I roast a single tray of butternut squash, toss it with peppery greens, pepitas and a tangy, spicy scallion dressing, and suddenly a weeknight dinner feels elevated. The contrast of caramelized squash and a bright, chili-kicked dressing is what keeps me making this again and again. If you enjoy sweet-and-savory combos, you might also like my take on roasted butternut squash with cranberries and pecans as a companion dish.
Why Make This Recipe
- Deep caramelized flavors from oven roasting make the squash sweet and savory without added sugar.
- The spicy scallion dressing adds bright acidity and heat, balancing the squash’s richness.
- It’s quick to assemble after roasting—prep and bake time make it weeknight-friendly.
- This salad travels well for potlucks and pairs with proteins for an easy dinner.
- Personal insight: I love this because the warm squash holds dressing just enough to be comforting without going soggy; it’s a rare salad that feels like a main course when needed. Also, the dressing pairs surprisingly well with other salads like the Crunchy Thai Chicken Salad with creamy peanut dressing.
Recipe Overview
- Prep time: 15 minutes (peeling and cubing squash)
- Cook time: 25–30 minutes at 425°F (220°C) for roasting
- Total time: 40–45 minutes
- Servings: 4 as a side, 2–3 as a main with protein
- Difficulty: Easy
- Method: Roast cubed squash on a rimmed sheet pan, toast pepitas, whisk a scallion-chili dressing, then toss warm squash with greens and toppings.
My Experience Making This Recipe
I tested this salad across several weeks, adjusting roasting time and dressing ratios until the balance felt right. I discovered that 1-inch cubes roast evenly and caramelize best when spaced out on a hot sheet pan. While testing I also made roasted garlic butternut squash lasagna roll-ups, which reminded me to keep the squash texture intact so it doesn’t fall apart when mixed into other dishes.
How to Make Roasted Butternut Squash Salad With Spicy Scallion Dressing Bliss
Start by peeling a 1½–2 lb (about 700–900 g) butternut squash, halving, and cutting into 1-inch cubes. Toss the cubes with 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper, spread in a single layer on a parchment-lined rimmed sheet pan, and roast at 425°F (220°C) for 25–30 minutes, flipping halfway for even browning. While squash roasts, whisk together the dressing: 4 scallions (white + green), 1 small jalapeño (seeded if you prefer milder), 2 tbsp tamari or soy sauce, 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey or maple syrup, 2 tbsp neutral oil, 1 tsp toasted sesame oil and 1–2 tsp chili garlic sauce; pulse briefly in a blender or whisk vigorously. Toss warm squash with 4 cups mixed greens, ½ cup toasted pepitas, ½ cup crumbled feta or goat cheese, and ¼ cup pomegranate seeds; drizzle dressing to taste and serve warm or at room temperature.
Expert Tips for Success
- Roast hot and spaced: Use 425°F (220°C) and don’t crowd the pan; crowded squash steams instead of browns. A rimmed sheet pan and parchment are key.
- Size matters: Cut squash into uniform 1-inch cubes so pieces finish at the same time—half-inch pieces will overcook, and 1½–2-inch chunks slow roasting.
- Toast pepitas separately in a dry skillet over medium heat for 3–4 minutes until fragrant to keep them crisp.
- Use a blender for the dressing to emulsify it and break down scallions; if no blender, finely mince scallions and whisk while drizzling oil.
- Adjust heat by adding chili garlic sauce one teaspoon at a time; you can always add more but can’t take it out.
How to Serve Roasted Butternut Squash Salad With Spicy Scallion Dressing Bliss
- Serve warm with roasted chicken or salmon for a balanced weeknight meal.
- Make it a hearty vegetarian main by tossing in 1 cup cooked farro or quinoa. For a cozy pairing, try it alongside a bowl of creamy roasted butternut squash soup.
- Present on a platter: mound mixed greens, add warm squash, scatter pepitas and pomegranate for contrast, then drizzle dressing just before serving.
- Bring it to a potluck: keep dressing separate until just before serving so the salad stays bright.
Storage and Reheating Guide
Store components separately for best results: roasted squash in an airtight container up to 3–4 days in the refrigerator; dressing in a jar up to 5 days. Assembled salad keeps for 24 hours but greens will soften; store assembled only if you plan to eat within a day. To freeze roasted squash, flash-cool on a sheet pan then transfer to freezer-safe bags for up to 3 months; thaw in the fridge and re-crisp in a 400°F (200°C) oven for 8–10 minutes. Reheat refrigerated squash in a 375–400°F oven for 8–12 minutes or microwave in 30-second bursts until warm; add dressing after reheating.
Recipe Variations
- Gluten-free: swap tamari for gluten-free tamari or coconut aminos—everything else stays the same.
- Dairy-free/vegan: replace honey with maple syrup and omit the feta, or use a tangy vegan “feta.”
- Grain bowl: add 1 cup cooked farro or barley to turn it into a hearty bowl (farro pairs especially well with pepitas).
- Roast with spice: toss squash with 1 tsp smoked paprika and ½ tsp ground cumin before roasting for a smoky edge.
Nutritional Highlights
- Rich in vitamin A and beta-carotene from butternut squash, supporting eye health.
- Good fiber content from squash and greens helps with satiety and digestion.
- Allergen note: contains sesame (sesame oil), soy (tamari/soy sauce), and seeds (pepitas); optional dairy if using cheese. Adjust portions: ~1–1½ cups per person as a side, 2 cups for a main.
Troubleshooting Common Issues
- Squash is soggy not caramelized: likely crowded pan—re-roast on a single layer at 425°F (220°C) and give pieces space.
- Dressing tastes too salty or sharp: dilute with 1–2 tbsp water or add a touch of honey/maple to balance acidity.
- Salad becomes watery: wait until squash cools slightly before tossing with delicate greens, or keep dressing separate until serving.
Frequently Asked Questions
Q: Can I roast the squash ahead of time?
A: Yes—roast and cool completely, then refrigerate up to 3 days. Reheat in a 400°F oven for 8–10 minutes to refresh texture, and toss with dressing just before serving to avoid soggy greens.
Q: Is there a substitute for jalapeño if I don’t like heat?
A: Absolutely—use ¼ tsp cayenne for a milder controlled heat or omit entirely and add ½ tsp smoked paprika for depth without spice.
Q: Can I use frozen butternut squash?
A: You can; thaw and pat dry to remove excess moisture, then roast at 425°F until browned—expect shorter roasting time and watch closely so it doesn’t overcook.
Q: How do I make the dressing less oily?
A: Emulsify it by slowly whisking the oil into the acidic ingredients, or use an immersion blender; you can also reduce oil by half and use 2–3 tbsp plain yogurt or silken tofu to maintain body without extra oil.
Conclusion
If you want an idea for a grain-forward variation, check out this inspiring recipe for a butternut squash salad with farro and pepitas to see how farro and pepitas pair with roasted squash and bright dressings.
Roasted Butternut Squash Salad With Spicy Scallion Dressing
- Total Time: 45 minutes
- Yield: 4 servings as a side, 2-3 servings as a main
- Diet: Vegetarian
Description
Elevate your weeknight dinner with this roasted butternut squash salad tossed with peppery greens, crunchy pepitas, and a tangy, spicy scallion dressing.
Ingredients
- 1½–2 lb (about 700–900 g) butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 scallions (white + green)
- 1 small jalapeño (seeded for milder heat)
- 2 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 2 tbsp neutral oil
- 1 tsp toasted sesame oil
- 1–2 tsp chili garlic sauce
- 4 cups mixed greens
- ½ cup toasted pepitas
- ½ cup crumbled feta or goat cheese (optional)
- ¼ cup pomegranate seeds
Instructions
- Preheat oven to 425°F (220°C).
- Toss cubed squash with olive oil, salt, and pepper in a bowl.
- Spread squash in a single layer on a parchment-lined rimmed sheet pan.
- Roast for 25–30 minutes, flipping halfway for even browning.
- While squash roasts, whisk together scallions, jalapeño, tamari, rice vinegar, lime juice, honey, neutral oil, sesame oil, and chili garlic sauce in a bowl or blend until smooth.
- Toss warm squash with mixed greens, toasted pepitas, crumbled cheese (if using), and pomegranate seeds.
- Drizzle dressing over the salad to taste and serve warm or at room temperature.
Notes
This salad can be stored with components separated to maintain freshness. Reheat squash in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American