Since I had some butternut squash laying around and I wasn’t feeling like roasting it the way I usually do with apples and walnuts, I decided to use it for a savory salad. It was so tasty that it is my new favorite salad at the moment, even Keenan loved it!

Savory Roasted Butternut Squash Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 heaping plates full of salad

Savory Roasted Butternut Squash Salad


  • Salad:
  • 1 large bag or bunch of baby spinach (rinsed and dried)
  • 2 small butternut squash peeled and chopped into cubes
  • 1 red onion (diced)
  • 4 oz. cooked prosciutto, pancetta or bacon
  • 1/2 cup roasted walnuts (chopped)
  • 1/2 cup feta cheese
  • Dressing:
  • 4 Tbsp olive oil
  • 4-5 Tbsp balsamic vinegar
  • pinch of salt and pepper


  1. Preheat oven to 400 degrees.
  2. Toss squash and onions in 1 Tbsp olive oil and spread out onto a baking sheet. Bake for 25-30 minutes, until browned. Once cooked, take out squash and onions and set aside to cool.
  3. Meanwhile, mix dressing ingredients together in a small bowl.
  4. Divide spinach among 2 plates, top with butternut squash, then prosciutto, pancetta or bacon, roasted walnuts and feta cheese. Pour dressing on top and enjoy!