Squash Salad Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a thin layer of oil to prevent sticking.

Toss the cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika in a large bowl until evenly coated.

Spread the squash in a single layer on the prepared baking sheet, leaving a little space between cubes so they can caramelize rather than steam.

Roast for 20–25 minutes, turning once halfway through, until edges are golden-brown and centers are tender when pierced with a fork. Remove from oven and let cool slightly (5–10 minutes).

While the squash roasts, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl or jar until emulsified.

Taste and adjust seasoning: add a little more honey if you prefer sweeter, or another 1/2 teaspoon vinegar for more tang. Set aside.

Place 5 cups mixed baby greens in a large salad bowl. Add 1/4 cup thinly sliced red onion and 1/2 cup pomegranate seeds (or dried cranberries).

Add the warm roasted squash on top of the greens. Pour about two-thirds of the dressing over the salad and gently toss to combine, taking care not to break up the squash cubes.

Sprinkle 1/2 cup crumbled feta and 1/4 cup toasted pumpkin seeds over the salad. Drizzle remaining dressing to taste, or serve extra on the side.

Season with additional salt and pepper if needed. Serve immediately while the squash is still slightly warm so it contrasts with the cool greens.