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With caramelized roasted squash, a maple shallot vinaigrette, toasted pecans, and pops of figgy sweetness, this autumnal butternut squash salad recipe is anything but forgettable. Plus, it looks like it belongs on the cover of a cookbook your aunt keeps in 4 layers of plastic wrap.
Recipe tips tailored to what matters most to you:
The squash, the vinaigrette, the pecans, the figs: not one wheat-based thing in the bunch.
Peeling the butternut is far and away the slowest part. Switch to kabocha squash, which doesn't even need peeling, and you skip that job entirely.
Fresh figs get expensive fast once their season closes. Dried cranberries bring the same jammy sweetness for a fraction of the price.
Almost all the oil in this recipe lives in the vinaigrette, not on the squash. Dress it lightly at the table and let people add more if they want.
Fresh figs and microgreens are the only fussy-sounding items here. Dried cranberries cover the figs, and the microgreens are optional anyway.
Uniform squash slices roast evenly and caramelize better. Use a mandoline, but PLS promise me you'll be careful of your precious fingies.
375°F (190°C) is your sweet spot for tender centers and browned edges. Don't overcrowd the pan.
Don't skip this. Toasting pecans just before serving keeps them crisp and brings out the deep nutty flavor.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
You've got crunchy toasted pecans, lush raw greens, and the option to go fresh-fig-fabulous or take the dried cranberry route-both work like a charm. When the table's stacked with tofu turkey, candied yams, and vegan green bean casserole, it's wildly refreshing to have something crisp and raw in the mix. This salad slices through all the heavy hitters with brightness, and it really isn't a slouch in the flavor department. This is the culinary equivalent of opening a window and letting a little crisp breeze in.
Also? That maple shallot vinaigrette. It's sweet but pungent, fancy feeling but effortless, and fully ready to crash the whole plate. You'll be drizzling it on stuffing, potatoes, and probably your leftover dinner rolls.
Amazing salad! I served this at dinner with my in-laws and they loved it! Easy to make and assemble, the dressing is super tasty and the final dish is so pretty!
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🥰Why you'll adore this butternut squash salad recipe
✊ Vegan AF & GF: Like all my vegan salad recipes, this banger gets made without a single drop of dairy or morsel of meat. I've got a whole lineup of gluten-free vegan recipes that do the same-flavor first, labels second, harm to animals nowhere in sight.
🧡 Squash Goals: Roasting brings out the butternut squash's sweet, nutty flavor. Thin slices mean faster cook time and maximum caramelization.
⏰ Weeknight-Ready: No blender required, no marathon prep or sink full of dishes to deal with. Just a baking sheet, a bowl, and your appetite.
Tested and Approved Worldwide: Like all my vegan recipes, this one's been tweaked and perfected with feedback from a massive squad of recipe testers from all around the globe.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥗 Roasted butternut squash salad ingredients
The Squash
The butternut squash is what makes this salad so dope. Choose one with firm, bright orange flesh. Acorn squash or pumpkin will also work in this recipe, but my personal fave sub is kabocha squash, which doesn't even need to be peeled. I use it in ginataang kalabasa and ginataang gulay.
Poultry Seasoning
Poultry seasoning may sound like it's got feathers, but it's all herbaceous magic-think thyme, sage, marjoram, and rosemary. It gives the squash a savory depth, like stuffing without the bread or the bird. I use it constantly for making stuff like my vegan brown gravy, vegan turkey, and vegan sausage gravy recipe.
Smoked Paprika
Smoked paprika brings that sweet smokiness to the squash slices. Spanish "pimentón" adds a slightly sweet depth, but any good smoked paprika will do the job. Mild Kashmiri red chili powder is a lovely swap, or you can leave it out altogether if you just want something more basic-tasting.
Dijon Mustard
Dijon mustard is the backbone of the dressing, perfect for keeping that vinaigrette silky-smooth and emulsified. Any mustard will technically work, but I love the sharp, clean flavor of a proper Dijon-especially Grey Poupon or Maille brand, which are both easy to find at most regular supermarkets.
Red Wine Vinegar
Red wine vinegar brings the acid to balance out the vinaigrette's sweet and savory notes. Sherry vinegar is the best substitute. Apple cider vinegar or rice vinegar both work well for a lighter, fruitier hit. Even balsamic will do the trick, though it's sweeter.
Fresh Figs
Fresh figs are soft, jammy, and taste like they went to finishing school in France. I use Brown Turkey figs because I've got two massive fig trees that won't quit. Black Mission and Kadota work beautifully, too. Or, if the end of fig season has come by the time you are making this, you can rock it out with some pomegranate seeds or dried cranberries instead.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Kale Butternut Squash Salad
Swap the mesclun mix for massaged kale. I'd recommend following the marinating method I show in my wildly popular vegan breakfast burrito recipe, so that the kale is really tender and easy to digest.
Chipotle Chorizo Butternut Squash Salad
Replace smoked paprika with a spoonful of minced chipotle peppers in adobo. Garnish the salad with some vegan chorizo crumbles, and serve with some calabacitas on the side.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make butternut squash salad
You're probably ready to get that fork twirling, so here's the breakdown. If you're in a rush, scroll to the printable recipe card at the bottom of the page.
Step One
Slice Slice Baby:
Preheat oven to 375°F (190°C). Toss the butternut squash slices with poultry seasoning, smoked paprika, and olive oil until evenly coated.
Step Two
Roastbusters:
Spread the squash on a parchment-lined baking pan in a single layer. Roast for 25-28 minutes, flipping once, until golden and tender.
Step Three
A Salt and Battery:
Remove squash from the oven, season with salt to taste, and let cool slightly.
Salting the slices before roasting causes them to dry out a lot more.
Step Four
Whisk You Were Here:
In a small bowl, whisk together the shallot, dijon, maple syrup, vinegar, thyme, pepper, and salt. Slowly drizzle in the olive oil, whisking constantly until emulsified.
Step Five
Pecan You Feel the Love Tonight:
Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant and crisp.
Step Six
When Harry Met Salad:
Layer the mesclun mix in a serving bowl or platter. Top with roasted squash, figs or cranberries, and toasted pecans.
Step Seven
A Dressing on Your Head Mazel Tov:
Drizzle the vinaigrette over the salad, garnish with microgreens if using, and serve immediately.
💡Serving Ideas
I know people think Christmas and Thanksgiving spreads are supposed to be all about a dead animal, but hear me out. Butternut squash salad deserves VIP status at your holiday table.
Slide it between platters of maple balsamic Brussels sprouts and carrots, or roasted parsnips.
You can also rock this this as one of many things people can choose from at dinner time, rather than it's own salad course. People can put servings of it on the far side of the plate (so the salad doesn't get warm) from your fluffiest vegan mashed potatoes, or roasted garlic parsnip purée, and you've got a vibe. It also happens to be besties with hearty vegan cornbread stuffing.
This salad pulls its weight right next to the main event, too. Glazed vegan ham? Let's friggin' go. Bonus points if you spoon on a little mushroom gravy, onion gravy, or sneak a swipe of maple bourbon cranberry sauce on the plate.
👉Top tips
- Slice Evenly for Roasting: Uniform squash slices roast evenly and caramelize better. Use a mandoline if you're after super consistent results, but PLS promise me you'll be careful of your precious fingies.
- Roast at High Heat: 375°F (190°C) is your sweet spot for tender centers and browned edges. Don't overcrowd the pan-give those slices some space to crisp up a little
- Balance the Dressing: Taste your vinaigrette before serving. If it's too sharp, a tiny splash of maple or olive oil can mellow things out.
- Toast Nuts Fresh: Don't skip this. Toasting pecans just before serving keeps them crisp and brings out the deep nutty flavor.
🤷♀️ Recipe FAQs
Definitely, warm squash over fresh greens gives you just a little wilt and a whole lot of comfort. It's the salad equivalent of a hoodie hug. If you're planning to serve it this way, use heartier greens like baby kale or mature bunched spinach. They'll hold up better and keep the salad from going full mushy ballad.
If you're not team maple, I got you. Toyomansi, goma dressing, Thai salad dressing, or Vietnamese peanut sauce all slap on this salad. They bring different vibes, but they each work, especially if you're matching the salad to a more global holiday spread.
❄️ Refrigerating:
Store components separately in airtight containers. The squash and vinaigrette will keep for up to 4 days, greens up to 3.
✌️You'll love these salad recipes too:
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Butternut Squash Salad
Ingredients
For the Roasted Squash:
- 4 cups butternut squash peeled and thinly sliced
- 1 teaspoon poultry seasoning
- ½ teaspoon smoked paprika
- 2 teaspoons olive oil
- ½ teaspoon salt or to taste
For the Maple Shallot Vinaigrette:
- 2 tablespoons shallot minced
- 2 teaspoons dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons red wine vinegar or apple cider vinegar
- ½ teaspoon thyme
- ¼ teaspoon ground black pepper
- ½ teaspoon salt or to taste
- ¼ cup extra-virgin olive oil
For the Salad and Garnishes:
- ½ cup pecans
- 6 cups mesclun mix
- 1 cup fresh figs quartered (or ¼ cup dried cranberries)
- ¼ cup micro greens optional
Instructions
- Preheat the oven to 375°F (190°C). Place the squash in a bowl and toss with poultry seasoning, smoked paprika, and olive oil until evenly coated.
- Spread into a single layer on a parchment paper-lined baking pan and roast for 25-28 minutes until tender and lightly browned, turning once halfway through.
- Remove from the oven, and salt to taste, allowing the squash slices to cool slightly.
- To prepare the vinaigrette, whisk the shallot, mustard, maple syrup, vinegar, thyme, pepper, and salt in a bowl. Slowly drizzle in the olive oil while whisking with the tines of a fork until the dressing is emulsified.
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant and crisp.
- Place the mesclun mix in a large serving bowl or platter. Arrange the roasted squash, figs or cranberries, and toasted pecans over the greens.
- Drizzle with the vinaigrette. Garnish with micro greens if using, then serve immediately.
Notes
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Paige Davis says
Outstanding salad! So glad I made this on Thanksgiving, as it is stunning in presentation and strong on flavor. Even my normally squash-hating daughter loved it. I used dried cranberries and micro greens on top as suggested, and the amount of pecans called for was the perfect amount. Yum!!
Paige Davis says
This is definitely a five star salad! Fantastically delicious vinaigrette. Tonight I actually used a Delicata squash and a Honeycut. The toasted pecans and dates were lovely. Refreshing yet substantial. I can’t wait to make this again for company!
Sam Finlay says
I had to stop halfway through eating this salad to write my review because it was so good I couldn’t wait to tell everyone!
I did tweak the recipe to suit what I had in the house; cos lettuce, walnuts instead of pecans; and I left the oil out of the dressing and halved it when baking the squash. It looks beautiful and has all the colors of autumn. It’s pretty effortless to make and looks really impressive. If you serve this to
your family and friends I promise no one will moan about having salad for dinner! Definitely one for my little black recipe book. You did it again Chef Adam!
Dave Horner says
Awesome recipe. Easy to make. We skipped the maple syrup and switched to pomegranate seeds and it was amazing! Thank you Adam. The race team will enjoy this next year.
Teresa Wickstrom says
Fantastic. Who would think to put squash in a salad? It was awesome.
Kathy says
Ten out of ten! So much flavor in every bite and the right combination of textures with the crunch of pecans, the crispy roasted butternut on top of fresh salad greens. My tastebuds were so happy!
Erin Mahanay says
This looks amazing, but I'm confused about whether or not to slice the peel off the squash slices?
Adam Sobel says
Yes- unless you are using kabocha squash instead, butternut squash should be peeled for sure.
Dietmar says
So yummy!
I found figs today at the supermarket and spontaneously decided to make this recipe. This is another easy to make recipe (only thing that takes a while is peeling the butternut squash). And It’s a beautiful fall salad - the butternut squash, figs and pecans blend together so great.
margaret brandl says
Amazing salad! I served this at dinner with my in-laws and they loved it! Easy to make and assemble, the dressing is super tasty and the final dish is so pretty!