Why You’ll Love This Recipe
This salad is the perfect mix of cozy and fresh. Roasted butternut squash adds sweetness and depth, while crunchy greens, tart apples or cranberries, and nutty grains bring contrast and balance. It’s versatile, satisfying, and easy to meal prep. Whether you serve it warm or chilled, this salad is a wholesome and delicious way to enjoy fall produce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash (peeled and cubed)
- Olive oil
- Salt
- Black pepper
- Mixed salad greens (such as arugula, kale, or spinach)
- Cooked quinoa, farro, or wild rice
- Apple slices or dried cranberries
- Toasted pecans or walnuts
- Goat cheese or feta (optional)
- Red onion (thinly sliced, optional)
For the dressing:
- Olive oil
- Apple cider vinegar or balsamic vinegar
- Dijon mustard
- Maple syrup or honey
- Salt and black pepper
Directions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
- Meanwhile, cook the grain of your choice according to package instructions. Let it cool slightly.
- In a small bowl or jar, whisk together the dressing ingredients: olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper.
- In a large bowl, combine the salad greens, cooked grain, roasted squash, apple slices or cranberries, nuts, cheese (if using), and red onion.
- Drizzle with dressing and toss gently to combine.
- Serve immediately or refrigerate until ready to eat.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Make it vegan: Omit the cheese or use a plant-based alternative.
- Add protein: Top with grilled tempeh, chickpeas, or roasted tofu.
- Switch grains: Try barley, couscous, or bulgur.
- Add roasted vegetables: Include Brussels sprouts, beets, or carrots for extra flavor.
- Use seasonal fruits: Swap apples for pears or pomegranate seeds.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing in a sealed jar and add just before serving to keep the greens fresh.
Roasted squash can be reheated in a skillet or oven, or enjoyed cold for a more refreshing salad.
FAQs
Can I make this salad ahead of time?
Yes. Prep all components in advance and assemble just before serving for best texture.
What greens work best for this salad?
Sturdy greens like arugula, kale, and baby spinach hold up well with roasted veggies and dressing.
How do I toast the nuts?
Toast pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring often.
Can I use frozen butternut squash?
Yes, but roast it from frozen and expect a slightly softer texture.
What’s the best grain for this salad?
Quinoa and farro are great options—they’re hearty, nutty, and pair well with fall flavors.
How can I make this salad more filling?
Add roasted chickpeas, avocado slices, or a soft-boiled egg for extra protein and richness.
Is this salad served warm or cold?
It can be served either way. Warm roasted squash adds a comforting touch, while cold is refreshing.
Can I use a store-bought dressing?
Yes, but a homemade maple-Dijon vinaigrette really elevates the fall flavors.
What cheese works best?
Goat cheese adds tang and creaminess, while feta provides a salty contrast—both work beautifully.
Can I roast the squash in advance?
Absolutely. Store roasted squash in the fridge and reheat or use cold when assembling the salad.
Conclusion
The Fall Salad Bowl with Roasted Butternut Squash is a celebration of seasonal produce, combining cozy roasted vegetables with fresh greens and bold flavors. It’s easy to prepare, endlessly customizable, and perfect for a nutritious meal any day of the week. Whether you serve it at a gathering or keep it in your fridge for weekday lunches, this salad is a delicious reminder of how satisfying healthy eating can be.
PrintFall Salad Bowl with Roasted Butternut Squash
The Fall Salad Bowl with Roasted Butternut Squash is a vibrant and hearty seasonal salad featuring sweet roasted squash, nutty grains, crisp greens, and a tangy maple-Dijon dressing. It’s a perfect balance of cozy and fresh flavors ideal for autumn meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 4 cups mixed greens (arugula, kale, or spinach)
- 1 cup cooked quinoa, farro, or wild rice
- 1 apple, thinly sliced or 1/3 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 small red onion, thinly sliced (optional)
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup or honey
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- While squash roasts, cook the grain of your choice according to package instructions. Let it cool slightly.
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- In a large bowl, combine mixed greens, cooked grain, roasted squash, apples or cranberries, toasted nuts, cheese (if using), and red onion.
- Drizzle with dressing and toss gently to combine.
- Serve immediately or refrigerate until ready to eat.
Notes
- Make it vegan by omitting cheese or using a plant-based alternative.
- Roasted squash can be made ahead and stored in the fridge.
- Store dressing separately if preparing for meal prep.
- Add roasted chickpeas, tofu, or tempeh for more protein.
- Serve warm or chilled depending on your preference.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 380
- Sugar: 10g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
