Amazing Roasted Butternut Squash and Avocado Salad

I initially wanted to make a salad with raw butternut squash, and I started thinking about combining butternut and avocado. Then I thought that the textures might not work so well, so I decided to roast the squash. The rest just came together, and I found this salad to be perfectly balanced in terms of color, texture, and flavor. Satisfying and supremely nutritious, too!

Amazing Roasted Butternut Squash and Avocado Salad

Total Time: 16 minutes

Yield: 4-6 servings

Amazing Roasted Butternut Squash and Avocado Salad

Avocado and Butternut Squash Salad


  • - 1 large bunch fresh spinach, baby greens, or lettuce, rinsed
  • - 1 cup butternut squash or sweet potato, diced
  • - 1 avocado, peeled and diced
  • - 1/3 cup toasted walnuts
  • - 1 small or 1/2 large red onion, sliced in slivers
  • - optional: 1/2 tsp cumin, 1/2 tsp coriander
  • - optional: feta cheese
  • - optional: small bunch fresh cilantro, coarsely chopped
  • - olive oil
  • - lemon juice
  • - salt and pepper


  1. 1. Toss diced squash or sweet potato in olive oil and season with salt, pepper, and optional cumin and/or coriander
  2. 2. Spread on greased or parchment-paper lined baking sheet and roast in oven on high heat until browned
  3. 3. Let cool
  4. 4. Combine remaining veggies, nuts, and optional feta cheese
  5. 5. Season to taste with good olive oil, lemon juice, and salt and pepper
  6. 6. Serve immediately, and enjoy!


Proportions should be adjusted to taste. Squash can be prepared in advance and stored in refrigerator. Tip: Make extra and save for later when you next find yourself craving this salad.


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