A warm, crunchy, and tangy salad bursting with flavor—featuring caramelized roasted butternut squash, toasted peanuts, fresh herbs, and crispy breadcrumbs. Finished with citrus zest and a squeeze of lime, it’s a hearty vegetarian side or light main with irresistible texture.
Why You’ll Love This Recipe
This salad is a celebration of textures and contrasting flavors. The natural sweetness of roasted butternut squash pairs perfectly with the crunch of toasted peanuts and breadcrumbs, while lime juice and zest add brightness. It’s a versatile dish that can serve as a satisfying vegetarian main or a vibrant side dish, ideal for autumn and winter menus. Easy to prepare and visually appealing, it’s a guaranteed hit for weeknight meals or special gatherings.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup roasted peanuts
- 1/4 cup breadcrumbs (panko or fresh)
- 1 tablespoon butter or oil (for toasting breadcrumbs)
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh parsley or cilantro
- 1/4 teaspoon chili flakes (optional)
directions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and caramelized.
- While the squash is roasting, heat butter or oil in a small skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden brown. Set aside.
- In a large mixing bowl, combine the roasted squash, toasted peanuts, lime zest, lime juice, herbs, and chili flakes if using.
- Toss gently to combine. Fold in the toasted breadcrumbs just before serving to preserve their crunch.
- Serve warm or at room temperature.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
- Nut-Free Version: Replace peanuts with toasted pumpkin seeds or sunflower seeds for a similar crunch.
- Add Protein: Top with crumbled feta, grilled chicken, or chickpeas for a heartier meal.
- Vegan Option: Use oil instead of butter for the breadcrumbs.
- Herb Swap: Use mint or basil instead of parsley or cilantro for a fresh twist.
- Spicy Touch: Add more chili flakes or a dash of hot sauce for extra heat.
storage/reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep breadcrumbs separate and fold them in just before serving to retain their crispiness. Reheat gently in the microwave or enjoy at room temperature. Avoid freezing, as the texture of the squash and breadcrumbs will deteriorate.
FAQs
Can I use frozen butternut squash?
Yes, but thaw and pat it dry before roasting to avoid excess moisture and sogginess.
What type of peanuts work best?
Roasted, unsalted peanuts provide the best texture and flavor balance for this dish.
Can I prepare this salad in advance?
Yes, but add the breadcrumbs just before serving to maintain their crunch.
Is this salad suitable for vegans?
Yes, if you use oil instead of butter for the breadcrumbs.
Can I use sweet potatoes instead of squash?
Absolutely, sweet potatoes are a great substitute and offer a similar sweetness and texture.
How can I make this gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.
What if I don’t have lime?
Lemon juice and zest can be used as a substitute, though lime offers a more distinct zing.
Can I add greens to this salad?
Yes, arugula or baby spinach make excellent additions for more freshness and volume.
How do I toast breadcrumbs properly?
Stir them frequently in butter or oil over medium heat until golden and fragrant, about 3–5 minutes.
What dishes pair well with this salad?
It pairs well with grilled meats, hearty grain bowls, or as a colorful side at a holiday table.
Conclusion
Roasted Butternut Squash Peanut Salad is a richly textured, flavor-packed dish that turns simple ingredients into something extraordinary. With its balance of sweet, savory, tangy, and spicy elements, it’s a standout choice for a seasonal side or vegetarian main. Whether you’re feeding a crowd or just treating yourself to something nourishing and satisfying, this salad is sure to leave a lasting impression.
Print
Roasted Butternut Squash Peanut Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
Description
Une salade chaude et acidulée composée de courge butternut rôtie, de cacahuètes croquantes, d’herbes fraîches et de chapelure croustillante. Agrémentée de zeste et de jus de citron vert, elle est parfaite en accompagnement végétarien copieux ou en plat principal léger.
Ingredients
- 3 tasses de courge musquée, pelée et coupée en cubes
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre, au goût
- 1/2 tasse d’arachides grillées
- 1/4 tasse de chapelure (panko ou fraîche)
- 1 cuillère à soupe de beurre ou d’huile (pour griller la chapelure)
- Zeste d’un citron vert
- 1 cuillère à soupe de jus de citron vert frais
- 1 cuillère à soupe de persil frais haché ou de coriandre
- 1/4 cuillère à café de flocons de piment (facultatif)
Instructions
- Préchauffer le four à 200 °C. Mélanger la courge butternut avec l’huile d’olive, le sel et le poivre. Enfourner 25 à 30 minutes jusqu’à ce qu’elle soit dorée et caramélisée.
- Dans une petite poêle, faire fondre le beurre ou chauffer l’huile à feu moyen. Ajouter la chapelure et faire dorer. Réserver.
- Dans un bol, mélanger la courge rôtie, les cacahuètes grillées, le zeste de citron vert, le jus de citron vert, les herbes et les flocons de piment si vous en utilisez.
- Mélangez délicatement, puis incorporez la chapelure grillée juste avant de servir pour conserver le croquant.
- Servir tiède ou à température ambiante.
Notes
- Vous pouvez remplacer la courge musquée par des patates douces.
- Ajoutez de la feta émiettée ou du fromage de chèvre pour une variante plus riche.
- La chapelure doit être ajoutée à la dernière minute pour les garder croustillantes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
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