Roasted Butternut Squash Salad

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This Roasted Squash Salad is made with tender butternut squash, arugula, almonds, feta cheese, and a zesty vinaigrette. Loaded with the most irresistible flavors of the season, this butternut squash salad recipe is the perfect addition to your weekly rotation.

294 CAL 24g CARBS 21g FAT 8g PROTEIN
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If you’re looking for the ultimate fall salad, this Butternut Squash Salad is the one. This crave-worthy salad is a stunning combination of rich, tangy, zesty, and nutty flavors.

When it comes to food, there’s something to get excited about in every season. In the fall, it’s butternut squash. This delicious fall vegetable is one of my favorite foods to cook up during the fall and winter seasons.

From Slow Cooker Brown Sugar Butternut Squash to Butternut Squash Tacos to Butternut Squash Mashed Potatoes, I have tried (and loved) more healthy butternut squash recipes than I can count.

The other great thing about this roasted squash salad is that if you roast your butternut squash ahead of time, it only takes 10 minutes to throw together. This makes it a perfect make-ahead salad for holiday meals.

I recommend serving this dish with a protein-heavy entrée or a warm bowl of soup. It doesn’t matter if you’re serving a table full of meat lovers or a bunch of herbivores. This delicious butternut squash salad will convert anyone into a salad lover. Trust me.

Butternut squash salad with roasted squash served with almonds, feta, and arugula with dressing on the side.

Key Ingredients

To make this delicious squash salad, you will need the following key ingredients:

  • Butternut squash: The star of this flavorful fall salad! For proper roasting, chop the squash into bite-sized cubes and sprinkle them with kosher salt and black pepper. Any winter squash works in this salad if you don't have butternut squash on hand.
  • Arugula: I love the peppery flavor of arugula in this salad, but you could also try spinach, kale, or even a combo of all three.
  • Feta cheese: This tangy cheese is the perfect complement to the squash’s subtle sweetness. Don’t have any? Feel free to swap it out for another tangy cheese like goat cheese.
  • Almonds: Every good salad needs a bit of a crunch! Roasted almonds are a delicious way of adding a ton of flavor (and protein) to this healthy fall salad. Pumpkin seeds, sunflower seeds, or candied pecans are all delicious as well.
  • Orange vinaigrette: Made from a drool-worthy combination of fresh orange juice, red wine vinegar, honey, olive oil, salt, and pepper, this dressing really is the cherry on top of a wonderful dish. Swap in apple cider vinegar or white balsamic in the dressing and add some Dijon mustard if you like for an earthier flavor.
  • Add fruit: Consider adding pomegranate seeds, dried cranberries, or dried cherries for something sweet and tart.

Recipe Tips and Variations

Here are some of my top tips to help you make this dish:

  • Mix up your nuts. Not a fan of almonds? No problem! Pecans and walnuts are both easy to roast and taste great on top of this salad. You can actually roast your nuts ahead of time, as they will last for weeks in an airtight container.
  • Swap your greens. While I love the taste of arugula in this salad, you can swap it out for any kind of leafy greens you like. Mixed greens, spinach, and kale will all work great as well.
  • Make it ahead! This salad is great for meal prepping and making ahead of time. Just be sure to store the arugula and dressing in separate containers. If you store them all together, the arugula will begin to droop and the leaves will get soggy. For best results, add the arugula and dressing just before serving.
  • Add grains. If you’re looking to beef up this salad with some hearty protein and fiber, grains are a great way to do it! Quinoa and lentils will both work well or turn it into a Roasted Vegetable Bowl with grains and extra veggies.
  • Swap cheese. Not a fan of feta? Goat cheese, parmesan cheese, and blue cheese will provide a similarly tangy flavor that tastes delicious in this dish.
  • Make it vegan. You can turn this into a delicious vegan side dish by omitting the feta and swapping out the honey for maple syrup.
  • Add protein. For a complete and well-balanced meal, try topping this salad with a healthy protein source like grilled chicken, tofu, or roasted chickpeas.
  • Add fruit: Try this with sliced apples, pears, stone fruit, or berries.

How to Choose the Right Butternut Squash

If you’re a first-time butternut squash buyer, it can be hard to know how to choose the right squash. Here’s what to look for in the perfect butternut squash:

  • Look for a squash with a solid beige color. There shouldn’t be any punctures, deep cuts, or excessive bruises on its skin. However, a single dark spot from where the squash touched the ground is fine.
  • Your squash should feel heavy for its size. Don’t be afraid to pick up a few different squashes so you can compare the weight against the different ones.
  • Look for a squash that has a fat neck and a small bulb. This means it will have the most meat so that you will get the biggest bank for your buck.

Arugula butternut squash with feta cheese and almonds in a wooden bowl with almonds on the side.

How to Store Butternut Squash Salad

Whether you’re prepping for Thanksgiving or saving leftovers for a weeknight dinner, there are a few ways to store this healthy squash salad. First, seal your roasted squash, arugula, feta cheese, and orange vinaigrette in separate, airtight containers. Then, you can store them in a couple of different ways:

  • Butternut squash will refrigerate for up to 3-5 days or freeze for up to 3 months.
  • Arugula will refrigerate for up to 5 days.
  • Feta cheese will refrigerate for up to 5-7 days.
  • Orange vinaigrette will refrigerate for up to 7-10 days or freeze for up to 6 months.

Frequently Asked Questions

Below are the answers to some of the most frequently asked questions about this healthy fall recipe:

Absolutely! Butternut squash is full of essential vitamins and nutrients, and roasted nuts are a great source of healthy protein. Also, because we’re making our dressing from scratch, it’s free from added sugars and unnecessary fats.

Of course. If you don’t like butternut squash or can’t find it at the store, you can use acorn squash or kabocha squash instead. Both of these options will yield delicious fall flavors.

I typically like to serve this dish on its own for lunch or alongside a protein dish for dinner. Some of my favorites include this Slow Cooker Cranberry Pork and this Slow Cooker Balsamic Beef Roast. You can also never go wrong with the classic soup and salad combo, starring this wonderful dish and your favorite soup!

Squash salad with butternut squash, arugula, almonds, and feta cheese tossed in an orange vinaigrette.
The Recipe
Roasted butternut squash salad with arugula, roasted squash, almonds, feta cheese, and orange vinaigrette in a wooden bowl.

Roasted Butternut Squash Salad

294 CAL 24g CARBS 21g FAT 8g PROTEIN
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  • 1 butternut squash
  • 2 tbsp olive oil (for dressing)
  • 6 cups arugula
  • 1/3 cup almonds (roasted)
  • 4 oz feta cheese, crumbled
  • 3 tbsp fresh orange juice
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 1/2 tsp kosher salt (more to taste)
  • 1/4 tsp ground pepper (more to taste)

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Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper or spray with cooking spray. Peel the butternut squash and chop into bite-sized pieces. Toss with olive oil, kosher salt, and pepper.


Roast the squash for 20 minutes until the bottoms begin to brown and caramelize. Shake the baking sheet, flipping the squash, and roast for 8-12 minutes until fork tender and lightly browned.


Meanwhile, whisk together the orange juice, olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.


Assemble the salads with arugula, roasted butternut squash, feta cheese, almonds, and dressing.

Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 294
Calories from Fat 183
% Daily Value *
Total Fat 21g
Saturated Fat 6g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 25mg
Sodium 625mg
Total Carbohydrate 24g
Dietary Fiber 4g
Sugars 10g
Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


For extra flavor, roast raw almonds. Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt, pepper, and any herbs you like. Roast for 10-15 minutes until they are browned but not burnt.

This salad is delicious with fruit! Consider adding pomegranate seeds, dried cranberries, chopped apples, chopped pears, or dates.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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