This roasted butternut squash salad is tossed in an out-of-this-world roasted shallot dressing, and includes crunchy red cabbage, toasted pecans, and nutty Parmesan cheese. It's a hearty salad that can be served as a main dish or side salad. Either way, it will be a beautiful and delicious addition to your holiday table!
*This is an updated recipe. I added warm seasonings like cumin and cinnamon to the shallot dressing, and reduced the arugula/squash ratio, making it a heartier salad.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
If you are in need of a fall salad that hits all of the right notes - warm, zippy, full of fall flavors, crunchy, and healthy- then this roasted butternut squash salad is for you. It can easily be turned into a vegan salad by simply omitting the cheese.
The roasted shallot dressing is bright and zesty, and is the co-star of the salad, along with the roasted butternut squash. But the crunchy red cabbage, toasted pecans, salty Parmesan, and leafy greens all play their respective roles in making this winter squash salad the only one you need on your holiday table.
Pair it with stuffed acorn squash and dutch apple cake for a mouth-watering autumnal meal!
Jump to:
⭐️ Why This Butternut Squash Salad is the Best
- Full-flavored: Fresh, savory, zippy, crunchy, nutty, and aromatic
- Healthy vegetarian salad using whole foods that are high in fiber and naturally gluten-free
- Easy: Prep time is just 20 minutes, with make-ahead instructions provided
- Festive and beautiful salad that is perfect for a holiday table
- Versatile: Depending on the serving size, it works as a light lunch, side salad, or hearty dinner when served with a buttermilk maple biscuit or sourdough discard focaccia with rosemary.
🥗 Ingredient Notes
- Butternut squash - The star of the dish! Packed with potassium, fiber, and vitamin C. Try it in my roasted butternut squash soup!
- Apple cider vinegar - Adds a nice level of tanginess to the dressing. White wine vinegar or red wine vinegar can replace the apple cider vinegar.
- Lemon juice - Provides fresh acidity to balance the rich olive oil.
- Baby arugula - Bitter greens are essential to balance out the sweet notes of the salad. You can also substitute your favorite greens, like spinach or kale.
- Red cabbage - Adds a nice crunch and beautiful color.
- Toasted pecans and Parmesan - Provide a nutty crunch and extra saltiness.
📝 Salad Variations & Substitutions
- Squash. Acorn squash or delicata squash can be substituted for the butternut squash.
- Shallots. You can use ¼ of red onion or yellow onion in place of shallots.
- Nuts. Use your favorite nut, like hazelnuts, walnuts, or cashews.
- Make dairy-free/vegan: Use a plant-based cheese or omit it completely.
- Add additional sweetness and texture by using sliced apples or dried cranberries. Or add a tangy crunch by incorporating quick pickled red onions.
- If you are serving this salad for a holiday meal, make it that much more festive by topping it with these spiced candied nuts.
🔪 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
- Make ahead: You can roast the squash and shallots (up to 48 hours) ahead of time. When ready to prepare the salad, warm your roasted squash slices in a 350 degree F. oven for 10-15 minutes.
- Storing: Any leftover salad should be stored in an airtight container in the refrigerator for up to 3 days.
- Serve dressing on the side. If you don't plan on eating your salad immediately, I recommend serving the dressing on the side. This way, you can store the dressing in the refrigerator separately, which avoids wilted greens.
- This salad works as 4 main salads or 6 side salads.
🍽️ How to Serve Squash Salad
Pair your salad with any holiday side dish, like my easy vegetarian mushroom stuffing or creamy roasted cauliflower soup. And for a show-stopping holiday dessert, serve caramel mixed nut tart!
💬 Frequently Asked Questions
Not necessarily. You can peel your squash before or after roasting.
Squash skin is edible, but butternut squash skin is quite fibrous, so it depends on your preference. Personally, I find the skin of butternut squash to be unpleasant, but I love eating the skin of acorn squash and delicata squash.
You can go sweet (think cinnamon, ginger, nutmeg, etc.) or savory (think salty cheeses or herbs like rosemary). There are lots of directions to go with squash!
🍽 More Holiday Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Roasted Squash Salad Recipe
Equipment
- large baking sheet
- Food processor or blender
Ingredients
- 1 small butternut squash, peeled, seeded, and cubed (*For easier cutting, pierce squash all over with a fork and heat it in the microwave for 3 minutes.)
- 2 medium shallots, halved lengthwise and peeled
- ½ cup extra-virgin olive oil + 2 Tablespoons, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup apple cider vinegar
- 2 Tablespoons lemon juice
- 2 garlic cloves, chopped
- ¾ teaspoon Dijon mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- pinch of cayenne pepper
- 5 ounces baby arugula, rinsed and patted dry
- ¼ head red cabbage, grated (1 cup)
- ½ cup toasted pecans, chopped
- ¼ cup Parmesan cheese, chopped or grated
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 roasted shallot 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.
Video
Notes
- Make ahead: You can roast the squash and shallots (up to 48 hours) ahead of time. When ready to prepare the salad, warm your roasted squash slices in a 350 degree F. oven for 10-15 minutes.
- Storing: Any leftover salad should be stored in an airtight container in the refrigerator for up to 3 days.
- Serve dressing on the side. If you don't plan on eating your salad immediately, I recommend serving the dressing on the side. This way, you can store the dressing in the refrigerator separately, which avoids wilted greens.
- This salad works as 4 main salads or 6 side salads.
Erin says
This is the first recipe I've made from your blog and I had to let you know how much I enjoyed this salad! I bought cubed squash so I didn't have to deal with roasting a whole squash, and I used spinach as my greens. The roasted shallot dressing in particular is amazing! Thanks for a great recipe!
Gastronotherapy says
Hey thanks, Erin! Yes, using pre-cut squash is a huge time-saver and I do it often. I do love that roasted shallot dressing! And you are very welcome! 🙂
Rebecca says
I can't get over how good this salad is! My boyfriend and I ate it for 4 days straight, and I kind of want to make it again lol! I recommend using pre-cut squash to make life easier!
MaryAnne says
So glad you loved it, Rebecca! It's one of my favorites this time of year for sure. 🙂 Thanks so much for leaving a review!