Roasted Butternut Squash Salad with Cider Vinaigrette

Name: Roasted Butternut Squash Salad with Cider Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound butternut squash (peeled and cut into about 1 inch cubes); olive oil, salt, and pepper ( for roasting the squash); 5 ounces baby kale; 2 ounces goat cheese, (crumbled); 1/4 cup dried cranberries; 1/4 cup roasted and salted pepitas

VG GF

By Danae

on Oct 21, 2015, Updated Mar 23, 2026

4.42 from 12 votes

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This Roasted Butternut Squash Salad with Cider Vinaigrette is perfect for fall! Roasted butternut squash, dried cranberries, goat cheese, and toasted pepitas piled on top of a bed of baby kale. Drizzle with cider vinaigrette for a delicious combination of fall flavors!

Roasted Butternut Squash Salad with Cider Vinaigrette | Baby kale topped with roasted butternut squash, dried cranberries, pepitas, and goat cheese is the perfect fall salad!

I think our long summer has finally come to an end in Colorado. I couldn’t have dreamed of having more perfect weather up until today. Highs in the upper 70’s even in the 80’s on some days and nothing but sun! Even in Aspen last week the weather cooperated and I was able to hike and enjoy a couple meals outside. Yep, I’m gonna miss those days.

Today all that loveliness has been replaced with cold, clouds, and rain. It’s 49 degrees, I’m in my warmest sweatshirt and yoga pants, slippers on, and considering flipping on the fireplace. My cats are curled up into balls and are wishing that I would just go ahead and turn on the fireplace for them. If the sun was out I wouldn’t feel like a bear getting ready for hibernation, but these clouds just make me want to curl up in a blanket and read a good book.

On days like this I crave a big bowl of my marry me chicken soup or white bean soup and warm fresh baked dinner rolls and this Roasted Butternut Squash Salad with Cider Vinaigrette.

I made this salad last week after I stocked my pantry with several butternut squashes. I absolutely love using squash in dishes this time of year and roasting it is one of my favorite ways to prepare it. Roasting brings out the natural sweetness of squash and is perfect for adding to salads, pasta dishes, or just eating it straight from the pan right out of the oven.

Along with roasted butternut squash topping this salad you’ll find plenty of other goodies. Goat cheese, dried cranberries, pepitas, and of course a drizzle of the apple cider vinaigrette! The warm cider and maple flavors in this vinaigrette add a touch of fall to this salad with the perfect amount of sweetness, spice, and tang. I guarantee this salad will be featured on my Thanksgiving table this year!

4.42 from 12 votes

Roasted Butternut Squash Salad with Cider Vinaigrette

By Danae Halliday

Prep: 10

Cook: 20

Total: 30

Servings: servings

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Baby kale topped with roasted butternut squash, dried cranberries, pepitas, and goat cheese is the perfect fall salad!

Ingredients

Roasted Butternut Squash Salad

▢ 1 pound butternut squash peeled and cut into about 1 inch cubes
▢ olive oil, salt, and pepper for roasting the squash
▢ 5 ounces baby kale
▢ 2 ounces goat cheese, crumbled
▢ 1/4 cup dried cranberries
▢ 1/4 cup roasted and salted pepitas

Apple Cider Vinaigrette

Instructions

Make the cider vinaigrette. Set aside or refrigerate until ready to serve.
Preheat oven to 400° F. and line a baking sheet with parchment paper or foil. Toss the cubed butternut squash on the prepared sheet pan with extra virgin olive oil, salt, and pepper. Roast the squash in a single layer for about 15-20 minutes or until tender, tossing it around once with a spatula. Let the squash cool while you assemble the salad.
In a large bowl add the baby kale and top with crumbled goat cheese, dried cranberries, pepitas, and the butternut squash. Drizzle with the cider vinaigrette or serve it alongside the salad.