Roasted Butternut Squash Salad

butternut squash salad with cubed butternut squash, halved brussels sprouts, pecans, feta and onions, another bowl of salad with a fork in the background next to a small ramekin of crumbled feta.

Roasted Butternut Squash Salad

This butternut squash salad is loaded with sweet roasted veggies, crispy bacon, tangy feta, and toasted pecans, all finished with creamy sesame dressing!

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Ingredients

6 slices bacon
1 small butternut squash peeled, seeded, and cut into bite-sized cubes
½ lb Brussels sprouts trimmed and halved
1 tbsp avocado oil or extra virgin olive oil
salt and pepper to taste
⅓ cup pecan halves
1 head leaf lettuce washed, dried, and chopped
¼ white onion thinly sliced
⅓ cup crumbled feta cheese
1 recipe roasted sesame dressing for serving

Instructions

Cook the bacon on a rimmed baking sheet using my oven-broiled bacon method. Transfer to a paper towel-lined plate to drain, reserving a little bacon grease on the baking sheet. Once cool enough to handle, chop into bite-sized pieces. Set aside.
Set the oven to 400°F (200°C).
While the oven heats, add the pecans to a dry skillet over medium low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside.
Add the cubed butternut squash and halved Brussels sprouts to the baking sheet with the reserved bacon grease. Drizzle with avocado oil, season with salt and pepper, and toss to coat. Spread into a single layer, using a second baking sheet if needed.
Roast for 25–30 minutes, tossing halfway through, until the squash is fork-tender and the vegetables are lightly browned around the edges. Let cool slightly.
Divide the chopped lettuce among four serving bowls. Top with the roasted vegetables, sliced onion, chopped bacon, crumbled feta, and toasted pecans. Drizzle with the roasted sesame dressing just before serving. Enjoy!

Notes

Use fresh, firm squash. Choose a butternut squash that feels heavy for its size, without soft spots or blemishes.

Watch the bacon grease. Leave just enough on the baking sheet to flavour the vegetables. Too much can make them greasy.

Give the veggies room. Use two baking sheets if necessary. Overcrowding leads to steaming instead of roasting.

Save time. Use pre-cut butternut squash and store-bought Japanese roasted sesame dressing for a quicker version.

Make ahead. Prep the components separately and assemble just before serving. Keep the pecans at room temperature in an airtight container.

Store leftovers: Refrigerate in an airtight container for up to 2 days. Keep the dressing separate whenever possible to prevent soggy greens.

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