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Roasted butternut squash salad with chicken, crisp apples, dried cranberries, sliced almonds, feta cheese, and red onion on a bed of mixed greens, served with maple Dijon vinaigrette.
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Butternut Squash Salad

This Butternut Squash Salad is loaded with tender roasted squash, crisp apples, dried cranberries, and feta cheese over a bed of fresh greens. Tossed with a sweet and tangy maple vinaigrette, it's a hearty, colorful salad that's perfect for fall.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 454kcal
Author: Valerie Brunmeier

Ingredients

  • 10 to 12 cups salad greens a mix of baby greens or spring mix and artisan romaine heart
  • 1 small butternut squash or about 3 to 3½ cups cubed squash
  • 1 tablespoon olive oil
  • ½ teaspoon granulated garlic
  • ½ teaspoon crushed dried rosemary (or 1 teaspoon fresh rosemary, finely minced)
  • ½ teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • 1 medium apple unpeeled, cut into thin matchsticks (SugarBee, Honeycrisp, Pink Lady, or Fuji)
  • 1 teaspoon lemon juice
  • ½ cup dried cranberries
  • ½ cup sliced almonds
  • ½ small red onion very thinly sliced
  • 1 cup crumbled feta
  • 2 to 3 cups rotisserie chicken or leftover roasted turkey, sliced
  • 1 recipe Maple Dijon Vinaigrette

Instructions

Roast the Squash

  • Preheat oven to 425°F. Peel and cut the squash into ½-inch cubes. Place them in a bowl and toss with olive oil, granulated garlic, rosemary, salt, and pepper and spread out in an even layer on a large baking sheet.
  • Roast for about 20 to 25 minutes, stirring once halfway, until tender with lightly caramelized edges.You want them still holding their shape but tender when pierced.
  • Set aside to cool.

Prep the Apple

  • Leave the apple unpeeled. Stand it upright and slice off the four “cheeks” around the core - top-to-bottom cuts that give you flat, seedless pieces.
  • Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
  • Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.

Assemble the Salad

  • Arrange the greens on a platter or in a large shallow bowl.
  • Arrange the red onion, cranberries, roasted squash, apple matchsticks, feta, and sliced almonds over the greens, distributing them so the individual ingredients remain visible. Arrange the sliced rotisserie chicken in small clusters over the top. Don't toss the salad before serving to preserve the beautiful presentation.
  • Drizzle with a little of the Maple Dijon Vinaigrette and serve with the rest on the side.

Notes

Serving: For a beautiful presentation, arrange the salad ingredients over the greens on a large platter and serve the vinaigrette on the side. Or, toss everything together in a large salad bowl.
Storage: For the freshest results, wait to add the vinaigrette until just before serving. Refrigerate leftovers in an airtight container for up to 2 days. Dressed greens will soften as they sit. If preparing ahead, store the salad components and dressing separately until ready to assemble.
Variations: See the post above for delicious ingredient substitutions and ways to customize this salad.

Nutrition

Calories: 454kcal | Carbohydrates: 38g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 682mg | Potassium: 854mg | Fiber: 5g | Sugar: 18g | Vitamin A: 14177IU | Vitamin C: 44mg | Calcium: 238mg | Iron: 2mg