Buttercrunch Lettuce Salad with Roasted Squash and Sage Oil
A light yet satisfying Italian-inspired salad featuring tender, buttery buttercrunch lettuce paired with caramelized roasted squash and fragrant sage-infused olive oil. The warm squash contrasts beautifully with the cool, delicate greens, while crispy sage leaves and toasted pumpkin seeds add textural contrast. A splash of aged balsamic and fresh lemon juice rounds out the flavors without overwhelming the delicate lettuce.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 4 servings (as a side salad or light main with bread)
Steps
Before you start
- Preheat your oven to 425°F (220°C) for roasting the squash
- Pat the buttercrunch lettuce dry after washing; wet lettuce won't dress properly
- Have all ingredients prepped and ready before you start roasting, as timing is tight
Prepare and roast squashOven 425°F / 220°C
- Toss the prepared delicata squash pieces with 3 tablespoons (45 ml) olive oil, sea salt, and freshly ground black pepper.
- Spread in a single layer on a rimmed baking sheet.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the edges are deeply caramelized and the flesh is tender and beginning to brown.
- The squash should smell nutty and sweet.
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Ready when: Squash is golden brown at the edges and soft when pierced with a fork
Tip: Don't crowd the pan; squash needs space to caramelize, not steam. If your pan is small, roast in two batches.
Make sage oil
- While the squash roasts, warm 3 tablespoons (45 ml) olive oil in a small saucepan over medium-low heat.
- Add the 6 roughly chopped sage leaves and let them infuse for 3–4 minutes, stirring gently.
- The oil should shimmer and smell strongly of sage; the leaves will soften and begin to crisp.
- Pour the sage oil (including the leaves) into a small bowl and set aside.
- Season lightly with a pinch of salt.
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Ready when: Oil is fragrant and sage leaves are soft and slightly golden
Tip: Don't let the oil get too hot or the sage will burn and turn bitter. Keep the heat low and gentle.
Toast pumpkin seeds (optional)
- While the squash roasts, warm a dry skillet over medium heat.
- Add the pumpkin seeds and toss frequently for 4–5 minutes until they begin to pop and turn golden brown.
- Transfer to a plate and let cool.
- Skip this step if you prefer raw seeds.
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Ready when: Seeds are golden, fragrant, and beginning to pop
Tip: Listen carefully; seeds can burn quickly once they start popping. Don't walk away.
Assemble the salad
- Place the washed and dried buttercrunch lettuce in a large shallow bowl or on a platter.
- Drizzle with the warm sage oil (including the crispy sage leaves) and the balsamic vinegar and lemon juice.
- Using your hands or two large spoons, gently toss the lettuce, being careful not to bruise the delicate leaves.
- Season with sea salt and freshly ground black pepper to taste.
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Ready when: Lettuce is evenly coated with oil and vinegar but not wilted
Tip: Dress the salad just before serving to keep the lettuce crisp and fresh.
Top and finish
- Arrange the warm roasted squash pieces over the dressed lettuce.
- Scatter the toasted pumpkin seeds (if using) and shaved Parmigiano-Reggiano over the top.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately while the squash is still warm and the lettuce is cool and crisp.
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Ready when: Salad is plated and ready to serve
Tip: The contrast between warm roasted squash and cool lettuce is key to this dish's appeal. Serve it as soon as it's assembled.
Good to know
Tips
- Buttercrunch lettuce wilts quickly when warm or wet, so pat it dry after washing and dress just before serving.
- Delicata squash skin is edible when roasted until tender, so you don't need to peel it—saves time and adds nutrition.
- For a heartier salad, add crispy croutons, toasted nuts, or a dollop of goat cheese.
- If your roasted squash has cooled too much, place the plated salad in a 300°F (150°C) oven for 2–3 minutes to warm the squash without wilting the lettuce.
Make ahead
The roasted squash can be made up to 4 hours ahead and served at room temperature or gently warmed in a 300°F (150°C) oven for 5 minutes. The sage oil can be made up to 2 hours ahead. Dress the salad and top with squash just before serving.
Storage & reheating
Best served immediately. Leftover dressed salad (lettuce will wilt) keeps in an airtight container in the refrigerator for up to 1 day. Roasted squash keeps in the refrigerator for up to 3 days and can be reheated gently or eaten cold. Sage oil keeps refrigerated for up to 5 days (the sage leaves may darken but the flavor remains good).
Substitutions
- delicata squash (about 1.5 lb / 680g) → Kabocha squash, butternut squash, or acorn squash, cut into ½-inch pieces. These roast similarly but may take 5–10 minutes longer. Remove the skin of butternut squash before cutting.
- buttercrunch lettuce, washed and dried → Bibb lettuce, Little Gem lettuce, or tender Boston lettuce. Choose varieties with tender, buttery leaves. Avoid iceberg, which is too crisp and less flavorful for this salad.
- fresh sage leaves → Fresh rosemary, thyme, or a mixture of both. Use the same amount but be aware that rosemary is more peppery; thyme more delicate. Adjust to your taste.
- aged balsamic vinegar → Red wine vinegar or apple cider vinegar. Use the same amount, though these are more acidic; start with 1 tablespoon and add more if needed.
