20 Creamy Butternut Squash Salad Recipes with a Twist

Oh, the joys of butternut squash season! Whether you’re craving something sweet, savory, or with a little spice, our roundup of 20 creamy butternut squash salad recipes is here to inspire your next kitchen adventure. Perfect for cozy dinners or impressing guests, these twists on the classic will have you falling in love with this versatile veggie all over again. Let’s dive into the delicious possibilities!

Roasted Butternut Squash and Kale Salad with Tahini Dressing

Roast your way to a vibrant, nutrient-packed bowl that’s as Instagrammable as it is delicious. This salad combines the sweet, caramelized depths of butternut squash with the earthy crunch of kale, all drizzled in a creamy tahini dressing that ties everything together.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 clove garlic, minced
• 2-3 tbsp water, to thin dressing
• 1/4 cup toasted pumpkin seeds

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with olive oil, salt, and pepper on the prepared baking sheet. Spread in a single layer to ensure even roasting.
3. Roast for 25-30 minutes, flipping halfway, until the squash is tender and edges are caramelized. Tip: For extra caramelization, broil for the last 2 minutes.
4. While the squash roasts, massage the kale with a bit of olive oil in a large bowl to soften its texture and reduce bitterness.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add water until the dressing reaches a pourable consistency.
6. Combine the roasted squash and massaged kale in the large bowl. Drizzle with tahini dressing and toss to coat evenly.
7. Sprinkle toasted pumpkin seeds on top for a crunchy finish. Tip: Toast the seeds in a dry pan over medium heat for 2-3 minutes until they pop.

Here’s the scoop: the contrast between the soft, sweet squash and the crisp kale is unreal, while the tahini dressing adds a nutty, tangy kick. Serve it warm for a cozy dinner or chill it for a refreshing lunch—either way, it’s a game-changer.

Warm Butternut Squash Salad with Quinoa and Pomegranate

Zesty flavors collide in this vibrant dish that’s as nutritious as it is Instagram-worthy. Roasted butternut squash meets fluffy quinoa and juicy pomegranate seeds for a salad that’s bursting with color and texture.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/2 cup pomegranate seeds, fresh and ruby-red
• 2 tbsp rich extra virgin olive oil
• 1 tbsp pure maple syrup
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, bold and spicy
• 1/4 cup crumbled feta cheese, creamy and tangy
• 2 tbsp chopped fresh parsley, bright and leafy

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated. Spread on the baking sheet in a single layer.
3. Roast for 25-30 minutes, flipping halfway, until the squash is caramelized and fork-tender.
4. While the squash roasts, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. In a large bowl, mix the roasted squash, cooked quinoa, pomegranate seeds, and remaining 1 tbsp olive oil. Gently fold to combine.
6. Sprinkle with feta cheese and chopped parsley before serving.

Lusciously creamy quinoa pairs perfectly with the sweet, roasted squash and the pop of pomegranate seeds. Serve it warm for a cozy dinner or chill it for a refreshing lunch the next day.

Butternut Squash and Arugula Salad with Maple Vinaigrette

Elevate your salad game with this Butternut Squash and Arugula Salad with Maple Vinaigrette—a perfect blend of sweet, spicy, and crunchy that’ll make your taste buds dance.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 cups fresh arugula, lightly packed
• 1/4 cup rich extra virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans, roughly chopped

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until the squash is caramelized and fork-tender.
4. While the squash roasts, whisk together the remaining olive oil, maple syrup, apple cider vinegar, salt, and pepper in a small bowl to create the vinaigrette.
5. In a large bowl, combine the roasted butternut squash, arugula, and half of the vinaigrette. Toss gently to coat.
6. Sprinkle the salad with crumbled goat cheese and toasted pecans. Drizzle with the remaining vinaigrette.
7. Serve immediately for the best texture and flavor.

Unleash a symphony of flavors with every bite—the creamy goat cheese, crunchy pecans, and sweet maple vinaigrette complement the earthy arugula and caramelized squash beautifully. Try serving it alongside grilled chicken for a hearty meal.

Autumn Butternut Squash Salad with Cranberries and Pecans

Kick off your fall feasting with this vibrant butternut squash salad—packed with sweet, nutty, and tangy flavors that dance on your palate.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup dried cranberries, plump and juicy
• 1/2 cup toasted pecans, roughly chopped for crunch
• 2 cups baby arugula, fresh and peppery
• 1/4 cup crumbled feta cheese, creamy and tangy
• 2 tbsp pure maple syrup, for a touch of sweetness
• 1 tbsp apple cider vinegar, bright and acidic

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with olive oil, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, or until the squash is tender and caramelized at the edges, flipping halfway through for even browning.
4. While the squash roasts, whisk together maple syrup and apple cider vinegar in a large bowl to create the dressing.
5. Add the roasted squash, cranberries, pecans, and arugula to the bowl with the dressing. Gently toss to combine, ensuring everything is lightly coated.
6. Sprinkle the crumbled feta cheese over the top for a creamy finish.

Outrageously textured with creamy squash, crunchy pecans, and juicy cranberries, this salad is a fall masterpiece. Serve it alongside grilled chicken or as a standalone star at your next potluck.

Butternut Squash and Farro Salad with Goat Cheese

Fall in love with this hearty butternut squash and farro salad, packed with creamy goat cheese and a tangy dressing. It’s the perfect mix of sweet, savory, and satisfying.

Ingredients

• 1 cup uncooked farro, rinsed
• 2 cups cubed butternut squash, peeled and seeded
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp pure maple syrup
• 1/4 cup crumbled creamy goat cheese
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp apple cider vinegar
• 1 tbsp whole grain mustard

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tbsp olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until caramelized and fork-tender.
4. Meanwhile, cook the farro according to package instructions, then drain and let cool slightly.
5. Whisk together the remaining olive oil, apple cider vinegar, and whole grain mustard in a small bowl for the dressing.
6. In a large bowl, combine the cooked farro, roasted butternut squash, and dressing. Toss gently to coat.
7. Sprinkle with crumbled goat cheese and toasted pecans just before serving.

Dig into this salad for a delightful contrast of textures—chewy farro, tender squash, and crunchy pecans. Serve it warm or at room temperature for a versatile dish that shines at potlucks or as a cozy dinner side.

Spiced Butternut Squash Salad with Chickpeas and Feta

Dig into this vibrant bowl where sweet meets savory in every forkful. Roasted butternut squash cubes mingle with crispy chickpeas and creamy feta for a salad that’s anything but basic.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 oz crumbled feta cheese
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes and chickpeas with olive oil, cumin, smoked paprika, cayenne, salt, and black pepper until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25 minutes, or until the squash is tender and the chickpeas are crispy.
4. While roasting, whisk together honey and lemon juice in a small bowl for the dressing.
5. Once roasted, let the squash and chickpeas cool slightly before transferring to a serving bowl.
6. Drizzle the honey-lemon dressing over the salad, then sprinkle with crumbled feta and chopped parsley. Gently toss to combine.

Zesty and satisfying, this salad boasts a perfect crunch from the chickpeas against the soft, sweet squash. Serve it warm with a side of crusty bread or over a bed of greens for an extra veggie boost.

Butternut Squash and Spinach Salad with Balsamic Glaze

Just when you thought salads were boring, this butternut squash and spinach combo slaps with flavor and texture. Roasted squash meets crisp greens, all drizzled with a sweet-tangy balsamic glaze that’ll make your taste buds dance.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 cups fresh baby spinach, tightly packed
• 2 tbsp rich extra virgin olive oil
• 1 tbsp pure maple syrup
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic glaze
• 1/4 cup toasted pecans, roughly chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, maple syrup, black pepper, and sea salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until caramelized and fork-tender.
4. While the squash roasts, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
5. In a large bowl, combine the roasted squash, fresh spinach, and toasted pecans. Drizzle with the remaining 1 tbsp olive oil and toss gently.
6. Sprinkle the crumbled feta cheese over the salad. Tip: For extra creaminess, let the feta sit at room temperature for 10 minutes before adding.
7. Finish by drizzling the balsamic glaze over the top. Tip: Warm the glaze slightly for easier drizzling.

Now, this salad isn’t just a side—it’s a showstopper. The creamy feta and crunchy pecans play off the tender squash, while the balsamic glaze adds a glossy finish that’s as pretty as it is tasty. Serve it warm for maximum comfort or chill it for a refreshing twist.

Butternut Squash and Apple Salad with Candied Walnuts

Unlock the flavors of fall with this vibrant butternut squash and apple salad, topped with crunchy candied walnuts. It’s a sweet, savory, and utterly satisfying dish that’s as easy to make as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 crisp apples, thinly sliced
• 1 cup walnuts
• 1/4 cup pure maple syrup
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp finely ground sea salt
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, sea salt, and cayenne pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until the squash is caramelized and fork-tender.
4. While the squash roasts, combine walnuts and maple syrup in a skillet over medium heat. Stir constantly for 5 minutes until the walnuts are glossy and the syrup has thickened. Tip: Watch closely to prevent burning.
5. Transfer the candied walnuts to a parchment-lined plate to cool and harden.
6. In a large bowl, whisk together the remaining olive oil, lemon juice, and cinnamon. Tip: Adjust the dressing to your liking by adding more lemon juice for tang or cinnamon for warmth.
7. Add the roasted squash, sliced apples, and candied walnuts to the bowl. Gently toss to coat everything in the dressing. Tip: For extra crunch, add the walnuts just before serving.

Amazingly textured with creamy squash, crisp apples, and sticky-sweet walnuts, this salad is a feast for the senses. Serve it atop a bed of arugula for a peppery contrast or alongside roasted chicken for a hearty meal.

Mediterranean Butternut Squash Salad with Olives and Feta

Kickstart your meal prep with this vibrant Mediterranean Butternut Squash Salad—packed with bold flavors and textures that’ll make your taste buds dance.

Ingredients

• 2 cups cubed butternut squash, peeled and evenly diced
• 1/4 cup rich extra virgin olive oil
• 1 tbsp aromatic ground cumin
• 1/2 tsp finely ground black pepper
• 1/2 cup briny Kalamata olives, pitted and halved
• 1/2 cup creamy feta cheese, crumbled
• 2 cups fresh baby spinach, thoroughly washed
• 1/4 cup fresh lemon juice, freshly squeezed
• 1 tbsp sweet honey
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with 2 tbsp of the extra virgin olive oil, ground cumin, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, flipping halfway, until the squash is caramelized and fork-tender. Tip: For extra caramelization, broil for the last 2 minutes.
4. While the squash roasts, whisk together the remaining olive oil, lemon juice, and honey in a small bowl to create a tangy dressing.
5. In a large mixing bowl, combine the roasted squash, Kalamata olives, crumbled feta, and baby spinach. Drizzle with the dressing and toss gently to combine. Tip: Add the dressing just before serving to keep the spinach crisp.
6. Sprinkle the toasted pine nuts over the top for a crunchy finish. Tip: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, watching closely to prevent burning.

Assemble this salad for a symphony of textures—creamy feta, crunchy pine nuts, and tender squash. Serve it alongside grilled chicken or stuff it into a pita for a hearty lunch twist.

Butternut Squash and Lentil Salad with Lemon-Tahini Dressing

Kickstart your meal prep with this vibrant butternut squash and lentil salad, drizzled with a zesty lemon-tahini dressing that’s downright addictive.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 cup dried green lentils, rinsed and picked over
• 3 tbsp rich extra virgin olive oil
• 2 tbsp smooth tahini
• 1 large lemon, juiced (about 3 tbsp)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups baby arugula, washed and dried
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, and 1/4 tsp sea salt until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, flipping halfway, until the squash is caramelized and fork-tender.
4. While the squash roasts, bring 2 cups of water to a boil in a medium saucepan. Add the lentils, reduce to a simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain any excess water and let cool slightly.
5. In a small bowl, whisk together the remaining 2 tbsp olive oil, tahini, lemon juice, remaining cumin, smoked paprika, black pepper, and sea salt until smooth. Adjust thickness with a teaspoon of water if needed.
6. In a large bowl, combine the roasted squash, cooked lentils, arugula, and parsley. Drizzle with the dressing and toss gently to coat.
7. Sprinkle with toasted pumpkin seeds before serving.

Bold flavors and textures make this salad a standout—creamy tahini dressing clings to each bite of sweet squash and earthy lentils, while pumpkin seeds add a satisfying crunch. Serve it warm or at room temperature for a fuss-free lunch that’s as nutritious as it is delicious.

Butternut Squash and Beet Salad with Honey Mustard Dressing

Zesty flavors collide in this vibrant dish that’s as nutritious as it is Instagram-worthy. Roast, toss, and drizzle your way to a salad that’s bursting with color and crunch.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 medium beets, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup creamy honey mustard dressing
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• 2 cups fresh arugula

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash and beets with olive oil, black pepper, and sea salt until evenly coated. Spread them out on the prepared baking sheet in a single layer to ensure even roasting.
3. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized at the edges, flipping halfway through for uniform browning.
4. While the vegetables roast, toast the pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they’re golden and fragrant. Set aside to cool.
5. In a large bowl, combine the roasted vegetables with fresh arugula. Drizzle with honey mustard dressing and toss gently to coat.
6. Sprinkle the salad with crumbled feta cheese and toasted pumpkin seeds just before serving to maintain texture.

This salad offers a delightful contrast between the sweet, roasted vegetables and the peppery arugula, all brought together by the tangy honey mustard dressing. Serve it as a hearty side or top with grilled chicken for a complete meal.

Butternut Squash and Wild Rice Salad with Herbs

Get ready to toss up a storm with this vibrant butternut squash and wild rice salad that’s bursting with fresh herbs and textures. Grab your apron—this dish is a game-changer.

Ingredients

• 1 cup uncooked wild rice, nutty and chewy
• 2 cups cubed butternut squash, sweet and tender
• 2 tbsp rich extra virgin olive oil
• 1/4 cup chopped fresh parsley, bright and leafy
• 1/4 cup chopped fresh mint, cool and aromatic
• 1/4 cup toasted pecans, crunchy and buttery
• 1 tbsp apple cider vinegar, tangy and sharp
• 1 tsp honey, smooth and golden
• 1/2 tsp finely ground black pepper, warm and pungent
• 1/2 tsp sea salt, clean and mineral-rich

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread evenly on the baking sheet. Roast for 25 minutes, flipping halfway, until caramelized and fork-tender.
3. While the squash roasts, rinse the wild rice under cold water. Cook according to package instructions, usually about 45 minutes, until grains are split and tender. Drain any excess water and let cool slightly.
4. In a large bowl, whisk together the remaining olive oil, apple cider vinegar, honey, remaining salt, and pepper to create a vibrant dressing.
5. Add the cooked wild rice, roasted butternut squash, chopped parsley, mint, and toasted pecans to the bowl. Gently toss to coat everything in the dressing.
6. Here’s the kicker: let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Hearty yet refreshing, this salad offers a delightful contrast between the creamy squash, chewy rice, and crisp herbs. Serve it atop a bed of greens for an extra crunch or alongside grilled chicken for a protein-packed meal.

Butternut Squash and Brussels Sprouts Salad with Bacon

Ready to shake up your salad game? This butternut squash and Brussels sprouts salad with bacon is a crunchy, savory, and slightly sweet masterpiece that’ll have everyone asking for seconds.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tbsp rich extra virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup toasted pecans, roughly chopped
• 1/4 cup dried cranberries
• 2 oz goat cheese, crumbled

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tbsp olive oil, 1 tbsp maple syrup, and 1/2 tsp salt. Spread evenly on half the baking sheet.
3. On the other half, toss Brussels sprouts with 1 tbsp olive oil and remaining salt. Roast for 25 minutes until edges are caramelized.
4. Meanwhile, cook chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
5. Whisk together remaining olive oil, maple syrup, apple cider vinegar, and black pepper in a small bowl for the dressing.
6. Combine roasted veggies, bacon, pecans, and cranberries in a large bowl. Drizzle with dressing and toss gently.
7. Sprinkle goat cheese over the top just before serving to keep it from melting.

Vibrant and packed with texture, this salad balances the sweetness of squash with the tang of goat cheese. Serve it warm for a cozy side or chill it for a refreshing lunch option.

Butternut Squash and Pear Salad with Blue Cheese

Transform your salad game with this autumnal masterpiece. Toss together the sweet, the savory, and the creamy for a dish that’s as Instagrammable as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 ripe pears, thinly sliced
• 1/2 cup crumbled blue cheese, sharp and tangy
• 1/4 cup toasted pecans, roughly chopped for crunch
• 2 tbsp pure maple syrup, rich and velvety
• 2 tbsp extra virgin olive oil, fruity and robust
• 1 tbsp apple cider vinegar, bright and acidic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the butternut squash cubes with 1 tbsp olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet. Roast for 25 minutes, flipping halfway, until caramelized and fork-tender.
3. While the squash roasts, whisk together the remaining olive oil, apple cider vinegar, and a pinch of salt in a large bowl. Tip: Adjust acidity to your liking with more vinegar.
4. Add the thinly sliced pears to the dressing, gently tossing to coat. This prevents browning and infuses flavor.
5. Once the squash is done, let it cool slightly. Then, layer it over the dressed pears.
6. Sprinkle the crumbled blue cheese and toasted pecans over the top. Tip: Toast pecans in a dry pan over medium heat for 2-3 minutes for maximum aroma.
7. Give the salad a final gentle toss to combine all the elements without breaking the pears. Tip: Use your hands for the most delicate touch.

Here’s the scoop: each forkful delivers a harmony of creamy blue cheese, sweet pears, and earthy squash, with pecans adding a necessary crunch. Serve it on a platter for a family-style vibe or portion into mason jars for a picnic-ready treat.

Butternut Squash and Avocado Salad with Lime Dressing

Zesty flavors collide in this vibrant salad that’s a feast for the eyes and a party in your mouth. Grab your fork and let’s dive into a bowl of pure freshness.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 ripe avocados, sliced into creamy wedges
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lime juice, zesty and bright
• 1 tsp honey, golden and sweet
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and crisp
• 2 cups baby arugula, peppery and fresh
• 1/4 cup toasted pumpkin seeds, crunchy and nutty

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 2 tbsp of olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
3. Roast for 25 minutes, flipping halfway, until the edges are caramelized and the squash is fork-tender.
4. While the squash roasts, whisk together the remaining olive oil, lime juice, and honey in a small bowl to create the dressing.
5. In a large bowl, gently combine the roasted squash, avocado slices, and arugula. Drizzle with the lime dressing and toss lightly to coat.
6. Sprinkle the toasted pumpkin seeds on top for an added crunch.

Creamy avocado meets sweet, caramelized squash in every bite, with a zingy lime dressing that ties it all together. Serve this salad on a large platter for a family-style meal or pack it for a picnic to impress.

Butternut Squash and Black Bean Salad with Cilantro

Alright, let’s dive into this vibrant, nutrient-packed dish that’s as easy to make as it is delicious. A butternut squash and black bean salad with cilantro is your next go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 2 tbsp olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, or until the squash is tender and edges are caramelized, flipping halfway through for even cooking.
4. In a large bowl, whisk together the remaining olive oil and lime juice to create a zesty dressing.
5. Add the roasted squash, black beans, and chopped cilantro to the bowl. Gently toss to coat everything in the dressing.
6. Let the salad sit for 5 minutes to allow the flavors to meld together beautifully.

Just like that, you’ve got a salad that’s a symphony of textures—creamy beans, tender squash, and a bright, herby kick from the cilantro. Serve it over a bed of greens for an extra crunch or as a hearty side to grilled chicken.

Butternut Squash and Sweet Potato Salad with Pumpkin Seeds

Yum, this butternut squash and sweet potato salad is your next go-to for a vibrant, nutrient-packed side. Roasted to perfection and tossed with crunchy pumpkin seeds, it’s a texture dream.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup raw pumpkin seeds
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/4 cup finely chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash and sweet potato cubes with 2 tbsp olive oil, sea salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, then flip the pieces for even browning and roast for another 20 minutes until caramelized and tender.
4. While the vegetables roast, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Add the pumpkin seeds and toast for 3-4 minutes, stirring frequently, until they start to pop and turn golden.
5. Remove the skillet from heat and immediately stir in the maple syrup and apple cider vinegar, coating the seeds evenly.
6. Once the vegetables are done, let them cool slightly before transferring to a serving bowl. Add the toasted pumpkin seeds and fresh parsley, gently tossing to combine.

Unbelievably satisfying, this salad offers a sweet and savory balance with a delightful crunch from the seeds. Serve it warm or at room temperature to let the flavors shine, or top with crumbled feta for an extra tangy twist.

Butternut Squash and Radicchio Salad with Parmesan

Whip up a salad that’s anything but basic. This Butternut Squash and Radicchio Salad with Parmesan is a crunchy, creamy, and utterly addictive dish that’ll steal the spotlight at any meal.

Ingredients

• 1 small butternut squash, peeled and cubed into 1-inch pieces
• 1 head radicchio, thinly sliced for bold, bitter crunch
• 1/2 cup shaved Parmesan cheese, for salty, umami richness
• 3 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, for a sweet, tangy kick
• 1 tsp honey, to balance the bitterness
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the butternut squash cubes with 2 tbsp olive oil, sea salt, and black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is fork-tender. Tip: Don’t overcrowd the pan to ensure even roasting.
3. While the squash roasts, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, and honey in a large bowl. This will be your dressing.
4. Add the thinly sliced radicchio to the bowl with the dressing. Toss well to coat every leaf. Tip: Massaging the radicchio slightly can help soften its bitterness.
5. Once the butternut squash is done, let it cool for 5 minutes before adding it to the salad. This prevents the radicchio from wilting.
6. Top the salad with shaved Parmesan cheese. Tip: Use a vegetable peeler for thin, elegant shavings of Parmesan.

Here’s the deal: The contrast between the sweet, roasted squash and the bitter radicchio is unreal. Serve it with a crusty baguette to scoop up every last bit of dressing, or add grilled chicken for a heartier meal.

Butternut Squash and Corn Salad with Chipotle Dressing

Whip up a vibrant bowl that’s a feast for the eyes and a party in your mouth. This salad blends sweet, smoky, and spicy in every forkful.

Ingredients

• 2 cups diced butternut squash, roasted to caramelized perfection
• 1 cup sweet corn kernels, charred for a smoky depth
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lime juice, for a zesty kick
• 1 tbsp honey, to balance the heat
• 1 tsp chipotle powder, for that smoky heat
• 1/2 tsp finely ground sea salt
• 1/4 cup crumbled feta cheese, for a creamy contrast
• 1/4 cup chopped cilantro, for a fresh finish

Instructions

1. Preheat your oven to 400°F. Toss the diced butternut squash with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, until edges are caramelized.
2. While the squash roasts, heat a skillet over medium-high. Add the corn kernels, dry, and char for 5 minutes, stirring occasionally for even smokiness.
3. In a small bowl, whisk together the remaining olive oil, lime juice, honey, chipotle powder, and sea salt until emulsified.
4. Combine the roasted squash, charred corn, and dressing in a large bowl. Toss gently to coat every piece.
5. Sprinkle with crumbled feta and chopped cilantro right before serving to keep the cheese from melting and the herbs vibrant.

Just imagine the crunch of charred corn against the creamy squash, all tied together with a dressing that packs a punch. Serve it alongside grilled chicken or scoop it up with crispy tortilla chips for a textural twist.

Butternut Squash and Watercress Salad with Toasted Almonds

Slice into fall with this vibrant bowl that’s equal parts crunchy, creamy, and downright addictive. Roasted butternut squash meets peppery watercress and crunchy almonds for a salad that’s anything but basic.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 3 cups fresh watercress, stems trimmed
• 1/2 cup raw almonds, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp pure maple syrup
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with 1 tbsp olive oil, maple syrup, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, flipping halfway, until the squash is caramelized and fork-tender. Tip: Don’t overcrowd the pan to ensure even roasting.
4. While the squash roasts, toast the chopped almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye to prevent burning.
5. In a large bowl, whisk together the remaining 1 tbsp olive oil and apple cider vinegar. Add the roasted squash, watercress, and toasted almonds. Toss gently to combine. Tip: Add the watercress last to keep it crisp.

Now, the magic happens. Each forkful delivers a mix of sweet squash, crisp watercress, and nutty crunch. Serve it warm for a cozy side or chill it for a refreshing lunch—either way, it’s a win.

Summary

Yearning for a cozy, flavorful twist on your salads? Our roundup of 20 Creamy Butternut Squash Salad Recipes is your ticket to autumn bliss. Each recipe brings a unique spin to your table, promising warmth and delight. Don’t just drool—dive in! Try these creations, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!