50+ Nutritious Winter Squash Salad Recipes for Every Palate

As the days grow shorter and the temperatures drop, winter squash comes into season, bringing a bounty of flavors and textures to our tables.

Versatile and nutritious, winter squash—such as butternut, acorn, and delicata—can be roasted, mashed, or pureed, but one of the best ways to enjoy this autumnal produce is in salads.

From hearty grain bowls to refreshing mixed greens, winter squash salads are not only delicious but also packed with vitamins, fiber, and natural sweetness.

In this blog article, we will explore over 50 mouthwatering winter squash salad recipes that are perfect for cozy dinners, festive gatherings, or meal prep for the week ahead.

Whether you prefer sweet, savory, or spicy combinations, you’re sure to find a salad that will warm your heart and please your palate this winter.

50+ Nutritious Winter Squash Salad Recipes for Every Palate

Winter squash salads are a fantastic way to embrace the flavors of the season while reaping the health benefits of these hearty vegetables.

With a variety of ingredients ranging from grains and nuts to fruits and dressings, there’s no limit to the delicious combinations you can create.

Each recipe featured in this collection offers something unique, showcasing the versatility of winter squash in ways that will delight your taste buds and inspire your culinary creativity.

So, grab your favorite squash and start experimenting with these 50+ recipes to enjoy wholesome meals that nourish your body and soul throughout the colder months.

Embrace the joy of cooking and share these delightful salads with friends and family for a satisfying seasonal experience!

Maple Roasted Butternut Squash Salad

This vibrant salad combines the sweetness of roasted butternut squash with peppery arugula, crunchy pecans, and a tangy maple vinaigrette. It’s perfect for winter gatherings, bringing warmth and color to your table while providing a hearty dose of nutrients.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups fresh arugula
• 1/2 cup pecans, toasted
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
3. While the squash is roasting, prepare the dressing by whisking together maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt in a small bowl.
4. In a large bowl, combine the arugula, roasted butternut squash, toasted pecans, dried cranberries, and feta cheese.
5. Drizzle the dressing over the salad and gently toss to combine.

The combination of flavors and textures in this salad is simply delightful. The roasted butternut squash adds a satisfying sweetness that pairs perfectly with the peppery arugula and the crunch of pecans. Each bite is a celebration of winter flavors, making it a fantastic option for holiday gatherings or a comforting weeknight dinner. Plus, it’s packed with vitamins A and C, antioxidants, and healthy fats, making it not only delicious but also nutritious.

Winter Squash and Quinoa Salad

This hearty salad is a filling and nutritious meal on its own, featuring roasted acorn squash and quinoa tossed with kale and a zesty lemon-tahini dressing. It’s perfect for meal prep or a cozy winter lunch, providing both warmth and nourishment.

Ingredients:

• 1 medium acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups kale, chopped
• 1/4 cup sunflower seeds
• 1/4 cup dried figs or apricots, chopped
• 1/4 cup feta cheese (optional)

For the dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• Water, as needed to thin

Instructions:

1. Preheat your oven to 425°F (220°C). Brush the cut sides of the acorn squash with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, bring water or broth to a boil. Add the quinoa, cover, and reduce to a simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a large bowl, massage the chopped kale with a pinch of salt for a minute to soften it. Add the cooked quinoa, sunflower seeds, dried figs, and crumbled feta, if using.
4. For the dressing, whisk together tahini, lemon juice, honey, garlic, and water until smooth. Adjust the consistency with more water if necessary.
5. When the squash is done, let it cool slightly, then slice it into wedges and add to the salad. Drizzle the dressing over the top and toss gently to combine.

This winter squash and quinoa salad is a complete meal that will leave you feeling satisfied and nourished. The earthy flavors of the roasted acorn squash blend beautifully with the nutty quinoa and the zest of the lemon-tahini dressing. This salad not only serves as a delightful main course or side dish, but it’s also versatile—feel free to swap in your favorite seasonal vegetables or add protein like grilled chicken or chickpeas. It’s an excellent choice for meal prep, as it holds up well in the fridge, allowing you to enjoy its hearty goodness throughout the week.

Curried Spaghetti Squash Salad

This innovative salad features roasted spaghetti squash combined with crunchy veggies, chickpeas, and a creamy curried yogurt dressing. It’s a unique and flavorful way to enjoy winter squash, packed with protein and vibrant colors.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 1/2 cup plain yogurt (or dairy-free alternative)
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.
2. Once the squash is cool enough to handle, use a fork to scrape out the flesh into spaghetti-like strands.
3. In a large bowl, combine the chickpeas, diced bell pepper, cucumber, red onion, and cilantro. Add the spaghetti squash strands and toss gently.
4. For the dressing, mix the yogurt, curry powder, lemon juice, and salt in a small bowl until smooth. Adjust the seasoning as needed.
5. Drizzle the dressing over the salad and toss until everything is well coated.

This curried spaghetti squash salad is a refreshing and hearty dish that showcases the versatility of winter squash. The mild sweetness of the roasted spaghetti squash pairs wonderfully with the spiced yogurt dressing, creating a dish that’s both satisfying and invigorating. Packed with protein from the chickpeas and a variety of textures from the vegetables, this salad is perfect for lunch or dinner. The bright colors and flavors are sure to impress, making it an excellent choice for festive gatherings or a healthy weeknight meal. Plus, it’s a fantastic way to introduce more plant-based options into your diet while still feeling full and satisfied.

Roasted Acorn Squash Salad with Pomegranate Seeds

This salad is a feast for the eyes and the palate, combining the sweetness of roasted acorn squash with tart pomegranate seeds, creamy goat cheese, and peppery arugula. It’s not only stunning in appearance but also bursting with flavor and nutrition, making it a perfect centerpiece for your winter meals.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 425°F (220°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
2. While the squash is roasting, toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside to cool.
3. In a large bowl, combine the arugula, pomegranate seeds, crumbled goat cheese, and toasted walnuts.
4. In a small bowl, whisk together the balsamic vinegar and honey. Drizzle the dressing over the salad and toss gently to combine.
5. Once the squash is done, let it cool slightly, then slice it into wedges and arrange on a platter. Serve the salad alongside or on top of the roasted squash.

This roasted acorn squash salad is a delightful blend of textures and flavors that will warm you up on a chilly winter day. The sweetness of the squash pairs beautifully with the tangy pomegranate and creamy goat cheese, while the walnuts add a satisfying crunch. The combination of the balsamic vinegar and honey dressing ties everything together, creating a harmonious balance of sweet and savory. This salad not only makes for a delicious side dish but can also stand alone as a light main course. It’s an excellent choice for holiday gatherings, where its vibrant colors will shine on any table.

Spiced Winter Squash and Lentil Salad

This hearty salad features roasted winter squash and protein-packed lentils, all tossed together with a zesty lemon dressing and fresh herbs. It’s a comforting, nourishing dish that’s perfect for winter, providing sustenance and warmth in every bite.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth or water
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, cumin, coriander, salt, and pepper. Roast for 25-30 minutes until tender, stirring halfway through.
2. While the squash is roasting, cook the lentils. In a medium saucepan, bring the vegetable broth or water to a boil. Add the lentils, reduce the heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid and set aside.
3. In a large bowl, combine the roasted butternut squash, cooked lentils, red onion, and chopped parsley.
4. In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt. Drizzle over the salad and toss gently to combine.

This spiced winter squash and lentil salad is both filling and flavorful, making it an ideal dish for winter lunches or dinners. The earthy flavors of the roasted squash complement the nutty lentils, while the fresh parsley and lemon dressing add a burst of brightness. This salad not only satisfies your hunger but also nourishes your body with fiber, protein, and essential nutrients. It’s a versatile dish that can be enjoyed warm or cold and can easily be customized with your favorite seasonal vegetables or herbs. Perfect for meal prep, this salad will keep well in the fridge, making it a great option for busy weeks.

Creamy Roasted Pumpkin Salad with Avocado

This creamy roasted pumpkin salad is a delightful mix of flavors and textures, featuring roasted pumpkin, creamy avocado, and a zingy cilantro-lime dressing. It’s not only delicious but also packed with nutrients, making it a great addition to any winter meal.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 1/4 cup Greek yogurt (or dairy-free alternative)
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
2. In a small bowl, whisk together Greek yogurt, lime juice, honey, salt, and pepper until smooth. Adjust seasoning to taste.
3. In a large bowl, combine the roasted pumpkin, diced avocado, cherry tomatoes, red onion, and cilantro.
4. Drizzle the dressing over the salad and gently toss to combine.

This creamy roasted pumpkin salad is a comforting and satisfying dish that captures the essence of winter. The sweetness of the roasted pumpkin is perfectly complemented by the creamy avocado and the zing of the cilantro-lime dressing. Not only does this salad provide a delightful balance of flavors, but it is also a great source of healthy fats, fiber, and vitamins. It works wonderfully as a side dish for holiday meals or as a light main course. Enjoy it warm or at room temperature, and feel free to add your favorite nuts or seeds for an extra crunch. This salad will surely impress your guests and become a staple in your winter recipe repertoire.

Winter Squash and Apple Salad with Candied Pecans

This refreshing salad marries the sweetness of roasted winter squash with crisp apples and crunchy candied pecans. Tossed in a tangy vinaigrette, this dish brings a burst of flavor and texture, making it a perfect addition to your winter menu.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 apple (e.g., Honeycrisp or Granny Smith), cored and thinly sliced
• 1/2 cup candied pecans (store-bought or homemade)
• 4 cups mixed greens (e.g., spinach, arugula, or kale)
• 1/4 cup dried cranberries
• 1/4 cup crumbled blue cheese or feta cheese (optional)

For the vinaigrette:

• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until tender and golden brown, stirring halfway through.
2. While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, and a pinch of salt and pepper until well combined.
3. In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced apples, candied pecans, dried cranberries, and crumbled cheese if using.
4. Drizzle the vinaigrette over the salad and toss gently to combine.

This winter squash and apple salad is not only visually appealing but also a delightful medley of flavors. The sweetness of the roasted squash complements the tartness of the apples, while the candied pecans add a crunchy texture that elevates the dish. This salad is perfect for holiday gatherings or as a side dish to accompany your favorite winter entrees. It’s versatile enough to serve as a light lunch on its own or as a festive side at any winter celebration. Packed with nutrients, this salad offers a healthy yet satisfying option that will impress your family and friends.

Warm Quinoa Salad with Roasted Delicata Squash

This warm quinoa salad is a nourishing dish that showcases the sweet, tender flesh of delicata squash, combined with protein-rich quinoa and fresh herbs. It’s a cozy meal that’s perfect for chilly evenings, providing comfort without compromising on health.

Ingredients:

• 1 medium delicata squash, halved, seeds removed, and sliced into half-moons
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the sliced delicata squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized, flipping halfway through.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
3. In a large bowl, combine the cooked quinoa, roasted delicata squash, crumbled feta, parsley, and toasted pumpkin seeds.
4. Drizzle with balsamic vinegar and toss gently to combine.

This warm quinoa salad with roasted delicata squash is a comforting and satisfying dish that showcases the rich flavors of winter. The creamy feta adds a tangy contrast to the sweet squash, while the toasted pumpkin seeds provide a delightful crunch. It’s a nutrient-dense meal, packed with protein, fiber, and healthy fats, making it perfect for lunch or dinner. This salad can be enjoyed warm or at room temperature, making it a versatile option for meal prep or gatherings. Whether served as a main dish or a hearty side, this salad will warm you up on cold winter nights.

Spiced Carrot and Winter Squash Salad

This spiced carrot and winter squash salad is a vibrant and nutritious dish that features roasted carrots and squash tossed with a medley of spices, nuts, and a citrus dressing. It’s a wonderful way to celebrate the flavors of winter while keeping your meals exciting and healthy.

Ingredients:

• 2 medium carrots, peeled and sliced into sticks
• 1 medium acorn squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup almonds or walnuts, chopped and toasted
• 1/4 cup raisins or dried apricots, chopped
• 1/4 cup fresh cilantro, chopped (optional)

For the dressing:

• 3 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrot sticks and cubed acorn squash with olive oil, cinnamon, cumin, salt, and pepper on a baking sheet. Spread in a single layer and roast for about 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
2. While the vegetables are roasting, prepare the dressing by whisking together orange juice, apple cider vinegar, honey, olive oil, and a pinch of salt and pepper in a small bowl.
3. In a large bowl, combine the roasted carrots and squash, toasted nuts, raisins, and cilantro if using.
4. Drizzle the dressing over the salad and toss gently to combine.

This spiced carrot and winter squash salad is a delightful mix of flavors and textures that embodies the essence of winter. The warm spices of cinnamon and cumin enhance the natural sweetness of the roasted vegetables, while the toasted nuts and dried fruits add a satisfying crunch and chewiness. This salad is not only visually appealing with its colorful ingredients, but it also packs a nutritional punch, providing essential vitamins and minerals. Perfect as a side dish for holiday meals or as a light lunch, this salad is a celebration of winter produce that will delight your taste buds and nourish your body. Enjoy it warm or at room temperature, and feel free to customize it with your favorite nuts or dried fruits for added variety.

Roasted Winter Squash Salad with Pomegranate and Goat Cheese

This vibrant roasted winter squash salad combines sweet and nutty flavors with the tanginess of goat cheese and the crunch of pomegranate seeds. It’s not only visually stunning but also bursting with nutritional benefits, making it a delightful dish for holiday gatherings or cozy dinners.

Ingredients:

• 1 small acorn squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (e.g., spinach, arugula, or baby kale)
• 1/2 cup pomegranate seeds
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts or pecans
• 1/4 cup red onion, thinly sliced

For the vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the acorn squash cubes with olive oil, salt, and pepper. Roast for about 25-30 minutes, or until tender and caramelized, flipping halfway through.
2. While the squash is roasting, prepare the vinaigrette by whisking together balsamic vinegar, honey, olive oil, and a pinch of salt and pepper in a small bowl.
3. In a large salad bowl, combine the mixed greens, roasted acorn squash, pomegranate seeds, crumbled goat cheese, toasted nuts, and red onion.
4. Drizzle the vinaigrette over the salad and toss gently to combine.

This roasted winter squash salad with pomegranate and goat cheese is a delightful dish that celebrates the flavors of the season. The sweetness of the roasted squash pairs beautifully with the tartness of the pomegranate seeds, while the creamy goat cheese adds a rich, tangy note. Toasted nuts provide a satisfying crunch, making this salad a well-rounded option for any meal. Not only is it delicious, but it’s also packed with antioxidants, vitamins, and healthy fats, making it a wholesome choice. Serve it as a side dish or a main course, and watch it steal the spotlight at your holiday gatherings.

Curried Winter Squash Salad with Chickpeas and Spinach

This curried winter squash salad is a warming, flavorful dish that showcases the earthy sweetness of roasted squash paired with protein-rich chickpeas and vibrant spinach. With a hint of spice and a creamy dressing, it’s a comforting yet healthy meal perfect for any winter occasion.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• Salt and pepper to taste
• 4 cups fresh spinach leaves
• 1/4 cup red onion, diced
• 1/4 cup dried cranberries or raisins
• 1/4 cup tahini or yogurt (for dressing)

For the dressing:

• 3 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes and chickpeas with olive oil, curry powder, salt, and pepper. Spread in a single layer and roast for about 25-30 minutes, or until the squash is tender and slightly caramelized.
2. While the vegetables are roasting, prepare the dressing by whisking together lemon juice, honey, olive oil, and a pinch of salt and pepper in a bowl. If using tahini, whisk until smooth.
3. In a large salad bowl, combine the fresh spinach, roasted butternut squash and chickpeas, diced red onion, and dried cranberries or raisins.
4. Drizzle the dressing over the salad and toss gently to combine.

This curried winter squash salad with chickpeas and spinach is a delightful fusion of flavors and textures. The warm spices of curry complement the sweetness of the roasted squash, while the chickpeas add a hearty, protein-packed element to the dish. Fresh spinach contributes a bright color and nutritional boost, making this salad both appealing and wholesome. It’s a perfect option for a light lunch or a satisfying side dish at dinner. This salad can also be made in advance, making it a great choice for meal prep or entertaining. Enjoy it warm or chilled, and savor the comforting flavors of winter.

Honey Roasted Winter Squash Salad with Arugula and Feta

This honey roasted winter squash salad brings together the sweet notes of honey-roasted squash with the peppery bite of arugula and creamy feta cheese. It’s a delightful and easy-to-make salad that captures the essence of winter, perfect for a nutritious lunch or festive dinner.

Ingredients:

• 1 small kabocha squash or butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/2 cup feta cheese, crumbled
• 1/4 cup sliced almonds or walnuts, toasted
• 1/4 cup pomegranate seeds (optional)

For the dressing:

• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, honey, salt, and pepper on a baking sheet. Spread in a single layer and roast for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
2. While the squash is roasting, prepare the dressing by whisking together red wine vinegar, Dijon mustard, olive oil, and a pinch of salt and pepper in a small bowl.
3. In a large salad bowl, combine the arugula, roasted squash, crumbled feta, toasted nuts, and pomegranate seeds if using.
4. Drizzle the dressing over the salad and toss gently to combine.

This honey roasted winter squash salad with arugula and feta is a wonderful celebration of seasonal ingredients. The honey brings out the natural sweetness of the roasted squash, perfectly balancing the peppery arugula and tangy feta cheese. The toasted nuts add a satisfying crunch, while the pomegranate seeds provide bursts of flavor and color. This salad is not only delicious but also packed with nutrients, making it a perfect addition to your winter meals. Serve it as a main dish or as a side, and enjoy the delightful mix of flavors and textures that will leave your taste buds wanting more. This salad is also versatile enough to be customized with your favorite nuts or greens, ensuring it fits seamlessly into any menu.

Spicy Roasted Winter Squash Salad with Quinoa and Lime Dressing

This spicy roasted winter squash salad is a hearty, nutritious dish that perfectly balances sweet and spicy flavors. The nutty quinoa complements the earthy taste of the squash, while the zesty lime dressing brightens the entire dish. It’s a satisfying option for lunch or dinner, and a great way to incorporate seasonal ingredients into your meals.

Ingredients:

• 1 medium delicata squash, sliced into half moons and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked quinoa
• 2 cups baby spinach or kale
• 1/4 cup red bell pepper, diced
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped

For the lime dressing:

• 3 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the delicata squash with olive oil, chili powder, cumin, salt, and pepper. Roast for about 20-25 minutes until tender and caramelized, flipping halfway through.
2. While the squash roasts, cook quinoa according to package instructions. Allow it to cool slightly before using.
3. Prepare the lime dressing by whisking together lime juice, honey, olive oil, and a pinch of salt and pepper in a bowl.
4. In a large salad bowl, combine the cooked quinoa, roasted squash, baby spinach, diced red bell pepper, green onions, and cilantro.
5. Drizzle the lime dressing over the salad and toss gently to combine.

This spicy roasted winter squash salad with quinoa and lime dressing is a delightful blend of flavors and textures. The sweetness of the delicata squash pairs wonderfully with the nuttiness of quinoa, while the spice adds a warm kick. The vibrant colors from the red bell pepper and greens make this salad visually appealing, perfect for any table. This dish is packed with protein, fiber, and essential vitamins, making it a nourishing choice. Whether you enjoy it as a light lunch or a satisfying side, this salad is sure to become a favorite in your winter repertoire.

Warm Winter Squash Salad with Bacon and Blue Cheese

This warm winter squash salad is a savory delight that combines the sweet earthiness of roasted squash with the rich, smoky flavor of bacon and the sharpness of blue cheese. It’s a comforting dish that’s perfect for chilly evenings and makes a wonderful main course or side dish for gatherings.

Ingredients:

• 1 medium pumpkin or butternut squash, peeled and cubed
• 4 slices of bacon, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/2 cup blue cheese, crumbled
• 1/4 cup dried figs or cranberries, chopped (optional)
• 1/4 cup pecans or walnuts, toasted

For the dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the squash cubes with olive oil, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized, flipping halfway through.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and drain on paper towels, leaving a little bacon fat in the pan.
3. Prepare the dressing by whisking together apple cider vinegar, Dijon mustard, olive oil, and a pinch of salt and pepper in a bowl.
4. In a large salad bowl, combine the roasted squash, crispy bacon, arugula, crumbled blue cheese, and chopped figs or cranberries if using.
5. Drizzle the dressing over the salad and toss gently to combine. Top with toasted nuts.

This warm winter squash salad with bacon and blue cheese is a celebration of comforting flavors and seasonal ingredients. The rich, smoky bacon complements the sweet roasted squash, while the blue cheese adds a creamy, tangy kick. The arugula provides a peppery bite, balancing the dish perfectly. This salad is not only delicious but also satisfying, making it a great choice for a cozy dinner or a festive gathering. It’s rich in flavor and texture, offering a delightful contrast that will warm you from the inside out. Serve it warm, and enjoy a comforting meal that embodies the essence of winter.

Maple-Roasted Winter Squash Salad with Apples and Walnuts

This maple-roasted winter squash salad is a sweet and nutty dish that highlights the flavors of the season. With tender squash, crisp apples, and crunchy walnuts, it’s a delightful balance of textures and tastes. This salad is perfect for a holiday feast or a simple weeknight dinner, bringing warmth and flavor to your table.

Ingredients:

• 1 small acorn squash or butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1 large apple (e.g., Honeycrisp or Granny Smith), diced
• 4 cups mixed salad greens (e.g., spinach, arugula)
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled (optional)

For the dressing:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, maple syrup, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and caramelized, stirring halfway through.
2. While the squash is roasting, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, maple syrup, olive oil, and a pinch of salt and pepper in a bowl.
3. In a large salad bowl, combine the roasted squash, diced apple, mixed greens, toasted walnuts, and crumbled feta if using.
4. Drizzle the dressing over the salad and toss gently to combine.

This maple-roasted winter squash salad with apples and walnuts is a delightful blend of sweet and savory flavors. The roasted squash adds a rich, caramelized sweetness that pairs beautifully with the crisp, juicy apples. Toasted walnuts provide a satisfying crunch, while feta cheese adds a creamy, tangy element. This salad is a wholesome option, packed with vitamins and healthy fats, making it a great addition to your winter meals. It’s perfect as a side dish for a holiday dinner or a light main course. Enjoy the comforting flavors of fall with this delightful salad that celebrates the beauty of winter produce.

Note: More recipes​ are coming soon!