Roasted Winter Squash and Avocado Salad is the kind of dish that brightens up any meal. The roasted squash, with its warm, golden color, pairs perfectly with creamy avocado. I first tried this salad on a chilly fall evening, when I was looking for something comforting yet fresh. Roasted Winter Squash and Avocado Salad is full of flavors that come together so beautifully, and it’s so easy to make. The warmth of the roasted squash and the cool avocado give it the perfect balance.
Simple Ingredients, Big Taste
The beauty of Roasted Winter Squash and Avocado Salad lies in its simple ingredients. You only need a few things to make it taste amazing. The squash is roasted with olive oil and a touch of seasoning, then combined with ripe avocado. The salad is finished off with a light dressing that enhances the natural flavors. It’s the kind of dish that lets each ingredient shine on its own, yet all the flavors blend together perfectly.
A Salad for Every Occasion
What I love about Roasted Winter Squash and Avocado Salad is how versatile it is. You can enjoy it as a light lunch, a side dish, or even as a part of a larger meal. The roasted squash gives it a rich, earthy taste, while the creamy avocado adds a refreshing twist. It’s especially perfect for the cooler months when squash is in season, but I make it whenever I want something both healthy and satisfying.
Health and Happiness in Every Bite
Every bite of Roasted Winter Squash and Avocado Salad is not only tasty but also good for you. Winter squash is full of vitamins, while avocado provides healthy fats that are great for your heart. This salad feels like a comforting hug in a bowl, and knowing it’s good for you makes it even better. It’s one of those dishes that reminds me how food can bring warmth, health, and happiness to the table.
Table of Contents
Chef’s Notes- Roasted Winter Squash and Avocado Salad
- Roasting the Squash Evenly: For the best roasting results, make sure the squash wedges are of uniform thickness (around 1/2 inch). This ensures they cook evenly and caramelize perfectly. Flip the squash halfway through for consistent browning.
- Use of Fresh vs. Dried Herbs: Fresh garlic in the vinaigrette brings a sharper flavor, but if you’re in a pinch, dried garlic powder can be used. Just keep in mind that the flavor will be milder.
- Customize the Dressing: Adjust the acidity and sweetness in the vinaigrette by playing with the lemon juice and maple syrup. For a more tangy dressing, add extra lemon juice; for a sweeter touch, add a bit more maple syrup.
- Add Toasted Nuts for Extra Flavor: While walnuts work beautifully, toasting them in a dry pan for 3-5 minutes enhances their natural oils and brings out a deeper flavor.
- Protein Add-ins: If you want to turn this salad into a fuller meal, add some grilled tofu, chickpeas, or tempeh. These will give the salad a boost of protein, making it more substantial.
- Make-Ahead Tips: This salad is perfect for meal prep! You can roast the squash and prepare the dressing ahead of time. Keep the salad greens, avocado, and nuts separate to maintain freshness.
- Fresh Avocado is Key: For the creamiest texture, use ripe, fresh avocado. If preparing the salad ahead of time, add the avocado just before serving to prevent it from browning.
Roasted Winter Squash and Avocado Salad
Experience the vibrant flavors of winter with this Warm Roasted Winter Squash and Avocado Salad! Perfect for a nourishing lunch or a hearty side, this dish combines sweet roasted squash with creamy avocado and crunchy walnuts. The homemade Garlic-Dijon vinaigrette ties everything together, delivering a burst of flavor in every bite. Customize it with your favorite veggies and enjoy a nutritious meal that not only satisfies your taste buds but also gives your skin a healthy glow. Elevate your winter menu with this delightful, easy-to-make salad that’s sure to become a favorite!
4
servings20
minutes35
minutes400
kcal55
minutesKeep the screen of your device on
Ingredients
- Produce
1 medium winter squash (such as butternut)
1 large avocado, pitted and thinly sliced
- Pantry Items
1 tablespoon vegetable oil
Fine sea salt
1 (5 oz) bag baby romaine or mixed greens
1/2 cup chopped walnuts
2 tablespoons hemp hearts
- Dressing
1 small garlic clove, minced
1/4 cup apple cider vinegar
1/4 cup light-tasting oil (like grapeseed)
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon pure maple syrup
Freshly ground black pepper to taste
- Garnish
Salt, pepper, and garlic powder
- Alternative Ingredients:
Winter Squash: Acorn squash instead of butternut squash
Light-Tasting Oil: Olive oil can replace grapeseed oil
Dijon Mustard: Whole grain mustard as a substitute
Maple Syrup: Agave nectar or honey can be used in place
Walnuts: Pecans or almonds are good alternatives
Hemp Hearts: Sunflower seeds can replace hemp hearts
Baby Romaine: Spinach or kale can be used instead
Directions
- Roasting the Squash: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Carefully peel the winter squash, then cut it in half lengthwise and remove the seeds. Slice the squash into 1/2-inch thick wedges. In a mixing bowl, toss the squash slices with 1 tablespoon of your preferred vegetable oil until evenly coated. Spread the squash in a single layer on the prepared baking sheet and generously season with fine sea salt. Place in the oven and roast for 30 to 40 minutes, flipping the slices halfway through to ensure even browning, until the squash is tender and lightly caramelized.
- Preparing the Garlic-Dijon Vinaigrette: While the squash is roasting, finely mince or grate the garlic clove and add it to a small glass jar. Pour in the apple cider vinegar, light-tasting oil, fresh lemon juice, and Dijon mustard. Add a pinch of fine sea salt and freshly ground black pepper to taste. Drizzle in the pure maple syrup. Secure the lid tightly and shake vigorously until all ingredients are well combined and the dressing is emulsified. Taste the vinaigrette and adjust the seasoning or sweetness by adding more oil, salt, or maple syrup as desired. For a smoother consistency, you can also blend the dressing using a food processor.
- Assembling the Salad: Once the squash is almost done roasting, start assembling your salad bowls. Divide 2 to 3 handfuls of baby romaine or mixed greens into four large shallow bowls. Drizzle approximately 1 tablespoon of the prepared vinaigrette over each bowl and toss to ensure the greens are fully coated. Arrange the sliced avocado, chopped walnuts, and hemp hearts evenly on top of the greens in each bowl. When the squash is finished roasting, add several warm wedges to each salad. Finish by sprinkling a little salt, pepper, and garlic powder over each bowl, and add a final drizzle of dressing. Serve the salad immediately for the best flavor and texture.
Equipment
- baking sheet
- mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
- food processor
Nutrition Facts
- Calories: 400kcal
- Fat: 25g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 700mg
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Roasted Winter Squash and Avocado Salad
Can I use a different type of squash?
Yes! You can substitute the butternut squash with acorn squash or any other winter squash variety you prefer. Just be sure to adjust the roasting time if the squash is thicker or thinner than butternut squash.
Is this recipe suitable for meal prepping?
Absolutely! The roasted squash and vinaigrette can be prepared in advance. Keep the components separate (greens, avocado, and dressing) and assemble the salad just before eating to keep everything fresh.
Can I make the salad oil-free?
Yes, you can omit the oil in the vinaigrette and substitute it with additional apple cider vinegar or a splash of vegetable broth for a lighter version.
How can I make this salad more filling?
To add more substance, consider adding protein-rich ingredients like grilled tofu, roasted chickpeas, or a sprinkle of hemp seeds for an extra nutritional boost.
How do I store leftovers?
The salad is best enjoyed fresh, but if you have leftovers, store the components separately. Keep the roasted squash, greens, and dressing in airtight containers in the fridge. Add the avocado just before serving to prevent browning.
