How do you roast butternut squash for salad?

Cube the squash, toss it with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until golden and tender.

How to know if butternut squash is roasted?

It should be fork-tender, caramelized on the edges, and have a deeper orange color.

Pair it with grilled chicken, salmon, tofu, or enjoy it with bread and soup for a vegetarian-friendly meal.

Yes, roasted butternut squash adds sweetness, creaminess, and nutrients that complement grains and greens perfectly.

A cozy and nutritious autumn salad made with hearty farro, sweet roasted butternut squash, crisp apples, and a maple-dijon vinaigrette.

Scale

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
Meanwhile, cook farro according to package directions. Drain and set aside to cool slightly.
In a small bowl, whisk together remaining olive oil, maple syrup, Dijon mustard, and apple cider vinegar to make the dressing.
In a large bowl, combine cooked farro, roasted squash, sliced apples, dried cranberries, pecans, and spinach.
Pour the dressing over the salad and toss gently to combine.
Serve warm or at room temperature.

This salad can be made ahead—store the dressing separately and toss before serving for best texture.

Keywords: fall salad, farro, butternut squash, apples, healthy, vegetarian