Roasted pumpkin salad with spinach and walnut on a black plate
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5 from 1 vote

Roasted Banana Squash & Spinach Salad Recipe

A warm salad that goes well with any chicken, pork, or fish recipe
Cook Time50 mins
Total Time50 mins
Course: Side Dish, Salad
Cuisine: American
Keyword: Roasted Banana Squash, Roasted Squash, Banana Squash Spinach Salad
Appliance: oven, Frying Pan
Servings: 4 servings
Author: Raksha Hegde


  • 3 cups banana squash cubed
  • 3 tbsp olive oil
  • 2 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 lb baby spinach
  • 3 tbsp pine nuts
  • 2 tbsp goat cheese
  • salt as per taste


  • First, you will need to roast the banana squash cubes. Line a baking tray with non-stick baking paper. Place the cubed squash and drizzle about 2 tbsp of olive oil. Add the cinnamon powder, nutmeg, salt, and toss to coat evenly. 
  • Cook for half an hour or till the squash is fork-tender. It should have a brownish or golden color. 
  • Meanwhile, lightly toast the pine nuts in a frying pan. 
  • To assemble the salad, place the baby spinach at the bottom of the salad bowl. Add the warm roasted banana squash, pine nuts, and crumble the goat cheese on top. Drizzle the rest of the olive oil on the salad and season with salt, if needed. 
  • For a savory version, you can omit the cinnamon and nutmeg powder. Add chopped garlic and mixed herbs to the squash before roasting it. This only makes for a wonderful vegetarian pizza topping. 
    Squash, spinach, and pine nuts salad in a white bowl