This roasted Butternut Squash Salad is my favorite salad ever! It starts with a base of spinach and kale tossed with a creamy avocado vinaigrette dressing. It’s topped with roasted butternut squash, dates, pistachios, and quinoa for an incredibly flavorful salad that just so happens to be gluten free and vegan.

It’s the perfect salad recipe for the fall and winter months, and it’s easy to make in only 35 minutes!

roasted diced butternut squash on top of a salad in a bowl

Table of contents

When it comes to healthy recipes, I love to get in the kitchen and create delicious new dishes that are healthy, while still full of flavor. And this roasted butternut squash salad is just that! The salad highlights fall flavors while also being hearty and bright.

It’s one of my favorite salads to make when I’m craving something healthy, but I still want something that will fill me up! From the rosemary cinnamon roasted butternut squash to the avocado vinaigrette dressing, this is one salad that is anything but boring!

Why you’ll love it

  1. It tastes like fall in a bowl! The roasted butternut squash cooked in cinnamon and rosemary shows off the seasonal produce. 
  2. It’s filling and hearty. Salads can sometimes leave you feeling hungry, even when you finish everything on your plate. That is not the case with this hearty salad!
  3. It’s packed with flavor! Roasting the vegetables for the salad increases the natural flavors of the butternut squash, onions and garlic.
butternut squash salad ingredients laid out on a white wood board

Ingredients

For the salad

  • Butternut squash – you can use a whole butternut squash and peel and cube it yourself, or for a shortcut, use precut cubed butternut squash found in the refrigerated produce section at the grocery store.
  • Red onion – the natural sweetness from a red onion comes out when it is roasted in the oven with the squash. Thinly slice the onion so that it caramelizes in the oven with the butternut squash.
  • Garlic – use fresh minced garlic cloves for the best flavor.
  • Olive oil – or another neutral flavored oil to roast the vegetables.
  • Fresh rosemary – dried rosemary can be used if fresh is unavailable. Simply use half the amount of dried as you would fresh.
  • Ground cinnamon – the cinnamon adds a subtle sweetness and pairs perfectly with the flavors of the butternut squash. 
  • Kosher salt – to season the vegetables. 
  • Black pepper – a small amount of black pepper helps season the dish and balance the flavors. 
  • Cooked quinoa – follow this post on how to cook quinoa 3 ways, in an Instant Pot, rice cooker, or on the stove. You can prepare the quinoa up to 5 days in advance and store it in the fridge until you’re ready to make the salad.
  • Kale – the leafy green will be half of the base of the salad.
  • Baby spinach – this will be the other half of the base of the salad. Spinach adds a bright and crisp flavor to the salad that pairs well with the butternut squash. 
  • Dates – for a naturally sweet addition, I love to add dates to this salad. They have a sweet, almost caramel-like flavor to them. But if you don’t have any dates on hand, you can use raisins or dried cranberries for a similar taste and texture.
  • Pistachios – the nut has an earthy flavor that adds a delicious, crunchy texture to the salad. You can also use almonds, candied pecans, or cashews instead.

For the avocado vinaigrette dressing

  • Avocado – pick a ripe, medium-size avocado. You can tell when an avocado is ripe when you gently squeeze it and it has a little give to it. I prefer hass avocados because it’s the variety that’s easiest to find at the grocery store, but any type of avocado will work in this recipe.
  • White balsamic vinegar – you can use traditional balsamic vinegar, but the color of the dressing will turn out light brown, instead of green. White balsamic vinegar is sold online and in most major grocery stores, near the other vinegars.
  • Lemon juice – fresh squeezed is always preferred for the best flavor! If you don’t have fresh lemons, bottled lemon juice will work as well. You can also substitute in fresh lime juice, in a pinch!
  • Kosher salt
  • Black pepper
  • Olive oil – extra virgin olive oil is preferred, or for even more avocado goodness, you can also use avocado oil.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

If you don’t already cooked quinoa prepared, start the recipe by cooking the quinoa. Use this guide for how to cook quinoa. The quinoa can cook on the stove, in an Instant Pot, or in a rice cooker while you prepare the salad.

cubed butternut squash with sliced onions and minced garlic on a parchment paper lined baking sheet
roasted cubed butternut squash with sliced onions and minced garlic on a parchment paper lined baking sheet
avocado vinaigrette dressing in a blender cup
baby spinach and kale tossed in a creamy dressing in a large glass bowl with tongs
  1. Roast the butternut squash. Preheat the oven to 425°F. If using a whole squash, peel it with a vegetable peeler, then dice it into ½ inch cubes. Toss the butternut squash, sliced red onion, and minced garlic with olive oil, rosemary, cinnamon, kosher salt and black pepper. Place the vegetables in an even layer on a baking sheet lined with parchment paper or foil. Place in the oven for 15-20 minutes, or until the squash is fork tender.
  2. Prepare the salad dressing. While the squash is roasting, add the avocado, white balsamic vinegar, lemon juice, olive oil, salt and pepper to a blender, or food processor, and blend until smooth. I use a Nutribullet to both blend and store the dressing. You can make the dressing up to a week in advance. Add chopped kale and baby spinach leaves to a large serving bowl and toss the greens with ½ cup of the dressing.
  3. Assemble the salad. Remove the butternut squash from the oven. Let it cool for 5-10 minutes, then place it on top of the salad with the cooked quinoa, chopped dates, and pistachios. Toss gently to combine everything.
butternut squash salad in two bowls with forks

Recipe notes

  • Roast the vegetables until fork tender. To test for doneness, make sure a fork can easily pass through the butternut squash before removing it from the oven. Dicing the butternut squash into half-inch cubes means that it should fully cook in 15-20 minutes in a 425°F oven.
  • You can make the vinaigrette dressing in advance. Prepare the salad dressing and place it in a mason jar or airtight container in the refrigerator. It will reduce prep time when making the salad and last up to a week in the refrigerator.
  • To save time, you can also use bottled balsamic dressing, instead of making the avocado vinaigrette. It won’t have the same creaminess, but the flavors will still work really well with this recipe.
  • This salad can easily serve 2 people as a meal or 4-6 people as a side dish. If you want to make the salad a main meal for four people, or a side dish for a holiday meal that will serve 10-12 people, simply click the 2x button in the recipe card below. The ingredient amounts will automatically double. This will make enough salad to serve it as a main meal, or a holiday side dish. This butternut squash salad is a stunning addition to a Thanksgiving dinner table!

Substitutions and variations

This butternut squash salad is easily customized to make your perfect salad. Whether you want to swap an ingredient, or add an ingredient, make it your own with these easy substitutions and variations!

  • Grain swap – If you want to swap the quinoa for another hearty grain, try farro, wheatberries, or wild rice to add a similar texture to the salad. 
  • Greens – swap out the kale and spinach for the greens of your choice, like arugula or spring mix. You can also use all kale, or all spinach, if you prefer one green over the other.
  • Root vegetables – if you want to add more hearty vegetables to the salad, roast other root vegetables like diced carrots, beets, or sweet potatoes with the butternut squash. 
  • Nuts – if you want to trade out the pistachios for another nut or seed, try pumpkin seeds (pepitas), sunflower seeds, candied pecans, sliced almonds, cashews, or pine nuts. The nuts add a crunch and texture to the salad, so almost any nut will work in it’s place.
  • Protein – if you’d like to add a protein to this salad, I recommend this balsamic salmon, or marinated grilled chicken.
  • Cheese – if you’d like to finish the salad with a sprinkle of cheese, I’d recommend adding ½ cup of crumbled feta cheese, goat cheese, or blue cheese.
  • Fruit – add ½ cup diced apples, sliced pears, or pomegranate seeds to add another crunchy element to the salad.

What to serve it with

If serving this roasted butternut squash salad recipe as a side dish, try pairing it with these other main dishes and sides.

roasted butternut squash on top of a salad in a bowl

More salad recipes

Get your greens every day of the week with these other popular, delicious salad recipes!

Delicata Squash Salad

BBQ Chicken Salad

Fuji Apple Chicken Salad (Panera Bread Copycat)

Roasted Cauliflower Salad with Creamy Avocado Dressing

Beet Salad with Feta Cheese

Italian Salad
butternut squash salad in a bowl with a fork
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Roasted Butternut Squash Salad

This roasted Butternut Squash Salad is my favorite salad ever! It starts with a base of spinach and kale tossed with a creamy avocado vinaigrette dressing. It's topped with roasted butternut squash, dates, pistachios, and quinoa for an incredibly flavorful salad that just so happens to be gluten free and vegan. It's the perfect salad recipe for the fall and winter months, and it's easy to make in only 35 minutes!
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Whitney Bond
Course: Main Course, Salad, Side Dish
Cuisine: American

Ingredients

Avocado Vinaigrette Dressing

Instructions

  • Preheat the oven to 425°F.
  • If using a whole squash, peel it with a vegetable peeler, then dice it into ½ inch cubes. Toss the butternut squash, red onion and garlic with the olive oil, rosemary, cinnamon, kosher salt and black pepper.
  • Place the vegetables in an even layer on a baking sheet and into the oven for 15-20 minutes, or until the squash is fork-tender.
  • While the squash is roasting, add ¼ cup dry quinoa to a small pot with ½ cup water, bring to a boil, reduce to low, cover and cook for 15 minutes. After 15 minutes, remove the lid, fluff with a fork and set it aside.
  • Prepare the salad dressing by adding the avocado, white balsamic vinegar, lemon juice, olive oil, salt and pepper to a blender, blend on low until smooth and creamy, set aside.
  • Remove any stems from the kale and chop it up, the add it to a large bowl with the spinach leaves and ½ cup of the salad dressing.
  • Remove the butternut squash from the oven, let it cool for 5-10 minutes, then place the squash on top of the salad with the cooked quinoa, chopped dates and pistachios. Toss everything together and serve the salad.

Notes

  • For the salad dressing, you can use traditional balsamic vinegar, but the color of the dressing will turn out light brown, instead of green. You can also make the dressing up to a week in advance and store it in the fridge. If you’re really short on time you can also use bottled balsamic dressing, instead of making the avocado vinaigrette. It won’t have the same creaminess, but the flavors will still work really well with this recipe.
  • This salad can easily serve 2 people as a meal or 6 people as a side dish. If you want to make the salad a main meal for four people, or a side dish that will serve 10-12 people, simply click the 2x button above. The ingredient amounts will automatically update to make a double batch of the salad.
  • This salad is naturally gluten-free, dairy-free, and vegan.

Nutrition Facts

Serving 2servingCalories 414kcal (21%)Carbohydrates 36g (12%)Protein 5g (10%)Fat 31g (48%)Saturated Fat 4g (20%)Polyunsaturated Fat 4gMonounsaturated Fat 21gSodium 417mg (17%)Potassium 899mg (26%)Fiber 8g (32%)Sugar 14g (16%)Vitamin A 14603mg (292%)Vitamin C 46mg (56%)Calcium 129mg (13%)Iron 2mg (11%)
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