This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my privacy policy for more information.

This roasted squash salad with warm cider vinaigrette is a healthy lunch or dinner option that is full of flavor. It has peppery arugula and tender spinach topped with maple roasted squash, tart cranberries, crispy bacon, toasted walnuts, and a yummy warm cider vinaigrette.

This salad is packed full of so many flavors and textures. The tender roasted squash combined with the chewy dried craisins and crunchy bacon and walnuts is a flavor and texture combination that will have you coming back for seconds!

This salad can be served as a meal or as a side dish alongside your main course. It is a perfect recipe to make during the fall and winter months because the cozy flavors and the warm cider vinaigrette are so comforting.

If you are looking for more salad recipes, try my: Fall Harvest Salad with Apple Cider Dressing , Honey, Lime and Mint Fruit Salad, or Copycat Panera Strawberry Poppyseed Salad.

Why You’ll Love This Recipe?

It is impressive. This salad is gorgeous with the bright orange squash, the red cranberries and the mixed greens. Pile this all up in a beautiful salad bowl and you’ve got a masterpiece!
It is delicious! This salad is seriously so good. The warm and tangy vinaigrette drizzled on top of all of the other ingredients really brings all the flavors together so nicely. You’ve got sweet and savory all in one bowl!
It is healthy. It’s packed with so many colors and nutrients, making this salad a healthy choice for anyone. Not only is it healthy, but it will fill you up too!

Ingredients

Here are notes about the ingredients needed to make this salad recipe. All of these ingredients can be found at your local grocery store or an online retailer.

Squash: Choose your choice of squash. I like to use honeynut or butternut.
Avocado oil
Maple syrup: Use pure maple syrup.
Sea salt & black pepper
Cranberries: You will want to use dried cranberries.
Apple cider
Vinegar: Use apple cider vinegar.
Olive oil: Use a good quality extra virgin olive for the best flavor.
Shallot
Mustard: Use dijon mustard.
Salad greens: A mixture of arugula and spinach.
Protein: Choose your protein of choice for this. I like to use crispy cooked bacon.
Walnuts
Parmesan cheese: Use dairy free grated parmesan cheese.

Step-By-Step Instructions

Here is how to make this roasted squash salad.

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2: Place the squash on the lined baking sheet and drizzle with the avocado oil, maple syrup, 1 teaspoon of sea salt, and ½ teaspoon of pepper.

Step 3: Using your hands or a spoon, move the squash around to coat in the avocado and maple syrup. Spread the squash out in a single layer.

Step 4: Roast the squash in the preheated oven for 20-25 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes of roasting.

Step 5: While the squash is roasting, prepare the apple cider vinaigrette. In a small saucepan, combine the apple cider, vinegar and shallots. Bring to a boil over medium heat and simmer for 6-8 minutes or until it is reduced to about ¼ cup.

Step 6: Take the cider mixture off the heat and whisk in the mustard, olive oil, 1 teaspoon salt, and ½ teaspoon pepper.

Step 7: Place the arugula and spinach in a large salad bowl. Add the roasted squash mixture, walnuts, bacon, and parmesan cheese.

Step 8: Drizzle with enough vinaigrette to moisten and toss well.

Expert Tips

Toast the walnuts and prepare your crispy protein of choice beforehand so you don’t have too much going on at once!

Variations

Try dried cherries in place of the dried cranberries.
Use apple juice in place of the apple cider.
Try crumbling some goat cheese on top.
Instead of walnuts, try toasted pumpkin seeds or pecans.

Serving Suggestions

Serve this as an entree salad or even as a side dish to your main course. This is a great salad to make anytime of the year, but especially when fall and winter produce is in season.

Frequently Asked Questions

Can I make this with sweet potatoes instead of squash?

Yes. You can prepare the sweet potatoes just as the recipe instructs for the squash. This would be a great substitution!

Can I make this ahead of time?

Yes. You can prepare the squash and the vinaigrette prior to serving this. Keep both the squash and the vinaigrette covered tightly in the refrigerator until you are ready to serve. You can serve this salad cold, or heat the squash and vinaigrette in the microwave, or on the stovetop, until warm.

What can I do with leftovers?

Store the dressed salad in the refrigerator, covered tightly, for up to 2 days.

More Delicious Recipes

Creamy Dairy Free Pomegranate and Herb Dip: This creamy dairy free pomegranate and herb dip has cinnamon, honey, pomegranate seeds and is seasoned with chives and parsley.

Slow Cooker Pot Roast: This delicious home cooked meal takes only 15 minutes to prepare.

Roasted Stuffed Acorn Squash: This baked squash is stuffed with quinoa, raisins, pistachios, chickpeas, parsley, chives, mint, and a zesty homemade marinade.

If you make this recipe, don't forget to TAG me on Instagram or come back and leave me a 5-star rating and a comment!

Many Hugs,

Cathleen

squash, winter squash, salad, fall

salads

Yield: 4

Author: Cathleen Crobons