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+ servings

Southwestern Butternut Squash Salad

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: American
Keyword: butternut squash salad recipe, southwestern butternut squash salad, southwestern salad recipe
Servings: 4
Calories: 328.45kcal


  • 1 butternut squash, peeled, seeds removed, and diced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 5 cups mixed greens, baby spinach, or baby arugula
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 cups frozen corn, thawed
  • 1 avocado, sliced
  • 1 large tomato, diced
  • fresh cilantro, chopped
  • Annie's Cowgirl Ranch


  • Preheat the oven to 425 degrees F.
  • In a bowl, combine the cubed butternut squash, olive oil, chili powder, cumin, garlic powder, and salt, and toss to combine.
  • Place the squash on a baking sheet.
  • Roast in the pre-heated oven for 25-30 minutes, until cooked through and golden brown.
  • To assemble the salad, place a handful of mixed greens in the bottom of a salad bowl.  Do this for as many salads as you are preparing.
  • Top each salad with roasted butternut squash, black beans, corn, avocado, and diced tomato.
  • Drizzle with Annie’s Cowgirl Ranch Dressing.
  • Serve sprinkled with fresh chopped cilantro.  Enjoy!


Calories: 328.45kcal | Carbohydrates: 49.76g | Protein: 6.84g | Fat: 15.51g | Saturated Fat: 2.21g | Sodium: 331.47mg | Potassium: 1358.79mg | Fiber: 10.15g | Sugar: 5.71g | Vitamin A: 21099.88IU | Vitamin C: 68.17mg | Calcium: 115.03mg | Iron: 3.01mg