Roasted Butternut Squash Salad with Cider Vinaigrette

Roasted Butternut Squash Salad with Cider Vinaigrette is a delicious and healthy salad that is perfect for any occasion. This salad is a perfect blend of roasted butternut squash, mixed greens, and a tangy cider vinaigrette that is both refreshing and satisfying.

The roasted butternut squash adds a sweet and savory flavor to the salad while also providing a great source of fiber, vitamins, and minerals. Mixed greens add a crunchy texture to the salad and provide a variety of vitamins and minerals. The cider vinaigrette adds a tangy and sweet flavor to the salad, making it the perfect dressing for the roasted butternut squash and mixed greens.


For the salad:

● 1 large butternut squash, peeled and cut into small cubes

● 1 tablespoon olive oil

● Salt and black pepper to taste

● 6 cups mixed greens

● 1/2 cup pomegranate seeds

● 1/2 cup crumbled feta cheese

● 1/2 cup chopped walnuts

For the cider vinaigrette:

● 1/4 cup apple cider vinegar

● 1/4 cup extra-virgin olive oil

● 1 tablespoon Dijon mustard

● 1 tablespoon honey

● Salt and black pepper to taste


1. Set the oven to 400°F and put parchment paper to cover a baking sheet.

2. In a large mixing bowl, combine the butternut squash cubes with olive oil, salt, and black pepper. Toss until the squash is coated evenly with the oil and seasonings.

3. Transfer the seasoned squash cubes to the prepared baking sheet and roast them in the oven for 20–25 minutes, or until they are tender and slightly browned.

4. While the squash is roasting, prepare the cider vinaigrette. In a small mixing bowl, whisk together apple cider vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and black pepper until the ingredients are well combined.

5. Once the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes.

6. In a large mixing bowl, combine the mixed greens, pomegranate seeds, crumbled feta cheese, and chopped walnuts. Add the roasted butternut squash cubes to the bowl.

7. Drizzle the cider vinaigrette over the salad and toss until the ingredients are well combined and the salad is evenly coated with the dressing.

8. The salad can either be served right away or refrigerated and served later.

This roasted butternut squash salad with cider vinaigrette is not only delicious but also packed with nutrients. Butternut squash is an excellent source of fiber, vitamins A and C, and potassium. Mixed greens are a great source of vitamin K, vitamin A, vitamin C, and folate. Pomegranate seeds are loaded with antioxidants, and feta cheese and walnuts add healthy fats to the salad.

This salad is ideal for any event, whether a casual weeknight supper, a potluck party, or a holiday get-together. It is simple to make, and most grocery stores carry the necessary components.

To add more flavor and texture to the salad, you can also add other ingredients such as roasted beets, sliced apples, dried cranberries, or toasted pumpkin seeds. You can also experiment with different types of greens, such as arugula, spinach, or kale.

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