Roasted Butternut Squash Salad with Cider Vinaigrette

This Roasted Butternut Squash Salad with Cider Vinaigrette is a hearty, cozy salad loaded with seasonal fall produce and drenched in a tangy apple cider dressing! Vegan, gluten free, nut free option.

This Roasted Butternut Squash Salad with Cider Vinaigrette is a hearty, filling salad filled with delicious fall produce. A bed of peppery arugula and crunchy mixed leafy greens is loaded with creamy bits of rosemary squash, crunchy pecans and protein-packed chickpeas, then tossed in a tangy Dijon cider vinaigrette for an even cozier flavor!

Far from boring salad

This salad is very far from boredom! It’s the perfect combination of textures and flavors for a filling lunch or dinner. It’s a great hearty salad for fall and winter holidays or a potluck with friends. Whether you’re already a butternut squash lover or have never tried it before, this recipe will make you a fan 😉 The seasonal flavors in this salad are meant to complement the squash and bring out the best in its flavors!

WHAT YOU NEED FOR ROASTED BUTTERNUT PUMPKIN SALAD

This fall-inspired salad has two parts: the lettuce and the dressing. For the salad we will highlight fresh autumn products like Rosemary, arugula, pecans (or pumpkin seeds!) and the star of the show, Butternut Squash. Also referred to as winter squash, butternut squash is actually grown during the summer months to be harvested in the fall and enjoyed throughout the winter. Luckily, the creamy squash is available year-round, so you can enjoy this Roasted Butternut Squash Salad anytime, but I highly recommend making this recipe during the cozy fall months for the freshest seasonal flavors.

This salad is also loaded with savory Chickpeas and creamy vegan feta cheese (optional but highly recommended) before getting drenched in our homemade Apple Cider Vinaigrette! To make the quick and easy dressing, we simply mix all of our ingredients in a jar and shake! Olive oil, apple cider vinegar, maple syrup, Dijon mustard, fresh garlic and salt combine for a flavorful, full-bodied vinaigrette shouting decline.

HOW TO MAKE ROASTED BUTTERNUT PUMPKIN SALAD

1. With the topping Roasted Rosemary Pecansdo this first.
2. Place the diced butternut squash, shallot and rosemary on a baking sheet, drizzle with olive oil, season with salt and pepper and toss well. Bake until soft, turn halfway.
3. Combine oil, vinegar, maple, mustard, garlic, pepper and salt in a jar and shake until emulsification.
4. Throw Toss the mixed leafy greens and arugula in a bowl with the roasted squash, chickpeas, pecans, feta and half the dressing.
5. above with extra dressing and serve immediately or chill before enjoying.

CAITLIN’S COOKING TIPS

• Make Ahead: You can roast the squash and make the dressing up to 2 days in advance; Just keep them in the fridge until you’re ready to assemble them.
• food preparation: If you plan to make this salad for meal prep, feel free to prep all the ingredients apart from for the green salad; Add these just before serving and toss to keep them crispy!
• Nut Free: For a nut-free version of this recipe, swap out the pecans for pumpkin seeds.

SERVING SUGGESTIONS

Serve this cozy fall salad on its own or as a hearty side dish. It goes well with hearty main courses such as meaty portobello steaks, creamy mushroom stroganoffor Tempeh Marsala. If you’re serving it as a main course, you might want to add a handful of pomegranate seeds and maybe even garnish Finish it off with a sweet fall treat like this one Apple tart with salted caramel or this Donuts with pumpkin chai spices!

If you’re looking for heartier salad recipes, you’ll love this one too Roasted vegetable salad with smoky tempeh or this Kale and Cranberry Salad with Tahini Cider Dressing.

HOW TO STORE ROASTED BUTTERNUT PUMPKIN SALAD

I suggest enjoying this salad the day it is made, but you can store leftovers in the fridge for up to 2 days. If you want to make your salad ahead of time, you can roast the squash and make the dressing up to 2 days in advance. Just keep them in an airtight container in the fridge until you’re ready to put everything together 😊

FAQs:

• Do you peel butternut squash before using it? The skin is edible, so don’t must peeling butternut squash to enjoy, but for this recipe, you should. We’ll be peeling the squash, then dicing it into bite-sized morsels of creamy goodness!
• Is Butternut Squash Good For You? Yes! Butternut squash is packed with vitamins and minerals – in fact, just one serving provides more than 100% of your daily vitamin A needs! And that’s not all… just one serving will also provide you with nearly 40% of your daily vitamin C needs and 15% of your recommended daily magnesium needs. Butternut squash is also packed with fiber, which 95% of Americans don’t get enough of.
• Can I make this salad with another pumpkin? Yes, acorn squash, kabocha, honey nut, or even sweet potatoes would work well for this recipe; Be sure to peel them first.

Enjoy! If you make this recipe and decide to pass it on Facebook or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also appreciate if you could leave a comment below with a recipe rating! Thanks for the support 😊

Print