Roasted Squash Salad Recipe

Roasted Squash Salad

Course: Salad
Cuisine: Canadian



  • 4 cloves garlic chopped
  • 5 leaves basil chopped
  • 1/8 cup olive oil
  • 3 tbsp lemon juice
  • 1/8 tsp salt


  • 1 medium squash
  • 1 bunch asparagus
  • 15 cherry tomatoes
  • 3 avocados
  • olive oil
  • salt
  • pepper


  • Heat the oven to 350 °F.
  • Combine the ingredients for the dressing in a bowl, other than the salt and pepper. Whisk until emulsified.
  • Add salt and pepper to taste.
  • Chop the squash into large chunks and place in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast the squash for 35-40 minutes, until tender.
  • Remove the squash from the oven, and let it cool. Remove the skin from the squash and cut it into bite-sized cubes.
  • Steam the asparagus until tender-crisp. It should take 3-4 minutes.
  • Remove the asparagus to a bowl to cool.
  • Cut the cherry tomatoes in half.
  • Cut the avocados into bite-sized chunks.
  • Place the cooked squash on the bottom of a 9" x 13" casserole tray.
  • Cover the squash with the asparagus, then cover the asparagus with the avocados and sliced cherry tomatoes.
  • Drizzle the salad dressing over the vegetables, and serve.