Roasted Squash Salad
on Oct 28, 2013, Updated Sep 25, 2026
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You can use pretty much any kind of winter squash in this roasted squash salad. I like acorn squash because I don’t have to peel it. This salad is colorful with mixed greens and crunchy and sweet bites thanks to pumpkin seeds, pecans and pomegranate seeds. Enjoy this salad for lunch or even Thanksgiving.
Table of Contents
Why You’ll Love This Recipe
You can use any kind of winter squash. You’ll see acorn squash in these photos, but you can this into a roasted butternut squash salad or a roasted delicata squash salad. All instructions are in the recipe card below.
A great salad has something different in each bite. Here that mix has soft roasted squash, creamy goat cheese crumbles, tart pomegranate seeds and crunchy pecans and pumpkin seeds. There’s so much happening with these savory, sweet and salty flavors.
You can serve this salad for Thanksgiving or any day for lunch or dinner. It will look beautiful on a holiday table, but don’t forget about it for an exciting fall lunch salad.
Ingredients & Substitutions
This is what you need:
- Squash: The salad calls for a medium squash that’s about 2 pounds before you cut it. For acorn squash, red kuri squash and other similar bumpy varieties, you can leave the skin on because it will soften as it roasts. I love that extra texture in the salad. If you use butternut squash, peel it and dice it.
- Lettuce: You can use any salad mix you want such as baby arugula & spinach, spring greens or romaine.
- Red onions: Thinly sliced, they add a nice sharpness to the lettuce and the rest of the ingredients.
- Pomegranate seeds are fresh, juicy and tart. You can substitute with dried cranberries. Just pull them apart before you toss them into the salad because they tend to stick together in the package.
- Pumpkin seeds: You can use either roasted or raw pepitas.
- Pecans are wonderful in fall salads, but you can substitute with chopped walnuts or almonds.
- Goat cheese: You can substitute with feta cheese if you want something more salty.
- Parsley: I like to finish the salad with chopped fresh herbs.
- Apple cider vinaigrette: The dressing has a touch of sweetness from maple syrup to go with the garlic, whole grain mustard, apple cider vinegar, olive oil, salt and pepper.
Cutting Squash for This Salad Recipe
I put squash into 2 categories for the recipe:
- Squash you don’t peel
- Squash that do peel
For the non-peeling winter squash, such as acorn squash, red kuri squash, delicata squash and kobacha squash, slice them in half and scoop out the seeds. Then cut them into 1/2-inch thick slices. After that, you can cut the slices into pieces that are about 1 inch wide. It doesn’t have to be perfect since hopefully the thickness is consistent. For butternut squash, peel it and cut it into a 1/2-inch dice.
How To Make This Squash Salad
Preheat the oven to 400 degrees F.
1. Toss the squash with oil, salt and pepper. You can do this directly on the baking sheet. Then spread the squash into a single layer.
2. Roast the squash. Give it 25-30 minutes to brown on the edges and become tender in the middle. Flip it over a little more than halfway through roasting.
3. Make the vinaigrette. In a small bowl, stir the minced the garlic, mustard, maple syrup, salt, pepper, apple cider vinegar and oil.
4. Assemble the salad. Use a big bowl to combine the lettuce, roasted squash, onions, pomegranate seeds, goat cheese, pumpkin seeds, pecans and fresh parsley. Then drizzle in the vinaigrette and toss to combine.
Serving
Because there are so many components to Thanksgiving, it’s easy to forget about a salad, but it’s important. Fresh salads balance out all the heavy food at big holiday meals. Put it on a serving platter or in a large serving bowl that’s shallow, so the squash, seeds and nuts don’t sink to the bottom.
Recipe Tips
You can roast the squash up to 2 days in advance. Keep it in the fridge in an airtight container. Then put it out at room temperature for at least 15 minutes before you plan to eat it in the salad, so it isn’t as cold as when you first take it out of the refrigerator.
You can make the vinaigrette up to 3 days ahead of time. Keep it in the refrigerator in a jar. Take it out of the fridge 15 minutes before you’re going to drizzle it in the salad. Oil hardens and solidifies in cold temperatures. Also, give it a good stir, so it is well combined again.
More Fall Salad Recipes
Kale Apple Salad
Apple Cabbage Salad
Autumn Chopped Salad
Fall Harvest Salad
Looking for more salad inspiration? Check out my seasonal salad guide with recipes and tips on ingredients, meal prep and more. Also, explore easy roasted vegetable recipes for every season.
Roasted Squash Salad
Ingredients
For squash
- 1 medium acorn squash,* (halved, seeds scooped out, cut into 1/2-inch thick slices and then cut into 1-inch wide pieces)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 2 teaspoons maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
For salad
- 5 ounces mixed baby greens
- 1 cup mixed greens (such as spring mix, baby arugula & spinach)
- 1/2 small red onion, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled goat cheese
- 1/4 cup pumpkin seeds
- 1/4 cup chopped pecans
- 1 tablespoon chopped parsley
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Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread it out in a single layer. Roast the squash until it is golden brown and tender, tossing just over halfway through roasting, about 25-30 minutes.
- For the vinaigrette, whisk the garlic, mustard, maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, apple cider vinegar and 1/4 cup olive oil in a small bowl.
- Combine the lettuce, roasted squash, onions, pomegranate seeds, goat cheese, pumpkin seeds, pecans and fresh parsley in a large bowl.
- Drizzle the vinaigrette into the salad. Toss to combine.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
