Apple & Arugula Roasted Squash Salad Recipe

a large round plate on a table, filled with arugula squash salad

The most delicious fall salad with all the best toppings and one of my personal favorites! Apple and arugula roasted squash salad with garlic and herb vinaigrette! It’s made with shallots, cucumbers, diced apples, goat cheese, pomegranate arils, praline pecans, and more. Top it with easy, oven-roasted squash or sweet potatoes. The flavors of this squash salad are phenomenal!

Make sure to include this delicious salad in your Thanksgiving menu! It pairs perfectly with turkey, potatoes and gravy!

Watch My Arugula Squash Salad Video Tutorial

Watch my YouTube squash salad video tutorial (it’s a quick, short video!) for step-by-step instructions. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Making Squash Salad

Here are some tips for the main ingredients you’ll need to make this delicious fall squash salad. Find the full list of ingredients in the recipe card below.

  • Squash: I used Delicata squash for my video tutorial, but you can also use butternut squash, acorn squash, or even sweet potatoes.
  • Arugula: this crispy and slightly bitter lettuce is perfect for this salad. Massaged kale or mixed spring greens will also work well.
  • Apples: just about any variety of apples will work well. I like to use either tart Granny Smith, or sweet and juicy Gala.
  • Cheese: I love to use crumbled goat cheese, but if you’re not a fan, any type of soft, crumbled cheese will work.
  • Nuts: praline pecans, or any glazed nut such as honey roasted cashews, will work well. The sweetness tastes so great paired with the other ingredients.
  • Olive Oil & Lemon Juice: for making the salad dressing. Use a very good quality oil and freshly squeezed juice for best results.
  • Pure Maple Syrup: I like to season my squash with a touch of this aromatic syrup, and I use it for the dressing. You can also use honey for the dressing.
a close up image of arugula and squash salad in a bowl

How to Make Roasted Squash

The star ingredient in this delicious fall salad is the roasted squash. It’s super easy to make and you can also make it ahead of time. The squash doesn’t have to be warm.

  1. Preheat your oven to 425F and line a large baking sheet with a silicon mat, parchment paper, or non-stick foil.
  2. If using Delicata squash: this squash does not need to be peeled. Simply cut off both ends of the squash, then use a spoon to scoop out the seeds. Slice the squash into 1/3-inch thick rings and place onto the prepared sheet pan.
  3. If using butternut squash: peel the squash first, then slice in half and scoop out the seeds. Section the squash further and cube into 1-inch pieces.
  4. Drizzle the squash generously with olive oil, then season freely with salt, pepper, smoked paprika, dried onion, dried garlic, fresh or dried thyme, and add a few tablespoons of maple syrup.
  5. Cover the sheet pan with foil and roast at 425F for 15 minutes. Remove the foil and continue roasting for another 15 to 20 minutes, until the squash is tender and well-browned.
a close up image of garlic and herb vinaigrette salad dressing on a table

Easy Lemon, Garlic & Herb Vinaigrette

Making homemade dressing is easier than you think and so much more delicious! I pair this roasted squash salad with a simple garlic and herb vinaigrette.

  1. In a large measuring cup, combine the olive oil, fresh lemon juice, maple syrup (or honey), both mustards, and season with salt, pepper and thyme.
  2. Using a garlic press or a microplane, press or grate the garlic into the dressing. Give the dressing a very good whisk and set aside until you’re ready to serve the salad.

How to Make Apple & Arugula Roasted Squash Salad

While your squash is roasting, take the time to prepare the remaining salad ingredients. You can assemble the salad completely, then add the squash on top once it’s done.

  1. Spread the arugula over a large serving platter, or assemble the salad in a large, wide salad bowl. Sprinkle the sliced shallots and cucumbers over the lettuce first, then add the diced apples.
  2. If your squash is ready, add it to the salad, or add it once it’s done roasting. Add the pomegranate arils, crumbled goat cheese, and chopped pecans.
  3. Add the salad dressing only when you’re ready to enjoy the salad. Give the dressing a good mix, then pour it over the salad.
a large round serving platter on a table, topped with salad and squash

Serving Suggestions

This delicious apple and arugula roasted squash salad will be a hit for any holiday gathering! I love to make this for Thanksgiving, as it pairs very well with my Garlic & Herb Roasted Turkey.

It’s also great with other meats and main entrees. Try serving it with simple roasted chicken, or even my Bacon & Apple Stuffed Pork Roulade.

several bowls of arugula apple salad on a table

More Recipes to Try!

Enjoyed this easy and delicious fall salad recipe? Check out some of my other recipes you’re sure to enjoy!

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Apple & Arugula Roasted Squash Salad Recipe (video)

20 minutes prep + 30 minutes cook
6 servings
The most delicious apple and arugula roasted squash salad with pecans, pomegranate, cheese, and roasted squash. Plus, garlic and herb vinaigrette dressing.

Ingredients 

For Roasted Squash:

  • 3 medium Delicata squash, or 1 large butternut squash
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp EACH: smoked paprika, dried onion, dried garlic
  • 1 tbsp fresh thyme

For Arugula Salad:

  • 10 to 12 cups arugula
  • 6 to 8 cocktail cucumbers, sliced; or 4 medium Persian cucumbers
  • 2 medium shallots, thinly sliced
  • 2 medium apples, diced
  • 1 cup pomegranate arils
  • 1/3 cup crumbled goat cheese
  • 1/4 cup praline pecans, diced

For Salad Dressing:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp maple syrup, or honey
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • salt and pepper, to taste
  • 1 tbsp fresh thyme
  • 2 garlic cloves

Instructions

Roasting the Squash:

  • Preheat your oven to 425F and line a large baking sheet with a silicon mat, parchment paper, or non-stick foil.
  • If using Delicata squash: this squash does not need to be peeled. Simply cut off both ends of the squash, then use a spoon to scoop out the seeds. Slice the squash into 1/3-inch-thick rings and place onto the prepared sheet pan.
  • If using butternut squash: peel the squash first, then slice in half and scoop out the seeds. Section the squash further and cube into 1-inch pieces.
  • Drizzle the squash generously with olive oil, then season freely with salt, pepper, smoked paprika, dried onion, dried garlic, fresh or dried thyme, and add a few tablespoons of maple syrup.
  • Cover the sheet pan with foil and roast at 425F for 15 minutes. Remove the foil and continue roasting for another 15 to 20 minutes, until the squash is tender and well-browned.

Making the Dressing:

  • In a large measuring cup, combine the olive oil, fresh lemon juice, maple syrup (or honey), both mustards, and season with salt, pepper and thyme.
  • Using a garlic press or a microplane, press or grate the garlic into the dressing. Give the dressing a very good whisk and set aside until you’re ready to serve the salad.

Assembling the Salad:

  • While your squash is roasting, take the time to prepare the remaining salad ingredients. You can assemble the salad completely, then add the squash on top once it’s done.
  • Spread the arugula over a large serving platter, or assemble the salad in a large, wide salad bowl. Sprinkle the sliced shallots and cucumbers over the lettuce first, then add the diced apples.
  • If your squash is ready, add it to the salad, or add it once it’s done roasting. Add the pomegranate arils, crumbled goat cheese, and chopped pecans.
  • Add the salad dressing only when you’re ready to enjoy the salad. Give the dressing a good mix, then pour it over the salad.

Nutrition

Calories: 381kcal | Carbohydrates: 51g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 919mg | Potassium: 1235mg | Fiber: 8g | Sugar: 27g | Vitamin A: 4226IU | Vitamin C: 49mg | Calcium: 188mg | Iron: 3mg