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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.
Cool and crisp weather calls for warm and filling salads, like this Roasted Butternut Squash Salad with Cider Vinaigrette. With caramelized butternut squash and my crunchy Rosemary Pecans served over a bed of crisp salad greens and tossed in a homemade apple cider vinaigrette, it’s the perfect fall salad! Bring it with you to Thanksgiving dinner, make it for meal prep, or keep it on repeat for a healthy fall side dish.
Table of Contents
This Healthy Salad is the Perfect Fall Recipe
You can eat greens and dressing any day, but during autumn you have to try this Butternut Squash Roasted Salad. It’s like fall comfort food turned healthy thanks to the sweet and nutty squash, crunchy pecans, protein-rich chickpeas, and leafy greens in every bite. Tossed in the apple cider dressing, this warm and cozy vegan fall salad will be a must-have on every holiday table.
It doesn’t matter if you’re already a butternut squash lover or you still need a little convincing—this crowd-pleasing salad will turn you into a fan. The rosemary-seasoned squash only gets better after roasting in the oven and is perfectly complemented by the seasonal flavors from the other elements.
Enjoy this crowd-pleasing side dish for Friendsgiving or Thanksgiving dinner—your friends and family will thank you!
What You Need for this Butternut Squash Salad
Simple, seasonal ingredients are transformed into the perfect fall salad in this recipe. These are the key ingredients you need:
- Butternut Squash: just like cabbage and red peppers, roasting butternut squash in the oven is the secret to revealing its hidden sweet and nutty flavors and making every orange morsel 10 times tastier. Try to use fresh butternut squash rather than frozen; they’re easy to find at most grocery stores or farmer’s markets from September to November.
- Salad Greens + Arugula: a mix of leafy greens and peppery arugula makes every bite of this salad pop. If you’re not a fan of arugula, feel free to use extra salad greens or baby spinach instead.
- Chickpeas: I like my fall and winter salads to have extra protein, and canned chickpeas are a simple and convenient option. You could also use canned cannellini beans, baked tofu, or cooked grains, like quinoa or farro.
- Roasted Rosemary Pecans: buttery pecans are given a seasonal boost thanks to rosemary and simple spices. They add a nice crunch, some sweetness, and more flavor here.
- Vegan Feta Cheese: this is optional but highly recommended for a hint of tangy creaminess. Opt for a creamy store-bought vegan feta for the best results or, if it’s available where you live, use vegan goat cheese instead.
- Cider Vinaigrette: this cozy dressing ties the whole salad together. It’s easy to make with olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, and a touch of salt.
How to Make a Roasted Butternut Squash Salad
- Lay the butternut squash, shallot, and rosemary on a baking sheet, season with salt and pepper, and drizzle the oil over top. Toss to coat, then bake until the squash is caramelized on the edges and fork tender.
- In a small jar, combine the oil, vinegar, maple syrup, mustard, garlic, salt, and pepper. Seal it closed and shake until the dressing is emulsified.
- Toss the mixed greens and arugula in a large bowl. Top with the roasted squash, chickpeas, pecans, and feta, then drizzle half of the dressing over top. Gently toss to coat.
- Serve the salad right away with extra dressing if desired, or chill it in the fridge for 15 minutes before serving.
Caitlin’s Cooking Tips
- Slice with a sharp knife: Carefully slice the squash into cubes with a very sharp chef’s knife—it will make the process so much easier. If you haven’t invested in a quality knife set yet, you can always make this salad with pre-cubed butternut squash as a time-saving substitute.
- Fresh vs. frozen butternut squash: I personally prefer to make this salad with fresh butternut squash but frozen squash can work if you’re making this outside of fall and winter. To roast frozen butternut squash, lay the frozen pieces on a baking sheet with the shallots and rosemary and season with oil, salt, and pepper as normal before roasting.
- Make a double batch of cider dressing: I love having a batch of this warm and tangy salad dressing on hand during fall, and I know you will, too. It’s my favorite to use on this Fall Farro Salad, this Kale Apple Salad, and endless other fall salads!
Serving Suggestions
I highly recommend bringing this salad with you to your holiday dinner. It’s a crowd-pleasing side dish that pairs so well with your favorite Thanksgiving and Christmas dishes, like this Tofu Turkey, this Rosemary Sweet Potato Gratin, and this Classic Vegan Stuffing. To finish the meal, serve this Salted Caramel Apple Tart, these Pumpkin Chai Spiced Donuts, or this Pecan Pumpkin Custard Pie for dessert! Or, if you need more pairing ideas, check out my list of 32 Vegan Thanksgiving Recipes.
This salad would also be perfect for your fall-themed meal prep. It’s pretty filling as-is but you can stretch it a little further by tossing it with 1/2 cup of cooked quinoa or farro or by topping it with this Smoky Marinated Tofu.
If you’re looking for more hearty salads for fall, you’ll also love this Roasted Vegetable Salad with Smoky Tempeh, this Lentil Pomegranate Salad, and this Kale & Cranberry Salad!
Or, if you’re craving more vegan butternut squash recipes, you’ll also love this Butternut Squash Soup, this Butternut Squash Chili, and this Butternut Squash Gnocchi.
How to Store Leftover Butternut Squash Salad
This butternut squash salad recipe is best eaten within a few hours of being assembled. As it sits, the dressing will soak into the nuts and greens, eventually making them a bit soggy. Still, if you end up with leftovers, they’ll keep for up to 2 days in an airtight container in the fridge.
Want to make this salad for meal prep? Roast the squash, make the dressing, and assemble the greens, chickpeas, and pecans together, then store the three elements in separate containers in the fridge for up to 2 days. Toss them all together right before serving and enjoy!
Substitutions and Variations
- Butternut Squash Substitute: If you can’t find butternut squash, roast a cubed acorn squash, kabocha squash, honeynut squash, or sweet potatoes instead.
- Nut-Free Option: Make this salad with roasted pumpkin seeds or sunflower seeds instead of pecans.
- Add More Roasted Vegetables: For more variety, roast the butternut squash and shallots with other seasonal veggies, such as beets, carrots, brussels sprouts, parsnips, celeriac, or kohlrabi.
- More Fall Toppings: Finish the salad with pomegranate seeds or diced Granny Smith or Gala apples to build on the Thanksgiving/holiday vibes.
Recipe FAQs
While butternut squash skin is technically edible, it’s best to peel it for this recipe. Peeling and cubing the squash before roasting it in the oven yields the creamiest texture.
This can happen when the squash is overlapping or crowded on the baking sheet. Remember to roast the cubed squash on two baking sheets if the pieces are touching.
Yes, butternut squash is low in calories and a fantastic source of fiber, vitamin A, vitamin C, and magnesium.
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
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
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.
Recipe 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
Very good, used the rosemary pecan recipe. Dressing 3tbsp each of apple cider vinegar/oil.
Happy you enjoyed!
Another fantastic recipe. The roasted pecans are soo full of flavor, and combined with creamy feta(I replaced the vegan one with non vegan feta) and the roasted squash – chef’s kiss. Will be making this again and again!
Caitlin, do you have any tried and tested low cal subs for oils in salad dressings? Is aquafaba an option? Thank you so much!!!
So happy you enjoyed! In terms of low cal subs, I tend to use some kind of fat like oil or nuts in all my dressings. Aquafaba could work, but I can’t say for sure that it will emulsify properly.
I made this with delicata squash (it’s way lazier than butternut) and it was fantastic. This will be year 2 of including it for Thanksgiving and Christmas menus. It’s also great with or without the chickpeas if you want it lighter for a side. I might everything the night before and it’s really good cold. If you store the dressing separately, it holds up well for a few days too.
I’m so happy you enjoyed, Heather!
Do you think cashews would work? I have them on hand.
Yes you can!
I’m going to make the squash salad but there is no instructions on how to roast squash or the pecans. How long and what temp to roast.
the instructions to roast the squash are on step #2 of the recipe, and the roasted rosemary pecans instructions are on this post: https://frommybowl.com/roasted-rosemary-pecans/
I added turmeric to this dressing for nutritional value and it didn’t affect the taste. Use this dressing a lot now!
Yay! Thank you!
Made this salad for Thanksgiving. It was EXCELLENT. Vegan and non-vegans loved it. Made the pecans, squash and dressing the night before. Assembly was really easy. 100% recommend.
Honored that this recipe was part of your Thanksgiving, Sara! Thanks for recommending! ♥
I absolutely *loved* this salad! Easy to make and truly even so much tastier than the sum of its parts. Also, it was still really good cold the second day.
I’m so happy you loved it, Lina!
The squash is sooo good in the salad! I used kale because that’s what I had on hand, and just massaged the vinaigrette into it. The vegan feta is such a nice salty hit. I did burn the pecans, but lets not talk about that…
Thank you for posting!
Happy you liked it, Victoria!
This salad is SO GOOD! So easy for meal prep. Have made it for a few potlucks and everyone has loves it!
Thank you for the lovely comment and review, Nicole! Glad you love the salad!
Delicious! Tasted like a salad I’d pay for at a restaurant and definitely was filling. Thank you!
Glad you found it delicious, Stacy!
Interested in making this, but wanted to ask, can you use frozen butternut squash instead of fresh?
Frozen butternut squash works, it would just take a bit more time to cook through when roasting it.
Yes, but I would thaw the squash first and drain off any extra liquid