Roasted Butternut Squash Salad

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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Are you guys excited that it’s pumpkin season? I love seeing pumpkins in grocery stores right now, because they make me dream of all of the delicious recipes I can make with them!

One of my favorite Fall salads is this roasted butternut squash salad. I use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and pumpkin seeds, while my chopped butternut squash is roasting in the oven. This recipe makes enough salad for two people as a side, but you can double it if you want to serve it as a main.

I was trying to think of a cheese that would go with this salad, but I couldn’t think of any. What do you guys think? Would you add some cheese, or leave it as is?




Roasted Butternut Squash Salad


  • 2 cups chopped fresh butternut squash
  • ¼ tsp. pepper
  • ¼ tsp. salt
  • 4 cups fresh spinach
  • ¼ cup chopped pecans
  • 2 Tbsp roasted pumpkin seeds
  • 1/4 cup olive oil + 1 Tbsp
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey


  1. Preheat the oven to 425 degrees F.
  2. Grease a baking sheet and set aside.
  3. Toss the butternut squash with 1 Tbsp olive oil, salt and pepper and pour onto the baking sheet.
  4. Bake for 15 minutes.
  5. Add the remaining olive oil, balsamic vinegar and honey to a small Magic Bullet cup and blend.
  6. Toss the dressing with the spinach, pecans and pumpkin seeds.
  7. Once the butternut squash has finished roasting in the oven, add on top or toss into the salad.

Serves 2