Can you put butternut squash in salad?

Yes, butternut squash is wonderful in salad. When roasted, it becomes tender, lightly caramelized, and naturally sweet, which adds warm flavor and beautiful color to leafy greens. It pairs especially well with kale, spinach, arugula, and mixed greens. The soft texture of the squash contrasts nicely with crunchy nuts and chewy dried fruit, helping create a salad that feels hearty and balanced. You can serve it warm or at room temperature, and it holds up well when tossed with vinaigrettes, especially citrus or maple based dressings.

Can butternut squash be eaten raw in a salad?

You can eat butternut squash raw, but it is quite firm and mildly starchy when uncooked. If you plan to use it raw, grate it finely or shave it into thin ribbons so it blends more easily with the other ingredients. Roasting the squash makes it sweeter, softer, and more flavorful, which is why most salads use roasted cubes instead of raw pieces. Roasting also enhances the natural caramelization, making every bite more enjoyable and easier to chew.

How to cut butternut squash for salad?

Start by trimming off both ends of the squash, then peel it with a sharp vegetable peeler. Slice it in half vertically and scoop out the seeds. Cut the squash into even 1 half inch cubes, which ensures they cook evenly and become tender without turning mushy. Uniform cubes roast better, brown more consistently, and mix easily into salads without overpowering the other ingredients. A sharp chef’s knife and a stable cutting board make the process smoother and safer.

How best to cook butternut squash for salad?

Roasting is the best way to cook butternut squash for salads. It concentrates the natural sweetness, gives the edges light caramelization, and creates a tender texture that holds up well when tossed with greens. Coat the cubes lightly with olive oil and seasonings, then roast at a high temperature, usually around 400 F, until soft and golden. You can also air fry the squash for an even faster result. Steaming or boiling works too, but it will not develop the same deep flavor or caramelization that roasting creates.

What flavors compliment butternut squash?

Butternut squash pairs well with both sweet and savory flavors. Cranberries, apples, oranges, maple syrup, and cinnamon all bring out its natural sweetness. Savory ingredients like feta, goat cheese, kale, garlic, sage, thyme, and rosemary provide balance and depth. Nuts and seeds such as walnuts or pecans add crunch and richness, while bright acidic dressings with lemon or apple cider vinegar help lift the flavor and prevent the salad from tasting too heavy.

What seasonings taste good on butternut squash?

Italian seasoning, garlic powder, rosemary, thyme, cinnamon, nutmeg, paprika, and sage all work well on butternut squash. A simple mix of olive oil, salt, and black pepper is all you need for a basic roasted flavor, but adding herbs or warm spices boosts the taste and makes the salad more interesting. For a sweeter version, add a drizzle of maple syrup. For savory fall flavor, try thyme or rosemary. The squash is mild enough that it works with a wide range of seasonings.

Does butternut squash go with feta?

Yes, butternut squash and feta are a perfect match. The sweetness of the roasted squash pairs beautifully with the salty, tangy flavor of feta cheese. The creamy texture of the crumbled feta adds richness and contrast to the tender squash and crunchy salad components. This combination is especially popular in fall and winter salads because it balances warmth, sweetness, and savory flavor in a simple and delicious way.

What nuts go with butternut squash?

Walnuts, pecans, almonds, and hazelnuts all pair beautifully with butternut squash. Walnuts and pecans are the most common because they offer natural sweetness and a rich crunch that enhances the soft texture of the squash. Almonds add a lighter crunch, especially when sliced or slivered. Hazelnuts bring a toasty, bold flavor that works well in more complex salads. Toasting the nuts lightly before adding them to the salad makes the flavor deeper and more aromatic.

Butternut Squash Salad (with Kale, Walnuts, and Cranberries)

Description

Butternut Squash Salad is a fresh and cozy fall salad with roasted squash, kale, walnuts, cranberries, and feta tossed in lemon dressing. Perfect for fall.

Ingredients

Scale

1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
5 ounces baby kale
1/2 cup walnuts
1/2 cup dried cranberries
1/4 cup feta cheese, crumbled (plus more for the topping)

For the lemon dressing:

1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Preheat oven to 400°F (200°C).
In a large mixing bowl, toss the butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread onto a quarter sheet baking pan in a single layer and roast for 30 minutes, or until tender. You can also pop it into the air fryer instead. Cook in a single layer at 400°F for 12-15 minutes.
In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.
In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper until well combined. Drizzle your desired amount of dressing over the salad and toss to combine. Add additional feta on top if desired. Serve immediately.

Notes

How to store: Fully assembled, this butternut squash salad will last 1-2 days in the refrigerator. The greens will soften over time as they absorb the dressing. For the freshest texture, store the salad and dressing separately. Assemble everything except the dressing, then keep the dressing in a small sauce container and toss it in right before serving.

How to reheat: If you prefer the squash warm, reheat it in the microwave for 20 to 30 seconds or warm it in a skillet before adding it back to the salad. The rest of the salad should be kept cold.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roast and Toss
Cuisine: American