Go Back

Roasted Butternut Squash Salad


  • 2 butternut squash peeled and diced {see photo illustrations above}
  • pinch of salt
  • 1 large bunch local salad greens
  • toasted walnuts
  • extra virgin olive oil {preferably flavor-infused}
  • balsamic vinegar {preferably flavor-infused}


  • Preheat oven to 400 degrees and adjust rack to middle position.
  • Peel and cube squash and add to bowl. Sprinkle squash with salt and drizzle with about 1 tablespoon of olive oil and about 1 tablespoon of vinegar. Toss well to combine.
  • Spread squash evenly on a sheet pan and roast for 20-25 minutes, or until fork tender. Be sure to stir at least once during cooking time.
  • Allow to cool and store in fridge to use as your salad topping throughout the week.
  • To serve, combine a generous amount of local greens, a handful of the roast squash, about a tablespoon of toasted walnuts and a drizzle of both the oil and vinegar. Serve with toast topped with peanut butter or cream cheese.