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    Home > Recipe Index > Salads > Butternut Squash Salad with Apples, Goat Cheese & Grains

    Butternut Squash Salad with Apples, Goat Cheese & Grains

    Published: Jan 8, 2020 · Modified: Nov 2, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This roasted butternut squash salad recipe features caramelized squash, crunchy apples, creamy goat cheese and hearty grains for a healthy, flavor-packed side dish or vegetarian main course. It's the perfect fall or winter salad, and it makes for a stunning (make-ahead!) side dish on a holiday table.

    Overhead close-up shot of roasted butternut squash salad with grains, apples and goat cheese.

    This is one of my very favorite salads. It's sweet and savory, it's packed with flavor and texture, and it can be made ahead for a healthy dinner or side dish. I love it so much that I featured the recipe in my book, Build-a-Bowl!

    Cover of Build a Bowl book.

    Ingredients and swaps:

    • Roasted butternut squash: This recipe calls for a 2-pound butternut squash, which you will need to peel and dice (you can dice the squash two days in advance and refrigerate it). You can also use pre-cut squash—just cut it further into ½-inch chunks if needed. You can swap out the butternut squash for roasted delicata squash, sweet potatoes or even roasted cauliflower for a more savory approach.
    • Fresh apple: Apple lends a crunchy, sweet-tart flavor. You can use cubed pear instead (just note that the pear will brown faster than the apple).
    • Whole grains: You can use any whole grains you like in this recipe. Brown rice is a gluten free favorite (shown here), but you could go for quinoa, farro, barley or wheat berries. If you're looking for a shortcut, buy pre-cooked frozen brown rice, which you can find in most grocery stores.
    • Goat cheese: Goat cheese lends creaminess to the salad, but you can omit it for a dairy-free version, or swap it out for crumbled feta or shaved Parmigiano Reggiano.
    • Sage: Fresh sage gives the salad an herby, seasonal flavor, but you can use chopped rosemary and/or thyme instead.
    • Maple Roasted Pecans: Maple roasted pecans are one of my favorite ways to add a sweet-salty crunch to dishes, from soups, to salads, to these crustless pumpkin pie custards. Here they bolster the flavor of the salad and provide texture. However, you can use regular toasted nuts or omit them completely for a nut-free salad. 
    • Balsamic vinegar and apple cider vinegar: The squash is tossed with balsamic vinegar before roasting, giving it a richer, sweeter flavor, but you can use sherry vinegar instead. The dressing is made with apple cider vinegar, but feel free to swap it out for white wine vinegar (avoid balsamic vinegar, which will turn the salad a dark color).
    All of the ingredients for the salad laid out on a countertop.

    How to make this butternut squash salad recipe:

    Roast the butternut squash 

    • On a parchment-lined baking sheet, combine diced butternut squash, chopped sage and whole garlic cloves (the garlic will be used for the dressing). Toss with olive oil and balsamic vinegar, then spread in an even layer. Roast the squash until it's caramelized and tender, about 30 minutes. You can do this the day before.
    Process shot showing roasted butternut squash cubes on a baking sheet.

    Make the roasted garlic dressing

    • Squeeze the roasted garlic cloves into a bowl, then add apple cider vinegar, maple syrup, a bit more sage and olive oil. The dressing will generously coat the squash and grains, infusing them with flavor.
    Process shot divided into four quadrants showing how to make the roasted garlic dressing for the squash salad.

    Assemble the salad and toss with the dressing

    • In a large bowl, combine the roasted squash, cooked grains, diced apple and chopped maple pecans. Add the dressing and toss to coat. Gently fold in the goat cheese.
    Process shot showing the components for the squash salad in a large bowl with the dressing on the side.
    • To take the salad over-the-top, garnish it with crispy fried sage leaves.
    Close-up of roasted butternut squash salad with fried sage leaves on top.

    Serving suggestions

    This butternut squash salad can happily sit at room temperature for several hours, making it perfect for entertaining and the holidays (it's wonderful alongside roasted turkey for Thanksgiving or Christmas). It also pairs well with chicken, pork and fish. Serve it on its own as a healthy vegetarian weeknight dinner, and save leftovers for easy lunches throughout the week!

    FAQs

    Can you make butternut squash salad ahead?

    Yes! The salad can happily sit at room temperature for up to 2 hours. All of the components, including the roasted butternut squash, maple pecans, roasted garlic dressing and whole grains can also be made the day before, then assembled before serving.  

    Should you peel the butternut squash in this salad?

    The butternut squash should be peeled before dicing and cooking. Cut the butternut squash into 2 pieces at the top of the bulb (this will make it easier to work with), then use a vegetable peel to remove the skin.

    What are 3 ways to eat butternut squash?

    Try butternut squash in creamy soups, in pasta, and in vegetable cakes!

    Overhead shot of the squash salad in a bowl with a fork.

    Recipe tips:

    • For a speedier version of this salad, use defrosted frozen brown rice (found in the freezer section of most grocery stores).
    • Feel free to swap out the butternut squash for other winter squash varieties, or even for roasted cauliflower.
    • Baby arugula is a nice addition to the salad, if you’re craving some greens.
    • For some more protein, throw in some white beans or shredded chicken!
    • Find more nutritious one-bowl meals in my book, Build-a-Bowl!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other squash recipes to try:

    • Creamy Butternut Squash Pasta with Ricotta & Sage
    • Roasted Acorn Squash Slices with Maple Brown Butter Vinegar Sauce
    • Roasted Squash Soup with Coconut & Curry
    • Maple Dijon Roasted Delicata Squash
    • Roasted Squash Salad with Goat Cheese & Pomegranate Seeds
    • Quinoa, Apple & Spinach Stuffed Honeynut Squash
    • Butternut Squash Latke Cake

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Butternut squash salad in a serving bowl with a fork.
    Print Recipe Pin Recipe

    Butternut Squash Salad with Apples, Goat Cheese & Grains

    Adapted from Build-a-Bowl, by Nicki Sizemore (Storey Publishing, 2018). Caramelized butternut squash gets tossed with maple-roasted pecans, brown rice (or any whole grain you like, such as farro, quinoa, barley or wheat berries), crisp apples, creamy goat cheese and a roasted garlic dressing for a salad that’s savory, sweet and full of texture and flavor. It’s a fantastic side dish or healthy main course. Best of all, it can happily sit at room temperature for several hours, making it perfect for entertaining or for packing into work lunches. If you want to really gussy it up, garnish the salad with these easy Fried Sage Leaves just before serving. *Take note that you’ll need cooked grains for this recipe (see the tips).
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Salad
    Cuisine: American
    Keyword: butternut squash recipes, butternut squash salad recipe, roasted butternut squash recipe
    Servings: 6 -8 people
    Author: Nicki Sizemore

    Ingredients

    Roasted squash, maple pecans and dressing

    • 2- pound butternut squash, peeled and cut into ½-inch dice (4 cups diced)
    • 6 garlic cloves, unpeeled
    • 2 teaspoons minced fresh sage, divided
    • 1 ½ teaspoons balsamic vinegar
    • 1 tablespoon plus ¼ cup extra virgin olive oil, divided
    • Salt & freshly ground black pepper
    • ¾ cup pecans
    • 1 ½ tablespoons maple syrup, divided
    • 2 tablespoons apple cider vinegar

    To assemble

    • 3-4 cups cooked brown rice (from 1 cup uncooked), or other whole grains, such as quinoa, farro or barley
    • 1 crisp apple, such as Fuji, Granny Smith or Pink Lady, cored and cut into ½-inch dice
    • 2-4- ounces goat cheese, crumbled
    • Fried sage leaves (recipe link in header), optional

    Instructions

    Make the roasted squash, maple pecans and dressing

    • Preheat the oven to 400˚F. Line one large baking sheet and one small baking sheet with parchment paper.
    • Spread the diced butternut squash on the large baking sheet and add the garlic cloves, 1 ½ teaspoons of the sage, the balsamic vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Mix everything around on the pan to coat. Roast, stirring occasionally, until the squash is tender and caramelized around the edges, about 30 minutes. Taste and season with additional salt and pepper, if needed. Let cool (reserve the roasted garlic cloves for the dressing). Do Ahead: The squash can sit at room temperature for several hours or it can be refrigerated overnight.
    • While the squash bakes, make the maple pecans. Pour the pecans onto the small baking sheet and drizzle with 1 tablespoon of the maple syrup. Season with salt. Toss the pecans to evenly coat in the syrup, then spread them in an even layer. Slide the pan in the oven (this can be alongside the squash) for about 5 minutes, or until the nuts are a shade darker in color and aromatic. Cool completely (the nuts will harden as they cool). Coarsely chop. Do Ahead: The maple pecans can be refrigerated for up to 1 week.
    • Squeeze the roasted cloves out of their skins into a small bowl, and mash them to a paste with a pinch of salt. Add the apple cider vinegar, the remaining ½ tablespoon maple syrup and the remaining ½ teaspoon sage. Season with salt and pepper. Whisk in the remaining ¼ cup extra virgin olive oil. Do Ahead: The dressing can be refrigerated for up to 1 week.

    Assemble the salad

    • In a large bowl, combine the cooked rice, roasted butternut squash, apple and chopped pecans. Add the dressing and toss to coat. Taste and season with salt and pepper, as needed. Gently fold in the goat cheese. If you’re feeling fancy, garnish with fried sage leaves just before serving.

    Notes

    Do Ahead: Once assembled, the salad can sit at room temperature for up to 2 hours (garnish with the fried sage leaves right before serving).
    Tips:
    • For a speedier version of this salad, use defrosted frozen brown rice (found in the freezer section of most grocery stores).
    • Feel free to swap out the butternut squash for other winter squash varieties, or even for roasted cauliflower.
    • Baby arugula is a nice addition to the salad, if you’re craving some greens.
    • For some more protein, throw in some white beans or shredded chicken!
    • Find more nutritious one-bowl meals in my book, Build-a-Bowl!

    More Salads

    • Edamame Sushi Salad with Cucumber, Avocado & Pickled Ginger
    • Pan Fried Halloumi Salad with Green Tahini Dressing
    • Creamy Cilantro Lime Dressing
    • Apple Slaw with Walnuts and Chives (No Mayo!)

    Reader Interactions

    Comments

    1. Brady says

      December 10, 2015 at 8:52 pm

      Made this salad for my dad's birthday and served it over farm fresh mixed greens and without the farro/rice (just because I didn't have it). It was a really wonderful combination of flavors. The maple pecans were a fab touch! Super excited to receive the book in Jan.. preordered a few copies the other day!

      Reply
      • Nicki Sizemore says

        December 10, 2015 at 9:37 pm

        Thank you, Brady! This just made my night. Wishing you a wonderful holiday season!

        Reply
    2. Ginger Ingram LaBella says

      November 19, 2015 at 3:55 pm

      Nice to hear from you Nicki. Loved reading your catch-up message, and the recipe looks and sounds great. I've been in love with sage for the last year and a half of so -- ever since my husband and I got to eat it everywhere we went in Italy around that time. So this one looks like a keeper for me! Be well.

      Reply
      • Nicki Sizemore says

        November 19, 2015 at 4:01 pm

        Thank you, Ginger! Your Italy trip sounds delicious 🙂 So nice to hear from you, and I hope you have a wonderful Thanksgiving!

        Reply
    3. Sandra Ruggiero says

      November 19, 2015 at 3:38 pm

      Not only can you make delectable food, but you are hilarious as well. And yikes, yes, please pour me a glass of wine too!
      Looking forward to trying this salad.

      Reply
      • Nicki Sizemore says

        November 19, 2015 at 3:49 pm

        Glad you like my desperate sense of humor, Sandy! Happy Thanksgiving to you!

        Reply

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    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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