This Roasted Green Bean and Butternut Squash Salad is a colorful, mouth-watering, semi-untraditional salad. It can be enjoyed as a cozy fall dinner - yes, salads can be cozy! - or served as an elegant side salad for your holiday meals.

Roasted green beans and roasted butternut squash are layered on a bed of leaf lettuce, topped with pomegranate seeds, pepitas, and feta. Then, drizzled with a homemade citrus herb vinaigrette for a punch of delicious flavor.

Roasted green bean and butternut squash salad in a large blue serving bowl.

This salad is delicious any time of year, but the festive and bright colors - greens, oranges, reds, etc. - always make me think of the holiday season. The butternut squash, green beans, pomegranate and citrus are also fall staples, making this perfect for those September through December celebrations.

Luckily, it pairs wonderfully with so many other holiday favorites. Turkey, mashed potatoes, and stuffing are all great companions that will only enhance all the flavors.

By roasting the green beans and butternut squash, they become crisp, caramelized, and hold even more flavor! In this Pumpkin Couscous Salad, you roast up the fresh pumpkin as well, making it another fall favorite.

And one of the best parts of both these salads is that they're incredibly easy to make ahead of time! So, when holiday crunch-tome rolls around, instead of rushing day-of to get everything done, you can simply just assemble all the components! Roast the veggies, make the dressing, and store everything separately in the fridge until then.

Ingredients

Instructions

Step 1: Preheat oven to 400 degrees F. Prepare two baking sheets by lining them with parchment paper.

Step 2: Add green beans to one of the baking sheets. Sprinkle olive oil, salt, and pepper on top. Mix to coat.

Cubed butternut squash on a baking sheet.

Step 3: Add butternut squash to the other baking sheet. Sprinkle olive oil, brown sugar, cinnamon, salt, and pepper on top. Mix to coat.

Step 4: Place both baking sheets in the oven. Roast green beans for 15 minutes and squash for 20 minutes.

Citrus herb vinaigrette whisked in a bowl.

Step 5: While those are roasting, make the citrus dressing.

Step 6: Let beans and squash cool slightly before you assemble the salad. They can be served warm or at room temperature.
Step 7: To assemble the salad, place lettuce in a serving bowl or platter. Top with green beans, butternut squash, pomegranate seeds, pepitas, and feta.
Step 8: Serve dressing on the side or drizzle it over top. You will not need the entire batch of dressing for this salad.

⭐️ Quick Tip! You can store any extra citrus herb dressing in the fridge for up to 5 days.

Drizzling citrus herb salad dressing over a salad.

My Top Tips!

⭐️ This recipe is great for a crowd! As is, it can serve about 8 to 10 guests. However, if needed, it can easily be scaled up to serve even more people. Simply, roast additional green beans and squash, cut up extra lettuce, and make a double or triple batch of dressing. Use additional toppings too if needed.

⭐️ Be sure to cut the veggies into even-sized pieces. I like to keep them fairly small, so they don't overpower the salad. Then, lay them in a single layer on the baking sheets so they can become perfectly crisp in the oven!