Roasted butternut squash salad is the kind of fall salad I make when I want something fresh that still feels substantial. The squash roasts at high heat until tender with browned edges, then gets a warm mix of cumin, coriander, cinnamon, and a little cayenne that plays especially well with its natural sweetness.
I love the mix of textures here. Peppery arugula and tender baby spinach meet creamy feta, toasted pecans, juicy pomegranate seeds, and little bites of sweet Medjool date. A homemade cider-date dressing ties everything together with a tangy, lightly sweet finish rather than weighing down the greens.
This recipe makes 6 servings, so it works well for a family dinner or a larger fall table. You can serve it while the squash is still slightly warm for a nice contrast with the greens, and the colorful combination makes it especially at home alongside Thanksgiving and other autumn dishes.
Ingredients You’ll Need
You only need a handful of ingredients to build this salad, but each one adds something different. The roasted squash gives you a sweet, tender base, while the greens keep everything fresh. Feta, pecans, dates, and pomegranate add creamy, crunchy, sweet, and tart bites throughout the salad. If you enjoy these fresh fall flavors, my apple arugula salad is another seasonal salad to try.
For the dressing, I use apple cider vinegar and fresh lemon juice for brightness, Medjool dates for natural sweetness, and a little garlic and cumin for extra flavor. It’s sweet and tangy without overpowering the squash.
Choosing and Prepping Butternut Squash
Choose a butternut squash that feels firm and heavy, with smooth skin and no soft spots. For 6 servings, you’ll need enough squash to give you about 4½ cups of 1-inch cubes once peeled and seeded.
Peel the squash and slice it in half lengthwise, then scoop out the seeds. Cut the flesh into roughly 1-inch cubes, keeping the pieces as even as possible so they cook at the same rate and develop nicely browned edges in the oven.
Pre-cut butternut squash is a convenient option if you want to cut down on prep time. If some of the pieces are noticeably larger, trim them so the cubes are roughly the same size. If you have extra squash to use, this butternut squash soup is another easy option.
Ingredient Substitutions
- Greens: I like a combination of baby spinach and arugula, but either one can be used on its own.
- Feta: Goat cheese is a good alternative if you prefer something softer and creamier.
- Pecans: Walnuts work well, or use pumpkin seeds for a nut-free option.
- Pomegranate: Dried cranberries can work when fresh pomegranate isn’t available, although they’ll make the salad a little sweeter.
- Medjool dates: These are especially soft and naturally sweet, so they work particularly well in the dressing. If your dates are firm or dry, soften them in warm water before blending.
How to Make Roasted Butternut Squash Salad
Roast the Butternut Squash
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Coat the butternut squash cubes with olive oil, salt, and black pepper. Arrange them in a single layer with a little space between each piece, which allows the squash to brown rather than steam.
- Roast for 30 to 35 minutes, turning the squash halfway through. It’s ready when the centers are fork-tender and the edges are golden and caramelized.
- Sprinkle the cumin, coriander, cinnamon, and a small pinch of cayenne evenly over the hot roasted squash, then gently turn the cubes to coat.
- Set the squash aside for about 10 minutes. You want it slightly warm rather than piping hot when it goes onto the greens.
Make the Cider-Date Dressing
- Add the olive oil, apple cider vinegar, fresh lemon juice, pitted Medjool dates, garlic, cumin, water, salt, and black pepper to a blender.
- Blend until the dates are fully broken down and the dressing looks smooth and creamy. If it seems too thick to drizzle easily, blend in a small splash of water.
- Taste and adjust the seasoning if needed. The dressing should be tangy with a gentle sweetness from the dates. You may have extra dressing, so don’t feel that you need to use all of it on the salad.
Assemble the Salad
- Add the baby spinach and arugula to a large serving bowl, then scatter the slightly warm roasted squash over the greens.
- Add the crumbled feta, chopped dates, pomegranate arils, and toasted pecans.
- Drizzle a little of the cider-date dressing over the salad and toss gently. Begin with a small amount to keep the greens fresh and prevent them from becoming heavy or soggy.
- Taste and add more dressing as needed. Serve the salad while the squash is still slightly warm or let it come completely to room temperature first.
Tips for Making the Best Roasted Butternut Squash Salad
- Start with dry greens. After washing your spinach and arugula, dry them well. Extra water can dilute the dressing and keep it from coating the leaves properly.
- Toast the pecans. It only takes a few minutes, but toasting brings out their nutty flavor and gives the salad better crunch.
Make-Ahead and Storage
How to Make It Ahead
This salad is easy to prep ahead as long as you keep the components separate. You can roast the butternut squash and make the cider-date dressing in advance, then refrigerate them in separate airtight containers.
Keep the washed greens, feta, pomegranate, dates, and pecans separate until you’re ready to assemble. I like to take the roasted squash out of the refrigerator a little before serving so it can lose some of its chill.
Wait to dress and toss the salad until just before serving. This keeps the greens fresh and the pecans crunchy.
How to Store Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to 2 days. Once the dressing has been added, the greens will slowly begin to soften.
If you think you’ll have leftovers, add dressing only to the amount you’re serving. Storing the components separately helps preserve their texture, so you can put together a fresh salad when you’re ready to eat the rest.
What to Serve With Butternut Squash Salad
This salad works well with simple, savory main dishes because the squash, dates, and pomegranate already bring plenty of sweetness and flavor. I especially like serving it with roasted or grilled proteins.
- Roast chicken or turkey: Both pair naturally with the warm spices and sweet roasted squash.
- Pork tenderloin: Its mild flavor works nicely with the tangy cider-date dressing.
- Grilled chicken: A simple option that turns the salad into an easy weeknight dinner.
- Soup: For a cozy fall meal, serve it alongside creamy chicken and wild rice soup or vegan lentil soup.
- Holiday mains: The salad fits especially well alongside Thanksgiving turkey or roast chicken, where its fresh greens and tangy dressing provide contrast to richer side dishes.
Frequently Asked Questions
Can you serve roasted butternut squash salad warm or cold?
Yes. I think it’s best when the squash is slightly warm or at room temperature, but chilled roasted squash also works when you’re assembling the salad from prepped-ahead ingredients.
Do you have to peel butternut squash before roasting it?
For this salad, yes. Although butternut squash skin is edible, peeling it gives the roasted cubes a softer, more pleasant texture and makes the salad easier to eat.
Can I use pre-cut butternut squash?
Yes. Check that the pieces are firm and dry, then cut any oversized chunks to match the smaller ones. Pre-cut squash can vary considerably in size, so evening out the pieces helps them finish roasting at roughly the same time.
Why did my butternut squash turn out soft instead of caramelized?
Too much moisture or an overcrowded baking sheet is usually the problem. Make sure the squash is dry before adding the oil and spread the cubes in a single layer with space between them. If your baking sheet is crowded, divide the squash between two pans rather than packing everything together.
Roasted Butternut Squash Salad
Ingredients
Equipment
Method
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the butternut squash with 1½ tablespoons olive oil, salt, and black pepper. Spread the cubes in a single layer with a little room between them.
- Roast for 30 to 35 minutes, turning halfway through, until fork-tender with caramelized edges.
- Sprinkle the cumin, coriander, cinnamon, and cayenne evenly over the hot squash, then gently turn the cubes to coat. Let cool for about 10 minutes.
- Add the dressing ingredients to a blender and blend until smooth. Add a little more water if needed for a pourable consistency.
- Add the spinach and arugula to a large serving bowl. Top with the roasted squash, feta, chopped dates, pomegranate arils, and toasted pecans.
- Drizzle with some of the cider-date dressing and gently toss. Taste and add more dressing as needed. Serve slightly warm or at room temperature.
Notes
- The cider-date dressing makes extra, so you may not need all of it for the salad.
- For make-ahead preparation, store the roasted squash, dressing, greens, and toppings separately and assemble shortly before serving.
- Refrigerate an already dressed leftover salad for up to 2 days, although the greens will soften.
