Roasted Butternut Squash Green Salad

This roasted butternut squash green salad is a tantalizing symphony of flavors and textures. It is made with tender, caramelized squash, crisp greens, creamy avocado, crunchy pumpkin seeds, and a burst of citrusy orange. Interested? Let’s dive in!

Today, I’m sharing a favorite of mine—roasted butternut squash green salad. It’s a simple mix of tender roasted butternut squash, fresh greens, creamy avocado, crunchy pumpkin seeds, and a burst of orange that brings everything together.

The sweetness of the squash pairs perfectly with the crisp greens, and each bite is packed with nutrients and flavor. I also toss in some healthy fats and protein to make it a fulfilling meal.

To brighten it up, I add orange slices for a fresh, zesty contrast that complements the rich squash and avocado perfectly.

Ready to give it a try? Grab your apron and let’s make this delicious salad together!

🥰 Why You Will Love This Recipe?

• Simple steps suitable for all cooking levels, perfect for quick meals or special occasions.
• Easily adjustable with options like added protein or different veggies.
• Bright, colorful ingredients make each plate a visual treat.

🏆 Expert Tips. What to Pay Attention To?

• Cut the butternut squash into evenly sized cubes for consistent cooking, preventing some pieces from turning mushy while others remain undercooked.
• Use a light, citrus-based vinaigrette to enhance the salad flavors without overpowering them. Drizzle it lightly and toss gently to coat everything evenly.
• Slice or dice the avocado just before serving and sprinkle it with lemon or lime juice to keep it green and vibrant.
• Add crumbled feta for a tangy twist or dried cranberries for sweetness. Don’t be afraid to make the salad your own masterpiece.

🥘 Ingredients and Substitutes

• Roasted Butternut Squash: If you don’t have it, substitute with roasted sweet potatoes, carrots, acorn squash, or kabocha squash for a different flavor profile.
• Salad Mix: Swap with baby spinach, arugula, or your favorite leafy greens. Thinly sliced cabbage or kale adds crunch and texture.
• Avocado: Replace with cubed mango or papaya for a tropical twist. Grilled zucchini or eggplant slices work as a grilled vegetable alternative.
• Pumpkin Seeds: Use toasted sunflower seeds or chopped almonds for a different nutty flavor. Hemp seeds or chia seeds add nutritional benefits.
• Orange: Substitute with grapefruit or blood orange segments for a tangy twist. Diced pineapple or pomegranate seeds add a sweet, refreshing flavor.
• Olive Oil: Swap with avocado oil or grapeseed oil for a neutral taste. Walnut oil or sesame oil offers a distinct nutty flavor.

Feel free to mix and match these substitutes based on your preferences or ingredient availability. These alternatives will add exciting variations to your roasted butternut squash green salad.

👩‍🍳 Step-by-step Directions

To start, you need to prepare all the ingredients. If you don’t have leftover pumpkin, and are making this recipe from scratch, then start by preparing the pumpkin.

You can opt for an air fryer to save time, or if you don’t have one available or if you plan to cook a larger quantity, then you can bake it in the oven.

After we have the baked pumpkin, we can prepare the rest of the ingredients.

Next, wash and dry the lettuce leaves thoroughly, then cut them into bite-sized pieces. If you’ve chosen a pre-mixed salad, then it’s very simple – just place it on the plate.

Arrange the baked pumpkin, diced avocado, and orange slices on top, sprinkle with a bit of salt and pumpkin seeds, then drizzle with about 2 tablespoons of orange juice and 2 tablespoons of olive oil.

The salad is ready to be enjoyed. All you need to do before serving is to mix it well, so the oil blends with the orange juice, creating a delicious dressing that coats every bit of the salad.

You’ll enjoy a pleasant contrast between sweet and sour, adorned with the smoothness of avocado, the flavor of pumpkin, and the crispness of the lettuce leaves.

🍽️ Serving Suggestions

Brunch Delight

I love serving this salad for a leisurely weekend brunch. It pairs perfectly with fluffy scrambled eggs, crispy bacon or sausage, and warm, freshly baked bread.

The vibrant colors and mix of flavors bring a burst of freshness to the table, making it a brunch to remember.

Lunch on the Go

For a portable and nourishing lunch, I layer this salad in a mason jar, starting with roasted butternut squash, then the greens, avocado, and pumpkin seeds.

I top it off with orange segments. Just shake the jar to coat everything with the dressing, and you’ve got a delicious meal ready for a picnic or office lunch.

Dinner Party

When hosting a dinner party, I arrange the roasted butternut squash, greens, avocado, and pumpkin seeds on a large platter for a beautiful presentation.

A gentle drizzle of citrus dressing, topped with orange segments and fresh herbs like mint or basil, adds a touch of elegance. This salad always impresses guests.

Side Dish

This salad makes an excellent side dish, too. It’s great with roasted chicken, grilled fish, or a juicy steak.

The combination of textures and flavors enhances the main course, with the roasted butternut squash providing warmth and the greens and citrus notes refreshing the palate.

🤔 Answering Your Questions:

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