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Roasted butternut squash and pumpkin seed salad recipe


  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

This filling salad has roasted butternut squash, toasted pumpkin seeds, persimmons, pomegranate seeds and feta cheese on a bed of mixed lettuce with a maple-balsamic vinaigrette. Perfect for a celebration! The roasted butternut squash, pumpkin seeds and vinaigrette can all be prepared the day before serving.

2 people made this

IngredientsServes: 8

  • Roasted butternut squash
  • 550g butternut squash, cubed
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • Toasted pumpkin seeds
  • 1 teaspoon olive oil
  • 30g pumpkin seeds
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 2 teaspoons maple syrup
  • Balsamic-maple vinaigrette
  • 4 tablespoons aged balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon soft brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed black pepper
  • Salad
  • 180g mixed salad leaves
  • 2 persimmons, peeled and sliced
  • 120g feta cheese, crumbled
  • 250g pomegranate seeds

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking paper.
  2. Toss butternut squash with olive oil, salt and pepper. Spread out on the prepared baking tray.
  3. Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
  4. Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup; stir to coat and remove from heat.
  5. Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt and pepper in a glass jar with a lid. Tighten lid and shake vigorously to emulsify dressing.
  6. Layer mixed salad leaves, persimmons, cooled butternut squash, feta, pomegranate seeds and toasted pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

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  • Raw Pumpkin Seeds: You’ll need 1 1/2 cups of raw pumpkin seeds, which is what you’d get from a medium sized pumpkin. But feel free to roast more seeds! As a rule of thumb: the bigger and heavier the pumpkin is, the more seeds it will have.
  • Olive Oil: Just enough is needed to coat your seeds.
  • Salt: An essential to give the seeds just the right amount of savoriness. But keep reading for more flavor variations.


Ingredients

    • 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
    • 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
    • Kosher salt
    • Freshly ground black pepper
    • 1 whole head garlic
    • 1/2 cup raw pumpkin seeds (pepitas)
    • 1/4 cup fresh lemon juice (from 1 large lemon)
    • 2 teaspoons pure maple syrup
    • 2 tablespoons Dijon mustard
    • 1 tablespoon finely chopped shallot
    • 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
    • 1 cup finely grated Parmesan cheese (1 1/2 ounces)
    • 1 cup pomegranate seeds (from 1 large pomegranate)

Roasted Squash and Pumpkin Seed Mole Bowls

This vegetarian squash bowl is so hearty and luscious you'll hardly miss the meat.

  1. Preheat oven to 400 degrees F. Toss squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange on baking sheet roast 35 to 40 minutes or until squash is tender, stirring occasionally.
  2. Meanwhile, in 10" skillet, toast pumpkin seeds, cumin seed and oregano on medium 3 minutes or until fragrant, stirring. Remove from heat set aside. In same skillet, heat remaining 1 tablespoon olive oil on medium. Add onion, tomatillos, garlic and jalapeno cook 5 minutes or until slightly browned. Place vegetables, pumpkin seeds and spice mixture in blender or food processor. Pulse a few times then add stock, coconut milk, parsley, cilantro, 3/4 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Makes 3 cups.
  3. Return mixture to skillet simmer on medium stirring often, 15 to 20 minutes or until slightly thickened. Divide rice and squash among 4 bowls dollop with sauce. Serve remaining sauce on the side. Garnish with cilantro and lime wedges.

About 440 cals, 10 g protein, 60 g carbs, 19 g fat (6 g sat), 5 g fiber, 605 mg sodium.


Recipe Summary

  • 1 small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into 1-1/2-inch chunks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 5 ounce package baby arugula or torn arugula
  • ¼ cup pumpkin seeds (pepitas), toasted
  • ¼ cup dried cherries or dried cranberries
  • ¼ cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon pure maple syrup
  • Salt
  • Ground black pepper

Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil set aside. In a large bowl combine pumpkin chunks, the 2 tablespoons olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper toss to combine. Spread in the prepared baking pan. Roast about 35 minutes or until the pumpkin is tender. Cool to room temperature.

Meanwhile, arrange arugula on a large serving platter or bowl. Top with cooled pumpkin, pumpkin seeds, and dried cherries.

For dressing, in a small bowl whisk together the 1/4 cup olive oil, the vinegar, and maple syrup. Season to taste with additional salt and pepper. Drizzle dressing evenly over the salad. Toss gently to mix.


Warm Kale Salad with Roasted Butternut Squash

This post may contain affiliate links. Please read my disclosure policy.

This Warm Kale Salad with Roasted Butternut Squash, balsamic vinaigrette, grilled chicken and sugared roasted pumpkin seeds is the best kind of comfort food perfect for cool autumn evenings!

This post is brought to you in partnership with Litehouse Foods! Although I’ve been compensated for my time, all opinions are 100% my own.

You all know I love my comfort food and that means good hearty and delicious meals. While we do make a lot of salads in my household, hubs is usually the salad guru and I am the grill master. However, when I do make a salad, I want it to stand out, I want it to be different from all other salads and I want it to fill me up and make me feel like I’m not really eating a salad, but something good, delicious, hearty and comforting. Which is what this crazy yummy salad delivers!

I made this incredible salad using Litehouse Organic Balsamic Vinaigrette which I used two ways. First I marinated my grilled chicken in the balsamic vinaigrette for about half hour, which basically tenderized it a bit before grilling it. I also used the balsamic vinaigrette for making the dressing for the salad which I mixed together with some sautéed shallots and garlic.

I’ll admit that there are a few steps to this salad, but trust me when I tell you each and every step is totally worth it. Yes, you can skip the roasted butternut squash with brussels sprouts, or you can skip the chicken or roasted pumpkin seeds, but then you’d miss out on all the things that make this salad great.

I love roasted butternut squash and it’s so easy to make. If you hate peeling it and cutting it up, you can use the frozen one, or I know some grocery stores now carry it all cleaned up and cut into pieces. That will certainly save you some time. But I would totally go to the trouble of roasting it in all those great spices. I also added some brussels sprouts only because I love roasted brussels sprouts, but this is totally optional.

The roasted pumpkin seeds with brown sugar and butter are truly out of this world. While they’re amazing in this salad, I love to make these just on their own and snack on them. So. Good. Just try them, you’ll thank me.

I love adding some grilled chicken to this salad, and the chicken is so flavorful from being marinated in the balsamic vinaigrette, but it’s up to you if you add it. I actually grilled this on a grill pan on my stove top, so it was really easy, didn’t have to heat up the grill or anything. You could even just cook it in a skillet.

But let’s talk about kale for just a minute. I personally am not a huge kale fan mostly because whenever I eat it at a restaurant I feel like I’m choking on it. I have found out a way to make it so that I love to eat it and that is I give it a nice massage. I actually learned about this trick from my mother in law who makes a killer cabbage salad, and she massages the cabbage in some olive oil and salt until it’s nice and tender.

Which is why I now do the same to my kale, first I like to chop it really nice and small then give it a good massage for about a minute with some good olive oil and a bit of salt. You will end up with nice and tender kale. So worth it.

And lastly, all that’s left to do to this salad is assemble it all together and add some great feta cheese for saltiness and some craisins for a bit of sweetness. My husband who is quite the picky eater said that this was the best salad he’s ever had. Trust me, that was the biggest compliment I ever got. He couldn’t stop eating it, and those roasted pumpkin seeds were the bomb. Not only is this salad so incredibly delicious, it’s so filling, you will actually walk away from the table feeling like you ate a huge steak and potatoes. I think that’s a good thing.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!


Roasted Pumpkin Salad Recipe

I know many people have an aversion to cilantro - feel free to leave it out. This will change the personality and flavor profile of the dressing, but it will still taste delicious.

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt

12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*

1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.

* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.


Butternut Squash Salad

This butternut squash salad is a must-try fall recipe! It's filled with spiced squash, pomegranates, goat cheese & a delicious cumin-date dressing.

Do you do Friendsgiving or Thanksgiving? Or both? We’re celebrating both this year, so I created this crowd-pleasing butternut squash salad recipe because I know both friends AND family members will love it. It’s the kind of salad that will convert anyone to being a salad lover, because it’s filled with spiced roasted butternut squash, pomegranates, goat cheese, and pistachios. It’s a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with.

Butternut Squash Salad Recipe Ingredients

This salad packs a huge punch of flavor, thanks to 6 essential components:

  1. Spiced roasted butternut squash. I toss the soft, creamy cubes of squash with cumin, coriander, cinnamon, and cayenne to give them a warm, sweet & spicy flavor.
  2. Pomegranate seeds. They add a fun pop of pink and juicy, bursty bites.
  3. Pistachios. I love adding a nutty, crunchy element to any salad recipe, and pistachios are excellent here.
  4. Chopped Medjool dates. The sweet dates pair perfectly with the warmly spiced squash.
  5. Goat cheese. The creamy, tangy goat cheese cuts the sweetness of the squash and dates. If you’d prefer to make this salad vegan, substitute diced avocado.
  6. Cumin-spiced cider-date dressing. This tangy, punchy dressing ties the whole salad together! I make it by blending apple cider vinegar with 1 Medjool date, cumin, olive oil, lemon juice, and a big pinch of cumin. It really highlights the sweet, spiced fall flavors here.

This butternut squash salad recipe is super easy to pull off. Roast the squash, spice it, blend the dressing, and put it all together. A tip for roasting the squash: I like to add the spice mix AFTER the squash comes out of the oven while it’s still warm so the spices don’t burn.


Butternut Squash Salad with Spinach & Feta

I have a quick and easy recipe for you today, this lovely, roasted butternut squash salad. We have had this a few times in the last few weeks and we love it, and I thought you might like it too. So, this is a really easy salad to pull together, all you need to do is roast some butternut squash, finally, whip up an easy dressing and you’re done. It really is that easy, it also tastes amazing, so if you’re serving this for friends I’m sure they will be suitably impressed.

Roasted butternut squash is so deliciously sweet against the spinach and red onion. The creamy feta crumbled over the warm squash is I think a marriage made in heaven. Add more sweetness with the pomegranate seeds and sun-dried tomatoes and you have a very tasty butternut squash salad. So, for texture, I have added pumpkin seeds and walnuts however you could use whatever you have in your pantry. You could use sunflower seeds and hazelnuts in this dish, they work really well too.

Finally the dressing, this is an easy lemon and thyme dressing, quickly whisked together this dressing can be added to the salad or serve it on the side, it’s up to you. This dressing can be made ahead of time if you wish and can be stored in the fridge for up to a week. If you decide to take this salad to work for lunch, keep the dressing separate until you are ready to eat it.

What’s so good about this butternut squash salad?

  • Quick and easy to make, ready in 30 minutes max!
  • Packed full of healthy fats: avocado, nuts, seeds
  • Get 5 of your 10 a day in one salad, result!
  • Great for taking to work
  • Tasty, filling and good for you!

Did you make this Butternut Squash Salad recipe? Rate it and leave me a comment below to let me know what you think!


Roasted pumpkin salad

Of the many rituals that signify the holiday dinner, there are two that serve as the bookends that make Thanksgiving more than just another lowercase meal: the carving of the turkey to start the festivities and the serving of the pumpkin pie at the very, very end.

Now for turkey lovers, that order is fine. But for us pumpkin lovers, it’s a mighty long time to wait. Too long.

Rather than sit around like Linus waiting for the Great Pumpkin to appear, can’t we celebrate the squash throughout the meal?

Let’s step away from the pie crust and rethink pumpkin at Thanksgiving. It’s a versatile vegetable that can be used in many ways. Roast it whole or in pieces, saute it as a side dish or simmer it slowly for soup. Bake it into breads and rolls both savory and sweet.

And the number of varieties available seems to increase with every season, as more and more heirloom cooking pumpkins show up at farmers markets and grocery stores, each with its own subtleties in color and flavor.

As for introducing the new uses for pumpkin at our Thanksgiving meal, a logical place to start is with a salad. Try adding roasted pumpkin to peppery greens for a contrast in texture and flavor. One is buttery and sweet the other is crunchy and sharp. Together they play up each other’s best qualities.

Roasting is a simple way to cook squash, and it’s perfect for coaxing out the subtle flavors and rich, caramelized sweetness. Peel, clean and coarsely chop the pumpkin. Toss the pieces with red pearl onions, a little olive oil and a sprinkling of chopped rosemary and thyme. Roast at 350 degrees for just under an hour, tossing occasionally so the pieces cook evenly, until they are tender, caramelized and fragrant.

Cool until ready to serve -- the pumpkin can be made a day ahead and refrigerated. Just before serving, toss with a blend of frisee and mixed greens, and fold in crisp bacon and toasted walnuts.

And don’t forget to save those seeds -- they’re terrific toasted on their own, or use them to lend color and crunch to other dishes. They’re often also a good substitute for nuts when allergies are an issue. Peel and toast your own, or buy the seeds -- also known as pepitas -- whole or already shelled at the market.

Try adding the toasted seeds to stuffing, another staple of the Thanksgiving meal. Combine the seeds with toasted cubes of corn bread, sauteed Spanish chorizo and corn. Throw in a few roasted poblano chiles for a little heat, and season with oregano, cumin and Spanish smoked paprika. Toss the stuffing with melted butter and chicken broth, and then bake in the oven until the topping is crisp and golden and the contents are warmed through.

The selection of good-for-cooking pumpkin varieties now extends well beyond the old favorite, Sugar Pie. Reading a seed catalog or strolling through the produce section, you might find pumpkins such as the Long Island cheese squash, named because it resembles a massive round of cheddar and which is especially good for baking in pies, or the French Galeux d’Eysines, which may be better known for its warty shell, but it has a really fresh, vibrant flavor.

But you don’t need to have an heirloom pumpkin to cook these dishes. In fact, for many preparations, canned pumpkin puree works well. Made from a variety of pumpkin closer in looks to butternut squash, the puree can be used for soups, risottos, sauces, dressings and a number of baked goods in addition to pie.

Of course, making your own puree is simple. Halve the pumpkin crosswise, scraping out the seeds and pulp. Place the halves, cut-side-down, on a foil-lined baking tray and bake at 350 degrees for an hour or so until the flesh is tender (carefully lift one of the halves and test the flesh under the shell, it should spoon out easily).

Remove the pumpkin from the oven and cool slightly, then spoon the flesh out of the shell and puree until smooth. Push the puree through a strainer to remove any solids and store until needed. It’ll keep, refrigerated, for a week and will freeze up to three months.

One way to use the puree is in a fragrantly spiced pumpkin cake. Like bananas, pumpkins lend a moist texture and tender crumb to baked goods without adding fat.

While most pumpkin cakes are finished with a cream cheese- or lemon-based frosting, why not try a sour cream ganache? Chocolate and pumpkin are an unexpected pairing, but adding sour cream to the frosting gives a pleasantly light tang. Be sure to use a chocolate that isn’t too dark and bitter. This is one place where semisweet is an improvement.

Not to make that pumpkin pie jealous, but who knows? Now that you’ve gotten your pumpkin fix in other places, you might start noticing all those other pies on the table.