hate brussels sprouts? Leave them out and just roast more butternut squash instead.
- Omit the maple syrup in the dressing and this is Whole30 compliant and still delicious.
- I totally “cheat” and buy pre-cut squash and pomegranate seeds in a ready-to-go container. Save yourself some time!
More Healthy Side Dish Recipes
Oven Roasted Carrots, Garlic Mashed Potatoes, Lemon Kale Chickpea Salad, Broccoli Rice
This Roasted Butternut Squash Salad is a Winter Rainbow! It will nourish your family and give you that Winter glow. What makes this salad truly special is its versatility. It can be served warm or chilled, as a light lunch or a hearty side dish. It’s equally at home on a casual weeknight table or as part of a festive holiday spread. And while it feels indulgent, it’s packed with nutrients, making it as nourishing as it is delicious.
In a world of complicated recipes, the butternut squash salad stands out for its simplicity and elegance. It’s proof that when you start with good ingredients and treat them well, you don’t need much else.
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Roasted Butternut Squash Salad
Ingredients
Salad
- 32 ounces Cubed Butternut Squash (approx 3/4″ thick)
- 16 ounces Brussels Sprouts (trimmed & halved)
- 2 Tablespoons Olive or Avocado Oil
- 1 Cup Raw Pecans
- 4-5 Mandarin Oranges (peeled & Segmented)
- 1/2 Cup Pomegranate Seeds
Dressing
- 1/4 Cup Olive or Avocado Oil
- 1 Tablespoon Balsamic Vinegar
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Fresh Cracked Pepper
- 1/2 teaspoon Stone Ground Mustard
- 1 teaspoon Maple Syrup (omit for Whole30 compliant)
Instructions
Salad
- Preheat oven to 425ºF
- Toss squash and brussels sprouts in oil. Transfer to lightly oiled rimmed baking sheet. Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Add the pecans during the last 2-3 minutes.
- Let cool then stir in oranges and pomegranate seeds.
- Toss with dressing. Salt and pepper to taste.
Dressing
- Mix all dressing ingredients. Whisk until fully combined.
Yes, but for best results, store the components separately. Assemble just before serving to keep the greens fresh and the textures intact.
Use a sharp knife and slice off both ends first. Peel the skin, then cut the squash in half lengthwise, scoop out the seeds, and cube it. Microwaving it for 1–2 minutes can soften it slightly and make cutting easier.
Absolutely. Pre-cut squash is a great time-saver and works just as well for roasting.
Grilled chicken, roasted chickpeas, quinoa, or even sliced steak pair beautifully with this salad.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
