This Roasted Butternut Squash Salad recipe is loaded with maple roasted butternut squash, apples, cranberries, arugula, parmesan, and drizzled with a cider vinaigrette! This healthy and filling fall salad is perfect for lunch, light dinners or holiday parties!

*Updated*

This post was originally published in October 2018. I edited the photos and updated the post below to include more information about butternut squash salad. Plus, I added a recipe video to show you how easy this holiday salad is to make!

Hey, friends! Happy October!

While I am super excited it’s officially the fall season (bring on all the cozy sweaters, fur blankets, skinny jeans and cute booties!), I won’t lie, I can’t help but wonder how the heck we got here. I swear it feels like just yesterday I was celebrating the ball drop and the arrival of 2018.

With this said, it feels imperative we commemorate fall, because in the blink of an eye we will be smack dab in the middle of winter without the promise of a refreshing, mild weathered day.

To celebrate fall’s bounty, I just so happen to have the most epic salad that is a far cry from boring or bland!

Roasted Butternut Squash Salad

You guys, this quinoa packed salad is rocking all the healthy, fall vibes!

Peppery arugula mixed with nutty quinoa and topped with tart slices of Granny Smith apples, sweet and slightly spicy maple roasted butternut squash, crunch walnuts and salty parmesan. Generously drizzled with a silky, luscious, tangy and slightly sweet apple cider dressing, this squash salad is packed with both texture and flavor!

This autumn salad is easy to make and fantastic as a light meal, or it’s absolutely perfect for holiday entertaining. (I’m looking at you Thanksgiving, Christmas, Chanukah (Hanukkah) and Kwanzaa. Shoot, we could even throw in New Year’s Eve for good measure.)!

Basically, this healthy, hearty salad is perfect for any and every occasion!

What is the easiest way to peel and cut butternut squash?

Whole butternut squash can be a real pain to peel! To make butternut squash super easy to peel try this trick – microwave it! Microwaving the fresh, whole squash softens the skin and makes it a cinch to peel!

To microwave butternut squash for easy peeling:

• Slice off both ends (top and bottom) of the squash using a sharp chef’s knife.
• Use a fork to pierce shallow holes all around the squash.
• Microwave the squash for 1 to 2 minutes (depending on the strength of your microwave). You don’t want to actually cook the squash, you just want to soften the skin.
• Allow squash to cool and then proceed to peel it.

Now that you have a beautifully peeled butternut squash, all that is left to do is cut it! With a sharp chef’s knife and a little know-how, cutting or cubing squash is easy!

How to cube or dice butternut squash?

• Cut the squash in half. Since you already sliced off the ends of the squash before peeling, simply stand the squash upright on a cutting board and make one long cut down the middle of the squash, from top to bottom. If the squash is hard to cut, use a mallet to gently tap the ends of the knife to aid the knife down through the squash.
• Scrape out the seeds from the squash. Use a large metal spoon to scrape the seeds and pulp from the squash cavity. You can either discard the seeds or save them for roasting later!
• Cut the squash halves into slices of desired thickness (depending on what type of dice you want – small, medium or large). Lay the squash halves cut side down on a clean cutting board. Separate the bulb part of the squash from the neck by slicing horizontally across each half. Next, cut the squash into slices, lengthwise. If you are cubing, lay the slices down and make another lengthwise cut so squash is to your desired thickness.
• Slice crosswise into cubes. Finally, make one last slice, crosswise, into cubes.

How to roast butternut squash pieces or chunks?

Roasting butternut squash is not only an easy method for cooking butternut squash, but it’s also a delicious way to bring out the natural sweetness of the squash! To roast butternut squash all you need is high heat, good olive oil and whatever fresh herbs or seasoning you prefer.

To roast butternut squash chunks:

• Preheat oven to 400 degrees F.
• Toss squash with good quality olive oil, kosher salt, pepper and any other desired seasonings or fresh herbs.
• Roast in the oven for 25-30 minutes, or until fork tender, tossing halfway through cooking.

Can you roast butternut squash ahead of time?

Yes! If you are looking to really save time when entertaining, or or you want to meal prep at the beginning of the week, you can roast the butternut squash ahead of time!

To make roasted butternut squash ahead of time, make sure you roast the squash until just slightly al dente, about 18-20 minutes. When ready to serve, roast the squash for 12-15 minutes, or until fork tender and heated through.

Pro-tip: If you want to serve the squash salad warm or room temperature, follow the above directions for preparing the squash in advance. If you  want to serve butternut squash salad cold, roast the squash and dried cranberries according to the recipe instructions below. Store the squash and cranberries in an airtight container in the refrigerator for up to 3 days.

How long will butternut squash salad keep?

Leftover roasted squash salad should be stored in an airtight container in the refrigerator. Properly stored, salad will keep for up to 3-5 days.

How to make Roasted Butternut Squash Salad?

Butternut squash salad is incredibly quick and easy to make! This fall salad recipe only requires 15 minutes of prep and 4 simple steps!

1. Preheat oven to 400 degrees fahrenheit.
2. Roast the squash: On a large baking sheet, toss together the squash with 2 tablespoons olive oil, maple, thyme, cayenne, 1 teaspoon salt and ½ teaspoon ground pepper. Place in the oven and roast for 22-25 minutes, tossing halfway through cooking. Scatter the cranberries onto the pan and continue to roast for 5 minutes, or until squash is tender and lightly caramelized.
3. While the squash is roasting, make the dressing: In a bowl whisk the vinegar, minced shallots, maple syrup, mustard, thyme, salt and pepper. Slowly stream in the olive oil while whisking to emulsify. Taste and adjust for seasoning. Set aside.
4. Assemble the salad: In a large salad bowl, add the squash with cranberries, arugula, quinoa, apple slices, walnuts, parmesan and remaining diced shallots. Gently toss to combine. Drizzle with the dressing. Serve warm or at room temperature. Enjoy!

Tips for the best warm squash salad:

1. To cut down on prep time, use packaged, peeled and diced butternut squash. Prepared butternut squash can be found in the refrigerated produce section of most major grocery stores. Alternatively, you can peel and dice the squash a few days in advance. Store cubed squash in an airtight container in the refrigerator.
2. You can roast the squash a day in advance and then reheat it when ready to serve. To make the squash in advance, follow the directions in the recipe, making sure to roast the squash until just slightly al dente, about 18-20 minutes. When ready to serve, roast the squash for 12-15 minutes, or until fork tender and heated through, adding the cranberries to the pan during the last 5 minutes.
3. You can use your favorite type of quinoa in this squash salad – white, red, or black. I used a tri-color blend. To cut down on prep, make the quinoa in advance. Store cooked quinoa in an airtight container in the refrigerator.
4. While you can use any variety of apple in this salad, green apples pair best with butternut squash. And, specifically tart Granny Smith apples add the best layer of flavor!

How to make butternut squash salad step by step photos:

What to add to butternut squash salad?

This butternut squash salad is easy to customize! Mix and match ingredients to create a salad that is perfect for your family!

• Dried Fruit – cranberries, craisins, apricots, currants
• Nuts – walnuts, almonds, pecans, hazelnuts, pistachios
• Seeds – pepitas, pomegranate arils
• Cheese – parmesan, feta, goat, gouda
• Greens  – arugula, baby spinach, kale, mixed greens, spring mix
• Grains – quinoa, wild rice, farro
• Fruit  -apples, fresh figs, pears
• More vegetables – brussels sprouts, beets, sweet potatoes

How to serve butternut squash salad?

You can serve this roasted squash salad warm, room temperature or cold! It can also be served as a side dish or a filling, vegetarian main dish!

• As a side dish. You can serve this tasty squash salad as a side to meat, seafood or vegetables! This salad is especially perfect for your holiday table!
• As a main dish. Sweet and savory squash salad makes a delicious vegetarian main dish! It’s perfect to meal prep and have on hand for packable lunches!

What to serve with butternut squash salad?

This roasted squash salad is hearty, yet healthy and packed with sweet, savory and tart flavors! While it is substantial enough to serve as a light, main meal, it also compliments a wide variety of dishes!

Main dishes to serve with squash salad:

• Roasted Turkey or Chicken
• Steak
• Pork Tenderloin
• Standing Rib Roast
• Ham
• Pizza

Side dishes that pair well with roasted butternut salad:

• Soup
• Crusty Artisan Bread or Homemade Rolls
• Brussels Sprout Gratin
• Vegetable Casseroles or Bakes
• Steamed or Roasted Vegetables
• Stuffing or Dressing

Healthy, yet hearty and perfect for celebrating autumn, this Maple Roasted Butternut Squash Salad belongs on your table!

Until next week, friends, cheers – to the bounty of fall!

XOXO

Cheyanne

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The best Roasted Butternut Squash Salad recipe👇

Print Recipe

5 from 11 votes

Roasted Butternut Squash Salad

This Fall Butternut Squash Quinoa Salad is loaded with apples, cranberries, arugula and parmesan!  This healthy, filling salad is perfect for lunch, light dinners or holiday parties!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Salad, Side Dish

Cuisine: American

Keyword: apple, apple cider, autumn, butternut squash, cranberries, fall, maple, quinoa, roasted, vinaigrette

Servings: 6

Calories: 462kcal

Author: Cheyanne Holzworth

Equipment

• baking sheet
• Small mixing bowl
• Whisk

Ingredients

• 1 (1 ½ pound) Butternut Squash – peeled and ¾’’ diced (about 5 cups) (SEE NOTES)
• 2 TBS Olive Oil
• 4 TBS Pure Maple Syrup - DIVIDED
• 1 tsp Dried Thyme
• ¼ tsp Cayenne
• Kosher Salt & Pepper
• 1/2 Cup Dried Cranberries
• 5 ounces Arugula – washed and spun dry
• 3 Cups Cooked Quinoa (equivalent of 1 cup dry quinoa) (SEE NOTES)
• 1 Green Apple – cored & thinly sliced or diced (I used Granny Smith) (SEE NOTES)
• ½ Cup Walnuts – chopped and toasted
• 1/2 - ¾ Cup Parmesan – freshly grated, to taste

Dressing:

• ¼ Cup Apple Cider Vinegar
• 1 small Shallot – finely diced, DIVIDED
• 2 tsp Dijon Mustard
• ½ tsp Fresh Thyme - minced
• ½ Cup Extra Virgin Olive Oil

Optional Add-in’s: Pumpkin Seeds, Goat Cheese, Pomegranate Arils

Instructions

• Preheat oven to 400 degrees F.
• Roast the squash (see notes): Place squash cubes on a large baking sheet. Drizzle the squash with olive oil, 1 1/2 tablespoons of maple syrup, thyme, cayenne, 1 teaspoon salt and ½ teaspoon ground pepper. Toss to coat. Place in the oven and roast for 22-25 minutes, tossing halfway through cooking. Scatter the cranberries onto the pan and continue to roast for 5 minutes, or until squash is tender and lightly caramelized. Remove from oven and season to taste with salt and pepper. Set aside.
• While the squash is roasting, make the dressing: In a bowl whisk the vinegar, 1 tablespoon shallots, 2 1/2 tablespoons of maple syrup, mustard, thyme, ¼ teaspoon salt and 1/8 tsp pepper. Slowly stream in the olive oil while whisking to emulsify. ALTERNATIVELY: Add the dressing ingredients to a jar, seal jar and shake vigorously to combine. Taste and adjust for seasoning. Set aside.
• Assemble the salad: In a large salad bowl, add the arugula and enough dressing to coat the lettuce. Toss. Add the quinoa, apple slices, walnuts, parmesan and remaining diced shallots. Toss again to combine. Add the roasted squash with cranberries and dressing to taste. Very gently toss to combine. Serve warm or at room temperature with any remaining dressing on the side. Enjoy!

Video

Notes

1. If using whole squash, microwave it for easy peeling!
   • Slice off both ends (top and bottom) of the squash using a sharp chef's knife.
   • Use a fork to pierce shallow holes all around the squash.
   • Microwave the squash for 1 to 2 minutes (depending on the strength of your microwave).  You don't want to actually cook the squash, you just want to soften the skin.
   • Allow squash to cool and then proceed to peel it.
2. To keep prep time at 15 minutes, use packaged, peeled and diced butternut squash.  Prepared butternut squash can be found in the refrigerated produce section of most major grocery stores.
3. You can use your favorite type of quinoa - white, red, or black.  I used a tri-color blend.  To cut down on prep the day of, I make the quinoa in advance.  Store cooked quinoa in an airtight container in the refrigerator.  (See below for how to cook perfect quinoa!)
4. While you can use any variety of apple in this salad, green apples pair best with butternut squash.  And, specifically tart Granny Smith apples add the best layer of flavor!
5. When roasting the squash cubes, make sure you do not overcrowd the pan or the squash will steam instead of roast.  If necessary, use two baking sheets and rotate the pans from top to bottom halfway through roasting.

Make ahead tips:

1. You can peel and dice the squash a few days in advance.  Store cubed squash in an airtight container in the refrigerator.
2. You can roast the squash a day in advance and then reheat it when ready to serve.  To make the squash in advance, follow the directions in the recipe, making sure to roast the squash until just slightly al dente, about 18-20 minutes.  When ready to serve, roast the squash for 12-15 minutes, or until fork tender and heated through, adding the cranberries to the pan during the last 5 minutes.
3. The dressing can be made up to 3 days in advance.

To cook perfect quinoa:  (Method from cookieandkate.com)

1. Rinse 1 cup of dry quinoa in a fine mesh strainer with cool water and drain well.
2. Transfer quinoa to a saucepan and add 2 cups of water.  Bring the mixture to a boil over medium-high heat.  Immediately reduce heat to maintain a gentle simmer.  Cook quinoa, stirring occasionally, until all of the water is absorbed, about 12 minutes, reducing heat as necessary.  
3. Remove pan from heat and cover.  Let the quinoa steam, covered, for 5 minutes.  Remove lid, fluff and season generously with salt and pepper.  Proceed with recipe.

 

*Nutritional information is an approximation and includes salad plus the dressing

Nutrition

Calories: 462kcal | Carbohydrates: 53g | Protein: 10g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 171mg | Potassium: 756mg | Fiber: 7g | Sugar: 18g | Vitamin A: 12965IU | Vitamin C: 28.7mg | Calcium: 228mg | Iron: 3.2mg

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