Roasted Butternut Squash Salad

This roasted butternut squash salad combines sweet, savory, and tangy flavors for a satisfying dish that’s full of texture. Cubes of tender squash are roasted with maple syrup and tossed with peppery arugula, crunchy walnuts, and a warm apple cider vinaigrette.

The recipe comes together in about 40 minutes, making it a great option for a weeknight dinner or a special side dish. It’s a wonderful way to enjoy the seasonal flavors of fall.

Why will you love Roasted Butternut Squash Salad?

Roasting the butternut squash concentrates its natural sweetness and gives it a tender texture that pairs well with the other salad ingredients.

Reducing the apple cider creates a more intense, syrupy base for the vinaigrette, adding a deep, fruity flavor that standard cider can’t provide.

Using a warm vinaigrette gently wilts the arugula, making it more tender and helping all the flavors in the salad meld together.

Roasted Butternut Squash Salad Ingredients

• Butternut Squash: To save time, you can often find pre-cut butternut squash in the produce section of your grocery store.

• Arugula: If you’re not a fan of arugula’s peppery bite, you can substitute it with baby spinach or a spring mix.

• Walnuts: Toasted pecans or candied nuts would also be delicious in this salad.

• Parmesan Cheese: For a different flavor profile, try using crumbled goat cheese or feta instead of Parmesan.

• Dried Cranberries: Dried cherries or chopped Medjool dates are good alternatives that provide a similar sweet and chewy texture.

Exact quantities are in the recipe card below.

How to Make Roasted Butternut Squash Salad

Step 1: Roast the Squash

First, get your oven hot and prepare the squash. Toss the squash cubes on a baking sheet with olive oil, maple syrup, salt, and pepper. Roast until they are tender and starting to brown, which helps bring out their sweetness. Add the cranberries near the end so they soften without burning.

Step 2: Make the Apple Cider Vinaigrette

While the squash is in the oven, you can make the dressing. Simmer apple cider, vinegar, and shallots on the stove until the liquid reduces. This step concentrates the flavor. Once reduced, take it off the heat and whisk in the mustard and olive oil to create a smooth vinaigrette.

Step 3: Assemble the Salad

Once the squash is done and the vinaigrette is ready, it’s time to put it all together. In a large bowl, combine the arugula, toasted walnuts, and Parmesan. Add the warm squash and cranberries, then pour over the vinaigrette and toss everything gently. It’s best served right away while the squash and dressing are still warm.

What to Serve with Roasted Butternut Squash Salad

This salad is substantial enough for a light lunch. For a fuller meal, serve it alongside roasted chicken or pork tenderloin.

Helpful Tricks for Roasted Butternut Squash Salad

To toast walnuts, spread them on a dry baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.

The vinaigrette is best served warm, as it slightly wilts the arugula and brings the salad together.

For the best flavor, use a block of Parmesan cheese and shave or grate it yourself.

If you want to prepare parts of the salad ahead, roast the squash and make the vinaigrette up to 2 days in advance. Store them separately in the fridge and assemble just before serving.

How to Store and Freeze Roasted Butternut Squash Salad

This salad is best eaten fresh, as the arugula will wilt. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To prepare ahead, store the roasted squash, vinaigrette, and other components separately in the refrigerator for up to 3 days and assemble just before serving.

Roasted Butternut Squash Salad Recipe FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components separately. The squash can be roasted and the vinaigrette can be made up to 2 days in advance. Store them in airtight containers in the refrigerator. When you’re ready to eat, gently reheat the squash and vinaigrette and assemble the salad.

Can I use a different type of squash?

Certainly. Acorn squash or delicata squash are great substitutes. Keep in mind that delicata squash has a thinner skin that you don’t need to peel, and both may have slightly different roasting times.

Is this salad served warm or cold?

This salad is best served warm or at room temperature. The warmth from the roasted squash and the vinaigrette helps to soften the arugula slightly and brings all the flavors together.

Roasted Butternut Squash Salad

Tender roasted butternut squash, toasted walnuts, and sharp Parmesan cheese tossed with arugula in a warm apple cider vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

• 1 medium butternut squash peeled, seeded, and cut into 3/4-inch cubes, about 2 lbs / 900g
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper freshly ground, divided
• 3/4 cup apple cider 180 ml
• 2 tablespoons apple cider vinegar
• 1 small shallot minced, about 2 tablespoons
• 2 teaspoons Dijon mustard
• 1/2 cup olive oil 120 ml
• 5 ounces baby arugula about 140g
• 1/2 cup walnut halves toasted, 60g
• 3/4 cup shaved or grated Parmesan cheese 75g
• 3 tablespoons dried cranberries

Instructions

 

• Preheat your oven to 400°F (200°C). On a large baking sheet, toss the butternut squash cubes with 2 tablespoons of olive oil, the maple syrup, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into a single layer.
• Roast the squash for 15 to 20 minutes, flipping halfway through, until it is tender and lightly caramelized. Add the dried cranberries to the baking sheet for the last 5 minutes of roasting.
• While the squash roasts, make the vinaigrette. In a small saucepan, combine the apple cider, cider vinegar, and minced shallot. Bring to a boil over medium-high heat.
• Cook for 6 to 8 minutes, until the liquid has reduced to about 1/4 cup. Remove the saucepan from the heat.
• Whisk the Dijon mustard, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of pepper into the reduced cider mixture. Slowly drizzle in the 1/2 cup of olive oil while whisking continuously until the vinaigrette is emulsified.
• In a large salad bowl, combine the baby arugula, toasted walnuts, and Parmesan cheese.
• Add the warm roasted squash and cranberry mixture to the bowl. Drizzle with about half of the vinaigrette and toss gently to combine. Add more vinaigrette as needed to coat the salad lightly. Serve immediately.

Notes

To toast walnuts, spread them on a dry baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.

The vinaigrette is best served warm, as it slightly wilts the arugula and brings the salad together.

For the best flavor, use a block of Parmesan cheese and shave or grate it yourself.

If you want to prepare parts of the salad ahead, roast the squash and make the vinaigrette up to 2 days in advance. Store them separately in the fridge and assemble just before serving.

Keyword arugula salad, butternut squash, fall salad, roasted butternut squash salad, thanksgiving side