This roasted butternut squash salad gets a spicy kick from harissa. There's no need to peel the squash, and we'll roast all the seeds to give it a crunchy topping. Only 5 ingredients!
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This roasted butternut squash salad is something that's a little unexpected. It's spicy, sweet, creamy and crunchy, and only has five ingredients!
Some of my favorite recipes for roasted butternut squash - get this - are the ones that don't require you to peel the squash! That's right, for this fall salad, we are going to roast the squash, peel and all! And use the seeds too! Easy and virtually no waste!
We'll coat it in harissa before roasting it to give it spicy, smoky flavor. The creaminess of avocado complements the meltingly sweet texture of the roasted butternut squash. A simple vinaigrette dressing finishes the salad.
- Butternut squash salad recipe ingredients
- How to make roasted butternut squash salad
- Expert tips
- Roasted butternut squash salad recipe variations and substitutions
- Serving suggestions
- More butternut squash recipes
- More vegan recipes
- A roasted butternut squash salad is perfect for fall! It's easy, flavorful, and filling!
Butternut squash salad recipe ingredients
Can you believe it? This fall salad with butternut squash delivers so much flavor with only 5 ingredients! (not counting olive oil, salt & pepper...)
- Butternut squash: Select a butternut squash that is heavy for its size with no large blemishes or soft spots. The shapes can vary with the rounded part on the bottom being larger on some than others, this makes no difference in terms of flavor and texture.
- Salad greens: You can use any mix of baby greens.
- Avocados: You'll need ripe avocados, that just give slightly when squeezed.
- Harissa: This spicy North African chili paste has a fruity, smoky flavor. You can find it online or at Trader Joe's.
- Apple cider vinegar, olive oil, salt and pepper: This is all you need to make a simple vinaigrette.
How to make roasted butternut squash salad
Adapted from Jamie Oliver
Preheat the oven to 425 F. Place racks in the upper and lower third of the oven.
Step 1: How to cut up the butternut squash and remove the seeds
The key to cutting up a butternut squash is using a large, high-quality chef's knife like mine from Global. Cut it on a cutting board with rubber grips so it won't slide.
Begin by using the thicker part of the blade nearest your hand.
First, cut off the top stem, and the very bottom of the squash.
Instead of trying to slice all the way through the squash, slice into it a little ways, lift the blade out, then carefully turn it and slice into it again, following along the initial cut you made. Work your way around until you can easily slice all the way through it.
Then cut the squash in two, just above the spot where the rounded bottom meets the cylindrical top.
Now cut the rounded bottom part in half.
Take a spoon and scoop out the seeds.
Remove the seeds from the pulp with your fingers.
Now cut the cylindrical top half lengthwise, cut into slices, then into wedges. Do the same with the rounded part of the bottom of the squash until you have somewhat equal size wedges/cubes.
Step 2: How to roast butternut squash for the salad
In a large bowl, mix the harissa, olive oil and salt. Save a dollop of the mixture and set aside for the squash seeds.
Add the butternut squash to the harissa mixture and toss to coat.
PREP TIP: One note about harissa, different brands vary wildly in level of spiciness. Taste yours and adjust seasoning accordingly if necessary.
Divide the squash between two sheet pans and spread out. Place some skin side down, and some flesh side down. Place in the oven.
Combine the remaining harissa mixture and the squash seeds.
Step 3: Make the salad dressing
In another large bowl, combine the apple cider vinegar and oil, add a pinch of salt and whisk together.
Step 4: Add the butternut squash seeds to the roasting pan
After 20 minutes, remove the sheet pans from the oven, and flip the squash pieces over. Divide the seeds and sprinkle them onto each pan. Return the pans to the oven, rotating them so that the one that had been on the top rack is now on the bottom rack.
Continue to roast the squash for another 20 minutes or until it is nicely browned and cooked through. Allow to cool.
Step 5: Assemble the roasted butternut squash salad
Just before serving, slice the avocado.
Then add the greens to the bowl with the dressing and toss to combine. I usually use my hands for this, it's easier on the lettuce and you know for sure that you've got everything incorporated.
Place the dressed salad greens on a plate or in a large salad bowl, top with roasted butternut squash, avocado slices, and the toasted seeds. Season with sea salt and freshly ground black pepper.
- Different brands of harissa can vary wildly in their level of spice. So taste yours and assess the spiciness before you add the full amount to the recipe.
- Be sure to start roasting the butternut squash pieces skin side down. This will ensure that the skin cooks all the way through and gets a little crispy.
- Don't dress the greens until you are ready to serve your roasted butternut squash salad. You don't want them to get soggy.
- Slice the avocado last so it doesn't discolor.
You can roast the squash and seeds one day ahead. Refrigerate the squash and store the seeds in an airtight container. Allow the squash to come to room temperature before serving.
Yes, you can! The key is cooking it at a high heat so it gets soft and roasted. Younger squash earlier in the season have a more tender skin.
Roasted butternut squash salad recipe variations and substitutions
- Swap the baby field greens for baby kale or arugula.
- Substitute red wine or white wine vinegar for the cider vinegar.
- Add pomegranate seeds.
- If you're not concerned about keeping it vegan, top it with goat cheese or parmesan cheese.
- Whisk a bit of honey or maple syrup into the salad dressing.
I know I don't have to tell you that this fall butternut squash salad would be perfect for the holidays. Serve it as part of an entirely vegan Thanksgiving meal or include on a menu of traditional Thanksgiving favorites.
More butternut squash recipes
- Change up the game and blow their minds with this Butternut Squash Lasagna where the squash stands in for tomato sauce. Vegetarian and super tasty!
- For another vegan side dish that doesn't require peeling the butternut squash, try Roasted Butternut Squash with Red Onion, Tahini, and Za'atar.
More vegan recipes
This fall salad with butternut squash is vegan without even trying to be. It just is. So make it all fall and winter long - because it's delicious and easy - but especially when you have vegan guests coming. They'll love the complex textures and flavors and you'll love the fact that it's a crowd pleasing dish for everyone at the table.
Check out these ideas for vegan side dishes!
- Maple Roasted Acorn Squash is also a 5-ingredient marvel, and ready in about 30 minutes.
- Who knew carrots could be so cute? Oven Roasted Carrots with Tahini Sauce and Cilantro will brighten up your table!
A roasted butternut squash salad is perfect for fall! It's easy, flavorful, and filling!
- No peeling the butternut squash makes this fall salad prep so easy!
- Harissa adds smokiness and spice.
- You'll get sweetness from the roasted butternut squash and the seeds give the salad a bit of crunch.
- Avocado makes it filling without being heavy.
- The salad dressing is about as simple as you can get, with cider vinegar for great flavor.
- It's gluten free, vegetarian and vegan!
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Butternut Squash Salad Recipe
- 1 butternut squash about 2 pounds
- 2 avocados
- 6 oz salad greens
- 2 tablespoon olive oil divided
- 2 tablespoon harissa
- 1 tablespoon cider vinegar
- kosher salt
- freshly ground black pepper
- Preheat oven to 425 F. Place racks in the top and bottom thirds of the oven.
- Leaving the peel intact, cut the butternut squash into 1-inch cubes and wedges. Remove the seeds from the pulp and set aside in a small bowl.
- In a large bowl, mix together the harissa, 1 tablespoon of olive oil, and a pinch of salt. Add ½ teaspoon of this mixture to the bowl with the seeds and toss to coat. Add the butternut squash to the bowl with the remaining harissa mixture and toss to coat.
- Divide the squash between two sheet pans, some skin side down and some flesh side down and bake for 20 minutes.
- After 20 minutes, remove the squash and flip the pieces over, and sprinkle the squash seeds onto the pans. Place the pan that had been on the bottom rack onto the top rack and vice versa. Bake for another 20 minutes, or until squash is tender and cooked through.
- Just before serving, whisk together the remaining olive oil and the cider vinegar in a large bowl. Add the salad greens and toss to coat. Slice the avocado.
- To serve, place the dressed salad greens on a platter, top with squash, avocado slices, and toasted squash seeds. Season with sea salt and freshly ground black pepper.
- Cutting a butternut squash doesn't have to be a daunting task. Use a large, sharp, high-quality knife, I love my Global stainless steel knife. I use it every day. Cut on a cutting board with rubber grips like this one so it won't slip. Make smaller cuts into the flesh, working your way around the squash to cut it in half, instead of trying to force the knife all the way through.
- A note about Harissa: different brands can vary wildly in their level of spiciness. Be sure to taste yours and assess the level of spice - you can add more or less to suit your preference. You can find harissa online, in specialty markets, and at Whole Foods.
- You can roast the squash one day ahead and store in the fridge. Let it come to room temperature before serving.