Roasted Squash Salad with Parmesan Peppercorn Dressing
This salad features caramelized roasted squash, crisp greens, and crunchy toppings, all coated in a creamy Parmesan peppercorn dressing that’s rich, tangy, and full of flavor. It’s hearty enough for a main course yet light enough for a side — a true balance of comfort and freshness.
⏱ Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the Salad:
1 small butternut squash (or acorn/kabocha), peeled and cubed (about 4 cups)
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried thyme or oregano
Salt & freshly ground black pepper, to taste
For Assembly:
3 cups baby arugula or mixed greens
¼ cup toasted walnuts or pecans, chopped
¼ cup dried cranberries or pomegranate seeds
2 tbsp Parmesan shavings (optional garnish)
For the Creamy Parmesan Peppercorn Dressing:
¼ cup Greek yogurt (or mayo for a richer version)
2 tbsp grated Parmesan cheese
2 tbsp olive oil
1 tbsp lemon juice (or white wine vinegar)
1 clove garlic, minced
½–1 tsp freshly cracked black pepper (adjust to taste)
½ tsp Dijon mustard
Salt, to taste
1–2 tbsp water or milk (to thin if needed)
Instructions
1. Roast the Squash:
Preheat oven to 425°F (220°C).
Toss cubed squash with olive oil, garlic powder, thyme, salt, and pepper.
Spread on a parchment-lined tray and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, Parmesan, olive oil, lemon juice, garlic, Dijon, and black pepper.
Add a little water or milk to reach a pourable consistency. Taste and adjust salt and pepper.
3. Assemble the Salad:
Place greens in a large bowl or platter.
Top with roasted squash, walnuts or pecans, and cranberries or pomegranate seeds.
Drizzle generously with the Parmesan peppercorn dressing.
Finish with Parmesan shavings and extra black pepper.
Notes & Tips
Add grilled chicken or chickpeas to make it a filling main course.
You can use honey-roasted squash (drizzle with honey before roasting) for a sweet-savory version.
For a nut-free option, substitute roasted sunflower seeds.
The dressing lasts up to 4 days in the fridge — great for other salads or grilled veggies!
frequently asked questions FAQ
Q: Can I use pre-cut squash?
Yes — store-bought pre-cut squash works perfectly and saves time.
Q: Can I serve it warm?
Absolutely! Warm roasted squash over cool greens gives a wonderful texture and contrast.
Nutrition information
Calories: 340 kcal
Protein: 9 g
Fat: 21 g
Carbs: 32 g
Fiber: 6 g