Treat yourself to this colorful, healthy and vegan roasted butternut squash salad. The sriracha lime dressing adds a great kick! 219 calories and 2 Weight Watchers SP
If you're anything like me - and by that I mean stocking up on healthy recipes, like this roasted butternut squash salad, before the holiday season hits - you're likely hoping to dream up ways to keep healthy eating interesting while the tempation of holiday treats lurk around each kitchen corner. For me, that means plenty of greens, brightly colored veggies, lean protein...you know, the works!
A butternut squash has been sitting in our pantry for the last week, challenging me to cook with it. I thought of pureeing it into our favorite Winter Vegetable Soup or making a triple batch (seriously, it's that good) of my Hearty Chicken Stew with Butternut Squash & Quinoa. Both good options, but I couldn't seem to silence the call of a great salad with lots of "stuff" in it.
I can never resist the juxtaposition of sweet with salty, tangy or spicy flavors. The flavors dance from one part of my tongue to another, curbing cravings for candy and chips all at the same time. The sweetness of the butternut squash was begging for a dose of heat and tang. That's where the sriracha chili sauce and lime juice comes in.
The 5-ingredient dressing can be whisked up while the butternut squash is roasting. Also take advantage of that time to toss the arugula, black beans and toasted pepitas in a serving bowl.
It will all be ready to go once the cumin-spiced butternut squash is perfectly tender.
WHAT YOU NEED FOR THIS ROASTED BUTTERNUT SQUASH SALAD RECIPE:
These are the main components need for this recipe (affiliate links included)…
- Butternut Squash: Using a vegetable peeler, peel the squash, scoop out the seeds and cube the squash. Alternatively, you can buy squash that has been peeled and cubed. You can find these at Costco in the or in the produce department of many grocery stores.
- Black Beans: For convenience, I use canned black beans, but dried and cooked beans work well too. If using canned beans, drain and rinse them well.
- Arugula: I love the light peppery flavor of arugula, but spring mix or baby spinach would work well, too.
- Pepitas: Starting with raw pepitas, toast them in a small skillet set over medium heat. Watch carefully so they don't burn!
- Dressing: This is a simple vinaigrette - extra virgin olive oil, lime juice, sriracha hot sauce and a few other ingredients.
A Helping of Healthy
These fall veggies are powerhouses! In my Sweet Potato Hash with Baked Eggs post, I talked about the many health benefits of sweet potatoes. It turns out that butternut squash are keeping up with their fall veggie friends, stride by stride.
- Butternut squash is a fantastic source of carotenoids, which are shown to protect against heart disease. Specifically, it boasts high levels of beta-carotene, which is a carotenoid that turns itself into Vitamin A in the body. Good for the eyes and for helping with breast cancer prevention.
- With 2.8 grams of fiber per 1 cup of cubed butternut squash, this gourd is a great way to make steps towards reaching the daily fiber recommendations (25 grams for women and 38 grams for men).
- If you're struggling to meet the daily Vitamin C recommendations, 1 cup of butternut squash will get you halfway there.
- It's also a good source of B6 and potassium.
Other healthy butternut squash recipes:
Hearty Chicken Stew with Butternut Squash & Quinoa
Low-Fat Butternut Squash Soup with Spiced Pepitas
Vegetarian Butternut Squash Chipotle Chili {Cookie + Kate}
Butternut Squash, Chickpea & Lentil Moroccan Stew {Ambitious Kitchen}
Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe
Ingredients
The Dressing:
- 2 tablespoons fresh lime juice
- 1 teaspoon sriracha
- ½ teaspoon agave nectar or honey
- pinch of salt
- 1 tablespoons extra-virgin olive oil
The Salad:
- 1 pound peeled & cubed butternut squash
- 1 ½ teaspoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups arugula
- ¾ cups black beans drained & rinsed
- ¼ cup pepitas lightly toasted
Instructions
The Dressing:
- In a small bowl, whisk together the lime juice, sriracha, agave nectar and salt. While whisking slowly pouring in the olive oil.
The Salad:
- Preheat the oven to 375 degrees F.
- Lightly coat a baking sheet with cooking spray. Place the butternut squash on the tray. Sprinkle the olive oil, cumin, salt and pepper over the squash and toss to coat.
- Roast the squash until tender when pierced with a fork, 25 to 30 minutes.
- In a serving bowl, toss the arugula, black beans and pepitas. Add the roasted butternut squash and the dressing, and toss again.
- Serve immediately.
Notes
Nutrition
This was was originally published on November 2, 2014 and updated on November 7, 2019.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Bengi
This sounds delicious. I didn't see what temp to set the oven to in order to roast the squash. Did I miss it?
Thalia @ butter and brioche
Salads are perfect for the hot weather here in Australia right now, this roasted squash salad is definitely one that will be making an appearance on my dining table. Thanks for the recipe and idea!
Amy @ Thoroughly Nourished Life
I love butternut squash in salads 🙂
We are currently preparing for beach season so post-Halloween and pre-Christmas healthy eating is definitely a priority. This sweet and spicy salad fits all my requirements and I can't wait to make it soon!
Kirsten/ComfortablyDomestic
I've never thought to toss butternut squash into a salad. I bet the cunchy pepitas are a nice compliment to the creamy texture of the squash. And that dressing? Don't even get me started! I could pour that on everything!
Kellie+|+The+Suburban+Soapbox
Oh, I love this. I could never tire of butternut squash salads and you hit it out of the park with the sriracha lime dressing.
Kim+Beaulieu
This is absolutely stunning. Every time I see your photos I know it's you. You have such a great style. This recipe makes me want to eat better. And let's be honest, that's not easy to get me to do so hats off to you. Love how bright and pretty this is. Would be perfect on the Thanksgiving table for sure.
KalynsKitchen
Oh yes, I love the sound of this!
Angie+|+Big+Bear's+Wife
Dara, the colors in this salad are just beautiful! I need to pick up some butternut squash on my way home today!
Melanie
Ohhh, I love everything about this! Light and flavorful. And with spice too!
Meseidy
I love a little bit of spice with winter squash!
Karissa | Sweet as a Cookie
Sriracha lime dressing?! I'm speechless! 🙂
Nutmeg+Nanny
This is the perfect fall salad! I'm LOVING that sriracha dressing. What a great way to use my favorite spicy condiment.
Angela+{Mind+Over+Batter}
Nope. Still stuffing myself with candy. I can, however, make room for this delicious salad. I think I want to drdrinkhe salad dressing through a straw. Is that wrong? It's a bit wrong.
Erin+@+Texanerin+Baking
How has nobody mentioned the whisk?! It's so cute. 🙂
The salad looks great and I like the added nutritional facts. It's always good to learn a little more about our food!
Ronda
I love butternut squash but have never eaten it in a salad, oddly enough. I do also enjoy the flavors of a good sriracha vinaigrette so this will be a lovely combination to my fall dinner rotations.