This warm butternut squash salad is the perfect easy weeknight dinner when you want a warm, filling, and flavorful plant-based vegetarian meal. It’s great to batch cook or prep on the weekend so you can quickly assemble it when you’re pressed for time during the week. Simply roast the butternut squash and you’re good to go! All you’ll have to do is reheat it, prep some beans and onions, and make a simple dressing. This is also a great packable salad if you want to double the recipe for leftovers. Simply adjust the yield below.

INGREDIENTS 

• 1 medium butternut squash (about 2 cups)

• 1/4 red onion, thinly sliced

• 1/2 cup garbanzo beans, rinsed and drained

• 1 tsp pumpkin seeds

• 1 oz feta

• 1 Tbsp honey

• 1 Tbsp apple cider vinegar

• 1 tsp extra virgin olive oil

• 2 Tbsp parsley

• cumin

• paprika

• kosher salt

INSTRUCTIONS

Roast the Butternut Squash

Preheat oven to 400° F.

Skin the butternut squash with a peeler, cut it in half lengthwise and remove the seeds with a spoon. Cut into ½ in thick slices.

In a large bowl, combine the butternut squash with olive oil and toss to evenly coat. Season with salt and pepper.

Roast until edges are golden brown; about 30-35 minutes.

Assemble the Salad

Heat the garbanzo beans in water on the stovetop.

In the meantime, make a vinaigrette by whisking together honey, apple cider vinegar, cumin, paprika, parsley, and a pinch of kosher salt in a large bowl.

Add butternut squash, drained garbanzo beans, and red onion and gently toss until evenly coated. Plate, then top with pumpkin seeds and feta cheese.

Notes

This salad can also be enjoyed cold if you’d like.

photo for Weeknight Dinners by Melissa Peterson

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.