Roasted butternut, walnut and balsamic salad

Roasted Butternut Squash, Toasted Walnut, and Honey Balsamic Salad

Autumn is a season of rich colours, crisp air, and hearty flavours, and this roasted butternut squash salad captures all of that in one delicious dish. Perfect as a starter or a light main, this salad combines sweet, nutty, and tangy elements for a truly memorable bite. Whether you’re hosting a dinner party or looking for a quick seasonal recipe, this is the one to try.

Ingredients (Serves 4)

For the salad:

  • 1 medium butternut squash, peeled, deseeded, and cut into cubes, or wedges

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 100g mixed salad leaves (rocket, spinach, and watercress work beautifully)

  • 50g toasted walnuts

  • 50g crumbled goat’s cheese (optional, for a creamy touch)

  • A handful of pomegranate seeds (optional, for a pop of colour and sweetness)

For the honey balsamic dressing:

  • 2 tbsp balsamic vinegar

  • 1 tbsp honey

  • 3 tbsp extra virgin olive oil

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

Method

1. Roast the butternut squash

  1. Preheat your oven to 200°C (180°C fan) or gas mark 6.

  2. In a large bowl, toss the butternut squash cubes with olive oil, smoked paprika, and a pinch of salt and pepper. Spread them out on a baking tray lined with parchment paper.

  3. Roast for 25–30 minutes, turning halfway through, until the squash is tender and slightly caramelised on the edges.

2. Toast the walnuts

  1. While the squash is roasting, heat a pan over medium heat.

  2. Add the walnuts and toast them for 2–3 minutes, shaking the pan frequently to avoid burning. Remove from heat and set aside.

3. Make the dressing

  1. In a small bowl or jar, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, and a pinch of salt and pepper. Taste and adjust seasoning as needed.

4. Assemble the salad

  1. On a large serving platter or in a salad bowl, layer the mixed leaves as the base.

  2. Scatter the roasted butternut squash, toasted walnuts, and (if using) pomegranate seeds and crumbled goat’s cheese on top.

  3. Drizzle the honey balsamic dressing generously over the salad just before serving.

Tips for Success

  • Batch roast your squash: Roast extra squash and store it in the fridge for up to three days. It makes a great addition to soups, pasta, or grain bowls.

  • Add protein: Grilled chicken or crispy chickpeas work well if you’d like to make this a heartier meal.

  • Swap the walnuts: Pecans or hazelnuts are fantastic alternatives if walnuts aren’t your favourite.

Why You’ll Love This Salad

This salad is a celebration of autumn’s finest flavours. The natural sweetness of the butternut squash pairs beautifully with the earthy crunch of walnuts and the tangy depth of the honey balsamic dressing. It’s light yet satisfying and makes an elegant addition to any meal.

Try it this weekend and bring a touch of autumn to your table!

Let us know if you make this recipe—tag us on social media with your creations! We’d love to see them.

Robyn SalterSalters Events