Roasted Butternut Squash Salad – with butternut squash, brown sugar, cayenne pepper, radicchio, apples, blue cheese, pepitas, and maple tarragon vinaigrette for the ultimate fall-inspired dish.
Every time autumn rolls around, this Roasted Butternut Squash Salad becomes my go-to inspiration. It’s comforting, vibrant, and honestly screams everything I love about fall in one big bowl. The first time I made this, it was one of those unseasonably warm days where the sun tricked me into thinking summer wasn’t ready to let go. But I had already made up my mind that autumn was here. I stocked up on tea, slipped on fuzzy pajamas, and flipped through pumpkin-themed food magazines. This salad? It marked the official start of fall in my kitchen.
There’s also something about hosting family for Thanksgiving that makes you dig deep into your recipe archive for a crowd-pleasing stunner. When I tested this salad with friends, it was such a hit that I knew it had earned a spot at my holiday table—it’s festive, flavorful, and guaranteed to impress.
Why You’ll Love This Roasted Butternut Squash Salad
This salad doesn’t just look like fall; it tastes like it, too. The roasted butternut squash has just the right amount of sweetness and a gentle kick from the cayenne. Combined with the bitterness of radicchio, creamy blue cheese, crisp apples, and crunchy pepitas, it’s a textural symphony. Oh, and the maple-tarragon vinaigrette? Game-changing. The fresh, herby notes balance the richness and tie all the flavors together perfectly. Whether you’re serving it as a holiday side dish, lunch with friends, or something new for dinner, this salad feels special yet approachable.
Ingredient Notes
Every ingredient in this salad shines, but here’s what makes a few of them extra special:
- Butternut Squash: Roasted to tender, caramelized perfection and lightly spiced with cayenne for warmth. Don’t skip the brown sugar—it enhances the natural sweetness.
- Radicchio: Its slight bitterness adds depth and contrast to the sweet and savory elements of the salad.
- Blue Cheese: The salty, creamy funkiness makes this salad feel indulgent without overpowering it.
- Maple Syrup: Used in the vinaigrette, it brings just enough sweetness to balance the tangy vinegar and earthy tarragon.
- Tarragon: The star herb that adds a unique, slightly anise flavor to the vinaigrette and ties the whole dish together.
How To Make This Roasted Butternut Squash Salad
The process may feel fancy, but it’s super simple. Here’s how it all comes together:
- Step 1: Preheat your oven to 400°F. Toss cubed butternut squash with olive oil, brown sugar, cayenne, salt, and a pinch of pepper. Spread on a baking sheet and roast for 25–30 minutes, just until fork-tender but not mushy.
- Step 2: While the squash roasts, slice the radicchio and apples. Set them aside so they’re ready to mix in.
- Step 3: Whisk together the vinaigrette: combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Stir in the chopped tarragon for that herby kick.
- Step 4: Toss the roasted squash with radicchio to let the warmth slightly soften the greens. Add the apple slices and vinaigrette, tossing gently to coat everything evenly.
- Step 5: Top with blue cheese crumbles, crunchy pepitas, and a sprinkle of extra tarragon for garnish. It’s time to dig in!
Storage Options
This salad is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days. Keep the blue cheese and pepitas separate until just before serving to maintain their textures. If needed, gently bring the salad to room temperature before eating, as the flavors shine best when it’s not too cold. While I don’t recommend freezing this salad (the squash and greens won’t hold up well), you can prep parts of it ahead of time, like roasting the squash and making the vinaigrette.
Variations and Substitutions
This salad is versatile, and you can tweak it to suit your taste:
- Switch up the greens: If radicchio isn’t your thing, try using arugula or mixed baby greens for a milder base.
- Make it nut-free: Swap in toasted sunflower seeds instead of pepitas for a similar crunch.
- Crispier sweetness: Use a Honeycrisp apple or even pears for a sweeter fruit profile.
- Dairy-free option: Omit the blue cheese or replace it with a vegan crumbly cheese alternative.
What to Serve with This Roasted Butternut Squash Salad
This salad is a show-stopper on its own but pairs wonderfully with other dishes, too:
- Roasted Chicken: A classic roast chicken complements the earthy sweetness and tanginess of this salad perfectly.
- Butternut Squash Soup: Double up on squash with a creamy soup that mirrors the flavors of the salad.
- Grain Pilaf: A warm farro or quinoa pilaf brings additional texture and ties together a cozy, comforting meal.
FAQ
Q: Can I make this salad ahead of time?
A: Yes! Prep the roasted squash and vinaigrette in advance. Store them separately and toss everything together right before serving.
Q: Is this salad spicy?
A: The cayenne pepper adds mild warmth rather than overwhelming heat. You can reduce or omit it if you prefer no spice.
Q: Can I use pre-cut butternut squash?
A: Absolutely! It saves time and works beautifully. Just be sure the pieces are evenly sized for roasting.
Roasted Butternut Squash Salad
Ingredients
Salad
- 3 lb (1.36 kg) butternut squash peeled, seeded & cut into 1" pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (26 g) brown sugar
- 1/2 tsp (1 g) cayenne pepper
- kosher salt & freshly ground black pepper
- 2 cups (100 g) radicchio sliced, loosely packed (from about 1/2 small head)
- 1 (150 g) apple thinly sliced (such as gala)
- 1/4 cup (30 g) blue cheese crumbles
- 1/4 cup (32 g) pepitas
Maple Tarragon Vinaigrette
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) dijon mustard
- kosher salt & freshly ground black pepper
- 1 tbsp (3 g) tarragon roughly chopped, plus extra to garnish
Equipment
- Baking sheet
- Large Bowl
- Whisk
Instructions
- Preheat the oven to 400 degrees F. On a baking sheet, toss the butternut squash with the olive oil, brown sugar, cayenne pepper, 1 teaspoon salt, and a little freshly ground black pepper. Bake for 25-30 minutes, just until tender. You don't want the squash to fall apart in the salad, so take it out as soon as it can be easily pierced with a fork.
- Transfer the squash to a large bowl and mix with the radicchio to warm it through. To make the dressing, whisk together the oil, maple syrup, vinegar, and mustard. Season to taste with salt and pepper, then whisk in the tarragon.
- Add the apples and vinaigrette to the squash mixture and toss to combine. Top with the blue cheese, pepitas, and a little extra tarragon.
