Roasted Butternut Squash Salad with Maple Vinaigrette

This roasted butternut squash salad is packed to capacity with all the fall works including spiced roasted butternut squash, crisp apple slices, crunchy pepitas, and a sweet maple vinaigrette drizzled on top.

Fall salads like this gem are what the season is all about! Butternut squash is getting all glammed up today, lemme tell ya.

A quick roast with warm spices and olive oil cooks the butternut squash to perfection and it’s then tossed with crisp greens and ALL the fall works including a pretty incredible maple dressing.

Basically it’s the lunch salad that’s about to earn a spot on your permanent rotation.

This salad couldn’t be easier to make and it’s so easy to meal prep as well for lunch all week! Try pairing it alongside your favorite fall soup or panini and watch your lunch life be made.

Any way you serve it, this salad is going to be a winner.

This Butternut Squash Salad features…

• Tender roasted butternut squash cubes
• Crisp apple slices and tangy feta cheese
• Dried cranberries and crunchy pepitas
• A sweet and tangy maple vinaigrette

Making the Butternut Squash Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Apple cider vinegar
• Maple syrup
• Dijon mustard
• Olive oil
• Butternut squash
• Cinnamon
• Nutmeg
• Baby spinach
• Romaine lettuce
• Apple
• Pepitas
• Feta cheese
• Dried cranberries
• Rosemary

Tips for Perfect Butternut Squash Salad

1. Cut butternut squash into uniform cubes – aim for 1/2-inch cubes so the butternut squash roasts evenly.
2. Use a sweet apple – I recommend honeycrisp or gala for this salad. No need to remove the skin, just core the apple and thinly slice.
3. Dress salad just before serving – wait to drizzle the maple vinaigrette over salad until just before serving so all the ingredients stay fresh.

Recipe Variations

Try these ideas for a different twist on this salad.

• Use a different squash – try delicata or acorn squash in place of the butternut. Be aware that roast time may vary depending on the vegetables you use.
• Roast more veggies – try roasting halved brussels sprouts, sweet potatoes, or carrots alongside the squash.
• Try a different cheese – try grated asiago, Parmesan, or shredded sharp cheddar.
• Add meat – add cooked cubed turkey, chicken, or crispy bacon
• Try a different nut – try toasted pecans, almonds, or walnuts in place of the pepitas.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

• Make dressing – the dressing stores well in refrigerator up to 1 week.
• Roast butternut squash – roasted squash may be stored in refrigerator up to 6 days.
• Assemble salad – assemble the salad (minus the pepitas and dressing) in meal prep containers. When ready to serve, top with pepitas and dressing.

All the components of this butternut squash salad work together to perfection! From the amazing textures of the crisp apple and crunchy pepitas to the warming fall spices and tangy feta, it hits every fall note and thensome.

Ready to ‘fall’ in love with a salad??

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch this salad made step-by-step on Google web stories.

Try these other fantastic fall salads next!

• Warm Sweet Potato Kale Salad
• Cranberry Apple Chicken Salad
• Candied Pecan Turkey Cranberry Salad

This post was updated with new recipe adjustments and photos on 9/20/24.