Roasted Butternut Squash Salad With Spicy Scallion Dressing

Roasted Butternut Squash Salad With Spicy Scallion Dressing

Updated November 12, 2025

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Difficulty: Moderate

Ingredients

Serves 4

• 1 medium butternut squash (about 2.5 pounds, e.g., delicata, honeynut, or kabocha squash for variety; edible skin recommended)

• 5 tablespoons extra-virgin olive oil, divided

• Kosher salt (e.g., Diamond Crystal)

• ¼ cup + 2 tablespoons white wine vinegar

• 1 tablespoon honey

• 1-inch piece fresh ginger, peeled and cut into matchsticks

• 1 teaspoon fennel seeds, lightly crushed (to release aroma)

• 1 navel orange (or preferred variety, e.g., Cara Cara for sweetness)

• 1 small bunch cilantro, thick stems removed, finely chopped

• 3 scallions, trimmed and thinly sliced (white and green parts separated if preferred)

• 1 jalapeño, minced (seeded for milder heat, or left whole for spice; adjust to taste)

Preparation

Step 1: Preheat & Prep Baking Station

• Preheat oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper (prevents sticking and ensures easy cleanup).

Step 2: Prepare the Squash

• Using a sharp chef’s knife, cut the squash lengthwise into 2 equal halves. Scoop out seeds and stringy fibers with a spoon (reserve seeds for roasting as a crunchy topping if desired).

• Cut the squash crosswise into ½-inch thick slices (uniform thickness ensures even roasting). Leave the skin on—when roasted, it becomes tender and sweet, adding fiber and texture.

Step 3: Roast the Squash

• On the lined baking sheet, toss squash slices with 3 tablespoons olive oil and a generous sprinkle of salt (about ¼ teaspoon, or to taste). Arrange in a single layer, ensuring no overlapping (overcrowding causes steaming, not roasting).

• Roast for 30 minutes, rotating the baking sheet halfway through (every 15 minutes) to ensure even browning. Use a fork to test doneness: the flesh should be soft enough to pierce easily, and edges should caramelize (golden-brown). Note: If your oven runs cool, extend roasting by 5–15 minutes (as per user feedback, some ovens may need extra time).

Step 4: Make the Orange-Ginger Vinegar Base

• In a small saucepan, combine ¼ cup + 2 tablespoons white wine vinegar, 1 tablespoon honey, ginger matchsticks, and lightly crushed fennel seeds.

• Stir to dissolve honey, then add 2 tablespoons of orange juice (from juicing the orange later) to thin slightly if needed. Bring to a simmer over medium heat (not boiling yet) and cook 2 minutes to toast fennel seeds.

Step 5: Soften Orange & Finish the Dressing Base

• Cut the orange in half crosswise. Use a sharp paring knife to slice 2 thin crescents from each half (keep the peel intact for texture, if possible). Add these crescents to the vinegar mixture.

• Juice the remaining orange pulp into the saucepan (you’ll need ~2–3 tablespoons of juice) and discard the rind/pulp. Add ½ teaspoon salt and stir.

• Simmer the mixture covered, over low heat for 5 minutes: the orange will soften, and flavors will meld. Uncover, check for doneness (pulp should be tender but not mushy), then remove from heat.

Step 6: Assemble the Salad

• Transfer warm roasted squash to a serving platter. Drizzle ½ cup of the warm orange-vinegar mixture over the squash (including the soft orange crescents). Let sit for 2 minutes to let flavors infuse.

• In a medium bowl, combine: 2 tablespoons of the orange-vinegar mixture, remaining 2 tablespoons olive oil, chopped cilantro, sliced scallions (both white and green parts), and minced jalapeño. Season with a pinch of salt and toss lightly to coat.

• Serve the squash with the green dressing spooned on top. For extra crunch, sprinkle toasted pepitas (pumpkin seeds) or remaining orange zest.

Pro Tips (From User Feedback)

• Make Ahead: Roast squash up to 2 days ahead, store chilled, and reheat at 350°F (175°C) for 10 minutes before assembling.

• Edible Skin: Delicata or honeynut squash skins are naturally tender—no need to peel!

• Spice Adjustment: For milder heat, remove jalapeño seeds; for extra spice, add a pinch of cayenne.

Comments (Curated Highlights)

• “Layers of flavor: the caramelized squash, tangy orange dressing, and fresh herbs create a symphony. Roast longer if your oven is slow—15 minutes extra worked for me!”

• “A unique twist: eating the squash skin is surprisingly delicious! Delicata’s thin peel adds a buttery crunch.”

• “Perfect for holiday meals: made it for Christmas, and guests raved. The orange-vinegar sauce makes it feel special but easy to prep.”

Enjoy this vibrant, seasonal salad—warm or at room temperature, it’s a showstopper for weeknights or gatherings! 🥗