Name: Roasted Butternut Squash and Apple Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 large butternut squash, cut into 1/2-inch cubes (4 cups); 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (5 oz.) package baby kale; 1 medium apple, cut into 1/2 inch pieces; 1/2 cup pomegranate seeds (seeds from 1/2 medium pomegranate); 1/4 cup feta cheese, crumbled; 1/2 cup pepitas (no shell pumpkin seeds), toasted; 2 tablespoons apple cider vinegar; 1/4 cup olive oil; 1/2 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

If you’re looking for a fresh fall favorite that’s bursting with flavor and heartwarming textures, you’ve got to try this Roasted Butternut Squash and Apple Salad Recipe. I absolutely love how the sweetness of the roasted squash pairs with crisp apples and tangy feta, all tossed with a zesty dressing. It’s one of those recipes that’s simple enough for a weeknight but fancy enough to impress guests. Stick with me because I’m going to walk you through every step for a salad that your whole family will rave about!

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Why You’ll Love This Recipe

Perfect Fall Flavor Combo: Butternut squash and apple are classic autumn ingredients that taste even better together roasted and tossed fresh.
Easy Yet Impressive: It’s straightforward to make but looks gorgeous with the colorful pomegranate seeds and pepitas.
Nutrient-Packed: Loaded with vitamins, fiber, and healthy fats, this salad is both comforting and nourishing.
Customizable: You can swap ingredients to suit what you have on hand or dietary preferences without losing any of the magic.

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has three main layers: at the bottom, there are dark green kale leaves, fresh and leafy. On top of the kale, there are medium-sized orange roasted cubes of squash scattered around. Mixed in with these are small pieces of red apple with white inside, bright red pomegranate seeds, and some white small chunks of cheese. The salad is finished with some brown pumpkin seeds sprinkled evenly. Two metallic gold forks are placed inside the bowl, one on each side. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash and Apple Salad, fall salad recipe, healthy roasted vegetable salad, easy autumn salad, flavorful winter salad

Ingredients You’ll Need

The ingredients for this Roasted Butternut Squash and Apple Salad Recipe are simple but thoughtfully chosen to complement each other perfectly. You’ll want to pick a crisp apple and fresh kale for the best texture contrast and flavor.

Flat lay of a small pile of cubed butternut squash, a medium red apple sliced into chunks, a handful of baby kale leaves, a small white ceramic bowl of ruby red pomegranate seeds, a small white ceramic bowl of crumbled white feta cheese, a small white ceramic bowl of toasted pepitas, two whole brown eggs with clean shells, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with amber apple cider vinegar, and a small white ceramic bowl holding grainy Dijon mustard, small white ceramic bowls containing light brown Italian seasoning, fine white garlic powder, coarse white salt, and black peppercorns placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Butternut Squash and Apple Salad, fall salad recipe, healthy roasted vegetable salad, easy autumn salad, flavorful winter salad

Butternut squash: Choose one that’s firm and heavy for its size; fresher squash roasts up tender and sweet.
Olive oil: A good quality extra virgin olive oil adds richness without overpowering.
Italian seasoning: Dried herbs bring a cozy, savory note that pairs beautifully with sweet squash.
Garlic powder: Adds depth and a subtle kick without needing fresh garlic.
Baby kale: Tender and vibrant, baby kale holds up well to the warm squash without wilting too much.
Apple: I recommend a crisp variety like Honeycrisp or Granny Smith for tartness and crunch.
Pomegranate seeds: These little jewels bring a pop of tart sweetness and a fun crunch.
Feta cheese: The salty, creamy feta cuts through the sweetness and ties flavors together.
Pepitas (toasted pumpkin seeds): Toasting your own pepitas amps up the nuttiness and texture.
Apple cider vinegar: Provides the tangy acid in the dressing that brightens every bite.
Dijon mustard: Whisked into the dressing to add just a hint of bite and help emulsify.
Salt and black pepper: Essential to season and balance the flavors perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Roasted Butternut Squash and Apple Salad Recipe is how easy it is to tweak based on what you have or what you’re in the mood for. Don’t hesitate to personalize it — your taste buds will thank you!

Swap the greens: I’ve made this with baby spinach or arugula, which adds different peppery notes—both delicious options.
Vegan version: Omit the feta and toss in some toasted walnuts or cashews for extra crunch.
Adjust the sweetness: If you’re not into pomegranate seeds, dried cranberries or raisins work well too.
Add some protein: Grilled chicken or chickpeas can turn this salad into a hearty main dish.

How to Make Roasted Butternut Squash and Apple Salad Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by preheating your oven to 400°F. Toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper in a large bowl until everything’s nicely coated. I find spreading the squash in a single layer on a baking sheet helps it roast evenly and develop those beautiful caramelized edges. Roast for about 30 minutes, turning halfway through, until the squash is tender and slightly golden. Don’t rush this step — those roasted flavors are what make the salad sing.

Step 2: Combine the Fresh Ingredients

While your squash roasts, get your other ingredients ready. In a big salad bowl, toss together baby kale, diced apples, pomegranate seeds, crumbled feta, and toasted pepitas. The key here is balancing the textures — the crispness of the apples and pepitas contrasts beautifully against the soft roasted squash.

Step 3: Whisk and Dress Your Salad

Whip up the dressing by combining apple cider vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl. I like to whisk it until it’s smooth and creamy. Pour a bit over the salad and toss gently to combine — you can always add more if you want it a bit tangier. The bright, tangy dressing ties all those fall flavors together perfectly.

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Pro Tips for Making Roasted Butternut Squash and Apple Salad Recipe

Even Cubes for Even Roasting: I learned to cut my squash into uniform ½-inch cubes to make sure everything cooks through at the same rate.
Toast Pepitas Yourself: Toasting pepitas in a dry skillet for a few minutes brings out a nutty crunch that store-bought ones just can’t match.
Fresh Apples Are a Must: Using crisp apples like Granny Smith or Honeycrisp keeps the salad lively — soft apples tend to get lost in the mix.
Don’t Overdress: It’s easier to add more dressing than take it away, so start light and toss gently to keep the salad fresh and balanced.

How to Serve Roasted Butternut Squash and Apple Salad Recipe

The image shows a colorful salad in a white bowl on a white marbled surface. The salad has four main layers: dark green kale leaves forming the base layer, orange roasted sweet potato cubes scattered evenly on top, red and white chopped apple pieces mixed throughout, and small bright red pomegranate seeds sprinkled around. There are also small white crumbles of cheese and light brown pumpkin seeds spread over the salad, adding texture. A gold fork rests inside the bowl, partially hidden by the salad. The photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash and Apple Salad, fall salad recipe, healthy roasted vegetable salad, easy autumn salad, flavorful winter salad

Garnishes

I love finishing this salad with an extra sprinkle of feta and a few more pepitas right before serving — it adds a nice pop of creaminess and crunch you won’t want to skip. If you’re feeling fancy, a few fresh mint or parsley leaves bring a bright herbal note that makes it feel special.

Side Dishes

This salad pairs beautifully with roasted chicken or baked salmon if you want a light but complete meal. I often serve it alongside warm crusty bread and a simple soup for cozy autumn dinners.

Creative Ways to Present

For holiday gatherings, I sometimes serve this salad in hollowed-out small pumpkins or squash bowls — it looks festive and keeps the salad fresh. You can also layer it in a trifle bowl to show off the beautiful colors or serve on a large wooden board for appetizer-style sharing.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The flavors meld more after a bit of rest, but the pepitas can lose their crispness, so I add a fresh handful when serving the next day.

Freezing

Because of the fresh apples and kale, I don’t recommend freezing this salad once assembled. However, the roasted butternut squash freezes great on its own — so if you prep extra squash, just freeze it separately for future salads or soups.

Reheating

If you want to enjoy the squash warm, reheat just the roasted butternut squash in the oven or microwave — then toss it into the cold salad base. This way, you keep the kale crisp and the apples fresh without them getting soggy.

FAQs

Can I use other types of squash for this salad?

Absolutely! While butternut squash has a perfect balance of sweetness and texture, you can substitute with delicata or kabocha squash for a slightly different flavor. Just adjust roasting times as needed since smaller or thinner-skinned squash cook faster.
How do I keep the salad from getting soggy?

To maintain crispness, don’t dress the salad until just before serving and avoid using too much dressing. Also, serve leftovers within a couple of days and add crunchy toppings like pepitas right before eating.
What’s the best way to toast pepitas?

Toast pepitas in a dry skillet over medium heat, stirring frequently for about 3–5 minutes until they’re golden and fragrant. Let them cool before adding to the salad for maximum crunch.
Can I make the dressing ahead of time?

Yes! You can prepare the dressing a day ahead and store it in the fridge. Just give it a good whisk or shake before pouring it over your salad.

Final Thoughts

This Roasted Butternut Squash and Apple Salad Recipe has become one of my go-to dishes every fall. I love its vibrant colors, warm flavors, and the way it’s both comforting and fresh all at once. If you try making it, I’m confident it’ll quickly become a favorite in your home too. It’s like a little celebration of autumn in every bite — so gather your ingredients, roast that squash, and enjoy the magic with people you love!