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Roasted Butternut Squash Salad


  • defrosted squash

  • olive oil to coat

  • salt to taste

  • pepper to taste

  • greens (such as spinach, arugula, or escarole)

  • roasted almonds or other nuts

  • vinaigrette dressing

On a baking sheet, toss cut-up squash with olive oil, salt, and pepper and roast at 400° F until tender. Toss with greens, chopped roasted almonds, and your favorite vinaigrette. Enjoy this delicious salad as a whole meal or as a side dish—it’s a great way to get orange and green veggies at the same time!