How to Make Roasted Squash Salad with Roasted Shallot Dressing

This roasted squash salad is tossed in an out-of-this-world roasted shallot dressing, and includes crunchy red cabbage, toasted pecans, and nutty Parmesan. It's hearty enough to be a main dish but could also be served as a side salad. 

– butternut squash – shallots – extra-virgin olive oil  – salt & black pepper – apple cider vinegar – lemon juice – garlic clove – Dijon mustard – cayenne pepper – baby arugula – red cabbage – toasted pecans – Parmesan

Recipe Ingredients

Roast squash and shallots: Preheat oven to 400 degrees F. Place squash halves on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.

Recipe Instructions

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 for 40-50 minutes, until flesh is fork tender.  Remove shallots after 30 minutes.

Recipe Instructions

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

Recipe Instructions

Peel, seed, and slice squash: Using a sharp knife or vegetable peeler, peel skin from roasted squash. Use a spoon to remove seeds from each squash half. Slice flesh into thin (¼-inch) half-moons.

Recipe Instructions

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

Recipe Instructions


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!