This Spiced Butternut Squash Salad is so delicious! Tender cubes of roasted butternut squash are mixed with crisp slices of red onion, spinach and crunchy pumpkin seeds which are all tossed in a creamy spiced dressing. It’s a great make ahead salad for a summer barbecue or potluck. This salad is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free, Vegetarian and Specific Carbohydrate Diet Legal.
Why you are going to love this Butternut Squash Salad
- The flavour! The cubed butternut squash is coated in a blend of warming spices which gives the salad so much depth of flavour. They are tossed with crunchy pumpkin seeds, crisp red onion and fresh spinach, and smothered in a creamy balsamic dijon dressing which ensures that every bite is loaded with so much flavour!
- Great addition to a summer BBQ: Creamy potato salad is a go to salad I often serve at summer BBQs, but to switch things up I have started serving this one instead which everyone loves! It has a similar creamy dressing but much richer flavours and a great combination of crunchy, crisp and tender textures.
- It’s incredibly versatile! You can enjoy this warm or cold, I personally prefer it at room temperature. It works as a side salad or eaten no its own as a light lunch. You can even add in some shredded chicken to make it a filling dinner.
- It’s Whole30, Paleo, Vegetarian, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal! If you use egg free mayo then it’s Vegan too!
Ways to modify this salad
- Not a fan of butternut squash? You can substitute it for diced sweet potato which can be cooked for the same amount of time until tender. Looking for a low carb option? Swap the butternut squash for cauliflower florets cut into small pieces. Roast them in the oven for 20 minutes until tender but not mushy.
- Use arugula or shredded kale in place of chopped spinach
- Be sure to use a Whole30 compliant mayonnaise, or even make your own, if you are doing a Whole30.
- Make it vegan by using vegan mayonnaise or alternatively you can use toum (be warned that the salad will have a strong garlic flavour)
- Want to make it more filling? Add in a cup of shredded chicken to bulk it up
Make Ahead and Leftovers
You can roast the butternut squash and make the dressing up to a day in advance, but for the best results store them separately in the fridge. Once assembled the salad will last for up to 3 days in the fridge. I recommend adding a handful of freshly chopped spinach to any leftover salad right before eating to help to revive it.
Here are a few more butternut squash recipes that you might enjoy…
- Butternut Squash & Spinach Curry
- Butternut Squash Pasta with 3-Ingredient Alfredo
- Classic Beef Lasagna
- Roasted Cauliflower & Butternut Squash Tacos
- Butternut Squash Noodles with Tahini & Lemon Sauce
- Thai Butternut Squash Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spiced Butternut Squash, Spinach & Red Onion Salad
Ingredients
- 4 cup cubed butternut squash (approx 1 large butternut squash)
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tsp coriander
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chopped spinach
- 1 small red onion thinly sliced
- 1/3 cup pumpkin seeds
Dressing
- 1 tbsp mayonnaise
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
- Peel the butternut squash, cut in half, remove the seeds and then cut into small cubes. You should have approx. 4 cups of cubed squash. Place them on a baking tray.
- In a small bowl whisk together the olive oil, garlic, coriander, thyme, salt and pepper and pour the mixture over the butternut squash, Toss the butternut squash to ensure they are all well coated in the spices and oil.
- Roast in the oven for 25 minutes, flipping halfway through baking to ensure the butternut squash cooks develop a nice golden colour on all sides. Once the butternut squash is tender, remove from the oven and allow to cool to room temperature.
- To make the dressing in a bowl whisk together the mayonnaise, olive oil, balsamic vinegar and dijon mustard.
- Once the butternut squash has cooled to room temperature, place the cubes in a large bowl along with the chopped spinach, red onion and pumpkin seeds. Pour the dressing over top and use a spatula to gently toss the salad and ensure everything is coated in the dressing. Serve cold or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Could you add a bit of feta?
Definitely! That would be delicious!
Have made this salad twice now. Once with regular pumpkin and once with butternut squash. Very easy to make and super tasty.
Love this salad. fairly new to SCD. Thank you for all the great recipes. We are enjoying your cookbook also.