Roasted Butternut Squash Salad with Shallot Dressing

This roasted butternut squash salad is loaded with caramelized squash, peppery arugula, crunchy pecans, and Parmesan, all tossed with a tangy roasted shallot dressing. It's a vibrant fall salad that works just as well for weeknight dinners as it does for Thanksgiving.

This roasted squash salad balances sweet, caramelized squash with peppery arugula, crisp red cabbage, toasted pecans, and salty Parmesan. After making this salad for years, I've found that the key is giving the naturally sweet squash plenty of acidity and savory flavor.

I roast the squash at 425°F for tender centers and caramelized edges, then roast the shallots alongside it and blend them into a tangy apple cider dressing with lemon, cumin, cinnamon, and a pinch of cayenne.

It's hearty enough for lunch but also makes a beautiful fall or Thanksgiving side dish. For more seasonal dishes, try my apple walnut salad with cider vinaigrette, vegetarian stuffing with mushrooms, or stuffed acorn squash.

Jump to:

• 🥗 Ingredient Notes
• 🔪 How To Make Roasted Butternut Squash Salad
• 👩🏼‍🍳 Expert Tips
• 📝 Variations & Substitutions
• Make Ahead & Storage
• 🍽 More FAll Salad Recipes
• Roasted Squash Salad Recipe

🥗 Ingredient Notes

• Butternut squash: Cut the squash into evenly sized cubes so they roast at the same rate. I recommend peeling it because butternut squash skin remains fairly fibrous after roasting. For easier cutting, pierce the squash several times and microwave it for about 3 minutes first.
• Shallots: Roasting mellows their sharpness and brings out their natural sweetness. They're blended directly into the dressing, giving it more depth than a standard vinaigrette.
• Arugula and red cabbage: Peppery arugula balances the sweetness of the squash, while shredded cabbage adds crunch.
• Pecans: Toasting the pecans brings out their nutty flavor. Walnuts are a good substitute.
• Parmesan: Adds salty, savory flavor that balances the sweet squash. Pecorino or feta also works.

🔪 How To Make Roasted Butternut Squash Salad

*See recipe card below for printable instructions.

Roast squash and shallots: Preheat oven to 425 degrees F. Place the butternut squash cubes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet.

Place shallot halves on a piece of foil and sprinkle with a pinch of salt. Tightly seal foil around the shallots and place on baking sheet with squash.

Roast squash and shallots for 30 minutes, until squash flesh is fork tender.

Make dressing: In a blender or food processor, whiz warm shallots with apple cider vinegar, lemon juice, garlic, mustard, cumin, cinnamon, and cayenne. With the machine running, slowly drizzle in ½ cup olive oil and blend until smooth. Season to taste with salt and pepper.

Assemble salad: In a large bowl, toss arugula with grated cabbage and half of the dressing. Arrange squash cubes on top. Sprinkle salad with toasted pecans, Parmesan, and drizzle with another 2 tablespoons of dressing. Serve with remaining dressing on the side.

👩🏼‍🍳 Expert Tips

• Don't crowd the squash. Give the cubes some space on the baking sheet so they roast and caramelize instead of steaming.
• Cut evenly sized pieces. This keeps smaller pieces from becoming mushy before larger cubes are tender.
• Blend the shallots while they're still warm. Warm roasted shallots blend more easily and give the dressing a smooth texture.
• Don't overdress the greens. Start with less dressing and add more as needed; you can always serve extra on the side.
• Serve the squash warm or room temperature. Very hot squash can wilt the arugula too quickly.

📝 Variations & Substitutions

• Squash: Substitute roasted delicata or acorn squash.
• Nuts: Use walnuts, pistachios, or hazelnuts instead of pecans.
• Cheese: Substitute feta, goat cheese, or Pecorino for Parmesan.
• Vegan: Omit the Parmesan or use your favorite dairy-free alternative.
• Add sweetness: Dried cranberries, sliced apple, or pomegranate seeds all work well. Or add a tangy crunch by incorporating quick pickled red onions.

Make Ahead & Storage

Make ahead: Roast the squash and shallots up to 2 days ahead and refrigerate separately from the greens. The dressing can also be made ahead and refrigerated. Bring the dressing to room temperature and rewarm the squash briefly before assembling.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. For the best texture, store the dressing separately and dress only the portion you plan to eat.

🍽 More FAll Salad Recipes

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