Roasted Butternut Squash Salad
Fall flavors just hit different, don’t they? This roasted butternut squash salad is cozy, colorful, and totally crave-worthy.
With golden squash, crunchy pepitas, and a tangy shallot vinaigrette, it’s got that sweet-meets-savory thing going on.
Whether you’re meal-prepping or planning a holiday spread, this salad’s ready to steal the show.
Why You’ll Love Roasted Butternut Squash Salad
This fall-inspired salad is pure comfort in a bowl. It’s the kind of dish that makes you want to wrap up in a blanket and dig in with a big ol’ smile.
- Warm roasted squash: Sweet and caramelized from the oven. YUM!
- Sweet + savory mix: Cranberries, pepitas, and greens give every bite flavor and crunch.
- Easy to prep: Minimal steps, maximum payoff.
- Beautiful on the table: Bright orange squash and greens look AMAZING.
- Vegan-friendly: Just simple, wholesome ingredients.
Oh, and if you’re loving fall salads like this one, you have to check out a few more faves! Try this sweet and creamy apple fennel coleslaw, the bold sweet potato black bean salad, or this cozy pear walnut and blue cheese salad. Fall in a bowl, friends!
Ingredients You’ll Need
Here’s a quick peek at what you’ll need. For exact amounts, hop down to the recipe card.
For the Salad
- Butternut squash: I peel, cube, and roast it until soft and golden.
- Olive oil: Helps the squash crisp up in the oven.
- Pure maple syrup: Adds sweet, fall vibes.
- Dried cranberries: Bring a chewy, tart twist.
- Pepitas (pumpkin seeds): Crunchy, salty, and oh-so-tasty.
- Salad mix of choice: I go with baby greens or arugula for a peppery bite.
Shallot-Dijon Vinaigrette
- Extra virgin olive oil: A smooth, rich base for the dressing.
- Water: Lightens it up just right.
- Shallot, minced: Adds a sharp, zesty punch.
- Apple cider vinegar: Gives it tang and zip.
- Dijon: A little mustard kick never hurt anyone.
- Mineral salt + cracked pepper: Season to taste, always!
How to Make Roasted Butternut Squash Salad?
This is one of those throw-it-together meals that still feels fancy. Here’s how I do it:
Step 1: Roast the Butternut Squash
Preheat your oven to 425°F. Cut your butternut squash into 1-inch thick pieces, then cube them into 1/2-inch chunks. Toss 3 cups of squash with 1 tablespoon olive oil, 1 tablespoon maple syrup, and salt and pepper to taste. Spread on a baking sheet lined with parchment. Roast for 25 minutes or until golden and tender.
Step 2: Make the Vinaigrette
Whisk it all up! In a small bowl, mix 3 tablespoons olive oil, 1 tablespoon water, 1 minced shallot, 1 tablespoon vinegar, and 2 teaspoons Dijon. Season with salt and pepper.
Step 3: Build Your Salad
Layer your greens on a platter. Add the roasted squash, a handful of dried cranberries, and a sprinkle of pepitas. Pour the dressing over everything. Toss gently and serve!
Tips for the Best Butternut Squash Salad
- Roast the squash right: Don’t crowd the pan. Spread the cubes out for even browning.
- Use real maple syrup: It adds deep, cozy sweetness you just can’t fake.
- Toast your pepitas: A quick toast in a dry pan makes them EXTRA flavorful.
- Dress right before serving: Keeps those greens nice and perky.
- Mix up your greens: Try baby kale, arugula, or even chopped romaine.
- Go fresh: A just-minced shallot adds the brightest flavor to your vinaigrette.
Variations and Substitutions
- Add goat cheese: Creamy bites of cheese take this up a notch.
- Swap pepitas with walnuts: Adds crunch and that toasty flavor.
- Try honey instead of syrup: Still sweet, but with a different twist.
- Mix in quinoa: Makes it hearty enough for a main dish.
- Use spinach: Baby spinach is super soft and tasty with warm squash.
Make-Ahead and Storage Tips
Got leftovers? Lucky you! This salad is great for meal prep. Store roasted squash in an airtight container for up to 4 days. Keep the vinaigrette in a jar in the fridge. Assemble the salad just before serving so the greens stay crisp.
If you’re making it ahead, pack each part separately and mix everything together when you’re ready to dig in. The dressing may need a quick shake or stir after chilling!
Recipe FAQs
Can I make this salad ahead of time?
Yes! Roast the squash and prep the dressing in advance. Just store separately and toss it all together when you’re ready to serve.
What greens work best here?
I love a mix of baby greens or arugula. You can also try spinach or spring mix for a mellow taste.
Is this salad served warm or cold?
You can serve it either way. Warm squash makes it feel cozy, but it’s just as tasty chilled!
Can I add protein to make it a full meal?
Totally! Grilled chicken, chickpeas, or even cooked quinoa would work great here.
Can I use store-bought dressing?
Sure, if you’re short on time! Just go for a tangy vinaigrette to match the squash.
What to serve with roasted butternut squash salad?
Try it with baked chicken, roasted turkey, grilled salmon, or even a simple pasta dish.
Can I roast the squash with other veggies?
Yes! Add carrots, beets, or sweet potatoes for a colorful mix.
What kind of squash can I use instead?
Delicata or acorn squash are sweet and roast up beautifully, too.
Roasted Butternut Squash Salad
Ingredients
For the Salad:
- 3 cups butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1/4 cup dried cranberries
- 2 tablespoons pepitas
- 4 cups salad mix of choice
For the Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon water
- 1 shallot (minced)
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- Mineral salt and cracked black pepper to taste
Instructions
- Roast the squash: Toss 3 cups cubed squash with 1 tablespoon olive oil and 1 tablespoon maple syrup. Roast at 425°F for 25 minutes until soft and golden.
- Make the vinaigrette: In a small bowl, whisk olive oil, water, minced shallot, vinegar, Dijon, salt, and pepper. Stir well to combine.
- Assemble the salad: Spread salad greens on a platter. Add roasted squash, dried cranberries, and pepitas. Drizzle with vinaigrette.
- Toss gently: Use tongs or your hands to mix the salad lightly. Serve right away and ENJOY!!!
Notes
- You can toast pepitas in a dry pan for extra crunch.
- Butternut squash can be prepped up to 3 days in advance.
- Store vinaigrette in a jar and shake before using.
- Arugula adds a spicy bite; use spring mix for something softer.
- Add goat cheese or feta for extra creaminess.
