Maple-Spiced Roasted Butternut Squash Salad
Roasted butternut squash tossed with maple and warming spices, served over peppery arugula with toasted pecans for a sweet and savory fall salad. This general-inspired salads (vegetarian) ready in about 45 minutes pairs olive oil, ground cinnamon, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 260 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 2 lbs), peeled and diced into 1-inch cubes butternut squash
- 3 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp pure maple syrup
- 4 cups arugula
- 1/2 cup, roughly chopped toasted pecans
- 1 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 lbs diced butternut squash with 3 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread the squash in a single layer on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
- Step 3: Remove the pan from the oven and drizzle 2 tbsp pure maple syrup over the warm squash. Toss gently to coat and let cool slightly.
- Step 4: In a large salad bowl, combine 4 cups fresh arugula, 1/2 cup toasted pecans, 1 tbsp apple cider vinegar, and 2 tbsp extra virgin olive oil. Toss to dress the greens.
- Step 5: Top the dressed arugula with the warm maple-spiced butternut squash and serve immediately for a balance of sweet, spicy, and peppery flavors.
Frequently asked questions
How long does Maple-Spiced Roasted Butternut Squash Salad take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Spiced Roasted Butternut Squash Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Maple-Spiced Roasted Butternut Squash Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Spiced Roasted Butternut Squash Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Spiced Roasted Butternut Squash Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for potlucks—everyone raved about the roasted squash. Simple but impressive.
- ★★★★★
This salad transformed my fall dinners! The maple-spice combo with the squash was divine.
- ★★★★☆
Took longer than expected to roast, but the family loved it as a side with chicken.
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