Get ready to fall in love with my Roasted Butternut Squash Salad. This isn’t your average salad – it’s packed with roasted chickpeas, crisp apple pieces, and crunchy pumpkin seeds. It’s a burst of flavors and textures in every bite! Perfect for a healthy lunch or a vibrant side dish. Trust me, once you try this, you’ll be hooked. Let’s dive in and make this deliciousness together!
Jump to:
Why This Recipe Works
- Warm & Cozy – The roasted butternut squash and chickpeas, kissed with cinnamon and nutmeg, bring all the cozy vibes.
- Nutrient-Packed Powerhouse – Kale, quinoa, and apples make this a vitamin-loaded dream bowl.
- Sweet & Savory Balance – Maple syrup adds a touch of natural sweetness, perfectly countered by the crunchy, savory elements.
🥘 Ingredients
- Butternut Squash – The real MVP! Roasted to caramelized perfection, it brings natural sweetness and a velvety bite.
- Kale – Earthy, slightly bitter, and the perfect hearty base to soak up all that dreamy dressing. Massage it for extra tenderness!
- Chickpeas – Roasted to crispy perfection, they add a protein-packed crunch and soak up the warm spices and maple syrup for a perfect sweet-savory bite.
- Apples – Crisp, juicy, and just the right amount of tangy sweetness to brighten up every bite.
- Maple Syrup – A drizzle of this liquid gold ties it all together with rich, warm sweetness.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Citrus-Glazed Roasted Butternut Squash Salad: Brighten up your plate with this citrus-infused salad featuring roasted butternut squash, zesty citrus segments, crunchy walnuts, and a citrusy vinaigrette, offering a refreshing and invigorating taste sensation.
- Goat Cheese Medley with Roasted Sweet Potatoes: Enjoy the harmonious combination of crumbled goat cheese, roasted sweet potatoes, and crunchy candied pecans, all drizzled with a creamy goat cheese dressing for a rich and delicious salad.
- Mediterranean-Inspired Roasted Butternut Squash Salad: Infused with a Mediterranean flair, this salad pairs roasted butternut squash with tangy feta cheese, briny olives, and a refreshing herb dressing, creating a vibrant and wholesome meal option.
🔪 How To Make Roasted Butternut Squash Salad
Step One: Preheat your oven to 400 degrees Fahrenheit. Add cashews to a small bowl and cover with hot water. Set aside to soften. Cook quinoa according to package directions and set aside.
Step Two: Drain and rinse chickpeas. Chop apples into bite-sized cubes. Add chickpeas, apples, and butternut squash cubes to a parchment-lined baking sheet. Add cinnamon, nutmeg, maple syrup, and salt to the mixture on the baking sheet and combine well. Bake in the preheated oven for 25 minutes.
Step Three: Dice the shallot and drain the cashews. Add all dressing ingredients (cashews, olive oil, apple cider vinegar, Dijon mustard, shallot, salt, and water) to a blender.
Step Four: Blend on high for approximately 2 minutes or until a smooth liquid consistency is achieved. If necessary, add additional water to reach the desired consistency.
Step Five: Place chopped kale on a second parchment-lined baking sheet. Drizzle with olive oil and combine. Add the kale to the oven for the last 8 minutes of baking time.
Step Six: Once everything is removed from the oven, combine all salad ingredients in a large salad bowl. Drizzle with the cashew dressing and toss to combine. Garnish with pumpkin seeds for an added crunch. Serve and enjoy your delicious Roasted Butternut Squash Salad!
👩🍳 Expert Tips
- Even Roasting is Key! Chop that butternut squash into equal cubes for uniform caramelization.
- Don’t Overdress! Let the ingredients shine—add the dressing little by little and toss as you go.
- Need More Protein? Add grilled tofu or a sprinkle of hemp seeds for a plant-powered boost.
💭 FAQs
Yes, you can use pre-cooked or frozen butternut squash for this salad. If using frozen, ensure it is fully thawed and drained before adding to the salad. However, roasting fresh butternut squash brings out a richer, caramelized flavor and a slightly crisp texture that enhances the overall taste of the salad. If using pre-cooked squash, consider lightly reheating it in the oven to mimic the roasted flavor and texture.
Absolutely! This salad is versatile and can be customized to your taste. Some great additions include roasted chickpeas for crunch, crumbled feta or goat cheese for creaminess, dried cranberries or pomegranate seeds for a burst of sweetness, and toasted nuts like pecans or pumpkin seeds for added texture. You can also experiment with different greens like arugula or kale instead of spinach to create a unique flavor profile.
Keep any leftover Roasted Butternut Squash Salad in a sealed container in the refrigerator for up to 3 days. Store the salad in an airtight container to preserve its freshness and prevent it from absorbing other flavors in the refrigerator.
🧂Serving Suggestions
Here are some of the best sides to serve with Roasted Butternut Squash Salad:
- Quinoa Pilaf: Fluffy, nutty quinoa cooked in veggie broth, tossed with roasted bell peppers and cherry tomatoes—light, hearty, and the perfect sidekick.
- Sautéed Kale: A quick sizzle in olive oil with garlic and a squeeze of lemon keeps it bright, flavorful, and the ultimate green boost.
- Wild Rice Salad: Chewy, nutty wild rice mixed with cranberries, pecans, and a citrusy vinaigrette—sweet, tangy, and totally irresistible.
- Asparagus: Charred, smoky, and just the right amount of crisp—this brings a fresh contrast to the caramelized squash.
- Creamy Parmesan Polenta: Buttery, smooth, and oh-so-comforting, this dreamy polenta adds a rich, savory touch to round out your plate.
🍽 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Roasted Butternut Squash Salad
Ingredients
- ½ cup Uncooked Quinoa
- 10 cups Chopped Kale
- 2 cups Cubed Butternut Squash
- 2 Apples chopped into bite-sized cubes
- 1 Can Chickpeas drained and rinsed
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1.5 tablespoons Maple Syrup
- ½ teaspoon Salt
- 1 tablespoon Olive Oil
- ¾ cup Cashews
- ¼ cup Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ½ Shallot
- ¼ teaspoon Salt
- ¾ cup water
- 1 tablespoon Pumpkin Seeds optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add cashews to a small bowl and cover with hot water. Set aside to soften.
- Cook quinoa according to package directions and set aside.
- Drain and rinse chickpeas. Chop apples into bite-sized cubes. Add chickpeas, apples, and butternut squash cubes to a parchment-lined baking sheet.
- Add cinnamon, nutmeg, maple syrup, and salt to the mixture on the baking sheet and combine well.
- Bake in the preheated oven for 25 minutes.
- Place chopped kale on a second parchment-lined baking sheet. Drizzle with olive oil and combine. Add the kale to the oven for the last 8 minutes of baking time.
- Dice the shallot and drain the cashews. Add all dressing ingredients (cashews, olive oil, apple cider vinegar, Dijon mustard, shallot, salt, and water) to a blender.
- Blend on high for approximately 2 minutes or until a smooth liquid consistency is achieved. If necessary, add additional water to reach desired consistency.
- Once everything is removed from the oven, combine all salad ingredients in a large salad bowl.
- Drizzle with the cashew dressing and toss to combine.
- Garnish with pumpkin seeds for an added crunch. Serve and enjoy your delicious Roasted Butternut Squash Salad!
