12 Cozy Squash Salads for Fall

Warm Butternut Squash and Quinoa Salad

This hearty salad combines the nutty flavors of quinoa with the sweetness of roasted butternut squash for a perfect fall dish.

Ingredients:

• 2 cups butternut squash, cubed
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.
3. Roast for 25 minutes or until tender.
4. In a saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes, or until liquid is absorbed.
5. In a large bowl, combine roasted squash, cooked quinoa, cranberries, and pecans.
6. Drizzle with remaining olive oil and toss to combine.

Roasted Delicata Squash with Arugula

This delightful salad is made with roasted delicata squash paired with peppery arugula and a tangy lemon dressing.

Ingredients:

• 2 delicata squashes, sliced
• 4 cups fresh arugula
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Toss delicata squash slices with olive oil, salt, and pepper.
3. Place on a baking sheet and roast for 20 minutes until tender.
4. In a large bowl, mix arugula with roasted squash and pumpkin seeds.
5. Drizzle with lemon juice and toss gently.

Maple-Glazed Acorn Squash and Apple Salad

Acorn squash and crisp apples unite with a maple glaze to create a dish that embodies the flavors of fall.

Ingredients:

• 1 acorn squash, sliced
• 2 apples, sliced
• 3 tablespoons maple syrup
• 1/4 cup sliced almonds
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss acorn squash with 1 tablespoon olive oil, salt, and pepper; roast for 25 minutes.
3. In a small saucepan, heat maple syrup and vinegar over low heat.
4. In a bowl, combine roasted squash, apple slices, and almonds.
5. Drizzle with maple glaze and remaining olive oil; toss to combine.

Spaghetti Squash and Kale Salad

This salad uses spaghetti squash to create a low-carb base, enhanced with nutrient-rich kale and a zesty dressing.

Ingredients:

• 1 spaghetti squash, halved
• 4 cups kale, chopped
• 1/4 cup feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Roast spaghetti squash halves for 30 minutes, then scrape out strands with a fork.
3. In a large bowl, combine spaghetti squash strands with kale and feta.
4. Whisk together balsamic vinegar, olive oil, salt, and pepper; pour over salad and toss.

Grilled Pumpkin and Chickpea Salad

Grilled pumpkin adds a smoky flavor to this protein-rich salad with chickpeas and a cumin dressing.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can chickpeas, drained
• 1 teaspoon ground cumin
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat grill to medium-high heat.
2. Toss pumpkin cubes with 1 tablespoon olive oil, cumin, salt, and pepper.
3. Grill pumpkin for 10 minutes, flipping halfway through.
4. In a bowl, combine grilled pumpkin, chickpeas, parsley, and remaining olive oil.
5. Toss to evenly coat.

Kabocha Squash and Farro Salad

Nutty farro blends perfectly with roasted kabocha squash and a dash of ginger in this filling autumn salad.

Ingredients:

• 1 kabocha squash, cubed
• 1 cup farro
• 1-inch piece fresh ginger, grated
• 1/4 cup walnuts, chopped
• 3 tablespoons sesame oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Toss kabocha squash with 1 tablespoon sesame oil, salt, and pepper; roast for 30 minutes.
3. Cook farro according to package instructions.
4. In a large bowl, combine roasted squash, cooked farro, ginger, and walnuts.
5. Drizzle with remaining sesame oil and toss.

Roasted Spaghetti Squash with Pomegranate Seeds

An elegant yet simple salad featuring roasted spaghetti squash, topped with vibrant pomegranate seeds and goat cheese.

Ingredients:

• 1 spaghetti squash, halved
• 1/2 cup pomegranate seeds
• 1/4 cup goat cheese, crumbled
• 3 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Roast spaghetti squash halves for 30 minutes, then scrape flesh into strands.
3. In a bowl, mix squash strands with pomegranate seeds and goat cheese.
4. Drizzle with honey and olive oil, then toss.

Curried Squash and Lentil Salad

Warm curry spices elevate this nutritious salad of roasted squash and lentils, topped with fresh herbs.

Ingredients:

• 2 cups butternut squash, cubed
• 1 cup lentils
• 1 tablespoon curry powder
• 1/4 cup cilantro, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, curry powder, salt, and pepper; roast for 25 minutes.
3. Cook lentils according to package directions.
4. In a bowl, combine roasted squash, lentils, cilantro, and remaining olive oil.
5. Toss to coat evenly.

Sweet Dumpling Squash and Cranberry Salad

This vibrant salad combines sweet dumpling squash with tart cranberries and crunchy pistachios for a festive touch.

Ingredients:

• 2 sweet dumpling squashes, sliced
• 1/4 cup dried cranberries
• 1/4 cup pistachios, chopped
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Toss sliced squash with olive oil, salt, and pepper; roast for 20 minutes.
3. In a small saucepan, warm maple syrup over low heat.
4. In a large bowl, combine roasted squash, cranberries, and pistachios.
5. Drizzle with warm maple syrup and toss to combine.

Balsamic-Glazed Honeynut Squash Salad

Honeynut squash is glazed with balsamic vinegar, paired with arugula and toasted pine nuts for a gourmet side.

Ingredients:

• 2 honeynut squashes, halved
• 4 cups fresh arugula
• 1/4 cup pine nuts, toasted
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil, salt, and pepper; roast for 30 minutes.
3. Heat balsamic vinegar in a small pan until slightly reduced.
4. In a bowl, combine arugula, roasted squash, and pine nuts.
5. Drizzle with balsamic reduction and toss.