Roasted Butternut Squash Salad with Maple Vinaigrette

This roasted Butternut Squash Salad is one of my favorite salads. A base of tender baby spinach and chopped kale is tossed in a creamy avocado vinaigrette, then topped with rosemary- and cinnamon-roasted butternut squash, sweet chopped dates, crunchy pistachios, and fluffy quinoa. The result is a bright, hearty salad that’s naturally gluten-free and vegan — a perfect fall or winter meal or side.

It’s simple to make and comes together in about 35 minutes from start to finish.

When I’m cooking healthy meals I want bold flavor and satisfying texture, and this roasted butternut squash salad delivers both. The squash is roasted with rosemary and a touch of cinnamon for warmth and depth, while the avocado vinaigrette makes the greens creamy without dairy. Soft dates add a caramel-like sweetness, pistachios give a salty crunch, and quinoa adds heft so the salad feels like a complete meal.

Ingredients

For the salad

• Butternut squash – Use a whole squash peeled and cubed into ½-inch pieces, or use pre-cut refrigerated squash for a shortcut.
• Red onion – Thinly sliced so it caramelizes and becomes sweet when roasted.
• Garlic – Fresh minced garlic gives the best flavor.
• Olive oil – Or another neutral oil for roasting.
• Fresh rosemary – If using dried rosemary, use about half the amount.
• Ground cinnamon – Adds a warm, slightly sweet note that pairs beautifully with squash.
• Kosher salt and black pepper – To taste.
• Cooked quinoa – Use cooked and cooled quinoa; it can be made ahead of time.
• Kale – Stems removed and leaves chopped.
• Baby spinach – Adds a tender, bright base for the salad.
• Dates – Pitted and chopped for natural sweetness (substitute raisins or dried cranberries if needed).
• Pistachios – Shelled and roughly chopped; almonds, pecans, or cashews also work.

For the avocado vinaigrette

• Ripe avocado – Skin and pit removed.
• White balsamic vinegar – Optional; traditional balsamic will work but will darken the dressing.
• Fresh lemon juice – Brightens the dressing; fresh is preferred but bottled will do in a pinch.
• Extra virgin olive oil – Or avocado oil for extra richness.
• Kosher salt and black pepper – To taste.

Instructions

Below are clear, step-by-step instructions to make this salad at home. Photos illustrate key steps, but the written directions are all you need.

1. Roast the squash: Preheat the oven to 425°F (220°C). If using a whole squash, peel, seed, and dice it into ½-inch cubes. Toss the squash, thinly sliced red onion, and minced garlic with olive oil, chopped rosemary, ground cinnamon, kosher salt, and black pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 15–20 minutes, until fork-tender and lightly browned.
2. Cook the quinoa: While the squash roasts, prepare ¼ cup dry quinoa with ½ cup water (or follow package directions to yield about ½ cup cooked). Bring to a boil, reduce to low, cover, and simmer for about 15 minutes. Remove from heat, fluff with a fork, and set aside to cool slightly.
3. Make the dressing: In a blender or food processor, combine the avocado, ¼ cup white balsamic or regular balsamic if preferred, 3 tablespoons fresh lemon juice, ½ cup olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Blend until smooth and creamy. The dressing can be made up to one week ahead and refrigerated.
4. Toss the greens: Remove stems from the kale and chop. In a large bowl, combine the chopped kale and baby spinach and toss with about ½ cup of the avocado vinaigrette to coat the leaves.
5. Assemble and serve: Let the roasted squash cool for 5–10 minutes, then add it to the dressed greens along with the cooked quinoa, chopped dates, and pistachios. Toss gently to combine and serve immediately.