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    Home » Salads

    Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe

    Published: Nov 7, 2019 · Modified: Nov 7, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 46 Comments

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    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
    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 | Warm | Arugula | Vegan | Vegetarian | Black Beans | Healthy #butternutsquash #squashrecipes #meatlessmonday #vegetarianrecipes #dinnerrecipes

    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.

    Roasted squash, black beans and arugula in a large white bowl.

    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.

    Sriracha lime vinaigrette in a glass with a whisk

    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}

    Butternut squash, black beans, arugula and a zippy dressing are fantastic together as a vegan dinner recipe on a busy weeknight. 219 calories and 2 Weight Watchers SP | Warm | Arugula | Vegan | Vegetarian | Black Beans | Healthy #veganrecipes #vegandinner #weightwatchersrecipes

    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 | Warm | Arugula | Vegan | Vegetarian | Black Beans | Healthy #butternutsquash #squashrecipes #meatlessmonday #vegetarianrecipes #dinnerrecipes

    Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe

    Treat yourself to this colorful, healthy and vegan roasted butternut squash salad. The sriracha lime dressing adds a great kick!
    5 from 1 vote
    Print Pin Rate
    Course: Entrees, Side Dishes
    Cuisine: American
    Keyword: Meatless Monday, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 Servings
    Calories: 219kcal
    Author: Dara Michalski | Cookin' Canuck

    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
    Prevent your screen from going dark

    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

    Weight Watchers Points: 2 (Freestyle SmartPoints), 6 (Points+)

    Nutrition

    Serving: 1.25Cups | Calories: 219kcal | Carbohydrates: 22.4g | Protein: 7.2g | Fat: 12.7g | Saturated Fat: 1.8g | Sodium: 236.7mg | Fiber: 7g | Sugar: 3.7g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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.

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    336Shares
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      Reader Interactions

      Comments

      1. Bengi

        November 14, 2014 at 1:12 pm

        This sounds delicious. I didn't see what temp to set the oven to in order to roast the squash. Did I miss it?

        Reply
      2. Thalia @ butter and brioche

        November 10, 2014 at 2:16 am

        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!

        Reply
      3. Amy @ Thoroughly Nourished Life

        November 09, 2014 at 6:36 pm

        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!

        Reply
      4. Kirsten/ComfortablyDomestic

        November 06, 2014 at 12:12 pm

        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!

        Reply
      5. Kellie+|+The+Suburban+Soapbox

        November 06, 2014 at 10:09 am

        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.

        Reply
      6. Kim+Beaulieu

        November 05, 2014 at 1:32 pm

        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.

        Reply
      7. KalynsKitchen

        November 05, 2014 at 7:46 am

        Oh yes, I love the sound of this!

        Reply
      8. Angie+|+Big+Bear's+Wife

        November 05, 2014 at 7:43 am

        Dara, the colors in this salad are just beautiful! I need to pick up some butternut squash on my way home today!

        Reply
      9. Melanie

        November 04, 2014 at 8:54 pm

        Ohhh, I love everything about this! Light and flavorful. And with spice too!

        Reply
      10. Meseidy

        November 04, 2014 at 7:46 pm

        I love a little bit of spice with winter squash!

        Reply
      11. Karissa | Sweet as a Cookie

        November 04, 2014 at 7:42 pm

        Sriracha lime dressing?! I'm speechless! 🙂

        Reply
      12. Nutmeg+Nanny

        November 04, 2014 at 7:19 pm

        This is the perfect fall salad! I'm LOVING that sriracha dressing. What a great way to use my favorite spicy condiment.

        Reply
      13. Angela+{Mind+Over+Batter}

        November 04, 2014 at 4:23 pm

        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.

        Reply
      14. Erin+@+Texanerin+Baking

        November 04, 2014 at 7:12 am

        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!

        Reply
      15. Ronda

        November 03, 2014 at 11:55 pm

        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.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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