Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Roasted Squash Salad Add to ...

You could add pomegranate seeds instead of pumpkin seeds.

  • Preparation time: 10 minutes
  • Ready time: 1 hour
  • Servings: 6 to 8


1 kg (2 lb) butternut or buttercup squash

2 tbsp olive oil

1/4 tsp red pepper flakes

Salt and freshly ground pepper

1 bunch watercress, ends trimmed

1 head frisee lettuce, torn

6 cups baby spinach

1/2 cup toasted pumpkin seeds

Lemon shallot vinaigrette

1/4 cup tbsp olive oil

1 tsp Dijon mustard

2 tbsp lemon juice

3 tbsp minced shallots

1 tsp honey

2 tsp chopped parsley

Salt and freshly ground pepper


Preheat oven to 400 F (200 C). Line a baking sheet with parchment.

Peel squash and discard seeds and pith. Cut into 1-inch (2.5 cm) chunks. Toss squash with oil, red pepper flakes and salt and pepper. Place on baking sheet in a single layer.

Bake for 25 to 35 minutes, turning once, or until squash is tender and brown. Remove from oven and let cool.

Toss squash and greens with 1/4 cup vinaigrette or more to taste. Sprinkle with pumpkin seeds.

In the know

Most popular videos »


More from The Globe and Mail

Most popular