Winter Squash Salad

Winter Squash Salad Recipe

In winter months, all I crave are warm dishes. Having a pot of beans on the stove or pre-made beans in the fridge is always a timesaver. They’re so quick to turn into salads or added protein for any dish.

This is a very simple salad, but it has a lot of flavor and texture going on — sweetness of the roasted squash in juxtaposition to the saltiness of the sardines and creamy beans and squash with crunchy toasted breadcrumbs. You can make the components ahead of time and then assemble right before eating. Let’s get started!

I always have dried beans in my pantry and although I note to use cannellini beans, you can really use any bean you have at hand. Lentils can be a great addition to this (and quicker to cook as there’s no soaking needed).

Winter Squash Salad Recipe

For this recipe, soak the beans overnight in the KitchenAid® 7-Ply 3.0-Quart Low Casserole with Lid with enough water to cover them plus a couple of inches more as they tend to expand. As a time saving tip, use canned beans instead of dried ones, but it’s nice when the beans are whole and intact. This doesn’t always happen with canned beans.

After soaking overnight, add the aromatics to the Low Casserole and cook them on low heat until tender. Drain the beans. You can make these ahead and have them in your refrigerator for later.

Winter Squash Salad Recipe

I used kabocha squash for this recipe, but any winter squash will also work: butternut, acorn, red kuri… Squash can be hard to cut, so make sure you have a sharp knife. Cut it in half lengthwise and scoop out the seeds. Then slice it horizontally. You can also toast the seeds and use them as a topping.

Winter Squash Salad Recipe

Winter Squash Salad Recipe

Place the squash on a KitchenAid® Jelly Roll Pan with the red onion and garlic. Drizzle with olive oil and all the spices and bake in the KitchenAid® Single Wall Oven until tender and slightly caramelized. The Even-Heat™ True Convection ensures my squash are roasted consistently throughout.

Winter Squash Salad Recipe

In the meantime, make the toasted anchovy breadcrumbs. I never buy breadcrumbs as they are so easy to make at home. Use stale bread and pulse in the KitchenAid® Pro Line® Series 16-Cup Food Processor until the desired fineness. I like my breadcrumbs chunky and sometimes more like croutons, but you can pulverize them as fine as you would like with the Food Processor’s ExactSlice™ System.

Winter Squash Salad Recipe

Toast the breadcrumbs in a KitchenAid® 10″ Skillet with a little bit of olive oil and canned sardines. You can also use 1 tablespoon of anchovy paste in place of the sardines. If you do not like the fishy taste, reduce the amount, but a bit of anchovy paste will add a necessary brininess and saltiness.

Winter Squash Salad Recipe

It’s time to plate the roasted squash. Top with the beans, toasted breadcrumbs, and some pretty microgreens or any tender salad greens you might have. Splash a little bit of vinegar, but don’t add any additional dressings as all the components have been seasoned already.

Winter Squash Salad Recipe

How simple is that?! And so hearty; perfect for a light winter lunch!

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Winter Squash Salad

Makes 6 servings


1 cup dried cannellini beans
1 garlic head, cut in half crosswise
1 bay leaf
1/2 acorn or kabocha squash, seeds removed and sliced (peeled or unpeeled)
2 cloves garlic
1/2 red onion, largely diced
4 tablespoons olive oil, divided
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon hot paprika or piment d’Espelette (use more or less depending how much heat you like)
1/2 teaspoon sumac (optional)
2 canned sardines (packed in olive oil), middle spine removed
2 slices of stale gluten-free bread
1 tablespoon parsley, finely chopped
1 tablespoon red wine vinegar
1/2 cup of microgreens or herbs


Place the dried beans in a KitchenAid® 7-Ply 3.0-Quart Low Casserole with Lid. Cover with water. Cover with the lid and refrigerate overnight.

Add a bay leaf and garlic head to the Low Casserole with beans. Add more water if necessary. We need the beans to be covered by 1″ of water. Bring the liquid to a boil over medium heat. Reduce heat to low and simmer the beans for an hour or until tender, but not mushy. Drain the beans. Discard the bay leaf and garlic.

Preheat the KitchenAid® Single Wall Oven to 400° F. Toss the squash, garlic clove, red onion, 3 tablespoons olive oil, sea salt, black pepper, cumin, paprika, and sumac together on a KitchenAid® Jelly Roll Pan. Roast the squash for 40 minutes or until tender and caramelized.

Place the bread in a KitchenAid® Pro Line® Series 16-Cup Food Processor and pulse until you have chunky breadcrumbs. In a KitchenAid® 10″ Skillet, heat the remaining olive oil over medium heat. Add the sardines or anchovy paste and cook for a minute until it crumbles into the olive oil. Add the breadcrumbs and toss to coat in the oil. Cook until slightly toasted, about 2 minutes. Add the parsley, toss, and set aside.

Transfer the squash and roasted garlic and onion to a platter. Top with beans, breadcrumbs, vinegar, and microgreens. Toss and serve lukewarm or room temperature.

Winter Squash Salad Recipe


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


KitchenAid® Professional Seven-Ply 3.0-Quart Low Casserole with Lid
For use on the cooktop or in the oven, this 3.0-quart low casserole can be used for braising meats, cooking smaller roasts, or baking casseroles. The welded ergonomic handles make it easy to lift and carry from the oven directly to the tabletop. The fitted lid ensures minimal loss of moisture and heat. Learn more

KitchenAid® Professional Seven-Ply 3.0-Quart Low Casserole with Lid

This 30" Single Wall Oven with Even-Heat™ True Convection provides consistent heating and even cooking. A unique bow-tie shaped design and convection fan helps ensure there’re no burnt edges or undercooked centers. The Temperature Probe delivers accurate measurement of internal temperatures of meats, poultry, and casseroles without opening the oven door for perfectly cooked food. The oven’s bold design details are the perfect balance of elegance and functionality. Learn more

KitchenAid® 30″ Single Wall Oven with Even-Heat™ True Convection

KitchenAid® Pro Line® Series 16-Cup Food Processor with Die Cast Metal Base and Commercial-Style Dicing Kit
Slice, dice, shred, knead, chop and more. This Pro Line® Series 16-Cup Food Processor is our largest capacity and features the first, residential, hands-free, commercial-style dicing kit. It also features the exclusive Exactslice™ System with optimized speeds and an external adjustable slicing lever. The base is die cast metal for added stability and easy cleaning. Learn more

KitchenAid® Pro Line® Series 16-Cup Food Processor with Die Cast Metal Base and Commercial-Style Dicing Kit

KitchenAid® Professional-Grade Nonstick Jelly Roll Pan
This shallow rectangular pan is designed to bake a thin layer cake that can be covered with filling then rolled for a special occasion treat. The nonstick coating is ideal for preparing jelly rolls, yule logs, pumpkin rolls, or sheet cakes without sticking problems and ensures easy cleaning. Learn More

KitchenAid® Professional-Grade Nonstick Jelly Roll Pan

KitchenAid® 7-Ply Stainless Steel with Copper Core 10" Skillet
Perhaps the most-used pan in the kitchen, the 10" skillet is a must-have for any chef. The low, gently angled sides not only make stirring and flipping easier, but provide a larger surface area for quickly cooking, sautéing, and searing meats and vegetables. Learn More

KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet

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