Middle Eastern Easy

Roasted Butternut Squash Salad with Za’atar and Parsley

Name: Roasted Butternut Squash Salad with Za’atar and Parsley
Prep time: PT15MINUTES
Cook time: PT25MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb butternut squash (peeled, seeded, and cut into 1-inch cubes); 1/4 cup extra-virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp za’atar; 2 tbsp lemon juice; 1 clove garlic (minced); 1/2 small red onion (thinly sliced); 1/2 cup fresh flat-leaf parsley (roughly chopped)

A vibrant, spice-forward side that pairs caramelized squash with bright lemon and earthy herbs.

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— (0 ratings)

⏱️ 45 minutes 15 minutes prep · 25 minutes cook

🍽️ 4 Serves

185 Calories

2g Protein

24g Carbs

10g Fat

Why This Recipe Works

High-heat roasting coaxes the natural sugars out of the squash, creating a sweet base for the punchy, herbal notes of za'atar. This dish is at its best when served warm, allowing the squash to slightly absorb the citrus-spiked dressing.

Instructions

Toss the squash with two tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Spread it into a single layer and roast at 425°F until the bottoms are deeply browned and a fork slides easily into the cubes, about 25 to 30 minutes.

Whisk the lemon juice, garlic, and za’atar together in a large bowl. Slowly stream in the remaining two tablespoons of olive oil while whisking to create a cohesive dressing.

Add the warm squash and sliced onion to the bowl with the dressing. Toss gently so the squash stays intact while being fully coated in the spice mixture.

Fold in the parsley and serve immediately while the squash is still warm and tender.

💡 The residual heat from the squash will slightly soften the raw onion and release the aroma of the parsley.