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Roasted Butternut Squash Salad

This roasted butternut squash salad is comforting, hearty, and delicious Loaded with cranberries, pecans, pumpkin seeds, chickpeas, and a caramelized squash with a hint of spices! Plus an exciting maple dressing to blend it all together. It's healthy, quick, easy to make, and tastes amazing!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: Gluten-Free, Vegan
Servings: 4 servings
Calories: 390kcal
Author: Sara @ Gathering Dreams


For the butternut squash salad:

  • 1 medium butternut squash
  • 1 can chickpeas - drained (15oz)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 6 cups mixed salad - (arugula, red lettuce, baby spinach)
  • 1/2 cup pecans
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 3-4 green onions - (or 1 small red onions)

For the dressing:


  • Preheat the oven to 400°F (200°C). 
  • Cut the squash, peel it and dice it into cubes. Toss the butternut squash and chickpeas with the extra-virgin olive oil, and sprinkle with sea salt and smoked paprika. 
  • Place the squash and chickpeas on a baking sheet lined with baking paper. Roast until the butternut squash is tender for 20-25 minutes.
  • While the squash and chickpeas are roasting, wash the salad and chop the green onions. Add the salad, green onions, pecans, dried cranberries, and pumpkin seeds to a bowl.
  • Prepare the dressing: squeeze one orange, mix the orange juice, the extra-virgin olive oil, maple syrup, apple cider vinegar, salt, and pepper in a small jar.
  • Once the butternut squash and chickpeas have finished roasting, remove them from the oven and let them cool for 5 minutes.
  • Assemble the salad by adding the butternut squash and chickpeas to the rest of the ingredients, drizzle with the dressing, toss lightly, and serve immediately.


Calories: 390kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Fiber: 7g | Iron: 3mg