Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe

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Treat yourself to this colorful, healthy and vegan roasted butternut squash salad. The sriracha lime dressing adds a great kick!
Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe...A fantastic vegan and Meatless Monday meal. Only 219 calories and 6 Weight Watcher PP. | cookincanuck.com

If you’re anything like me (and by that I mean wallowing in a post-Halloween stupor), you’re likely craving a huge salad right now. Lots 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, really, I couldn’t silence the call of a great salad with lots of “shtuff” in it.

Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe...A fantastic vegan and Meatless Monday meal. Only 219 calories and 6 Weight Watcher PP. | cookincanuck.com

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 raw pepitas in a serving bowl.

Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe...A fantastic vegan and Meatless Monday meal. Only 219 calories and 6 Weight Watcher PP. | cookincanuck.com

It will all be ready to go once the cumin-spiced butternut squash is perfectly tender.

(By the way, if anybody is interested in the plates that you see in the photos, they are from QSquared NYC, a company that I recently discovered. I’m making a Chrstimas wish list of some of the amazing dishes on their site!)

Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe...A fantastic vegan and Meatless Monday meal. Only 219 calories and 6 Weight Watcher PP. | cookincanuck.com

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:

Healthy Butternut Squash Recipes | cookincanuck.com
Cookin’ Canuck’s Hearty Chicken Stew with Butternut Squash & Quinoa
Cookin’ Canuck’s Low-Fat Butternut Squash Soup with Spiced Pepitas
Cookie & Kate’s Vegetarian Butternut Squash Chipotle Chili
Foodiecrush’s Easy White Bean Chicken Chili with Butternut Squash
Ambitious Kitchen’s Butternut Squash, Chickpea & Lentil Moroccan Stew

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!
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: 172kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The Dressing:

The Salad:

  • 1 pound peeled & cubed butternut squash
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cups arugula
  • 3/4 cups black beans drained & rinsed
  • 1/4 cup pepitas

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:

  • 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: 6 (Points+), 5 (Old Points)

Nutrition

Serving: 1.25Cups | Calories: 172kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 620mg | Fiber: 6g | Sugar: 4g | Vitamin A: 250.6% | Vitamin C: 36.1% | Calcium: 9.5% | Iron: 12.7%
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.

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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Comments

  21. Ronda says

    Nov 3, 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

  30. Kim+Beaulieu says

    Nov 5, 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

  32. Kirsten/ComfortablyDomestic says

    Nov 6, 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

  33. Amy @ Thoroughly Nourished Life says

    Nov 9, 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

  35. Bengi says

    Nov 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

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