This Roasted Squash Fall Salad is perfect for lunch or dinner. Packed with vegetables and protein, it’s full of flavor and easy to customize. A great way to enjoy seasonal produce! Keep it vegetarian or add your favorite meat or fish.

Hi friends!

Allow me to present this Roasted Squash Fall Salad to inspired your weekend food prep! I’ve been eating this salad on repeat around here because it’s just so dang good. I think I’ve mentioned before that I’m not a huge fan of lettuce based salads. More likely I’ll take a little salad and then gimme ALL the toppings! They’re the best part…am I right?

That being said, you can serve this salad with pretty much any combo of greens you like. Regular leaf lettuce works. Massaged kale would be great. Spinach would also work. Or any combo of the above.

As with most of my salad recipes, you don’t really need exact quantities here. I’m just sharing the ingredients because I think it’s a great combo of flavors.

Roasted Squash Fall Salad

I’m calling this a Roasted Squash Fall Salad but you can see I use both squash and sweet potatoes. I like the combo but you could use one or the other. And choose your favorite squash here. I love delicata but you could also use butternut squash or any of the other many varieties that are in season right now.

Similarly, pecans scream fall to me, but if you’re not a fan you could use walnuts or almonds, or toss on some pepitas! I added farro because I like my salads with a grain component. You could skip that if you wanted. And I kept it vegetarian with just hard-boiled eggs but you could easily add some grilled chicken or salmon. Both would be delicious with the honey mustard dressing that I highly suggest you use!

Here’s the rundown of ingredients!

Roasted Squash Fall Salad

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Author: Lindsay
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: serves 4

Ingredients

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8 cups leafy greens of choice (lettuce, spinach, kale, etc)
2 delicata squash, cut into rings and roasted (or 1 squash, 1 sweet potato)
1 medium avocado, sliced
6 hard boiled eggs, halved
2 medium apples, chopped
2 cups cooked farro
1 cup chopped pecans
3/4 cup sliced red onion
honey mustard dressing

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Instructions

Place 2 cups of greens in each bowl.
Divide remaining toppings evenly among bowls.
Top with honey mustard dressing and serve

Notes

Quantities are not exact. Make your salads as big or small as you want!
Sub your favorite kind of squash or use all sweet potato if desired
Add chicken or other meat if desired
Use a different dressing if you prefer
I roast my squash by slicing, spraying with oil, adding spices if desired and roasting at 400 for 25 minutes or so, flipping halfway through

Salads are my favorite way to highlight seasonal produce while still serving something that’s totally customizable to personal size and ingredient preferences!

Need more salad inspiration? Try these:

Enjoy!
–Lindsay–

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Roasted Squash Fall Salad

Roasted Squash Fall Salad