Recipes > Butternut Squash Salad w/ Champagne Vinaigrette

Butternut Squash Salad W/ Champagne Vinaigrette


Steamed butternut squash is tossed with toasted cumin seeds, shallots and a champagne vinaigrette.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 37,114
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Steaming the Butternut Squash

Steaming the Butternut Squash
  • 1 medium butternut squash
  • pinch sea salt


Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.

Peel the squash and remove the seeds. Cut into even, 1" -inch cubes and place into the steaming basket.

Once the water is simmering, place the basket over the pot and season the squash with a pinch of salt. Cover with a lid. Steam until tender and cooked through, about 10 to 15 minutes or so.

Step 2: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 1/4 tsp cumin seeds
  • 1 small shallot
  • 2 tbsp cilantro leaves
  • 1 tbsp champagne vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp agave, to taste
  • sea salt, to taste
  • freshly ground black pepper. to taste


While the squash is steaming, toast the cumin seeds. Heat a small fry pan over low heat. Add the seeds and cook until fragrant. Once done, remove them from the pan and set aside.

To make the vinaigrette, place the champagne vinegar, honey and olive oil into a small jar. Season with salt and pepper to taste. Shake the vinaigrette to emulsify and taste for seasoning, adding more honey, champagne vinegar, salt and/or pepper to taste. Set aside.

Emince the shallot lengthwise and roughly chop the cilantro leaves. Set aside.

Step 3: Assembling the Salad

Assembling the Salad


Once the squash is just tender, transfer to a large bowl and let cool to room temperature.

Sprinkle the shallots and cumin seeds over the squash. Shake the vinaigrette again to make sure it is emulsified. Pour it over the squash and toss gently to coat. Transfer the salad to a serving bowl and garnish with the chopped cilantro. Serve.


  • Brooke  S
    Brooke S
    This is a wonderful new take on butternut squash. I didn't have cilantro on hand so I used fresh parsley, and it was still wonderful. I definitely recommend this to anyone looking for a healthy new salad.
  • Jonathan F
    Jonathan F
    I really liked this recipe. I made it for Thanksgiving instead of the usual butternut squash recipes. Everyone enjoyed the twist on tradition. I used Sherry vinegar because I couldn't find champagne vinegar and I think it still tasted delicious. We also skipped the cilantro because we don't like it. Will be making it again. Thanks!
  • Amy N
    Amy N
    This was pretty good, though my son wasn't crazy about it.
  • Sunnie S
    Sunnie S
    I haven't cooked much with butternut squash (outside of a Thanksgiving dish), and have always felt like I didn't care too much for it. This dish was quite good. I steamed the squash for 10 minutes and when I checked them, I thought they could use another minute or so, but decided to take them out as I figured they would continue to cook a bit while they cooled. By the time I dressed them, they were perfect. The vinaigrette was delicious and I felt like the cumin seeds and the cilantro went really well with the squash. I used agave syrup for the sweetner. I will absolutely make again - I think this is a great wintertime salad.
  • Mavis F
    Mavis F
    this turned out great and was pretty simple to pull off.
  • Char N Rouxbe Staff
    Char N
    Mavis: WTG, the ingredients used pull a great finished product together. Glad you enjoyed it. Thanks for writing, Mavis. Rouxbe on, Char
  • Jeremy R
    Jeremy R
    Man this was incredible! Such a simple, healthy, delicious little treat :)

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