If you’re looking for a vibrant, nourishing dish that’s bursting with fall flavors and a delightful textural mix, this Roasted Butternut Squash Cauliflower Salad Recipe is going to be your new best friend. Roasting the butternut squash brings out its natural sweetness while the steamed cauliflower adds a tender contrast — all tied together by a creamy, tangy mustard dressing that’s simply irresistible.
Why You Should Make This Recipe
Rich, comforting flavors: The roasted butternut squash caramelizes beautifully, bringing a subtle sweetness that pairs perfectly with the mild cauliflower and zesty dressing.
Simple, wholesome ingredients: This salad relies on fresh vegetables and pantry staples — nothing complicated, but everything delicious.
Perfect for any meal: Whether as a hearty lunch, a side dish, or a light dinner, this salad fits seamlessly into your menu.
Great for meal prep: It holds up well in the fridge, making it a convenient option when you want healthy food ready to go.
Ingredients & Substitutions
The magic of this Roasted Butternut Squash Cauliflower Salad Recipe comes from its simple yet carefully chosen ingredients. Each one plays a key role — the butternut squash brings sweetness and color, cauliflower adds creaminess and bulk, and the dressing delivers a bright, tangy finish that ties the whole bowl together.
- Cauliflower: Steamed tender to keep a delicate bite that balances the roasted squash perfectly.
- Butternut squash: Roasted until golden and sweet; you can soften it in the microwave beforehand if cutting is tricky.
- Olive oil: Used just enough to help caramelize the squash while keeping the flavors rich.
- Red onions: Adds a slight pungent crunch; soaking in cold water mellows their sharpness if desired.
- Dressing (veganaise/mayonnaise, mustard, garlic): Creamy, zesty, and garlicky for the perfect finishing touch, making the salad sing.
How to Make Roasted Butternut Squash Cauliflower Salad Recipe
Step 1: Steam the Cauliflower
Start by prepping the cauliflower into bite-sized florets and steaming them until tender but still holding their structure—about 6 to 8 minutes. This step softens the cauliflower just enough to contrast beautifully with the roasted butternut squash, maintaining a lovely texture in every bite.
Step 2: Roast the Butternut Squash
While the cauliflower steams, preheat your oven to 400°F and roast the cubed butternut squash tossed in olive oil, salt, and pepper. Let it roast for 15 to 20 minutes until the edges turn golden and sweet, filling your kitchen with that irresistible autumn aroma. This roasting step is what gives the salad that warm, comforting depth.
Step 3: Prepare the Dressing
In a small bowl, whisk together vegenaise or mayonnaise, vibrant yellow mustard, minced garlic, and a pinch of salt and pepper. This creamy, tangy dressing perfectly complements the sweet and earthy veggies, bringing everything together with a punch of flavor.
Step 4: Combine and Toss
Mix the steamed cauliflower, roasted butternut squash, and chopped red onions in a large bowl. Pour your dressing over the veggies, tossing gently but thoroughly so every piece gets coated — this is where the salad truly comes alive!
Step 5: Garnish and Serve
Finish off your Roasted Butternut Squash Cauliflower Salad Recipe by sprinkling chopped green onions on top for an extra burst of fresh flavor and color. Now it’s ready to enjoy or chill until mealtime.
How to Serve Roasted Butternut Squash Cauliflower Salad Recipe
Garnishes
A handful of chopped fresh herbs like parsley or cilantro adds a refreshing lift, while a sprinkle of toasted pumpkin seeds or nuts adds an inviting crunch. For a bit of tang, a light drizzle of balsamic glaze can also work wonders to brighten the flavor even more.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a balanced, satisfying meal. It also makes a perfect partner for hearty grain dishes, like quinoa or wild rice, making your meal colorful and nutrient-packed without overwhelming your palate.
Creative Ways to Present
Serve it in a large wooden bowl to bring a rustic, inviting vibe to the table. Alternatively, build individual salads layered in clear jars for a pretty, portable lunch option that looks just as good as it tastes. Adding some edible flowers as a final flourish takes its presentation to the next level.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in an airtight container for up to 4 days. The flavors meld beautifully as it rests, but to keep the veggies from getting too soggy, store the dressing separately if you plan to keep it longer.
Freezing
This salad is best enjoyed fresh or chilled and doesn’t freeze well due to the texture changes in cauliflower and butternut squash after thawing. For best taste, avoid freezing and instead prepare smaller batches.
Reheating
If you want to serve it warm, gently reheat the roasted butternut squash and cauliflower alone in the oven or microwave, then toss with fresh dressing and onions — this helps keep the salad vibrant and crisp.
FAQs
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Can I make this salad vegan?
Absolutely! Use vegenaise instead of traditional mayonnaise for the dressing, and you’ll have a delicious plant-based version of this Roasted Butternut Squash Cauliflower Salad Recipe that’s just as satisfying.
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What if I don’t have butternut squash?
You can substitute with other roasting-friendly vegetables like sweet potatoes or carrots, which offer a similar sweetness and texture to complement the cauliflower beautifully.
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How do I soften butternut squash if it’s hard to cut?
Microwave the whole or halved squash for a few minutes to loosen the skin and flesh before peeling and chopping, which makes handling much safer and easier.
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Is this salad served warm or cold?
It’s delicious served warm, right after tossing with the dressing, or chilled for a refreshing cold salad — both ways highlight different wonderful textures and flavors of this Roasted Butternut Squash Cauliflower Salad Recipe.
Final Thoughts
This Roasted Butternut Squash Cauliflower Salad Recipe is one of those beautiful dishes that feels like a warm hug on a plate — hearty, colorful, and packed with layers of flavor. Whether you make it for a cozy dinner or impress your guests at a gathering, I promise it’ll become a favorite in your recipe collection. Give it a try, and enjoy every delicious bite!
Print
Roasted Butternut Squash Cauliflower Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Steaming, Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash Cauliflower Salad combines tender steamed cauliflower florets with sweet, oven-roasted butternut squash cubes, complemented by crunchy red and green onions. Tossed in a creamy, tangy dressing made with vegenaise or mayonnaise, yellow mustard, and garlic, this salad is a perfect side dish or light lunch that’s both nutritious and flavorful.
Ingredients
Salad
- 1 medium cauliflower head, cut into florets
- 1 small butternut squash, peeled and cut into cubes
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ¼ cup red onion, chopped
- 1 tablespoon green onions, chopped
Dressing
- ½ cup vegenaise or traditional mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
Instructions
- Steam the Cauliflower: In a large pot, add about 2 cups of water and place a steamer basket inside. Bring the water to a boil, then add the cauliflower florets to the basket. Cover the pot and steam the cauliflower until tender, about 6-8 minutes depending on your preference. Remove from heat and let the cauliflower cool for 5 minutes with the lid off.
- Roast the Butternut Squash: While the cauliflower steams, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Toss the butternut squash cubes with olive oil, salt, and black pepper, then spread them evenly on the baking sheet. Roast for 15-20 minutes, until tender and slightly caramelized, depending on the size of your cubes.
- Combine Salad Ingredients: In a large bowl, combine the steamed cauliflower, roasted butternut squash, and chopped red onions.
- Prepare the Dressing: In a small bowl, whisk together vegenaise or mayonnaise, yellow mustard, minced garlic, salt, and pepper until smooth and well combined.
- Toss the Salad: Pour the dressing over the salad mixture. Mix thoroughly until all ingredients are well coated. Garnish with chopped green onions before serving.
Notes
- If cutting butternut squash is difficult, microwave it for a few minutes to soften before chopping.
- Pre-cut butternut squash and cauliflower are convenient alternatives if short on time.
- Soaking red onions in cold water before adding them to the salad can mellow their sharpness.
- Store the salad refrigerated for up to 4 days. Avoid leaving it out at room temperature for extended periods when serving.
