This Roasted Butternut Squash Salad is so full of color! The sweet and salty bites of butternut squash pair well with the juicy pomegranate arils, fresh greens, bold Roquefort cheese, and candied walnuts. This butternut squash salad is the perfect addition to any fall or winter meal!
Making This Roasted Squash Salad
I am so excited for my friend Carrie’s new cookbook: Deliciously Organic. The book is full of fresh, vibrant flavored recipes that are actually good for you.
Carrie makes going organic sound so simple and no-nonsense as she shares all kinds of incredibly helpful and practical information on eating organic and how to simply make the change without stressing too much — and why it’s important to eat organically.
This roasted butternut squash salad from Carrie’s book is going to become a regular at our table during the fall and winter months.
I’ve never thought to add roasted butternut squash to a green salad, but I loved it. Carrie’s original recipe didn’t include candied walnuts, but I couldn’t resist adding the delicious crunch to this butternut squash salad.
This salad is so full of color and beautiful on the table. The sweet and salty bites of squash went so well with the juicy pomegranate arils and the bold Roquefort cheese. It is definitely one of my favorite ways to serve sweet butternut squash.
I can’t wait to try even more of Carrie’s recipes, and to share this book with you as well.
Tools Needed to Make this Butternut Squash Salad
Here’s a quick overview of the kitchen tools that will be helpful to have when preparing this recipe for salad with roasted squash:
- Glass Measuring Cup – to make the salad dressing for this gorgeous winter salad.
- Wire Whisk – to whisk the salad dressing.
- Measuring Cups and Spoons – to measure the different components of the salad and dressing.
- Vegetable Peeler – to peel the butternut squash.
- Sharp Knife and Cutting Board – to cut the butternut squash into cubes.
- Rimmed Baking Sheet – to roast the butternut squash.
- Large Salad Bowl and Salad Tongs – for serving this healthy salad with winter squash.
Roasted Butternut Squash Salad Ingredients
For this simple squash salad, you’ll be making your own pomegranate vinaigrette. Don’t worry, it’s easy to make! Here’s what you’ll need to make this winter squash salad:
For the Butternut Squash Salad:
- Butternut Squash
- Coconut Oil
- Whole Cane Sugar
- Sea Salt
- Mixed Greens
- Pomegranate Arils
- Roquefort Cheese
What Can I Substitute for the Pomegranate Arils?
If you don’t have pomegranate arils or can’t find them in your grocery store, I recommend using dried, sweet cranberries in their place. You definitely don’t want to miss out on the fruity flavor and pop of color that does so well with the rest of the salad ingredients.
What Can I Substitute for Roquefort?
If you don’t like blue cheese, goat cheese would be a tasty substitute. Or, simply omit the cheese all together.
For the Pomegranate Vinaigrette:
- Pomegranate Juice
- Balsamic Vinegar
- Olive Oil
- Pure Maple Syrup
What Can I Substitute for Pomegranate Juice?
Unsweetened cranberry juice would work as a substitute for the pomegranate juice. Just make sure it doesn’t have any added ingredients and is pure cranberry juice, not a blend of juices.
For the Candied Walnuts:
- Granulated Sugar
- Ground Cinnamon
- Ground Nutmeg
- Sea Salt
- Egg White
- Vanilla Extract
- Walnut Halves
What Can I Substitute for Walnuts?
You can use pecans and make candied pecans instead of walnuts if you prefer. If you have a nut allergy, simply leave them off or try substituting pepitas instead.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Roasted Butternut Squash Salad
Here’s a quick overview of the process for preparing this delicious winter squash salad recipe:
Roast the Butternut Squash
First, preheat oven and adjust rack to middle position. Next, toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil.
Then, roast. Part way through, remove foil and then roast until edges are golden brown. After that, remove from oven and cool to room temperature.
Making the Pomegranate Vinaigrette
Whisk together pomegranate juice, vinegar, olive oil and maple syrup in a small bowl and drizzle over tossed salad.
Preparing the Candied Walnuts
Stir the sugar and seasonings together in a bowl. In a separate bowl, whip the vanilla and egg white until foamy. Fold the walnut halves into the egg white mixture, then stir in the seasoning blend.
Bake the candied walnuts for about an hour at a low heat, then cool to room temperature before adding to the squash salad.
Assembling the Butternut Squash Salad
After you’ve prepared all of the elements for this butternut squash salad, toss greens, pomegranate seeds, Roquefort, candied walnuts, and cooled squash in a large salad bowl.
Drizzle with the pomegranate vinaigrette just before serving.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can I Use Another Type of Squash in this Squash Salad?
Yes! I you could use any type of winter squash you’d like for this roasted squash salad. Note that different varieties of squash may have different roasting times. My suggestions are:
- Acorn Squash, Kabocha, Buttercup, or Red Kuri Squash – I recommend using peeled and cubed squash for these varieties.
- Delicata Squash – sliced into rounds or half circles. This skin on this squash variety is thin and doesn’t need to be peeled.
Can This Butternut Squash Salad Be Prepped in Advance?
Love meal prep tips? Here’s how you can get ahead of the game when you want to serve this squash salad recipe:
- Prepare the pomegranate vinaigrette in advance – the dressing for this squash salad can be whisked together and stored up to 1 week in the fridge.
- Make the candied walnuts ahead of time – you can prepare the candied walnuts and store them in an airtight container for up to a week before you plan to serve this butternut squash salad.
- Roast the squash in advance – the squash can also be roasted and refrigerated up to three days before being used. Bring to room temperature before serving the salad.
- Wash the salad greens ahead of time – you can wash, rinse, and dry the leafy greens a few days in advance of serving this fall salad. Make sure you dry them well, then store in a zip top bag or container with a piece of paper towel inside to absorb excess moisture.
When to Serve this Butternut Squash Salad
This salad with butternut squash is a great salad for many different occasions! Here are some of our favorite times to serve this recipe:
Dinner Party – this salad with squash makes a great addition to a potluck or dinner party during the fall and winter months.
Sunday Night Dinner – this great salad recipe pairs nicely alongside a nice main dish for a Sunday night dinner spread. If you take advantage of the suggested meal prep tips, it is simple enough to serve on weeknights, too!
Thanksgiving Menu – this colorful salad would make a beautiful side dish for your Thanksgiving table.
What to Serve with Butternut Squash Salad
Serve this roasted squash salad alongside your favorite fall entrees. Here are some suggestions to get you started:
- Sheet Pan Pork Tenderloin
- Slow Cooker Ham Soup
- Orange Almond Chicken and Rice
- Baked Honey Mustard Chicken
- Apple Cider Pork Chops
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try this Easy Butternut Squash Salad Recipe!
Next time you’re looking for a way to serve tasty butternut squash, give this Butternut Squash Salad a try! Did you think it was the perfect seasonal salad with tons of fall flavors?
Leave a comment below and give it a review for others to see what you thought of this delicious salad recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this roasted squash salad!
More Fall Salad Ideas:
In this Massaged Kale Salad recipe, kale is lightly massaged with olive oil, salt and pepper. Then, it’s tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.
This Italian Mixed Greens Salad features a mix of arugula, radicchio, and baby kale tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.
Buffalo Chicken Cobb Salad is a fun twist on the classic Cobb salad. This recipe features buffalo grilled chicken, celery, blue cheese and blue cheese dressing paired with classic ingredients like lettuce, egg, and avocado.
Do you love Olive Garden’s famous house salad? Learn how simple it is to make at home with this Olive Garden salad recipe so you can enjoy your favorite flavors without the cost of eating out!
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For the Candied Walnuts
- 1/3 cup Granulated Sugar
- 1 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoon Sea Salt
- 1 Egg White
- 2 teaspoons Vanilla Extract
- 2 cups Walnut Halves
For the Butternut Squash Salad
- 3 cups peeled, bite-sized pieces of butternut squash
- 1 1/2 tablespoon coconut oil
- 1 1/2 tablespoon whole cane sugar
- 1 teaspoon sea salt
- 12 cups mixed baby greens
- 1/2 cup pomegranate arils
- 8 tablespoons crumbled Roquefort
For the Pomegranate Vinaigrette
- 2 teaspoon pomegranate juice
- 4 teaspoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 4 teaspoons maple syrup
Preparing the Candied Walnuts
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl combine the sugar, cinnamon, and salt. Mix well and set aside.
- In a medium sized bowl, beat the egg white and vanilla until it is foamy. Gently stir in the walnuts until coated. Stir in the spice mixture and gently mix until the nuts are evenly coated.
- Spread the coated nuts on the prepared baking sheet in a single layer.
- Bake at 250 degrees F for 1 hour. After the first 30 minutes, stir the nuts. Cool the baked nuts for 5 minutes and break them apart. Cool completely.
Roasting the Butternut Squash
- Preheat the oven to 425 degrees F and adjust rack to middle position.
- Peel and cut the butternut squash. Scoop out the seeds and discard. Cut the butternut squash into bite sized cubes, then toss squash with coconut oil, whole cane sugar, and salt.
- Spread the butternut squash pieces evenly in a baking dish and cover with foil. Roast for 10 minutes, remove foil and then roast for an additional 10-20 minutes, until edges are golden brown. Remove from oven and cool.
Making the Pomegranate Vinaigrette
- Add the pomegranate juice, balsamic vinegar, olive oil, and maple syrup to a small bowl or glass measuring cup.
- Using a wire whisk, mix the vinaigrette ingredients together until completely combined.
Assembling the Butternut Squash Salad
- Toss the mixed greens, pomegranate seeds, crumbled Roquefort, and cooled squash in a large salad bowl.
- Drizzle the salad dressing over tossed salad.
- Sprinkle the desired amount of candied walnuts on top (you may have extra). Serve immediately.
Adapted from Deliciously Organic, by Carrie Vitt
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 478Total Fat 33gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 13mgSodium 640mgCarbohydrates 39gFiber 15gSugar 17gProtein 16g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.