Butternut Squash Salad with Toasted Pumpkin Seeds


Category: Salads

Top mixed baby greens with roasted butternut squash, pumpkin seeds and a simple balsamic dressing for a fast and festive main dish salad.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (7)


3 cups butternut squash, peeled and cubed
1/2 teaspoon black pepper, divided
2 medium shallots, minced
1/4 cup balsamic vinegar
2 tablespoons water
2 teaspoons Dijon mustard
10 cups (about 10 ounces) mixed baby greens
2 tablespoons raw pumpkin seeds, lightly toasted (see note)


Preheat oven to 350 degrees F. Arrange squash in a single layer on a lightly-oiled or parchment
paper-lined baking pan. Sprinkle with 1/4 teaspoon black pepper. Bake for 35 minutes or until squash is tender, stirring every fifteen minutes. Remove from oven, keep warm.

Water saute shallots until tender. In a small bowl, whisk together shallots, remaining 1/4 teaspoon pepper, balsamic vinegar, water and Dijon mustard.

Place salad greens in a large bowl. Drizzle desired amount of vinegar mixture over greens; toss gently to coat. Arrange on serving plates, top with warm butternut squash and pumpkin seeds.

Note: Toast pumpkin seeds in oven at 300 degrees F for 4 minutes, or until lightly toasted, stirring occasionally.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 2

Per Serving:

Calories 217
Protein 8 g
Carbohydrates 40 g
Sugars 13 g
Total Fat 5 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 104 mg
Fiber 8.6 g
Beta-Carotene 15960 ug
Vitamin C 59 mg
Calcium 233 mg
Iron 4.6 mg
Folate 249 ug
Magnesium 167 mg
Potassium 1366 mg
Zinc 1.6 mg
Selenium 4.4 ug

My Rating: 
(click on a star to select your rating)


05/04/2011 01:20 AM

Rated this recipe:

This was incredibly easy, both to follow the recipe and preparing the salad. The mixed baby greens was a perfect choice for the Balsamic-Dijon dressing and the butternut squash made it filling and delicious. I never would have thought of combining these ingredients. The only changes I made was to toast the pumpkin seeds on a hot skillet, watching and shaking them carefully so not to get them too brown, worked great, and I just thinly sliced the shallots instead of mincing them. My husband loves balsamic vinegar, so this was a big hit. My teenage sons even finished off their entire plate full. The only change I'd make is to add a little more black pepper to the squash. Thanks for the recipe! I served this with steamed corn on the cob and a cup of leftover "cream" of broccoli soup on the side.
This comment was last edited on 05/04/2011 01:40 AM


05/06/2011 09:35 AM

Rated this recipe:

My husband and I loved this recipe. My husband eats mostly SAD but he said to add this recipe to our winners!


05/13/2012 09:11 AM

Rated this recipe:

I am not generally a huge fan of pumpkin unless it's soup but I really liked this recipe. I put the pumpkin over mixed lettuce and it made an excellent warm salad on a winters day.


06/08/2017 08:27 PM

Rated this recipe:

Loved this! It was delicious and pretty too. I added some seared tofu (no oil) for extra protein. Will definitely make this again. 

This comment was last edited on 06/08/2017 08:27 PM


12/18/2017 04:57 PM

Rated this recipe:

This is an easy, delicious salad! Everyone loved it. It's just about the only Nutritarian dish that I believe is better when freshly made, rather than the next day. I'm bringing this for Christmas as a side for the SAD eaters, and as the main dish for myself.


04/01/2022 11:14 PM

Rated this recipe:

This is a great salad. It's probably the best nutritarian salad that I've eaten thus far. It's all in the sauce for me. The sauce is amazing. 


10/21/2022 11:58 AM

Rated this recipe: (no rating)

Are we to add 2 shallot BULBS or 2 Shallots, regardless of how many bulbs are in it? I used 2 SHALLOTS (4 bulbs) and it seemed like alot!

Also.. It took me aver 45 minutes to cook the squash.. And I have a convection oven! But very yummy! 

This comment was last edited on 10/21/2022 12:00 PM