This Roasted Butternut Squash Salad with Spicy Scallion Dressing turns simple fall produce into a lively, make-ahead salad that keeps well through the week. I’ve made versions of this salad many times and love how the sweet roasted squash and bright, spicy dressing balance each other. If you like variations that pair squash with fruit and nuts, you might also enjoy this fall harvest salad with butternut squash and apple.
Why Make This Recipe
- Flavor balance: warm, caramelized squash plus a tangy, spicy scallion dressing creates contrast in every bite.
- Nutrition: butternut squash adds vitamin A and fiber while greens and scallions boost vitamin C and antioxidants.
- Convenience: roast the squash ahead and toss the dressing just before serving for a fast weeknight meal.
- Versatility: it works as a side dish, light main, or a holiday salad to offset heavier fare.
- Personal insight: I keep the dressing simple — it brightens leftover roasted squash and makes leftovers taste fresh the next day.
Recipe Overview
Prep time: 15 minutes (active)
Cook time: 25–30 minutes (roasting at 425°F / 220°C)
Total time: 40–45 minutes
Servings: 4 as a side, 2–3 as a main
Difficulty: Easy — basic roasting and whisking techniques
Method: Roast cubed butternut squash, assemble on greens with crunchy add-ins, and dress with an emulsified spicy scallion vinaigrette.
My Experience Making This Recipe
When I first tested this salad I over-dressed the greens and lost the contrast, so I learned to dress only at the table for best texture. I also found that roasting at a higher heat (425°F) gives a better caramelized edge without drying the squash.
How to Make Roasted Butternut Squash Salad with Spicy Scallion Dressing
Start by peeling, seeding, and cutting about 1.5–2 pounds of butternut squash into 1-inch cubes. Toss the cubes with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika; spread in a single layer on a rimmed baking sheet and roast at 425°F (220°C) for 25–30 minutes until edges are browned and centers are tender. While squash cools, whisk together a dressing of 3 tablespoons neutral oil, 2 tablespoons rice vinegar or apple cider vinegar, 2 tablespoons finely chopped scallions (white and green parts), 1 teaspoon honey, 1 small clove grated garlic, 1/2 teaspoon Dijon, and 1/4 teaspoon red pepper flakes; season to taste. Assemble on mixed greens, add roasted squash and optional toppings (toasted nuts, dried cranberries, crumbled cheese), then drizzle dressing sparingly and toss gently.
Expert Tips for Success
- Cut uniform pieces: 1-inch cubes roast evenly; too-large pieces stay undercooked. I use a chef’s knife and a stable cutting board for safety and speed.
- High-heat roast: 425°F (220°C) encourages caramelization. Use a heavy-duty rimmed sheet pan and line it with parchment or a silicone mat for easier cleanup.
- Emulsify dressings: whisk oil into vinegar in a slow stream or shake in a jar to create a slightly creamy dressing that clings to squash.
- Toast nuts: toast pecans or walnuts in a dry skillet for 3–5 minutes until fragrant to boost crunch and flavor. For other squash ideas, I often reference a reliable roasted butternut squash and Brussels sprouts recipe for timing and pairings.
- Control heat: adjust red pepper flakes to taste; start with 1/4 teaspoon for mild heat and increase if you want more kick.
How to Serve Roasted Butternut Squash Salad with Spicy Scallion Dressing
- Weeknight dinner: serve with crusty bread and roasted chicken for an easy, balanced plate.
- Holiday side: add dried cranberries and toasted pecans for color and crunch. A related idea is this roasted butternut squash with cranberries and pecans that highlights festive pairings.
- Grain bowl: place the salad over warm quinoa or farro to make it a heartier entrée.
- Presentation tip: pile greens in a shallow bowl, scatter squash on top, then drizzle dressing with a spoon so guests can add more if they like.
Storage and Reheating Guide
Store leftover roasted squash and dressing separately in airtight containers in the refrigerator for up to 3–4 days. Keep dressed salad only for a few hours to preserve crispness. You can freeze roasted squash in a freezer-safe container for up to 3 months; thaw overnight in the fridge and reheat on a sheet pan at 375°F (190°C) for 8–10 minutes to revive edges. Reheat small portions in a skillet over medium heat for 4–5 minutes if you want faster results and restored texture.
Recipe Variations
- Dairy-free: omit cheese and use toasted pumpkin seeds or almonds for richness and crunch. See a similar flavor combo in this butternut squash feta salad.
- Vegan: swap honey for maple syrup and add chickpeas for protein.
- Add grain: mix in warm farro, barley, or freekeh to make the salad a full meal.
- Creamy dressing: blend avocado into the scallion dressing for a silky, milder finish.
Nutritional Highlights
- Vitamin A and beta-carotene: butternut squash is an excellent source, supporting eye health.
- Fiber and satiety: the combination of squash, greens, and optional whole grains helps keep you full.
- Allergens: depending on toppings, this salad may contain nuts and dairy — list these to guests and offer nut-free and dairy-free substitutes. Aim for a 1–1.5 cup salad portion as a side and 2–3 cups as a main.
Troubleshooting Common Issues
- Squash is mushy: you likely over-roasted or cut pieces too small; next time cut 1-inch cubes and roast at 425°F for less time.
- Dressing separates: whisk in oil slowly or shake in a jar; add a teaspoon of Dijon mustard to help emulsify.
- Salad becomes soggy: keep dressing and crunchy toppings separate until serving and toss just before plating.
Frequently Asked Questions
Q: Can I roast the squash ahead of time?
A: Yes — roast and cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat briefly in a 375°F oven or skillet, or serve at room temperature if you prefer.
Q: What greens work best?
A: Tender sturdy greens like baby kale, arugula, or a spring mix hold up well to warm squash and vinaigrette. Avoid delicate lettuces if you plan to store dressed leftovers.
Q: Can I make the dressing without oil?
A: You can use a yogurt- or tahini-based dressing for lower oil content; thin with a little water and vinegar to reach desired pourable consistency.
Q: How do I scale this recipe for a crowd?
A: Multiply squash and dressing proportionally. Roast squash on multiple sheet pans without crowding; rotate pans halfway through roasting for even color.
Conclusion
If you want the original reference I used while refining my technique, check the Roasted Butternut Squash Salad With Spicy Scallion Dressing Recipe for a classic, professionally tested baseline and additional ingredient ratios.
Print
Roasted Butternut Squash Salad with Spicy Scallion Dressing
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A lively make-ahead salad with sweet roasted butternut squash and a tangy, spicy scallion dressing.
Ingredients
- 1.5–2 pounds butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons neutral oil
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons finely chopped scallions (white and green parts)
- 1 teaspoon honey
- 1 small clove garlic, grated
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- Mixed greens for serving
- Optional toppings: toasted nuts, dried cranberries, crumbled cheese
Instructions
- Preheat oven to 425°F (220°C).
- Toss butternut squash cubes with olive oil, salt, pepper, and smoked paprika; spread on a baking sheet.
- Roast for 25–30 minutes until edges are browned and centers are tender.
- Whisk together neutral oil, vinegar, scallions, honey, garlic, Dijon, and red pepper flakes for the dressing.
- Assemble the salad by placing mixed greens in a bowl, adding roasted squash and optional toppings, then drizzle with dressing and toss gently.
Notes
For best texture, dress the salad just before serving. Store leftovers separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg