Roasted Butternut Squash Salad
Published on November 21, 2025
Quick Summary
This Roasted Butternut Squash Salad is the ultimate fall salad! It combines caramelized butternut squash, nutty farro, peppery arugula, sharp white cheddar, toasted walnuts, and sweet dates, all tossed in a bright apple cider vinaigrette. It’s hearty, flavorful, and perfect for weeknights, holidays, or meal prep.
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Pin ItThis Roasted Butternut Squash Salad Is a Fall Favorite in Our House
I knew this Roasted Butternut Squash Salad was something special the moment I tossed it together, the fall flavors are absolute perfection.
Sweet roasted squash, peppery greens, chewy farro, crunchy walnuts, and sharp cheddar all come together in the most balanced, satisfying way. And the homemade apple cider vinaigrette ties everything together with the perfect tangy-sweet finish.
Every time I serve this salad, it disappears faster than I expect. I’ve made it for casual weeknight dinners, packed it up for lunch, and brought it to holiday gatherings, and it always gets rave reviews. It feels hearty without being heavy and adds so much color and texture to any meal.
If you’re looking for a fall salad that tastes special but comes together easily, this one is a keeper. You’re going to love it!
Salad Ingredients with Helpful Notes
Salad
- Butternut squash: Cut into evenly sized pieces so it roasts beautifully and caramelizes.
- Olive oil: Helps the squash get golden and tender.
- Arugula or spring mix: Arugula adds a peppery bite; spring mix is milder.
- Farro: Chewy, nutty, and filling. Cook until tender but not mushy. You can substitute quinoa if you need the salad to be gluten-free.
- Sharp white cheddar: Shred it yourself for the best texture and flavor. Feta or goat cheese also work well.
- Walnuts or pecans:Toast them for deeper flavor and extra crunch.
- Dates or dried cranberries: Add sweetness that balances the savory ingredients.
- Red onion: Slice thinly so it blends into the salad instead of overpowering it.
Dressing
- Olive oil: Use a good-quality extra virgin olive oil.
- Apple cider vinegar: Brightens the salad and adds fall flavor.
- Honey: Balances the acidity with a little sweetness.
- Dijon mustard: Helps emulsify the dressing and adds a nice tang.
- Shallot & garlic: Finely mince for the best texture and flavor.
Tips for Making the Salad
- Roast the squash in a single layer so it caramelizes instead of steaming.
- Let the squash cool slightly before tossing so it doesn’t wilt the greens too quickly.
- Toss gently to avoid breaking up the squash.
- Taste the dressing before adding. Add more honey or vinegar to balance to your preference.
- If prepping ahead, keep the dressing separate until serving.
Roasted Butternut Squash Salad
Ingredients
For the salad:
- 1 medium butternut squash, peeled, seeded and cut in 1-inch chunks
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 5 oz arugula, or spring mix
- 1 cup cooked farro
- 3/4 cup shredded sharp white cheddar
- 1/2 cup chopped toasted walnuts, can use pecans
- 1/2 cup chopped dates, can use dried cranberries
- 1/3 cup sliced red onion
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 small shallot, minced
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Place the squash on a large baking sheet and drizzle with the olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
- In a large bowl, add the roasted butternut squash, arugula, farro, white cheddar, nuts, dates, and red onion.
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, mustard, shallot, garlic, salt, and pepper.
- Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.
Notes
- Leftovers: Store in an airtight container in the fridge for up to 2 days.
- Make-Ahead: Cook the squash, farro, nuts, and dressing in advance. Assemble and dress before serving.
- Dressing: Keeps in the refrigerator for up to 1 week. Whisk well before using.
Nutrition
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More Flavorful Fall Salad Recipes
- Roasted Butternut Squash Orzo Salad
- Simple Kale Salad
- Roasted Delicata Squash Salad
- Sweet Potato Kale Salad
- Sweet Potato Lentil Salad
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