Fresh and Easy: Roasted Butternut Squash Salad with Pumpkin Vinaigrette

Roasted Butternut Squash Salad with Pumpkin Vinaigrette
Recipe courtesy of Fresh & Easy Neighborhood Market

Serves 4



  • 16 oz. package fresh&easy butternut squash, cubed
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 oz. bag romaine and radicchio salad
  • ½ cup pomegranate seeds
  • ¼ cup toasted pepitas
  • ¼ cup goat cheese, crumbled


  • 3 tablespoons pumpkin seed oil
  • 2 tablespoons white wine vinegar
  • 3 tablespoons orange juice
  • 2 teaspoons Dijon mustard
  • 1 shallot, finely chopped
  • 1 teaspoon honey
  • Salt and pepper to taste

Cooking Directions: 

  1. Preheat oven to 400F.
  2. In a lined baking sheet, toss butternut squash with olive oil, salt and pepper.  Roast for about 30 minutes, until brown.  Remove from oven; allow to cool.
  3. In a jar, add pumpkin seed oil, white wine vinegar, orange juice, Dijon mustard, shallots, honey, salt and pepper.  Seal jar with a tightly fitting lid and shake until all ingredients are combined.
  4. In a large bowl, place romaine and radicchio salad, butternut squash, pomegranate seeds, pepitas and goat cheese.
  5. Pour dressing over salad and toss lightly.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.