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