Name: Fall Roasted Butternut Squash Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 large butternut squash, cut into 1/2-inch cubes (4 cups); 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (5 oz.) package baby kale; 1 medium apple, cut into 1/2 inch pieces; 1/2 cup pomegranate seeds (seeds from 1/2 medium pomegranate); 1/4 cup feta cheese, crumbled; 1/2 cup pepitas (no shell pumpkin seeds), toasted; 2 tablespoons apple cider vinegar; 1/4 cup olive oil; 1/2 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

If you’re looking for the ultimate cozy salad to celebrate the season, you’ve got to try this Fall Roasted Butternut Squash Salad Recipe. I absolutely love how the sweet roasted squash pairs with crisp apples, tangy feta, and the crunch of toasted pepitas — every bite feels like a warm hug on a chilly day. Stick with me and I’ll share all my favorite tips so you can nail this wholesome, delicious salad with ease!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: Sweet, savory, tangy, and crunchy elements all come together beautifully.
Simple Ingredients: You likely have most of these staples already, making it a breeze to prepare.
Versatility: Great as a side or main dish, and super easy to customize.
Full of Fall Goodness: Celebrates seasonal produce like squash and apples that taste their best right now.

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has three main layers: at the bottom, there are dark green kale leaves, fresh and leafy. On top of the kale, there are medium-sized orange roasted cubes of squash scattered around. Mixed in with these are small pieces of red apple with white inside, bright red pomegranate seeds, and some white small chunks of cheese. The salad is finished with some brown pumpkin seeds sprinkled evenly. Two metallic gold forks are placed inside the bowl, one on each side. Photo taken with an iphone --ar 2:3 --v 7 - Fall Roasted Butternut Squash Salad, roasted butternut squash salad, seasonal fall salad, healthy roasted vegetable salad, easy autumn salad

Ingredients You’ll Need

This Fall Roasted Butternut Squash Salad Recipe shines because of its simple, fresh ingredients that harmonize so well together. Finding a ripe butternut squash and a fresh, crisp apple makes all the difference here.

Flat lay of a small pile of cubed butternut squash, a medium red apple sliced into chunks, a handful of baby kale leaves, a small white ceramic bowl of ruby red pomegranate seeds, a small white ceramic bowl of crumbled white feta cheese, a small white ceramic bowl of toasted pepitas, two whole brown eggs with clean shells, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with amber apple cider vinegar, and a small white ceramic bowl holding grainy Dijon mustard, small white ceramic bowls containing light brown Italian seasoning, fine white garlic powder, coarse white salt, and black peppercorns placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fall Roasted Butternut Squash Salad, roasted butternut squash salad, seasonal fall salad, healthy roasted vegetable salad, easy autumn salad

Butternut Squash: Look for one that’s firm with a matte finish; avoid soft spots. Cutting into 1/2-inch cubes roast evenly and get beautifully caramelized edges.
Olive Oil: Use good-quality extra virgin for roasting and dressing for that rich flavor.
Italian Seasoning: A handy blend of herbs that adds savory depth without fuss.
Garlic Powder: Gives a subtle garlic note without overpowering.
Baby Kale: Tender and slightly sweet, it’s perfect for salads; if you prefer, baby spinach works well too.
Apple: Choose a crisp variety like Honeycrisp or Fuji to add freshness and crunch.
Pomegranate Seeds: These bright jewels bring a pop of color and tart sweetness that’s irresistible.
Feta Cheese: Crumbled for creamy, salty contrast – it really lifts the salad.
Pepitas: Toasted pumpkin seeds add satisfying crunch and nutty flavor.
Apple Cider Vinegar: Essential for that bright, tangy dressing that complements the sweetness of squash and apples.
Dijon Mustard: Adds a touch of zing and helps emulsify the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Fall Roasted Butternut Squash Salad Recipe is—you can easily tailor it to your tastes or dietary needs. Over time, I’ve swapped out ingredients and found new favorites I think you’ll enjoy, too.

Greens Swap: If you don’t love kale, baby spinach or mixed greens are great alternatives that give a softer texture.
Nut Free: Skip the pepitas and try toasted sunflower seeds instead if you want to avoid pumpkin seeds.
Vegan Variation: Just omit the feta or swap it for crumbled tofu or vegan cheese for a dairy-free version.
Extra Sweetness: Drizzle a bit of maple syrup over the squash before roasting for a caramelized edge that my family goes crazy for.

How to Make Fall Roasted Butternut Squash Salad Recipe

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper in a large bowl. Make sure the squash is evenly coated—that’s key for great caramelization. Spread the cubes out in a single layer on a quarter sheet pan (don’t overcrowd them!) and roast for about 30 minutes. Keep an eye on them after 25 minutes; you want tender, golden, slightly browned edges without any burning.

Step 2: Combine the Fresh Ingredients

While the squash roasts, prepare your salad base. In a big serving bowl, toss together the baby kale, diced apple, pomegranate seeds, crumbled feta, and toasted pepitas. I like to prep the apple and pomegranate seeds early so you’re ready to assemble once the squash cools just a bit.

Step 3: Whisk Up the Zesty Dressing

In a small bowl, whisk apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until emulsified. This dressing provides the perfect tangy counterpoint to the sweet squash and apples. Pour just enough dressing over the salad to lightly coat everything—you can always add more if you like!

Step 4: Toss and Serve

Add the roasted butternut squash to your salad bowl, then gently toss to combine all components evenly. This is when the magic happens—the warm squash slightly wilts the kale and softens the feta, making every bite perfectly balanced.

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Pro Tips for Making Fall Roasted Butternut Squash Salad Recipe

Even Cubes Matter: Cutting your squash into uniform pieces ensures they roast evenly, so no one’s biting into a mushy or undercooked chunk.
Don’t Skip Toasting Pepitas: Toasted pepitas pack so much more flavor and crunch than raw ones – I always toss them in a dry pan for a few minutes.
Dress Just Before Serving: Adding the dressing too early wilts the greens—toss it last minute for fresh, crisp kale every time.
Use Sharp Knife Safety: I learned the hard way that cutting butternut squash can be tricky; use a sharp knife and sturdy cutting board to avoid slips and keep it safe.

How to Serve Fall Roasted Butternut Squash Salad Recipe

The image shows a colorful salad in a white bowl on a white marbled surface. The salad has four main layers: dark green kale leaves forming the base layer, orange roasted sweet potato cubes scattered evenly on top, red and white chopped apple pieces mixed throughout, and small bright red pomegranate seeds sprinkled around. There are also small white crumbles of cheese and light brown pumpkin seeds spread over the salad, adding texture. A gold fork rests inside the bowl, partially hidden by the salad. The photo taken with an iphone --ar 2:3 --v 7 - Fall Roasted Butternut Squash Salad, roasted butternut squash salad, seasonal fall salad, healthy roasted vegetable salad, easy autumn salad

Garnishes

I often finish this salad with a sprinkle of extra pepitas or a few more crumbles of feta on top to add visual appeal and texture right before serving. Fresh herbs like chopped parsley or a few basil leaves elevate it further. If you like a little sweet touch, a tiny drizzle of honey or maple syrup can work wonders.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled pork for a cozy fall meal. I’ve also served it alongside warm quinoa or wild rice bowls for an easy vegetarian dinner that satisfies big appetites.

Creative Ways to Present

For holiday gatherings, I like plating this salad on a large serving dish decorated with pomegranate arils scattered around, and a few whole pepitas sprinkled artfully. It also looks stunning layered in a clear glass trifle bowl for a colorful, festive effect that always catches compliments.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, you might), store them in an airtight container in the fridge. I keep the dressing separate if I know I won’t eat it right away, which helps keep the kale crisp and prevents sogginess.

Freezing

I don’t recommend freezing this salad because the fresh apples and kale don’t hold up well to freezing — the texture changes and can get mushy. But you could freeze extra roasted butternut squash cubes on their own to use in soups or other recipes later.

Reheating

If you want to enjoy this salad warm, try reheating just the roasted squash gently in the microwave or a skillet, then toss with fresh kale, apples, and dressing. It’s a lovely way to preserve the fresh crunch while getting that cozy warmth from the squash.

FAQs

Can I use a different type of squash in this salad?

Absolutely! While butternut squash has a perfect sweetness and texture, you can substitute delicata or acorn squash if you prefer. Just adjust roasting time depending on their density to ensure tenderness.
How do I keep the apples from browning?

To keep your apple pieces fresh and vibrant, toss them briefly in a little lemon juice before adding to the salad. This slows oxidation and keeps their lovely color intact.
Can I make the dressing ahead of time?

Yes, the dressing stores well in an airtight container in the fridge for up to a week. Just give it a good shake or whisk before drizzling over your salad for best results.
Is this salad suitable for meal prep?

This salad can be prepped ahead by roasting the squash and prepping the other ingredients separately. Store components separately and toss with dressing right before eating to maintain freshness and texture.

Final Thoughts

This Fall Roasted Butternut Squash Salad Recipe has become my go-to when I want something that feels both comforting and fresh. It’s the kind of dish that fills your kitchen with autumn vibes and your belly with happiness—plus, it’s a crowd-pleaser every time. If you give it a try, I’m betting it’ll soon become a staple in your seasonal rotation too. Happy cooking, friend!