This Roasted Butternut Squash Salad is a packed and loaded salad that is so full of delicious ingredients. It’s loaded with roasted butternut squash, juicy pomegranate seeds, crunchy nuts, and fresh greens, all topped with a tangy homemade dressing! It’s a perfect cozy fall salad that is a winner, even for people who don’t like salads.
This butternut squash salad was a surprising combination for me, that I wasn’t sure would work. But wow! It’s a winning combo that I just know you’ll love! The warm apple vinaigrette over the top really ties everything together! The dressing would also be amazing on our Spinach Cranberry Salad!
Why you’ll love this salad
- So Tasty – The salad is sweet, crunchy, tangy, creamy, and delicious! The flavors come together so wonderfully!
- Healthy and Nutritious – Butternut squash is packed with tons of vitamins, and the salad has lots of other good-for-you ingredients too!
- Easy to Make – There are a few steps, but this salad is super simple and easy to put together! You can even prep the roasted squash, and nuts in advanced, and assemble the salad all week long for easy meals.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Roasted Butternut Squash Salad Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- butternut squash – you can use a half a large squash, or a whole smaller butternut squash.
- olive oil – extra virgin olive oil is best so it doesn’t add a bad flavor to your squash, or salad dressing
- brown sugar – adds a little sweetness to the squash and pecans
- ground cinnamon – adds a nice warm autumn spice to the salad
- salt – to flavor the roasted squash
- unsalted butter – to candy the pecans
- pecan halves – the crunchy pecans get candied to give the salad a little sweetness
- mixed greens – I like to use a mix of spring mix and baby spinach, any leafy greens will do
- pomegranate arils – adds a nice crunch to the salad
- crumbled feta cheese – try a blue cheese, or creamy goat cheese instead for a tangier flavor
- apple juice – for the sweet, apple vinaigrette! Do not skip this dressing.
- apple cider vinegar – for the vinaigrette dressing
- maple syrup – to sweeten the dressing
How to make Roasted Autumn Salad
Step 1: Roast the Squash. Toss cubed squash in olive oil, and sprinkle with brown sugar, cinnamon, and salt. Spread on a sheet pan and bake until tender.
Step 2: Candy the Pecans. Add the brown sugar, butter, and cinnamon to a sauce pan, stir until sugar is dissolved. Add in the pecans and stir them to coat them in the caramel. Spread out on parchment paper until hardened.
Step 3: Make the Vinaigrette Dressing. Add the apple juice, vinegar, and syrup to a small sauce pan and heat over medium. Simmer for about 10 minutes, until reduced. Then stir in the olive oil. Let cool, or serve over salad warm.
Step 4: Make the Salad. Add the spring mix, caramelized butternut squash, pecans, pomegranate, and feta to a large salad bowl. Serve topped with Apple Vinaigrette for Salad Dressing.
Tips and Tricks:
- Pre-Cut Squash – If you don’t feel like slicing, and cutting up a whole butternut squash, you can buy pre-cut pieces from the store. This can save so much time!
- Add some Protein – Add some grilled chicken, salmon, or steak to make this salad even more filling.
- Extra Toppings – Add extra crunch to your salad by adding pumpkin seeds, sunflower seeds, or dried cranberries if desired.
- Make Ahead – Prep all the parts of the salad and store them in separate airtight containers in the fridge for up to 4 days. Then assemble and mix together when you’re ready to eat!
Storage Instructions
Store any leftover undressed salad in an airtight container in the fridge. It’ll stay fresh for about 24 hours. Alternatively you can prep all the parts of the salad and store them in separate containers for up to 4 days. Then assemble the salad when needed.
This Roasted Butternut Squash Salad has such a delicious mix of flavors, and textures. It’s beautiful, sweet, salty, crunchy, creamy, tender, and so delicious! It’s made to impress, or just to enjoy for yourself! But if you do share, even salad-haters will be asking for more!
More Salad Recipes
If you make this Roasted Butternut Squash Salad please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Roasted Autumn Squash Salad
Ingredients
For the Roasted Squash:
- 1/2 butternut squash (cubed into 1/2 to 1 inch pieces)
- 2 TBS olive oil
- 2 TBS brown sugar
- 1 tsp cinnamon
- 1 tsp salt (to taste)
For the Candied Pecans:
- 3 TBS brown sugar
- 1 TBS unsalted butter
- 1/4 tsp ground cinnamon
- 3/4 cup pecan halves
For the Salad:
- 6 cups mixed greens (spinach, baby lettuce, and baby greens)
- 1/2 cup pomegranate arils
- 1/4 cup crumbled feta cheese
- 1/2 cup apple vinaigrette
For the Apple Vinaigrette:
- 1 cup apple juice
- 2 TBS apple cider vinegar
- 2 TBS pure maple syrup
- 6 TBS olive oil
Instructions
For the Roasted Squash:
- Preheat oven to 400 F and line 1 baking sheet with foil.
- Toss the butternut squash pieces in olive oil. Then sprinkle with brown sugar, salt, and cinnamon. 1/2 butternut squash, 2 TBS olive oil , 2 TBS brown sugar, 1 tsp cinnamon, 1 tsp salt
- Spread pieces over the prepared baking pan, and bake for about 30 minutes, or until fork tender. Stirring half way through.
For the Candied Pecans:
- Add the brown sugar, butter, and cinnamon to a small sauce pan, over medium heat. Stir frequently until the sugar is dissolved and mixture starts to look like caramel, about 3-4 minutes. 3 TBS brown sugar, 1 TBS unsalted butter, 1/4 tsp ground cinnamon
- Add in the pecans and stir them into the mixture to coat. 3/4 cup pecan halves
- Spread the mixture onto a piece of parchment paper and let it sit for 5 minutes until hardened.
For the Salad:
- In a large bowl, add the greens, roasted squash pieces, pecans, pomegranate arils, and feta. 6 cups mixed greens, 1/2 cup pomegranate arils, 1/4 cup crumbled feta cheese
- Serve with warm apple vinaigrette. 1/2 cup apple vinaigrette
For the Apple Vinaigrette:
- Add the apple juice, apple cider vinegar and syrup to a small sauce pan over medium heat. 1 cup apple juice, 2 TBS apple cider vinegar, 2 TBS pure maple syrup
- Simmer for about 10 minutes, stirring occasionally. Simmer until the mixture is reduced by about half.
- Remove from the heat and whisk in the olive oil. 6 TBS olive oil
- Let cool, or serve over salad warm.
Nutrition
This Roasted Squash Salad was first posted on November 7, 2015. The photos and blog text were updated for clarity on September 27, 2024.
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