This Fall Greens with Roasted Butternut Squash and Spicy Pepitas Salad is one of my favorite salads of all time. We make this salad for ourselves throughout fall and for get togethers all through the holiday season!
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The Salad:
Dark greens, sweet roasted butternut squash, spicy pepitas, dried cranberries and asiago, all drizzled with a maple vinaigrette! And you can serve this salad cool or warm with the squash right out of the oven.
Working With Butternut Squash:
Working with butternut squash can be a chore unless you have the right tools! You need a sharp knife and a “Y” peeler (like this). These two tools make this job a snap! If you choose to buy precut squash, make sure it’s super fresh or it may not roast well.
How To Roast Butternut Squash:
Once squash is diced you place it on a parchment covered cookie sheet for roasting! Then simply drizzle with olive oil and a little maple syrup, sprinkle with sea salt and pepper and toss. As the veggies roast they lose moisture, becoming sweeter and the edges brown!
The Pepitas: Make Them Yourself or Buy Them:
This is a fall recipe fall y’all so I just had to toss some pumpkin seeds in this recipe. These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices and roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)
Put It All Together and Swoon!
Savory, sweet, and spicy, this salad is a dream! I could eat it throughout autumn and winter without complaint. I hope you love it as much as I do!
The Recipe: Fall Greens with Roasted Butternut Squash and Spicy Pepitas
Tips and what you will need: to easily work with butternut squash you will need a “Y” peeler and a good, sharp knife. I use this knife and love it.
Dark greens, sweet roasted butternut squash, spicy pepitas, dried cranberries and asiago, all drizzled with a maple vinaigrette! And you can serve this salad cool or warm with the squash right out of the oven.
- 1 cup raw pepitas (pumpkin seeds)
- ¼ teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chile or chili powder
- 1/2 teaspoon sea salt
- 1/2 Tablespoon fresh squeezed lime juice
- 1 ½ lb butternut squash peeled and cut into ½ inch cubes
- 2 Tablespoon olive oil
- 1 Tablespoon real maple syrup
- 1 head red leaf lettuce
- 1 head butter lettuce
- 2 cups baby spinach
- 3 oz Asiago cheese, shaved using a y peeler
- 1/2 cup Roasted spicy pepitas
- 1/3 cup Dried cranberries
- 1 med shallot minced, chopped
- 2 Tablespoon balsamic Vinegar
- 2 Tablespoon cider vinegar
- 2 teaspoon Dijon mustard
- 3 Tablespoon maple syrup
- 1/2 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
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Preheat oven to 375 degrees and place rack in upper third of oven.
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Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes.
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Preheat oven to 400 degrees and place rack in upper third of oven. Drizzle prepared butternut squash with oil and real maple syrup and toss with salt and pepper. Place on cookie sheet covered with unbleached parchment paper. Roast for 40-50 minutes or until squash is soft and edges are brown. Allow to cool.
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In a small bowl combine all ingredients and whisk. Dress salad.
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Tear lettuces into bite size pieces and place on a platter. Add spinach, cooled squash, spicy pumpkin seeds and toss with dressing. Plate and shave Asiago onto each helping. Serve.
I have no doubt you will love this salad as much as I do! ~ Linda Spiker
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MMM, I love roasting butternut squash, didn’t think to put on a salad – YUM!
Love squash in a salad – this looks amazing!
Roasted butternut squash is my favorite ingredient this time of year. Adding this to my list!
I need to eat more butternut squash
It’s my favorite veggie!
THOSE SPICY PEPITAS!!! Roasted and seasoned nuts take any salad over the top! LOVE the roasted squash, too! I’ve never thought to add it to a salad!
Thanks Kelsey. It’s truly my favorite fall salad…that maple balsamic nails it!
I love roasted butternut. Never thought to put it on a salad before!
Me too. I’s like candy!
Love this seasonal take on salad! Butternut squash and pumpkin seeds sound like the perfect topping!
Thanks Jessica!
I love seasonal salads like this! I am all about loaded salads with lots of goodies in them. Yum!
me too:)
Love the combinations here. Butternut squash is a favourite and I love to pair it with pepitas (make a soup that does this!) so I am going to make the salad for sure.. Roasted squash, greens and spicy pepitas?
YES Please!!
It is a delicious combo. Thanks Carol!