Butternut Squash Fall Salad

Made with arugula, dried cranberries, goat cheese, walnuts, and a homemade apple cider vinaigrette, this Butternut Squash Fall Salad is a delicious and seasonal way to start any autumn dinner. Add grilled chicken or steak and you can turn it into a meal. 

A Tasty Fall Salad Recipe: 

It’s officially autumn, so I’m looking for ways to include the flavors of the season in all of my meals. I’m doing exactly that with this butternut squash fall salad. This recipe is so simple to toss together and includes so many of my favorite flavors. 

Over the past few months, I’ve been trying to include a few more salad recipes into the pages of Inspired by Charm. While I had some posted on the site, I thought I should post even more choices. (If you’re looking for some of my favorite salad recipes, you can find those HERE.)

I realized I didn’t have one for autumn and that led me to make this butternut squash fall salad. 

I love the flavor combination here. It hits on all the notes to make a well-balanced dish. There’s sweet, salty, creamy, crunchy, and peppery. The butternut squash and apple cider bring out those fall vibes and flavors.  Yum! 

Looking for more tasty green salads? Try these:

• Shaved Brussels Sprout Salad
• Wilted Endive
• Summer Berry Spinach Salad
• Roasted Zucchini Panzanella
• Roasted Carrot Salad

I don’t know about you, but I’m ready to bring this salad together. Let me walk you through the steps and share a few recipe variations. 

How to Assemble:

The process is really simple. I’ll walk you through the steps here. I’ve also provided a detailed ingredient list and instructions in the printable recipe card below. 

1. Begin by preheating your oven to 400 degrees F. 
2. Spread the squash out onto a sheet pan. Drizzle with olive oil and maple syrup. Sprinkle with salt and pepper and toss to combine. 
3. Roast for about 15-20 minutes or until tender. Remove from the oven and allow to cool.

4. Add the apple cider, apple cider vinegar, shallots, dijon mustard, maple syrup, and salt and pepper to a small bowl. Whisk to combine.
5. In a large salad bowl add the arugula, roasted butternut squash, dried cranberries, goat cheese, and walnuts. 

6. Drizzle with some of the dressing and toss to combine. 
7. Serve immediately. 

Easy peasy, right? 

Recipe Variations:

Want to make it your own? Here are a few ideas to switch up this recipe.

• Make it a meal. You can easily take this recipe from a side dish or starter to a full meal with the addition of chicken or beef. 
• Try a different cheese. I LOVE goat cheese, but I find many people don’t. If you’re one of those people, blue cheese or feta would work well in this recipe. You could even do parmesan! 
• Roast a different vegetable. Don’t want butternut squash? No problem. Try roasting pumpkin, sweet potatoes, or another squash that you like better. 

How to Serve:

Here are a few other recipes you might consider pairing with the tasty fall salad. C

• Caramel Apple Cider Moscow Mule
• Chicken Apple Sausage One Pan Pasta
• Buffalo Chicken Sliders
• White Chicken Chill
• Creamy Pumpkin Tortellini

Toss and Serve! 

And that’s a wrap on another fabulous fall recipe! 

I hope you enjoyed this Butternut Squash Fall Salad and are feeling inspired to add it to your collection. It’s a fresh recipe with kisses of sweet and warming fall flavors. I’ve already added it to my weekly rotation. 

Give it a try and let me know what you think in the comment section below. Enjoy! 

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Roasted Butternut Squash Salad

Made with arugula, dried cranberries, goat cheese, walnuts, and a homemade apple cider vinaigrette, this Butternut Squash Fall Salad is a delicious and seasonal way to start any autumn dinner. Add grilled chicken or steak and you can turn it into a meal.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Salad

Cuisine: American

Keyword: butternut squash, fall, salad, side dish

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: 329kcal

Ingredients

• 1 butternut squash (about 1.5 lbs) peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6-8 cups arugula
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Dressing

• 3/4 cup apple cider
• 2 tablespoons apple cider vinegar
• 2 tablespoons shallots
• 2 teaspoons dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

• Begin by preheating your oven to 400 degrees F.
• Spread the squash out onto a sheet pan. Drizzle with olive oil and maple syrup. Sprinkle with salt and pepper and toss to combine. Roast for about 15-20 minutes or until tender. Turn once or twice during the baking process. Remove from the oven and allow to cool.
• In the meantime, prepare the dressing. Add the apple cider, apple cider vinegar, shallots, dijon mustard, maple syrup, and salt and pepper to a small bowl. Whisk to combine. Set aside.
• In a large salad bowl add the arugula, roasted butternut squash, dried cranberries, goat cheese, and walnuts. Drizzle with some of the dressing and toss to combine. Add more dressing as needed.
• Serve immediately.

Notes

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Nutrition

Calories: 329kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 946mg | Potassium: 597mg | Fiber: 4g | Sugar: 18g | Vitamin A: 12925IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 2mg