Roasted Butternut Squash Salad with Garlic Miso Dressing

Roasted Butternut Squash Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan

This filling squash and broccoli salad is easy to make, packed with flavour and the perfect bowl of comfort food!



  • 1 butternut squash, peeled and cubed (about 6 cups cubed)
  • 8 green onions, chopped
  • 2 crowns broccoli, cut into pieces (about 4 cups chopped)
  • 6 cloves garlic
  • 3 tbsp white wine vinegar
  • 1 tbsp white miso paste
  • 1 tbsp tamari
  • 1 packet stevia or 1 tbsp maple syrup
  • 1 tbsp water


  1. Pre-heat oven to 400 degrees. Peel and cube the butternut squash, add to a roasting pan, sprinkle with salt and pepper and roast until tender. Approximately 25-30 minutes.
  2. Lightly steam the broccoli until it’s bright green and cooked al dente.
  3. Add the cooked butternut squash, steamed broccoli and chopped green onions to a large bowl.
  4. Add the dressing ingredients to a blender and mix until smooth and creamy.
  5. Add the dressing to the bowl and mix well to combine.
  6. Season with salt and pepper, to taste.

Keywords: squash broccoli salad, butternut squash salad with broccoli