Roasted Squash Salad with Parmesan Peppercorn Sauce
This roasted squash salad brings together caramelized, golden cubes of squash, crisp greens, and a luxuriously creamy Parmesan peppercorn sauce. The mild sweetness of the squash balances beautifully with the salty richness of Parmesan and the subtle bite of black pepper. It’s a cozy yet refreshing salad — perfect for lunch, dinner, or even a festive side dish.
⏱️ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Roasted Squash:
1 medium butternut or acorn squash, peeled and cubed (about 4 cups)
2 tbsp olive oil
1 tsp honey (optional, enhances sweetness)
Salt and black pepper, to taste
For the Salad Base:
3 cups baby arugula or mixed greens
¼ cup toasted walnuts or pecans
¼ cup shaved Parmesan cheese
1 tbsp lemon juice (for tossing greens)
For the Parmesan Peppercorn Sauce:
½ cup Greek yogurt or sour cream
2 tbsp mayonnaise
2 tbsp finely grated Parmesan cheese
1 tbsp lemon juice
1–2 tsp freshly cracked black pepper (adjust to taste)
½ garlic clove, minced (optional for mild sharpness)
Salt, to taste
1–2 tbsp water (to thin, if needed)
Instructions
1. Roast the Squash
1. Preheat oven to 200°C (400°F).
2. Toss cubed squash with olive oil, honey (if using), salt, and pepper.
3. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. Make the Parmesan Peppercorn Sauce
1. In a small bowl, whisk together yogurt (or sour cream), mayonnaise, Parmesan, lemon juice, garlic, and black pepper.
2. Add water gradually to reach a creamy, drizzleable consistency.
3. Taste and adjust seasoning with salt or extra pepper.
3. Assemble the Salad
1. In a large bowl, toss arugula with lemon juice and a pinch of salt.
2. Add the roasted squash and toasted nuts.
3. Drizzle with the Parmesan peppercorn sauce.
4. Finish with shaved Parmesan on top.
Serving Suggestion
Serve warm or at room temperature. Pairs wonderfully with grilled chicken, salmon, or a slice of crusty bread.
Notes & Tips
For extra depth, roast the squash with a sprinkle of smoked paprika or rosemary.
To make the sauce lighter, use more yogurt and skip mayonnaise.
Store leftover dressing in the fridge for up to 4 days — great on sandwiches or grilled veggies.
frequently asked questions FAQ
Q: Can I use another vegetable instead of squash?
Yes! Sweet potatoes or roasted carrots work beautifully with the same dressing.
Q: How can I make it non-dairy?
Use a plant-based yogurt and vegan Parmesan substitute.
Nutritional Information
Calories: ~410 kcal
Protein: 13g
Fat: 26g
Carbohydrates: 32g
Fiber: 6g