Roasted Squash Salad (Printable)

A colorful bowl of roasted squash, mixed greens, tangy feta, and a zesty lemon dressing.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 1.5 lbs), peeled and cubed
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup pomegranate seeds (optional)

→ Dairy

05 - 1/2 cup crumbled feta cheese

→ Nuts & Seeds

06 - 1/4 cup toasted pumpkin seeds (pepitas)

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated.
03 - Arrange the squash in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, turning halfway through, until golden and tender. Allow to cool slightly.
04 - Whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and freshly ground black pepper in a small bowl until emulsified.
05 - In a large bowl, gently combine the roasted squash, salad greens, red onion slices, pomegranate seeds, most of the crumbled feta, and most of the toasted pumpkin seeds.
06 - Drizzle the prepared dressing over the salad and toss gently to ensure even coating.
07 - Transfer the salad to a serving platter and garnish with the remaining feta and pumpkin seeds. Serve immediately.

# Cooking Tips:

01 -
  • The roasted squash turns sweet and buttery while the greens stay crisp, creating a perfect textural contrast that keeps you coming back for more bites.
  • It tastes equally good warm, at room temperature, or even chilled the next day, making it endlessly flexible for your week.
  • There's something deeply satisfying about how the feta and pumpkin seeds add richness without making you feel heavy afterward.
02 -
  • Don't dress the salad too far in advance or the greens will wilt—make the vinaigrette ahead if you want, but combine everything right before serving.
  • Room-temperature roasted squash is actually your friend here; it keeps the greens from getting limp while still being tender enough to eat with a fork.
03 -
  • Make your vinaigrette first and let it sit while the squash roasts—the flavors meld and deepen, and you'll notice a real difference in brightness.
  • Always toss the salad gently and just before serving; rough handling bruises the greens and makes everything look tired on the plate.

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