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Bitter Spring Greens Salad with Roasted Butternut Squash

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  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


This bitter green salad with roasted butternut squash is a magnificent colorful mix of contrasting tastes and textures. Cleansing and satisfying, perfect for spring.



For the Squash

  • 4 cups butternut squash, peeled, cut into 1-inch cubes
  • 2 Tablespoons extra-virgin olive oil
  • Celtic sea salt and freshly ground pepper

For the Green Goddess Dressing

  • 1/2 cup plain yogurt of choice (whole-milk, nut-milk or coconut-milk)*
  • 1/4 cup firmly packed parsley leaves and tender stems
  • 1/4 cup firmly packed basil or mint leaves
  • 1 Tablespoon freshly squeezed lemon juice, plus more as needed
  • 2 Tablespoons extra-virgin olive oil
  • 1 scallion, green and light green parts only, sliced
  • 1/2 ripe Hass avocado, pitted and cubed
  • 23 Tablespoons water
  • 1/2 teaspoon Celtic sea salt

For the Salad

  • 3 cups radicchio, cut into bite size pieces*
  • 6 cups crisp salad greens (such as arugula, baby greens, baby romaine, frisée or a combination), torn into bite-size pieces 


  1. Heat the oven to 425 degrees.
  2. Place squash on a rimmed baking sheet, and toss with oil, salt and black pepper. Spread squash into an even layer, and roast until tender and caramelized, 30 to 40 minutes, rotating halfway through.
  3. Taste a squash cube and add more salt, pepper if it needs more flavor.
  4. Meanwhile, make the dressing: Place yogurt, herbs, lemon juice, oil, scallions, avocado and water in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Add more water if necessary to get a smooth creamy consistency.
  5. Taste and season with salt, pepper and more lemon juice as needed. It should taste bright and tangy.   Set aside.
  6. To assemble the salad: in a large bowl, combine radicchio, salad greens and roasted squash. Pour enough dressing over salad to lightly coat it, and toss well (about half the dressing). Season with salt and pepper to taste and serve immediately, with more dressing on the side.
  7. Serve with warm or room temperature butternut squash.
  8. Makes 2 main dish salads or 4 starter salads.
  9. Store left over dressing in the refrigerator for 3 days.


Use coconut or nutmilk yogurt for vegan, coconut yogurt for AIP.

If you find the radicchio to be too bitter you can soak the pieces in ice water for 10 to 30 minutes, then drain and dry before adding to the salad.

Nutrition information is with all the greens and butternut squash, whole milk yogurt and half the dressing. 

  • Prep Time: 10
  • Cook Time: 30
  • Category: Salad Brunch, Lunch, Dinner
  • Method: Roast
  • Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free