This roasted butternut squash salad is a must-make during those chilly days. Warm spices bring the squash to life and is paired with whole grains, dried cherries, roasted pecans, goat's cheese, and a nice apple cider vinaigrette. This post has been sponsored by Morton. All thoughts and opinions are my own.
Why it works
This roasted butternut squash salad is comforting, filling, and embodies all the best things about cooler seasons. Roasting the squash brings out all its amazing flavor, and the spices only enhance that and warm you from the inside out. We pair it with other fall and winter favorites like pecans, dried fruit, and goats cheese for a delicious meal.
I added All-Natural Morton® Fine Himalayan Pink Salt to enhance the flavors in the squash and the dressing so we can fully enjoy each and every flavor at its best. What I love about Morton® Himalayan Pink Salt is that it is fast dissolving and integrates perfectly into everything we use it in. They now even have a new look, so keep an eye out when you're shopping for it in stores!
You can find Morton® Himalayan Pink Salt at Acme (don't forget to check out the Acme mobile app). They actually have $0.35 Off Morton Pink Salt now. Check out the coupon offer here.
This salad is both wholesome and hearty which makes it great for those cold days you want something comforting, but still good for you. Let's go over the ingredients and any potential substitutions!
- Butternut squash - Roasted with spices, this is the main focus of the salad. It is full of nutrients and tastes incredible. You can, of course, try other squash that you enjoy as long as it roasts well.
- Spices - I like to use a variety of my favorite warm and comforting savory spices to coat my butternut squash. I recommend sticking to it when possible, but if you have a spice mix that you love, then give it a try and see how it tastes! I do occasionally add in za'atar and/or a pinch of sumac. If you like spice, add more cayenne, I think it really adds nice dimension to the whole salad.
- Morton® Fine Himalayan Pink Salt - Salt enhances everything you add it to. I love this Morton Salt because it is quick dissolving which means you get the perfect flavor enhancement blended throughout everything.
- Whole grains - I love using wheat berries as my grain, but you can also use farro, or quinoa. A mix of all three is also delicious!
- Salad mix - I like to use the spring mix of salad greens for my salad, but any of your favorites will work.
- Add-ins - The mix-ins I use are meant to balance out all the flavors and really amplify the flavors of autumn. You can substitute the apple with pears. The dried cherries can be replaced with dried cranberries. You can also change up the roasted nuts.
- Vinaigrette - This is an apple cider vinaigrette made with a few pantry staples including apple cider vinegar and Morton® Fine Himalayan Pink Salt. It is the perfect addition to any salad that has any apple or sweet element.
While you can make a lot of little changes with add-ins, you can make larger changes to really add variation to your salad. These variations include adding protein in the form of shredded chicken or roasted chickpeas.
You can also instead choose to use something like roasted sweet potatoes instead of squash. By using grilled romaine or spinach, you can heat everything to create a warm salad. Luckily, Acme has everything you need to change up the salad to fit your preferences.
I recommend prepping components of the salad ahead of time so you can make it whenever you please. You can roast the butternut squash five days ahead as long as it is kept in an airtight container in the refrigerator. Toasted pecans can be made weeks in advance.
Roasted Butternut Salad
Roasted Butternut Squash
- 1 small butternut squash peeled, seeded, and cubed
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper less if sensitive to spice
- ¼ teaspoon Italian herb mix
- ¼ teaspoon Morton® Fine Himalayan Pink Salt
Apple Cider Vinaigrette
- 1 garlic clove peeled
- 1 small shallot peeled
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ¾ cup olive or canola oil
- ½ teaspoon pepper
- ½ teaspoon Morton® Fine Himalayan Pink Salt
- 14 oz. spring salad mix
- 2 cups chopped roasted butternut squash
- 1 cup cooked quinoa cooled
- ½ red onion thinly sliced
- 1 Granny Smith apple sliced
- 1 cup dried cherries/cranberries/craisins
- 4 oz. soft crumbled goat cheese
- ½ cup chopped roasted pecans
- Preheat the oven to 400°F. Peel, deseed, and chop the butternut squash into ½-inch cubes.
- Toss with the extra virgin olive oil, cumin, coriander, cinnamon, cayenne, herbs, and Morton® Fine Himalayan Pink Salt for the roasted butternut squash and place a single layer on a baking sheet.
- Roast for 30 - 40 minutes, flipping the squash halfway through baking. Allow to cool completely.
- Make the vinaigrette while the squash is roasting. Finely mince the garlic and shallot. (I pressed both through a garlic press.)
- Stir together the prepared garlic and shallot, maple syrup, mustard, apple cider vinegar, oil, pepper and Morton® Fine Himalayan Pink Salt for the vinaigrette in a bowl until fully combined.
- Set aside to let the flavors infuse together.
- Toss together the spring salad, roasted and cooled butternut squash cubes, quinoa, sliced red onion, sliced apples, dried cherries, goat cheese, and chopped pecans for the salad in a large salad serving bowl. Serve with the vinaigrette.