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  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad
  • Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Food | November 05, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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Every salad should be as richly flavoured yet easy to make as this. Our ROASTED BUTTERNUT SQUASH SALAD is, quite simply, sublime.

Every time we sit down to update our content calendar, we go through a checklist for each post, anticipating what you, our faithful readers, would most like to see. For recipe posts, it’s a pretty simple equation: delicious, relatively easy to make, and fresh, seasonal ingredients.

This ROASTED BUTTERNUT SQUASH SALAD is all that and more!

Before I go through the keys points about this recipe, let me point out how versatile enjoying it is. I’ve served it as a first course for a sit-down dinner, I’ve pulled it together for a casual lunch for two, and I’ve also made it as a main for dinner. However you decide to enjoy it, trust me, you will enjoy it!

Here are some highlights:

Roasted Butternut Squash Salad


Butternut is one of my absolute favourites from the squash family – head HERE to learn about other varieties. I love its deep colour, but that pales in comparison to its flavour. Roasting the butternut for this recipe gives it a lovely sweetness.

If you share my appreciation for butternut squash, try making our BUTTERNUT SQUASH STRUDEL recipe too!

Roasted Butternut Squash Salad


Carol and I had a big discussion about including bacon in this recipe and in the end, I couldn’t not use it. The bacon makes two appearances in the recipe: crispy bacon is chopped up in the salad, and the bacon fat is used for a tangy, warm dressing.

Roasted Butternut Squash Salad


Using two types of pears in the recipe, Bartletts and Starkrimson, give an interesting variation in both flavour and colour. Slice your pears close to preparation time so that the flesh doesn’t brown.

Beyond that, this salad is simply about roasting the squash, tossing it with the pears, walnuts and bacon, then finishing it with Parmesan and a drizzle of dressing. Although this salad can be enjoyed as a standalone meal, it’s also wonderful served with our SIRLOIN TIP ROAST, our EASY ROAST CHICKEN or our VEGETARIAN STUFFED PEPPERS.

Need a delicious salad that puts seasonal fall ingredients to good use? Try our ROASTED BUTTERNUT SQUASH SALAD.

Roasted Butternut Squash Salad


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Ingredients & Amounts

  • 1 butternut squash
  • 1 tablespoon of vegetable oil
  • salt and pepper
  • 6 rashers of bacon
  • ½ cup of chopped walnuts
  • 2 pears, thinly sliced
  • ½ cup of grated Parmesan cheese
  • For the dressing:
  • 3 tablespoons of bacon fat
  • 1 tablespoon of chopped shallot
  • 1 teaspoon of grain mustard
  • 1 teaspoon of honey
  • 3 tablespoons of apple cider vinegar
  • To serve:
  • 4 cups of mesclun greens


  1. Preheat oven to 400°F.
  2. Roast the squash: Trim away the top and bottom of the squash and divide it crosswise between the bulbous bottom and thinner top half. Cut the bulbous half in two, scoop out the seeds and discard. Peel the skin away from the squash, then cut the flesh into cubes. Transfer squash to a medium-sized bowl, drizzle with olive oil and sprinkle with salt and pepper. Spread squash out onto a baking sheet, transfer to oven and roast for 30 minutes, turning halfway through.
  3. Cook the bacon: Heat a medium-sized skillet over medium-high heat. Fry the bacon until crispy. Reserve 3 tablespoons of the fat for the dressing. Place bacon onto a paper towel-lined plate to cool, then chop and reserve.
  4. Prepare the dressing: Return reserved bacon fat to skillet on medium heat. Add chopped shallot and sauté to soften. Add the mustard, honey and apple cider vinegar and stir to combine.
  5. Assemble the salad: Place roasted squash, walnuts, pears and bacon in a medium-sized bowl. Drizzle with half the quantity of dressing and lightly toss. Arrange mesclun greens in a circle around the perimeter of a salad or entrée plate. Add a quantity of the squash salad in the centre. Drizzle with a bit more dressing before sprinkling with cheese and black pepper. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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