Butternut Squash Salad Recipe

Name: Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash, peeled and cut in 1/2 inch slices; 1 tablespoon olive oil; ¼ cup vegetable broth; 1 tablespoon fresh sage, snipped; ¼ teaspoon salt; ¼ teaspoon black pepper; 6 cups salad greens; 1 medium apple, cored and cut in bite sized pieces; 12 medium red onion, thinly sliced; 2 ounces goat cheese, crumbled; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1 tablespoon fresh sage, snipped; ¼ teaspoon salt; ¼ teaspoon black pepper

Servings: persons

1 lb butternut squash, peeled and cut in 1/2 inch slices
1 tablespoon olive oil
¼ cup vegetable broth
1 tablespoon fresh sage, snipped
¼ teaspoon salt
¼ teaspoon black pepper
6 cups salad greens
1 medium apple, cored and cut in bite sized pieces
12 medium red onion, thinly sliced
2 ounces goat cheese, crumbled
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh sage, snipped
¼ teaspoon salt
¼ teaspoon black pepper

1
In a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally.
2
Add broth, sage, salt and pepper.
3
Cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice.
4
In a large salad bowl toss greens with apple and onion; set aside.
5
Make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well.
6
Drizzle vinaigrette over greens and toss gently.
7
Remove squash from the pan with a slotted spoon and place on salad greens.
8
Sprinkle with cheese and serve.

1112

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb butternut squash, peeled and cut in 1/2 inch slices, 1 tablespoon olive oil, ¼ cup vegetable broth, 1 tablespoon fresh sage, snipped, and more.

Yes, Butternut Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butternut Squash Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions