Roasted Butternut Squash and Mushroom Spinach Salad is perfect for those who want to eat healthier without sacrificing taste. Roasting vegetables brings out their natural sweetness and makes them tender; the addition of creamy, tangy goat cheese and candied walnuts balances out the flavors perfectly. Tips on how to roast vegetables included!

(Photo by Rick Souders)

You will love this Spinach Salad with Butternut Squash

This spinach salad recipe is a flavor explosion! The roasted butternut squash adds a touch of sweetness, the roasted mushrooms give a savory depth, and the candied walnuts provide crunch and a touch of caramel. All of this is balanced perfectly by tangy, creamy goat cheese. Each bite will be a burst of different textures and flavors that come together perfectly. Whether you’re a fan of sweet and savory dishes or simply enjoy a good salad, you’re sure to love this spinach salad.

Tips on roasting vegetables for this Roasted Squash Salad

Here are a few tips to ensure that your squash and mushrooms come out nicely roasted – caramelized on the outside, soft on the inside:

  • Don’t crowd. Select a roasting dish – or rimmed sheet pan – that’s large enough to hold the vegetables in one layer without crowding. The heat needs to circulate around the vegetable pieces in order for them to brown and caramelize nicely. If crowded, they will just steam and never get brown.
  • Roast the squash and mushrooms in separate pans. The mushrooms will release their liquid while cooking, which can keep the squash cubes from browning.
  • Stir often, but not too much. The vegetables should be stirred during the roasting process, becuase the pieces near or touching the pan sides will brown first. But, if you stir too often, they won’t brown. Around every 5 minutes works well.
overhead shot of roasted butternut squash showing how to spread it out in the pan
(Photo by Rick Souders)

Roasted Butternut Squash Salad Ingredients

Here’s a brief overview of what you’ll need to make all the components of this amazing salad (details, including quantities, are in the recipe card below):

Candied Walnuts

  • Butter
  • Granulated sugar
  • Walnuts
  • Kosher salt

Roasted Vegetables

  • Butternut squash
  • Extra virgin olive oil
  • Ground black pepper
  • Fresh mushrooms – cremini (baby Bella) or shiitake work best; can also use white button mushrooms

Spinach Salad

  • Extra virgin olive oil
  • Balsamic vinegar
  • Fresh baby spinach
  • Goat cheese – can substitute feta cheese crumbles
  • Shredded ham, optional
Roasted buttrnut squash and mushroom spinach salad in a glass bowl
(Photo by Rick Souders)

How to make Butternut Squash Salad

While there are a few steps involved in preparing this salad, you can make the majority of it ahead of time. Here’s what you have to do:

Candied Walnuts (can be made up to 3 days ahead)

  1. Melt butter; add sugar and walnuts; cook.
    In a medium skillet, melt butter over medium heat. Stir in sugar, then walnut pieces. Cook, stirring for 5 minutes.
  2. Cool nuts.
    Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating walnuts as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.

Roasted Vegetables (can be made up to 8 hours ahead)

  1. Prep oven.
    Preheat oven to 425 degrees.
  2. Prep squash.
    In a small roasting pan, toss together squash and 1 tablespoon of olive oil. Season with salt and pepper; toss again.
  3. Prep mushrooms.
    In a second roasting pan, toss together mushrooms and 1 tablespoon of olive oil. Season with salt and pepper; toss again.
  4. Roast vegetables; stir.
    Place pans in the oven and roast vegetables for 10 minutes, stirring after 5 minutes.
  5. Rotate pans; continue cooking.
    Rotate pans, stir vegetables and continue roasting for another 5 to 10 minutes (at this point the mushrooms should be done).
  6. Remove mushrooms.
    Remove mushrooms from oven and set aside.
  7. Continue cooking squash.
    Stir and continue cooking squash an additional 5 to 10 minutes or until tender.

Spinach Salad

  1. Prepare dressing.
    In a small mixing bowl, whisk together remaining 2 tablespoons olive oil and balsamic vinegar. Season to taste with salt and pepper.
  2. Toss spinach with dressing.
    In a large bowl, toss spinach with half of the dressing (just enough to lightly coat the leaves).
  3. Plate salad.
    Divide spinach among 4 individual salad plates. Arrange ingredients on top of spinach: roasted squash and mushrooms, cheese, half of the walnuts (save the rest for another use) and ham, if using. Drizzle a bit of the remaining dressing over the top of the salad; season to taste with salt and fresh ground pepper.

How to serve Squash Salad

  • On individual salad plates. On individual plates is my favorite way to serve this salad, either as a first course or on the side.
  • On a large platter. To serve buffet or family style, serve the salad on a large serving platter.

Butternut Squash Salad FAQs

Can you eat butternut squash cold?

Yes, you can eat squash cold. I find it’s best not direct out of the refrigerator but at room temperature. And you can even it raw!

Is it better to roast or boil butternut squash?

Either method (roasting or boiling) is fine for cooking butternut squash. I prefer the caramelized flavor that’s added from roasting butternut squash in most of my recipes.

Do you need to peel butternut squash if roasting?

You can roast butternut squash skin on or skin off. While the skin contains several nutrients, I don’t like the chewy texture so I prefer to remove it.

Print
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Roasted butternut squash and mushroom spinach salad ina glass bowl

Butternut Squash Spinach Salad

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This spinach salad recipe is a flavor explosion! The roasted butternut squash adds a touch of sweetness, the roasted mushrooms give a savory depth, and the candied walnuts provide crunch and a touch of caramel. All of this is balanced perfectly by tangy, creamy goat cheese. Each bite will be a burst of different textures and flavors that come together perfectly.

  • Prep Time: 10 mins
  • Rest time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

Candied Walnuts

  • 2 teaspoons butter
  • 1/4 cup granulated sugar
  • 1/2 cup coarsely chopped walnuts
  • Kosher salt, to taste

Roasted Vegetables

  • 1 1/2 cups peeled, seeded and cubed (1/2-inch) butternut squash
  • 1/4 cup extra virgin olive oil, divided use
  • Freshly ground black pepper, to taste
  • 2 cups quartered mushrooms (cremini, shiitake or small portobellos work best)

Spinach Salad

  • 1 tablespoon balsamic vinegar
  • 4 cups fresh baby spinach
  • 1/4 cup crumbled goat cheese
  • 1/4 cup shredded ham, optional (preferably country ham; see note)

Instructions

Candied Walnuts

  1. In a medium skillet, melt the butter over medium heat. Stir in the sugar, then the walnut pieces. Cook, stirring for 5 minutes.
  2. Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the walnuts as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.

Roasted Vegetables

  1. Preheat oven to 425 degrees.
  2. In a small roasting pan, toss together the squash and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
  3. In a second roasting pan, toss together the mushrooms and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
  4. Place the pans in the oven and roast the vegetables for 10 minutes, stirring after 5 minutes.
  5. Rotate the pans, stir the vegetables and continue roasting for another 5 to 10 minutes (at this point the mushrooms should be done). Remove mushrooms from oven and set aside.
  6. Stir and continue cooking the squash an additional 5 to 10 minutes or until tender. Let both the squash and mushrooms sit at room temperature for at least 20 minutes before serving.

Spinach Salad

  1. In a small mixing bowl, whisk together the remaining 2 tablespoons olive oil and balsamic vinegar. Season to taste with salt and pepper.
  2. In a large bowl, toss the spinach with half of the dressing (just enough to lightly coat the leaves).
  3. Divide the spinach among 4 individual salad plates. Arrange ingredients on top of the spinach: roasted squash and mushrooms, cheese, half of the walnuts (save the rest for another use) and ham, if desired. Drizzle a bit of the remaining dressing over the top of the salad; season to taste with salt and fresh ground pepper.

Notes

Note: If you can’t find country ham, substitute either Virginia ham or prosciutto.

Make ahead: Candied walnuts can be made up to 3 days in advance, covered and refrigerated. Dressing can be made up to 24 hours in advance, covered and refrigerated. Bring to room temperature before using. Butternut squash and mushrooms can be roasted up to 8 hours in advance, covered and kept at room temperature.

  • Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
  • Category: Side dishes, side salads, easy entertaining
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 251
  • Sugar: 9 g
  • Sodium: 249.1 mg
  • Fat: 19.5 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 16.7 g
  • Fiber: 2.7 g
  • Protein: 6.3 g
  • Cholesterol: 9.1 mg

Note: This recipe is an updated version of one I posted a few years ago, incorporating a great suggestion from one of my recipe testers  – namely, the addition of the sugared walnuts.

Roasted buttrnut squash and mushroom spinach salad in a glass bowl

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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