Our Roasted Butternut Squash Green Salad is a combination of roasted butternut squash, crisp greens, creamy avocado, crunchy pumpkin seeds, and zesty orange. Enjoy it at any ocassions.
If using fresh pumpkin, begin by preparing the pumpkin. You may use an air fryer for a quicker process, or bake it in the oven if cooking a larger quantity.
Once the pumpkin is baked, set it aside.
Salad Assembly
Wash and dry lettuce leaves, then cut them into bite-sized pieces. If using a pre-mixed salad, simply place it on the plate.
7 oz Salad Mix
Arrange the baked pumpkin on the plate.
5 oz Roasted Butternut Squash
Add diced avocado and orange slices on top of the lettuce. (Leave a little bit of orange juice aside for the salad dressing).
1 Avocado, 1 Orange
Seasoning and Dressing
Sprinkle a bit of salt and pumpkin seeds over the salad.
2 tablespoons Pumpkin Seeds, ¼ teaspoon Salt
Drizzle with 2 tablespoons of orange juice and 2 tablespoons of olive oil.
2 tablespoon Orange Juice, 2 tablespoon Olive Oil
Final Touches
Before serving, mix the salad well to ensure the oil blends with the orange juice, creating a flavorful dressing. Enjoy your pumpkin and avocado salad.
Quick Note
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Notes
Choose a heavy butternut squash with firm, smooth skin for freshness.
Mix any fresh greens like arugula, baby spinach, kale, or spring mix.
Roast squash cubes until tender and caramelized; avoid overcooking.
For dressing, mix orange and lemon juice, olive oil, and optionally, honey or maple syrup.
Add lemon or lime juice to avocado before serving to prevent browning.
Roast squash and prepare ingredients ahead; assemble just before serving.
Customize the salad with feta, dried cranberries, red onions, or toasted nuts.