Roasted Butternut Squash Salad

This Roasted Butternut Squash Salad is a hearty and comforting side dish that tosses seasonal fall produce, chickpeas, and crispy pecans in a tangy-sweet cider vinaigrette. Vegan and Gluten-Free, Nut-Free Option.

Course Salad

Cuisine American

Diet Vegan

Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 346kcal

Author Caitlin Shoemaker

Ingredients

For the Salad:

3 cups 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
Olive oil for drizzling (1-2 tablespoons)
3 ounces mixed salad greens
2 ounces arugula 56 g (or sub more salad greens)
1 15.5 ounce chickpeas, drained and rinsed; about 1 1/2 cups
1/2 cup Roasted Rosemary Pecans, roughly chopped (or sub regular)
1/2 cup vegan feta cheese (optional, but recommended)

For the Cider Vinaigrette:

1/4 cup 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

US Customary - Metric

Instructions

Prep: Preheat the oven to 400F and set a baking sheet aside. If you are making the Roasted Rosemary Pecans, do this now.
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.
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.
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.
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

Nutrition