Roasted Butternut Squash Harvest Salad is bursting with fresh fall flavors and perfect for your autumn, holiday table or any night of the week. A gluten-free, dairy-free, paleo, whole30 recipe.
4 cups chopped butternut squash
1 medium red onion, sliced into half-moons
2 tablespoons + 1 teaspoon tablespoons olive oil, divided
½ teaspoon kosher salt, divided
⅓ cup raw, unsalted pepitas (hulled pumpkin seeds)
1 teaspoon pure maple syrup (omit for whole30)
½ teaspoon ground cinnamon
1 medium crisp, sweet apple, thinly sliced
6 cups baby arugula
For the Dressing
¼ cup fresh lemon juice
¼ teaspoon kosher salt
1 small garlic clove, minced or finely grated
⅓ cup extra virgin olive oil
- Heat the oven to 400F.
- Place the butternut squash, onion, 2 tablespoons olive oil, and ¼ teaspoon kosher salt on a rimmed baking sheet, tossing to combine.
- Roast for 20 minutes, flip, and continue roasting until golden, about 10-15 minutes more.
- Meanwhile, mix the pepitas, maple syrup, cinnamon, 1 teaspoon olive oil, and ¼ teaspoon salt in a small bowl. Add to a parchment or foil lined pie plate or small, heat proof baking dish.
- Roast the pumpkin seeds for 10-15 minutes, stirring once, until lightly browned. Remove from the pan and allow to cool on a parchment lined plate (if you leave them in the pan they may stick and be difficult to remove once cool).
- Make the dressing by whisking the lemon juice, salt, garlic, and olive oil in a small bowl until well combined.
- Assemble the salad by placing the arugula in a large bowl. Add the roasted squash, onions, and apples. Pour over half the dressing and toss to combine. Add additional dressing to taste (store any leftover dressing in the fridge for another use.
- Top with roasted pumpkin seeds, and serve.
Skip the homemade pumpkin seeds and look for a good store-bought pre-roasted option as well.
Swap butternut squash for sweet potatoes.
Make ahead notes: Roast the squash & onions up to 4 days ahead, and store, covered in the fridge. Allow to come to room temperature before serving. Make the dressing up to 4 days ahead, store, covered in the fridge. Allow the dressing to come to room temp before serving, and whisk again to recombine. Make the seeds up to 5 days ahead, and store, covered after completely cooled. When ready to serve, assemble the salad per step 6-7.