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Roasted Butternut Squash Spinach Salad

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If you think you know what your go-to Fall salad is - think again! This Roasted Butternut Squash Spinach Salad with Candied Maple Walnuts and a Fig Balsamic Vinaigrette is actually to die for! The dressing is oil-free, the candied walnuts are totally refined sugar-free and this salad is packed with sweet, caramelized roasted butternut squash! It’s the ultimate autumn salad and perfect as a holiday side.
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Warm Roasted Butternut Squash Salad

Your dinner table is not complete until you’ve got this hearty, warm salad that’s packed with autumnal flavors, caramelized butternut squash and candied walnuts! Get ready for a fall salad that checks all the boxes because this Roasted Butternut Squash Spinach Salad with Candied Maple Walnuts is all dressed in the most fabulous Fig Balsamic Vinaigrette that is so good you’ll have to stop yourself from drinking it! The sweet, caramelized butternut squash pairs perfectly with crunchy, maple-glazed walnuts, all tossed with fresh spinach and drizzled with a tangy-sweet fig balsamic vinaigrette. It’s hearty, vibrant, and seriously addictive, dairy-free, gluten-free, oil free but packed with flavor and textures. This warm roasted salad combines the best seasonal ingredients in a way that’s both fresh and comforting and will have you grabbing a second bowl. 

Roasted Butternut Squash Spinach Salad Ingredients

Salad Ingredients

  • Butternut Squash: Roasting butternut squash brings out all that juicy, natural sweetness. the caramelization of the cube’s edges makes this squash almost candy-like and so addictive! Click here to learn how to peel, cut and roast butternut squash.
  • Baby Spinach: A fresh green is totally necessary for this warm fall salad and spinach does just the trick! Fresh and vibrant, spinach adds a tender, nutrient-rich base to the salad that balances the sweetness of the roasted squash.
  • Pomegranate Arils: These juicy, jewel-like seeds add a burst of sweetness and a pop of color perfect for this recipe. Click here for a mess free way to get your pomegranate seeds out of the fruits body.

Maple Candied Walnuts Ingredients

  • Walnuts: Toasted walnuts provide a delicious, crunchy texture and rich, nutty flavor that pairs perfectly with the sweet and savory elements of the salad. Swap walnuts for pecans, cashews or whatever nut you have on hand.
  • Maple Syrup: Maple syrup acts as the natural sweetener in the candied walnuts, helping them caramelize and adding a subtle, earthy sweetness. Using maple keeps these candied nuts refined sugar-free. 
  • Coconut Sugar: This unrefined sugar brings a deeper, almost caramel-like flavor to the walnuts, keeping the recipe refined and sugar-free.
  • Cinnamon: A warm, fragrant spice that enhances the natural sweetness of maple syrup and coconut sugar, giving the candied walnuts a cozy fall flavor. Experiment with your spices, feel free to throw in a little all spice, or clove if you want to amp up the fall vibes.

Fig Balsamic Vinaigrette Ingredients

  • Balsamic Vinegar: The tangy, rich base of the vinaigrette balances the sweetness of the figs and complements the roasted squash.
  • Fig Jam: Fig jam adds sweetness and complexity to the dressing, giving it a fruity depth that pairs beautifully with the other ingredients. If you don’t have fig jam, feel free to substitute it with another subtly sweet jam like apricot, peach or raspberry. 
  • Tahini: Tahini adds a creamy texture to the dressing while keeping it oil-free, providing a nutty, rich flavor that complements the squash and walnuts.
  • Garlic Powder: A small touch of garlic powder enhances the savory elements of the dressing, balancing out the sweetness.
  • Dijon Mustard: Dijon mustard brings a tangy sharpness that ties the dressing together and gives it a bold, well-rounded flavor.
Slice strips into strips

How to Make Butternut Squash Spinach Salad

Roast the Butternut Squash

Preheat your oven to 425 convection bake. Place butternut squash cubes on a nonstick baking sheet and season with salt, pepper, cinnamon, and garlic powder. Roast for 25-30 minutes, tossing halfway through until the squash is crisp on the outside and tender on the inside. When you can’t stop yourself from snacking on them – you know they are ready!

Prepare the Candied Walnuts

In a cast iron skillet over medium-low heat, toast the walnuts until golden and fragrant. Add maple syrup, coconut sugar, cinnamon, and sea salt. Stir until the sugars liquify and the walnuts are coated. Transfer to parchment paper to cool.

Make the Fig Balsamic Vinaigrette

Blend balsamic vinegar, fig jam, tahini, garlic powder, Dijon mustard, salt, and water until smooth. Adjust the seasoning to taste and thin with more water if needed.

Assemble the Salad

Add baby spinach to a large salad bowl and top with roasted butternut squash, pomegranate arils, and maple candied walnuts. Drizzle with the fig balsamic vinaigrette and toss just before serving.

How to Customize This Roasted Butternut Squash Salad

  • Add Cheese: For an extra creamy texture, toss in crumbled vegan goat cheese or feta cheese for a bit of a saltier component.
  • Make it Heartier: Turn this into a grain bowl with ease by adding quinoa, rice or any grain of choice.
  • Nuts & Seeds: Swap out the walnuts or add additional crunchies like pumpkin seeds, pecans or roasted almonds. 
  • Switch the Greens: Add a spring mix to the spinach, swap it out for kale or use all the things for variety in the base of your salad.

How To Peel and Cut a Butternut Squash

I will forever and always suggest reading this blog before working with butternut squash if it’s your first time! It is incredibly helpful and will revolutionize the way you see squash! They are not intimidating as they look and the process of preparing them for roasting is actually much easier than you might think.

How To Roast Butternut Squash

Simply toss cubed butternut squash and season with salt, pepper, cinnamon, and garlic powder. Spread them out on a parchment-lined baking sheet, and roast at 425°F for 25-30 minutes. Toss the squash halfway through to ensure even caramelization.

Cut off ends
Slice into strips

What To Serve With This Roasted Butternut Squash Spinach Salad

This salad is versatile and can be served alongside a variety of dishes. Pair it with soup for a cozy fall meal, or enjoy it with roasted veggies like brussels sprouts or carrots. It will also make the ideal side dish for any holiday spread! 

How to Store Leftover Butternut Squash Salad

To store any leftovers, keep the salad ingredients and dressing separately and store in an airtight container in the fridge for up to 3 days. The dressing can be kept in a jar and stored for up to a week. When ready to eat, simply toss the ingredients together and enjoy!

Tips for Buying Butternut Squash

When selecting butternut squash, choose one that feels heavy for its size and has smooth, matte skin without any soft spots or deep blemishes. A firm butternut squash with a deep, even beige color is ideal for roasting.

Why You’ll Love This Squash Salad Recipe

Fall Pasta Salad

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Roasted Butternut Squash Spinach Salad

5 from 4 votes
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If you think you know what your go-to Fall salad is - think again! This Roasted Butternut Squash Spinach Salad with Candied Maple Walnuts and a Fig Balsamic Vinaigrette is actually to die for! The dressing is oil-free, the candied walnuts are totally refined sugar-free and this salad is packed with sweet, caramelized roasted butternut squash! It’s the ultimate autumn salad and perfect as a holiday side.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Salad

Equipment

  • oven, stove, sheet pan

Ingredients
  

Salad Ingredients
  • 1 large butternut squash, peeled and cubed
  • ½ tsp salt and pepper
  • ¼ tsp cinnamon
  • ½ tsp garlic powder
  • 8 oz baby spinach
  • 1 cup pomegranate arils
Maple Candied Walnuts Ingredients
  • 1 cup walnuts, chopped
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar
  • ½ tsp cinnamon
  • ½ tsp fine sea salt
Oil-Free Fig Balsamic Vinaigrette Ingredients
  • ⅓ cup balsamic vinegar
  • ¼ cup fig jam
  • 2 tbsp tahini
  • ¼ cup water, more or less for desired texture
  • ½ tsp garlic powder
  • ½ tsp dijon mustard
  • salt and pepper, to taste

Method
 

  1. Preheat oven to 425 convection bake. Add cubed squash to a nonstick baking sheet and season with salt, pepper, cinnamon, and garlic powder. Optional to drizzle with a bit of olive oil, if desired. Transfer to oven and bake for 25-30 minutes until crisp on the outside and tender on the inside, tossing once halfway through.
  2. Meanwhile, prepare the candied walnuts by heating a cast iron skillet over medium low heat and toasting the walnuts for about 5 minutes until golden and fragrant, stirring frequently and being sure not to burn. Add in the maple syrup, coconut sugar, cinnamon and sea salt, stirring to combine and until sugars have liquified and caramelized. After a couple of minutes, transfer to a piece of parchment paper to let cool.
  3. Next, prepare the dressing by adding all ingredients to a blender and pureeing until smooth and creamy, seasoning to taste with salt and pepper and adding water if needed to thin.
  4. Add the spinach to a serving bowl and top with roasted squash, pomegranate arils, and candied walnuts. Drizzle with dressing and toss right before serving.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  1. 5 stars
    I have never tried making candied walnuts before and this recipe was SO easy and good! Don’t skip the walnuts! Subbed sweet potatoes for squash and it was delicious. Already looking forward to having leftovers for lunch tomorrow!

    Reply

  3. 5 stars
    Finger licking dressing!!! I had to substitute sweet potato for Bn squash but still seasoned it exactly like the recipe. This is soooooo good!!!

    Reply

  4. 5 stars
    Really enjoyed the flavors in this recipe. Will make it again. I thought the dressing was too vinegary but when mixed with the salad ingredients, the squash, pomegranate, and walnuts it was great because the sweetness of those made it perfect!

    Reply
5 from 4 votes

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