Print

Fall Salad Bowl with Roasted Butternut Squash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. While squash roasts, cook the grain of your choice according to package instructions. Let it cool slightly.
  3. Prepare the dressing: In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
  4. In a large bowl, combine mixed greens, cooked grain, roasted squash, apples or cranberries, toasted nuts, cheese (if using), and red onion.
  5. Drizzle with dressing and toss gently to combine.
  6. 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

Find it online: https://thefamilycooking.com/fall-salad-bowl-with-roasted-butternut-squash/