Roasted Butternut Squash Salad
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This Roasted Butternut Squash Salad is the perfect mix of vibrant colors, sweet and savory flavors, and delightful textures. When the weather cools down, there’s nothing better than cozy, flavorful salads packed with seasonal ingredients!
Use my favorite Roasted Butternut Squash (Oven Roasted) or Air Fryer Butternut Squash for this yummy salad! And if you’re looking for more tasty ways to enjoy butternut squash this season, dig into my Creamy Butternut Squash Soup, Butternut Squash Ravioli Pasta, and Curried Butternut Squash Soup with Coconut Milk recipes.
Why This Recipe Works
Nutrient Rich & Satisfying: An autumn salad like this roasted butternut squash salad needs to be warm and absolutely packed with good for you ingredients! Packed with vitamins from the greens and squash, along with healthy fats from the nuts and seeds, this salad is both delicious and nourishing! And the homemade apple cider dressing adds a sweet, tangy kick that ties everything together to make it irresistible.
Perfect for Fall: It is time to take advantage of seasonal produce like butternut squash! The roasted butternut squash in this salad recipe adds warmth and sweetness to balance the peppery greens and tart cranberries, making it perfect for fall. But if you aren’t a fan of butternut squash, you can replace it with acorn squash or sweet potatoes if you’d like.
Ingredients
- Fresh Greens: I like to use a combination of arugula and spinach here. However, you can use a mixed greens blend if you prefer!
- Butternut Squash: You can use my oven roasted butternut squash recipe or my air fryer butternut squash recipe! Either one will create delicious roasted butternut squash to add to this harvest salad.
- Goat Cheese: I like to add crumbles of goat cheese for a creamy, salty flavor! You can opt for feta crumbles if you prefer.
- Apple Cider Dressing: To make the homemade dressing, you can combine apple juice, apple cider vinegar, honey, salt & pepper, and extra virgin olive oil!
Here’s How to Make It
- Combine Ingredients: Assemble salad with greens on the bottom, topped with squash, cranberries, pine nuts, pepitas, red onions, and cheese crumbles.
- Make Dressing & Serve: Combine dressing ingredients in a jar and shake vigorously to combine. Pour over salad and serve immediately OR store in jar and shake again and pour just before serving.
Expert Tips
- Toast the nuts! For an added depth of nutty flavor, you can opt to lightly toast the pine nuts and pepitas in a dry pan for about 3-5 minutes over medium heat.
- To make this salad as a meal prep option, roast the squash and prepare the dressing ahead of time. Then, store them separately and assemble the salad just before serving to keep everything fresh! I recommend reheating the squash in the air fryer or a pan to keep it crispy.
- Add some grains! This roasted butternut squash salad is already hearty on its own, however, you can opt to add some grains like quinoa or barley for a more filling warm fall salad.
Frequently Asked Questions
Yes! You can substitute the butternut squash for acorn squash or sweet potatoes! If you prefer sweet potatoes, try my oven roasted sweet potatoes recipe to replace the roasted butternut squash.
If you aren’t a fan of goat cheese, you can opt for feta crumbles, or try a milder cheese like queso fresco or mozzarella. For a vegan roasted butternut squash salad, add some avocado for a creamy texture instead.
Store the salad components separately if possible. Leftover roasted squash and dressing can be stored in airtight containers in the fridge for up to 3 days.
More Salad Recipes to Try
- Best Kale Salad Recipe
- Pomegranate Salad
- Corn Salad
- Smoked Salmon Salad
- Chopped Autumn Salad with Apple Cider Dressing
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Roasted Butternut Squash Salad
Ingredients
- 6 cups greens, such as arugula, spinach, or a combination of both
- 2-3 cups cooked butternut squash, you can use my oven roasted butternut squash or air fryer butternut squash recipes
- ⅓ cup dried cranberries
- ⅓ cup pine nuts
- ¼ cup pepitas
- ¼ red onion
- ¼ cup crumbled goat cheese, or crumbled feta cheese
For the Apple Cider Dressing
- 1 cup apple juice
- 4 tbsp apple cider vinegar
- 2 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
Instructions
- Assemble salad with greens on the bottom, topped with squash, cranberries, pine nuts, pepitas, red onions, and cheese crumbles.
- Combine dressing ingredients in a jar and shake vigorously to combine. Pour over salad and serve immediately OR store in jar and shake again and pour just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is a great way to use up your garden squash!
Your recipe doesn’t say if the squash is served hot or cold on the bed of greens.
Sorry for the confusion. You use roasted warm squash for this recipe. If you have leftover squash, you can have it cold or reheat it in the air fryer for a crunchy bite.
If you haven’t been roasted butternut squash and eat it in a salad, you haven’t been living! I absolutely adore the flavors and textures of this salad, and the dressing brings everything together with a delicious little bow on top.