Roasted Butternut Squash Salad with Cider Vinaigrette

This Roasted Butternut Squash Salad with Cider Vinaigrette is a hearty, cozy salad loaded with seasonal fall produce and drenched in a tangy apple cider dressing! Vegan, Gluten-Free, Nut-Free Option.

This Roasted Butternut Squash Salad with Cider Vinaigrette is a hearty, filling salad that’s packed with yummy fall produce. A bed of peppery arugula and crunchy mixed greens gets loaded with creamy morsels of rosemary-seasoned squash, crunchy pecans, and protein-packed chickpeas, then tossed in a tangy dijon apple cider vinaigrette for even more cozy flavor! 

A FAR FROM BORING SALAD

This salad is very far from being boring! It’s the perfect combination of textures and flavors for a filling, satisfying lunch or dinner side. It makes a great hearty salad for the fall and winter holidays or potlucks with friends. Whether you’re already a butternut squash-lover or you’ve never tried it before, this recipe will make you a fan 😉 The seasonal flavors in this salad are meant to complement the squash and bring out the absolute best of its flavors! 

WHAT YOU NEED FOR ROASTED BUTTERNUT SQUASH SALAD

This fall-inspired salad is made up of two parts: the salad and the dressing. For the salad, we’ll be highlighting fresh fall produce like rosemary, arugula, pecans (or pumpkin seeds!), and the star of the show, butternut squash. Otherwise referred to as a winter squash, butternut squash is actually grown during the summer months to be harvested in the fall and enjoyed through the winter. Luckily, the creamy gourd is available year-round so you can enjoy this Roasted Butternut Squash Salad anytime, but I highly suggest making this recipe during the cozy fall months to get the most fresh seasonal flavors. 

This salad will also get loaded up with hearty chickpeas and creamy vegan feta cheese (optional but highly recommended) before getting drenched in our homemade cider vinaigrette! To make the quick & easy dressing, we’ll simply combine all of our ingredients in a jar and shake! Olive oil, apple cider vinegar, maple syrup, dijon mustard, fresh garlic, and salt come together for a tangy, full-flavor vinaigrette that screams fall. 

HOW TO MAKE ROASTED BUTTERNUT SQUASH SALAD

1. If topping with Roasted Rosemary Pecans, do this first. 
2. Place the butternut squash cubes, shallot, and rosemary on a baking sheet, drizzle with olive oil, season with salt and pepper, then toss well. Bake until tender, flipping halfway.
3. Combine the oil, vinegar, maple, mustard, garlic, pepper, and salt in a jar and shake until emulsified. 
4. Toss the mixed greens and arugula in a bowl with the roasted squash, chickpeas, pecans, feta, and half of the dressing. 
5. Top with extra dressing and serve immediately or chill before enjoying. 

CAITLIN’S COOKING TIPS

• Make-Ahead: You can roast the squash and make the dressing up to 2 days ahead of time; just store them in the refrigerator until you’re ready to assemble.
• Meal Prep: If you are planning to make this salad for meal prep, you can go ahead and dress all of the ingredients except for the salad greens; add those in right before serving and toss so they stay crisp! 
• Nut Free: For a nut-free version of this recipe, swap the pecans for pumpkin seeds.

SERVING SUGGESTIONS

Serve this cozy fall salad on its own or as a hearty side dish. It pairs well with savory mains like meaty portobello steaks, creamy mushroom stroganoff, or tempeh marsala. If you’re serving it as the main course, you might like to top it with a handful of pomegranate seeds and maybe even finish it off with a sweet fall treat like this Salted Caramel Apple Tart or these Pumpkin & Chai Spiced Donuts! 

If you’re looking for more hearty salad recipes, you’ll also love this Roasted Vegetable Salad with Smoky Tempeh or this Kale & Cranberry Salad with Tahini Cider Dressing.

HOW TO STORE ROASTED BUTTERNUT SQUASH SALAD 

I suggest enjoying this salad the day it’s made, but you can store any leftovers in the fridge for up to 2 days. If you’d like to prep your salad ahead of time, you can roast the squash and make the dressing up to 2 days in advance; just store them in the fridge in an airtight container until you’re ready to assemble everything 😊

FAQ: 

• Do you peel butternut squash before you use it? The skin is edible, so you don’t need to peel butternut squash in order to enjoy it, but for this recipe you should. We will be peeling and then cubing the squash into bite-sized morsels of creamy goodness! 
• Is butternut squash good for you? Yes! Butternut squash is loaded with vitamins and minerals–in fact, just one serving packs more than 100% of your daily requirement of vitamin A! And it doesn’t stop there…just one serving will also give you nearly 40% of your daily vitamin C needs and 15% of your recommended daily magnesium. Butternut squash is also loaded with fiber, which 95% of all Americans do not get enough of. 
• Can I make this salad with a different squash? Yes, acorn squash, kabocha, honeynut, or even sweet potatoes would work well for this recipe; just be sure to peel them first. 

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊 

Roasted Butternut Squash Salad with Cider Vinaigrette

Print Recipe

★★★★★

5 from 5 reviews

This Roasted Butternut Squash Salad with Cider Vinaigrette is a hearty, cozy salad loaded with seasonal fall produce and drenched in a tangy apple cider dressing! Vegan, Gluten-Free, Nut-Free Option.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Total Time: 40 minutes
• Yield: Serves 2 to 6 1x
• Category: Salad
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Salad:

• 1 butternut squash, peeled and cubed (about 3 cups; 495 g)
• 1 shallot, thinly sliced
• 1 tablespoon finely chopped fresh rosemary
• Salt and black pepper, to taste
• 1/2–1 tablespoon olive oil
• 3 ounces (85 g) mixed salad greens
• 2 ounces arugula (56 g) (or sub more salad greens)
• 1 15.5 ounce (440 g) can chickpeas, drained and rinsed; about 1 1/2 cups
• 1/2 cup (53 g) Roasted Rosemary Pecans, roughly chopped (or sub regular)
• 1/2 cup (60 g) vegan feta cheese (optional, but recommended)

For the Cider Vinaigrette:

• 1/4 cup (60 ml) olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon grade A maple syrup
• 1 teaspoon dijon mustard
• 1 clove garlic, crushed or finely minced
• 1/2 teaspoon salt

Instructions

1. Prep: Preheat the oven to 400F and set a baking sheet aside. If you are making the Roasted Rosemary Pecans, do this now.
2. Roast: Add the butternut squash, shallot and rosemary to the baking sheet. Season generously with salt and pepper, then drizzle with olive oil. Toss well, then bake in the top rack of the oven for 30 minutes, flipping halfway.
3. Make the Vinaigrette: In a small jar, combine the oil, vinegar, maple syrup, mustard, garlic, pepper (to taste), and salt. Close the jar and shake vigorously until the dressing is emulsified; set aside.
4. Toss: Add the mixed greens and arugula to the bottom of a large bowl and toss until evenly combined. Top the greens with the roasted squash, chickpeas, pecans, feta, and half of the prepared dressing. Toss gently until all ingredients are evenly distributed.
5. Serve: Top with extra dressing as desired and serve immediately, or place the salad in the fridge for 15 minutes to serve chilled. Leftovers will keep in the refrigerator for up to 2 days.

Notes

• Make-Ahead: you can roast the squash and make the dressing up to 2 days ahead of time; just store in the refrigerator until ready to assemble.
• Nut-Free: replace the pecans with pumpkin seeds for a nut-free option

Keywords: butternut squash salad, fall salad, vegan fall salad ideas