The Ultimate Roasted Butternut Squash Salad Recipe

When autumn arrives, nothing satisfies quite like a Roasted Butternut Squash Salad. This vibrant dish combines sweet roasted squash, peppery arugula, and tangy cheese for a flavor explosion that’s both nutritious and delicious. Perfect for weeknight dinners or special occasions, this salad will quickly become a seasonal favorite.

Why You’ll Love Roasted Butternut Squash Salad

Perfect for Entertaining

This salad makes an impressive presentation with its colorful ingredients and beautiful textures. The combination of warm roasted squash and cool, crisp greens creates a delightful contrast that’s sure to impress your guests.

Nutritional Powerhouse

Packed with vitamins A and C from the squash, iron from the arugula, and antioxidants from the blueberries, this salad offers a healthy dose of essential nutrients. The healthy fats from olive oil and cheese help your body absorb these nutrients more effectively.

Meal Prep Friendly

Many components can be prepared ahead of time, making this an excellent option for meal prep. Roast the squash in advance and simply assemble when ready to serve for a quick, nutritious meal.

Essential Ingredients for the Recipe

Ingredients

• 32 ounces butternut squash (peeled and cubed)
• 1 large red onion (sliced)
• 4 tablespoons extra virgin olive oil
• 6 ounces arugula (washed and dried)
• 1 medium apple (thinly sliced)
• 4 ounces blueberries
• 4 ounces crumbled blue cheese
• 2 cloves garlic (minced)
• 1 large lemon (juiced)
• 2 tablespoons maple syrup
• 3 ounces dried cranberries
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Main Ingredient 1: Butternut Squash

Choose squash that feels heavy for its size with a firm, unblemished skin. For easier prep, look for pre-cut squash in the produce section.

Main Ingredient 2: Arugula

The peppery bite of arugula balances the sweetness of the squash. For best quality, select bright green leaves without yellowing.

Main Ingredient 3: Blue Cheese

A good quality blue cheese adds complexity. For milder flavor, try Gorgonzola dolce. For stronger flavor, opt for Roquefort.

Ingredient Preparation

Step 1 – Preheat and Prep

1. Preheat oven to 400°F (200°C)
2. Line baking sheet with parchment paper
3. Peel and cube squash into 1-inch pieces
4. Slice onion into 1/4-inch wedges

Step 2 – Season Vegetables

1. In large bowl, combine squash and onions
2. Add 2 tablespoons olive oil, garlic, salt, and pepper
3. Toss until evenly coated

Step 3 – Prepare Dressing

1. Whisk together remaining olive oil, lemon juice, and maple syrup
2. Season with pinch of salt and pepper
3. Set aside until ready to use

Step-by-Step Cooking Instructions

Step 1 – Roast Vegetables

1. Spread squash and onions in single layer on prepared sheet
2. Roast for 25-30 minutes, flipping halfway
3. Vegetables should be tender and caramelized

Step 2 – Assemble Salad

1. In large serving bowl, add arugula
2. Top with roasted vegetables, apple slices, blueberries, and cranberries
3. Drizzle with prepared dressing

Step 3 – Final Touches

1. Sprinkle blue cheese over top
2. Gently toss just before serving
3. Add extra black pepper if desired

Tips for an Even Tastier Version

Adding Extra Ingredients

• Crunch: Toasted pecans or walnuts
• Protein: Grilled chicken or chickpeas
• Herbs: Fresh thyme or rosemary

Techniques to Enhance Flavor

• Roast squash with cinnamon or cumin
• Marinate onions in balsamic vinegar before roasting
• Toast cheese briefly under broiler

Adjustments for Preferences

• Dairy-free: Omit cheese or use vegan alternative
• Less sweet: Reduce maple syrup
• More tang: Add lemon zest to dressing

Recipe Variations and Adaptations

Winter Version

• Add roasted Brussels sprouts
• Use pomegranate seeds instead of blueberries
• Include shaved fennel

Summer Version

• Substitute peaches for apples
• Add fresh corn kernels
• Use goat cheese instead of blue

Protein-Packed Version

• Top with grilled salmon
• Add quinoa or farro
• Include hard-boiled eggs

Serving Suggestions

Holiday Meals

• Perfect Thanksgiving side
• Pairs well with roast turkey
• Beautiful on Christmas table

Weeknight Dinners

• Serve with crusty bread
• Pair with simple soup
• Add grilled chicken for complete meal

Special Occasions

• Present in individual portions
• Garnish with edible flowers
• Serve with sparkling wine

Storage and Reheating Tips

Make-Ahead Strategy

• Roast vegetables up to 3 days ahead
• Store dressing separately
• Assemble just before serving

Leftover Ideas

• Use in grain bowls
• Stuff into wraps
• Top on flatbread pizza

Reviving Leftovers

• Refresh greens with new dressing
• Reheat squash gently in oven
• Add fresh cheese when serving

Nutritional Information and Benefits

Health Highlights

• Eye health: Beta-carotene in squash
• Immunity boost: Vitamin C in lemon
• Gut health: Fiber in vegetables

Dietary Information

• Naturally gluten-free
• Vegetarian-friendly
• Can be made vegan

Nutrition Facts (per serving)

• Calories: 320
• Protein: 8g
• Fiber: 10g
• Sugar: 18g (natural sources)

Common Mistakes to Avoid

Texture Issues

• Overcooking squash (mushy)
• Adding dressing too early (soggy greens)
• Not drying greens properly (watery)

Flavor Balance

• Skipping acid (too sweet)
• Over-salting (hides flavors)
• Cheap olive oil (bitter taste)

Presentation Problems

• Uneven chopping (messy look)
• Crowding roasting pan (steams instead of roasts)
• Over-mixing (bruised greens)

Inspiring Conclusion

This Roasted Butternut Squash Salad represents everything wonderful about seasonal cooking. It’s adaptable to your taste, beautiful on the table, and nourishing for your body.

As the leaves change color outside, let this salad bring warmth and vibrancy to your table. Share it with loved ones, experiment with variations, and most importantly – enjoy the process of creating something truly delicious.

FAQ (Frequently Asked Questions)

• Can I use pre-cut squash?
  Absolutely! It saves time and works perfectly in this recipe.
• What apple varieties work best?
  Honeycrisp, Fuji, or Pink Lady hold up well and offer nice sweetness.
• How do I prevent the apples from browning?
  Toss them with a bit of lemon juice before adding to salad.
• Can I make this nut-free?
  Yes, simply omit nuts or use seeds like pepitas instead.
• What if I don’t like blue cheese?
  Feta, goat cheese, or shaved Parmesan all work beautifully.
• How long does dressing last?
  Store in fridge up to 1 week – shake well before using.
• Can I grill the squash instead?
  Yes! Cut into 1/2-inch slices and grill 4-5 minutes per side.
• What other dressings work well?
  Balsamic vinaigrette or tahini dressing are great alternatives.
• Is this salad served warm or cold?
  Best served at room temperature with warm squash components.
• Can I add grains to make it heartier?
  Farro, quinoa, or wild rice make excellent additions for a more substantial meal.

High Protein Mac and Cheese: A Wholesome Twist on a Classic

The Ultimate Roasted Butternut Squash Salad Recipe

Print Recipe

A warm autumn salad featuring caramelized roasted butternut squash, crisp greens, crunchy nuts, and tangy cheese, tossed in a maple-balsamic vinaigrette.

• Author: ranime
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

1/2 teaspoon black pepper

• 32 ounces butternut squash (peeled and cubed)
• 1 large red onion (sliced)
• 4 tablespoons extra virgin olive oil
• 6 ounces arugula (washed and dried)
• 1 medium apple (thinly sliced)
• 4 ounces blueberries
• 4 ounces crumbled blue cheese
• 2 cloves garlic (minced)
• 1 large lemon (juiced)
• 2 tablespoons maple syrup
• 3 ounces dried cranberries
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Roast squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, and cinnamon. Spread on baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway.
2. Make dressing: Whisk together all dressing ingredients until emulsified.
3. Toast nuts: In a dry skillet over medium heat, toast nuts for 3-4 minutes until fragrant.
4. Assemble: In a large bowl, combine greens, roasted squash, nuts, cranberries, cheese, and red onion.
5. Dress: Drizzle with dressing and toss gently just before serving.

Notes

• For meal prep: Roast squash and make dressing ahead, assemble when ready to eat
• Substitute honey for maple syrup if preferred
• Add protein: Top with grilled chicken or chickpeas for a complete meal
• Massage kale if using for better texture

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 320
• Sugar: 14g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 8mg