25+ Delicious Butternut Squash Salad Recipes to Try Today!

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butternut squash salad recipes

Butternut squash, with its sweet and nutty flavor, is a fall staple that adds a delightful touch to any salad. Whether you’re a seasoned foodie or a salad newbie, there’s a butternut squash salad recipe out there for everyone.

This comprehensive guide will take you on a culinary journey, exploring a diverse range of 25 butternut squash salad recipes.

From classic combinations to innovative twists, you’ll find inspiration for every taste and occasion.

25+ Delicious Butternut Squash Salad Recipes to Try Today

With 25 butternut squash salad recipes at your fingertips, you’ll never run out of fresh and exciting ways to enjoy this autumnal ingredient.

From simple and quick weeknight meals to impressive dinner party salads, there’s something for every occasion.

Roasted Butternut Squash and Arugula Salad with Pomegranate

This salad is a vibrant combination of sweet, savory, and crunchy flavors. The roasted butternut squash is perfectly complemented by the peppery arugula, tangy pomegranate seeds, and creamy feta cheese. The balsamic glaze adds a rich depth of flavor.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • Olive oil
  • Salt and pepper
  • 1 cup arugula
  • 1/2 cup pomegranate seeds
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a large bowl, combine arugula, roasted butternut squash, pomegranate seeds, and feta cheese.
  5. Drizzle with balsamic glaze and toss to coat.

This Roasted Butternut Squash and Arugula Salad is a delightful dish that showcases the versatility of butternut squash. The combination of flavors and textures creates a truly satisfying salad that is perfect for any occasion. It’s a great way to incorporate more vegetables into your diet and enjoy the deliciousness of seasonal produce. The salad is also customizable, so feel free to add or substitute ingredients based on your preferences.

Spicy Thai Butternut Squash Salad

This flavorful salad is a burst of Thai-inspired flavors. The combination of sweet butternut squash, spicy chili, and aromatic herbs creates a delicious and satisfying dish. The crunchy peanuts and fresh cilantro add a delightful crunch and freshness.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup roasted peanuts, chopped
  • Lime wedges, for serving
  • Fish sauce (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, chili powder, cumin, and salt.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a large bowl, combine roasted butternut squash, red onion, mint, cilantro, and peanuts.
  5. Squeeze lime juice over the salad and toss to coat.
  6. Optional: Add a dash of fish sauce for extra flavor.

This Spicy Thai Butternut Squash Salad is a vibrant and flavorful dish that is perfect for those who love a little heat. The combination of sweet, spicy, and savory flavors creates a truly addictive salad. The salad is also very versatile and can be enjoyed as a main course or a side dish. It is a great way to use up leftover butternut squash and impress your guests with your culinary skills.

Butternut Squash and Quinoa Salad

This hearty and nutritious salad is packed with protein and fiber. The combination of roasted butternut squash, cooked quinoa, and fresh vegetables makes it a complete meal. The creamy avocado and tangy vinaigrette bring the salad together perfectly.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 cup cooked quinoa
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • 1/2 avocado, sliced
  • For the vinaigrette:
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon honey
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a large bowl, combine cooked quinoa, roasted butternut squash, red bell pepper, red onion, and parsley.
  5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
  6. Drizzle vinaigrette over the salad and toss to coat.
  7. Top with feta cheese and avocado slices.

This Butternut Squash and Quinoa Salad is a healthy and satisfying meal that is perfect for lunch or dinner. The combination of flavors and textures is delightful and the salad is packed with nutrients. It is a great way to incorporate more vegetables and whole grains into your diet. This salad is also a great option for meal prep as it can be made ahead of time and stored in the refrigerator.

Butternut Squash and Brussels Sprout Salad with Maple Dijon Vinaigrette

This salad is a delightful combination of sweet, savory, and crunchy flavors. The roasted butternut squash and Brussels sprouts pair perfectly with the tangy maple Dijon vinaigrette. The addition of dried cranberries and toasted almonds provides a burst of sweetness and texture.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • Olive oil
  • Salt and pepper
  • For the vinaigrette:
    • 2 tablespoons maple syrup
    • 2 tablespoons Dijon mustard
    • 1 tablespoon red wine vinegar
    • 3 tablespoons olive oil
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds, toasted

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
  3. Roast for 25-30 minutes, or until tender and slightly browned.
  4. In a small bowl, whisk together maple syrup, Dijon mustard, red wine vinegar, olive oil, thyme, salt, and pepper to make the vinaigrette.
  5. In a large bowl, combine roasted butternut squash, Brussels sprouts, dried cranberries, and toasted almonds.
  6. Drizzle with vinaigrette and toss to coat.

This Butternut Squash and Brussels Sprout Salad is a hearty and satisfying dish that is perfect for fall. The combination of sweet, savory, and crunchy flavors is truly delightful. The maple Dijon vinaigrette adds a rich depth of flavor that complements the roasted vegetables perfectly. This salad is also packed with nutrients, making it a healthy and delicious choice.

Mediterranean Butternut Squash and Chickpea Salad

This flavorful salad is inspired by Mediterranean cuisine. The combination of roasted butternut squash, chickpeas, and fresh herbs creates a delicious and satisfying dish. The creamy feta cheese and kalamata olives add a salty tanginess that balances the sweetness of the squash.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta cheese
  • 1/4 cup kalamata olives, pitted and halved
  • For the dressing:
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 clove garlic, minced
    • 1 teaspoon dried oregano
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
  5. In a large bowl, combine roasted butternut squash, chickpeas, red onion, parsley, mint, feta cheese, and kalamata olives.
  6. Drizzle with dressing and toss to coat.

This Mediterranean Butternut Squash and Chickpea Salad is a healthy and flavorful dish that is perfect for a light lunch or a side dish. The combination of flavors and textures is truly delicious and satisfying. The salad is packed with protein and fiber, making it a nutritious choice. It is also a great way to use up leftover roasted butternut squash.

Butternut Squash and Pear Salad with Walnut-Gorgonzola Dressing

This elegant salad is a perfect combination of sweet and savory flavors. The combination of roasted butternut squash, crisp pear, and creamy Gorgonzola cheese is simply divine. The walnut-gorgonzola dressing adds a rich and complex flavor to the salad.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 pear, cored and thinly sliced
  • Mixed greens
  • For the dressing:
    • 1/2 cup crumbled Gorgonzola cheese
    • 1/4 cup walnuts, toasted and chopped
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a small bowl, combine Gorgonzola cheese, walnuts, balsamic vinegar, olive oil, garlic, salt, and pepper to make the dressing.
  5. In a large bowl, combine roasted butternut squash, pear slices, and mixed greens.
  6. Drizzle with dressing and toss to coat.

This Butternut Squash and Pear Salad is a sophisticated and delicious dish that is perfect for entertaining or a special occasion. The combination of sweet, savory, and creamy flavors is truly indulgent. The walnut-Gorgonzola dressing adds a rich and complex flavor that elevates the salad to a new level. This salad is also a beautiful presentation and is sure to impress your guests.

Butternut Squash and Kale Caesar Salad

This salad puts a healthy spin on the classic Caesar salad. The roasted butternut squash adds sweetness and richness, while the kale provides a hearty base. The homemade Caesar dressing is packed with flavor and is free of anchovies.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 bunch kale, stemmed and chopped
  • 1/2 cup croutons
  • 1/4 cup grated Parmesan cheese
  • For the dressing:
    • 1/4 cup lemon juice
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon Worcestershire sauce
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a small bowl, whisk together lemon juice, olive oil, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper to make the dressing.
  5. In a large bowl, combine roasted butternut squash, kale, croutons, and Parmesan cheese.
  6. Drizzle with dressing and toss to coat.

This Butternut Squash and Kale Caesar Salad is a healthier and more flavorful alternative to the classic Caesar salad. The combination of sweet butternut squash, hearty kale, and creamy Caesar dressing is truly satisfying. This salad is packed with nutrients and is a great way to incorporate more vegetables into your diet. It is also a versatile dish that can be enjoyed as a main course or a side dish.

Butternut Squash and Black Bean Chili Salad

This refreshing salad is a lighter take on chili. The combination of sweet butternut squash, savory black beans, and spicy chili powder creates a delicious and satisfying dish. The fresh avocado and cilantro add a creamy and herbaceous touch.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 can black beans, rinsed and drained
  • 1/2 cup corn
  • 1/4 cup red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 avocado, sliced

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a large bowl, combine roasted butternut squash, black beans, corn, red onion, cilantro, lime juice, chili powder, cumin, salt, and pepper.
  5. Toss to coat.
  6. Serve topped with avocado slices.

This Butternut Squash and Black Bean Chili Salad is a perfect summer dish that is both healthy and flavorful. It is a great way to enjoy the flavors of chili without the heaviness of a traditional chili recipe. The salad is packed with protein and fiber, making it a satisfying and nutritious meal. It is also a versatile dish that can be served as a main course or a side dish.

Butternut Squash and Apple Pecan Salad

This autumnal salad is a delightful combination of sweet and savory flavors. The combination of roasted butternut squash, crisp apple, and crunchy pecans creates a delicious and satisfying dish. The creamy goat cheese adds a rich and tangy flavor.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 apple, cored and thinly sliced
  • 1/4 cup pecans, toasted and chopped
  • 1/4 cup crumbled goat cheese
  • For the dressing:
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon honey
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
  5. In a large bowl, combine roasted butternut squash, apple slices, pecans, and goat cheese.
  6. Drizzle with dressing and toss to coat.

This Butternut Squash and Apple Pecan Salad is a perfect fall dish that is both delicious and visually appealing. The combination of sweet and savory flavors is truly delightful. The salad is packed with nutrients and is a great way to enjoy the flavors of the season. It is also a versatile dish that can be served as a main course or a side dish.

Butternut Squash and Quinoa Power Bowl

This power bowl is packed with nutrients and flavor. The combination of roasted butternut squash, protein-rich quinoa, and fresh vegetables makes it a complete and satisfying meal. The avocado and lime vinaigrette add a creamy and tangy touch.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 cup cooked quinoa
  • 1 cup mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cucumber, diced
  • For the vinaigrette:
    • 1 ripe avocado
    • 2 tablespoons lime juice
    • 1 clove garlic, minced
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. In a small bowl, mash avocado with lime juice, garlic, salt, and pepper to make the vinaigrette.
  5. In a bowl, combine cooked quinoa, mixed greens, cherry tomatoes, red onion, and cucumber.
  6. Top with roasted butternut squash and drizzle with avocado vinaigrette.

This Butternut Squash and Quinoa Power Bowl is a healthy and delicious meal that is perfect for busy weeknights. It is packed with nutrients and protein, making it a satisfying and filling meal. The combination of flavors and textures is truly delightful. This bowl is also customizable, so you can add or substitute ingredients based on your preferences.

Butternut Squash and Brussels Sprout Grain Bowl

This grain bowl is a hearty and satisfying meal that is perfect for fall. The combination of roasted butternut squash, crispy Brussels sprouts, and flavorful grains creates a delicious and nutritious dish. The tahini-maple dressing adds a rich and complex flavor.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup cooked brown rice or quinoa
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
  • For the dressing:
    • 2 tablespoons tahini
    • 1 tablespoon maple syrup
    • 1 tablespoon lemon juice
    • 1 clove garlic, minced
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
  3. Roast for 25-30 minutes, or until tender and slightly browned.
  4. In a small bowl, whisk together tahini, maple syrup, lemon juice, garlic, salt, and pepper to make the dressing.
  5. In a bowl, combine cooked grains, roasted butternut squash, Brussels sprouts, dried cranberries, and almonds.
  6. Drizzle with tahini-maple dressing and toss to coat.

This Butternut Squash and Brussels Sprout Grain Bowl is a warm and comforting meal that is perfect for chilly days. The combination of flavors and textures is truly satisfying. This bowl is packed with nutrients and is a great way to incorporate more vegetables and whole grains into your diet. It is also a customizable dish that can be enjoyed with different grains and toppings.

Butternut Squash and Sweet Potato Curry

This hearty and flavorful curry is a perfect comfort food. The combination of sweet butternut squash and sweet potato, along with warming spices, creates a delicious and satisfying dish. Serve with rice or naan bread for a complete meal.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 sweet potato, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 can coconut milk
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened.
  3. Add garlic and ginger and cook for 30 seconds.
  4. Add butternut squash, sweet potato, cumin, coriander, chili powder, and turmeric. Cook for 2 minutes.
  5. Add coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro.

This Butternut Squash and Sweet Potato Curry is a warm and comforting dish that is perfect for chilly evenings. The combination of sweet and savory flavors is truly delicious. This curry is packed with nutrients and is a great way to incorporate more vegetables into your diet. It is also a versatile dish that can be served with different sides, such as rice, naan, or quinoa.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.