clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Butternut Squash Salad Walnuts

Roasted Butternut Squash Salad

  • Author: Lauren Kenson | Free Your Fork
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Roasting
  • Cuisine: American


Healthy recipe for Roasted Butternut Squash Salad with peppery arugula! Paired with a homemade maple vinaigrette + fresh apples + candied walnuts + tart cherries.




  • 1 1/4 lb cubed butternut squash (about 4 cups of 1” cubes)
  • 2 tbs extra virgin olive oil
  • salt


  • 8 cups organic arugula
  • 4 ounces honey goat cheese
  • 1 cup tart dried cherries
  • 2 fuji apples, quartered & sliced thinly
  • 1 c candied walnuts
  • juice of 1 lemon


  • ¼ cup white wine vinegar
  • 3 tbs stone ground mustard*
  • 2 tbs maple syrup
  • 2 tbs extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp fresh cracked black pepper


  1. ROAST SQUASH: Preheat the oven to 400 and line a baking sheet with foil. Use pre-cut squash from the store for quicker prep time. Otherwise, peel and halve a whole butternut squash. Scrape out the seeds with a spoon and cut the remaining butternut squash flesh into small 1” cubes. Place cubed butternut squash onto the pan and drizzle with olive oil. Toss the squash using your hands until the cubes are evenly coated. Sprinkle lightly with salt and roast for 25 minutes. Remove tray from oven, stir the butternut squash around with a spoon. Lightly salt again. Bake for another 25-35 minutes or until the butternut squash is soft and beginning to caramelize on the edges.
  2. MAKE DRESSING: Combine all dressing ingredients in a small lidded jar and shake vigorously until well combined. Set aside.
  3. ASSEMBLE SALAD: Squeeze fresh lemon juice on top of apple slices, toss to coat. This will keep them from browning and enhance their tart taste. Layer arugula into bowls and top with sliced apples, candied walnuts, dried cherries, and butternut squash. Drizzle on desired amount of dressing to each salad and toss to coat. Use a fork to crumble the honey goat cheese on top of each salad.


*Can swap for Dijon mustard

You can use the butternut squash fresh out of the oven, room temperature, or serve chilled.