Jump to Recipe
Filled with Flavour
Food & travel Blog
Food
Travel
Holistic Health
About
About usContact
Food
 > 
Salads

Roasted Maple Butternut Squash Salad

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

This colourful salad is loaded with all the flavours you associate with the autumn and winter season. The maple roasted butternut squash with its caramelised crispy bits is the star of this salad. Oven roasted cherry tomatoes with oregano add another little flavour bomb. Toss in a handful of seasonal toppings like pecans, dried cranberries and pepitas. A special place on this plate is reserved for the orange filled olives, these will take your dish to the next level. Finish it off with a drizzle of zingy homemade mandarin orange dressing that will blow you away. This nourishing vegan winter salad will have you coming back for more!

This salad is perfect for lunch or a light main dish. It’s also an excellent side dish for your Thanksgiving or Christmas menu. It’s easy to prepare and can be made ahead of time, making it perfect to avoid that holiday madness. This salad is so good that it might just steal the spotlight and become the star of your holiday dinner table.

Butternut squash or pumpkin?

That’s a good question! The answer is very simple; use whatever you’ve got and like. I’ve used butternut squash this time, but I’ve made this salad before using small orange Hokkaido pumpkins. I’ll be honest, I don’t really taste the difference. 

The flavour of butternut squash and pumpkins is very similar. Both veggie varieties are orange on the inside (some pumpkin varieties are green, white or even blueish-grey on the outside!). They are also both very popular in the autumn and winter season. So it’s easy to see why many people, me included, use both types interchangeably. 

There are some nutritional differences between pumpkin and squash varieties, but these are minimal. On top of that butternut squash are usually available year-round, whereas pumpkins can be more difficult to get a hold of when they’re not in season. 

‍

Roasting your squash and tomatoes

Maple Glazed Butternut Squash

Roasting your veggies helps to bring out their sweet flavours. Roasted squash or pumpkin gets those amazing caramelised crispy bits. Simply roasting them with some oil in the oven is my favourite way to prepare them. Add some salt and herbs and you’ve got an excellent side dish for any meal! Sage, garlic and salt are my all time favourites to combine with pumpkins, but for this salad, I went with just some thyme (fresh or dried) and garlic salt flakes instead. You could also use regular salt. 

I wanted to enhance that sweet caramel flavour by adding some maple syrup at the end of the roasting process. This brings out the sweetness of the pumpkin and the maple syrup pairs beautifully with this salad’s autumn flavours. If you can’t get a hold of maple syrup you could also use honey. I actually used to make this salad with honey but I wanted to create a recipe that was completely vegan. Both honey and maple syrup give that extra depth of sweetness. 

Oven roasted tomatoes with oregano

If you’ve ever roasted tomatoes you know that they will transform into delectable morsels of joy. I went for grape tomatoes this time, but cherry tomatoes or even small vine tomatoes would work just fine. 

Cut your tomatoes in half to prevent them from bursting open. If you’ve ever tried to cut open a hot tomato you know they turn into mini grenades filled with a liquid that’s hotter than lava. Add your halved tomatoes to an oven dish and sprinkle with some olive oil, oregano and garlic salt flakes (or regular salt). 

The tomatoes have a shorter cooking time than the pumpkin so don’t put them in the oven at the same time. Just add the tomatoes to the oven after about 10 - 15 minutes so the pumpkin gets a head start and both finish at the same time. 

Create a zingy homemade mandarin dressing

This fresh zingy dressing will brighten up your salad and take it to the next level. It takes less than 5 minutes to make and will also work great on other salads. You can make the dressing ahead of time and store it in the fridge until you want to use it. Make sure you mix it again right before you pour it on the salad. 

Mandarin oranges are like sweet mini oranges. I love using their juice as a base for this salad. You could also use tangerines, clementines or regular oranges. Cut them in half and squeeze the juice out into a small jug or bowl. 

Add Dijon mustard, extra virgin olive oil and mandarin vinegar to complete the dressing. Mix it all through so there are no mustard lumps. I don’t add any salt or pepper because I already add these to other parts of the salad. If you want to use this dressing for another salad you could add a pinch of both and mix it right in. 

Dijon mustard has a sharp strong tangy flavour that packs a punch. It’s often used in dressings to provide some spice and bind the other ingredients.

Choose a good quality extra virgin olive oil for the dressing. Extra virgin olive oil has the most flavour and nutritional value. You can use this high-quality oil for salad dressings, dipping bread and for a finishing drizzle. 

Mandarin vinegar is a sweet fruity vinegar. It doesn’t have the pungent aroma regular vinegars have. In fact, you can even use it for sweet dishes and drinks. I love using it in salads that have a fruity element to enhance that sweet flavour. 

If you can’t find mandarin vinegar try using a good quality white wine vinegar or perhaps champagne vinegar. You want a vinegar that’s sweet and a little fruity. 

Fall favourite toppings for the ultimate autumn salad

Orange stuffed olives
I’ve used Manzanilla olives that are stuffed with pieces of orange peel. This mixes wonderfully well with the citrus flavours in the mandarin dressing. The olives themselves add a bright, vibrant flavour to the salad. I like to cut them in half before adding them. You can also use lemon stuffed olives or regular olives if you can’t find this variety. 

If you can get your hands on the orange stuffed Manzanilla olives you’ll probably be delighted by their flavour. They’re also great to snack on or to add to a cheeseboard.

Pecans
‍
Pecans are such a versatile and healthy nut that I always have a bag of them in my pantry. They are perfect for autumnal dishes where they add a rich and buttery flavour. Sprinkle a small handful of pecans over each plate to add some crunch to your salad. 

You can use them plain, or quickly roast them in a pan or oven to bring out more of their nutty flavour. If you decide to roast them keep a close eye on them because they are quick to burn. You can replace them with walnuts. 

Dried cranberries
‍
These ruby red jewels add a vibrant sweet and tart pop of flavour to the salad. Cranberries are super popular in autumn and winter recipes. They always remind me of Christmas. Add a small handful to each plate. You can swap them for dried goji berries, cherries or even raisins. 

Pepitas
‍
Pepitas are a type of pumpkin seed you can find readily available in most supermarkets. These small green almond-shaped seeds are packed with nutrients. Adding a handful to your salad will add some crunch and a load of antioxidants to keep your body healthy and strong.  

Baby spinach
‍
Baby spinach is the base of this salad. I love using this leafy green as a base because it has more nutrients than simple lettuce. Baby spinach is the smaller, younger leaves of the spinach plant. They are better for eating raw, while regular spinach is better for cooking. You can substitute the baby spinach for rocket (arugula) or mixed salad. 

How to assemble this autumn salad

Divide the baby spinach over two plates. This is your base. Before you add the toppings first drizzle your zingy mandarin dressing on top and mix through. 

Add your maple caramelised pumpkin or squash on top, followed by your oven-roasted tomatoes. Since these come hot out of the oven your salad will be slightly warm. If you’ve prepared them beforehand you can decide for yourself if you want to reheat these elements or use them cold. Both ways the salad will be delicious!

Now that the base of your salad is done, you can sprinkle on the toppings. Add a handful of the olives, pecans, cranberries and pepitas. Finish it off with some freshly ground black pepper and some more garlic salt flakes. 

Tips & Alternatives

  • Change your base: Swap the baby spinach for other leafy greens like rocket (arugula) or a mixed salad. 
  • Choose your seeds: Swap your pepitas for hemp seeds, chia seeds or even sunflower seeds. 
  • Orange stuffed Manzanilla olives give a unique addition to this salad, but you can swap them for regular olives or lemon filled olives. 
  • Citrus selection: The juice of mandarin oranges is sweet and rich in vitamin C. You can swap them for oranges, tangerines or clementines. These all have a similar flavour profile. 
  • Vinegar variety: The mandarin vinegar complements the mandarin juice and orange filled olives perfectly. Another option can be a good quality white wine vinegar or perhaps a champagne vinegar. You want a vinegar that’s sweet and a little fruity.  
  • Maple syrup can be easily swapped for honey. Note that by using honey the salad is no longer vegan. 
  • Tomatoes: You want to use small tomatoes. Grape tomatoes, cherry tomatoes or even small vine tomatoes will all work just fine. 
  • Berries: The dried cranberries add a sweet and tangy zing to the salad. They can be swapped for dried goji berries, cherries or even raisins.‍
  • Prep ahead: If you’ve assembled the salad completely then it should be eaten the same day. The salad can get soggy if you leave it waiting for too long. Alternatively, you could prepare the dressing ahead of time and roast the pumpkin and tomatoes beforehand as well. You can keep these in the fridge for a couple of days. Then combine everything when you want to eat the salad. The pumpkin and tomatoes can also be added cold.

‍

Here is some more recipe inspiration for you: 

Try these other pumpkin dishes: 

  • This gorgeous Golden Glow Pumpkin Soup with warming ginger and turmeric, sweet roasted pumpkin and creamy coconut is full of health-boosting ingredients. It’s the perfect soup to boost your immune system for the colder months.
    ‍
  • Make this quick and easy Homemade Pumpkin Puree from scratch for all your seasonal fall dishes.

Or try one of these autumn-inspired recipes: 

  • ‍Start your day off right with this healthy and delicious Apple Pie Oatmeal with maple syrup, baked apples and pecans.
    ‍
  • These Apple Rose Puff Pastries are the prettiest individual apple pies you'll ever see. They look like elegant roses and are perfect for a special occasion.
    ‍
  • ‍‍If you love creamy comforting Italian dishes then you’ll love this Classic Homemade Lasagne. It’s filled with a rich bolognese sauce and is covered in a velvety smooth béchamel sauce.
  • For more cheesy deliciousness check out these Extra Cheesy Spinach and Ricotta Stuffed Pasta Shells for the ultimate hearty, comforting and crowd-pleasing veggie dinner.

Are you looking for more Salad Inspiration?

  • This Mexican Shrimp Salad is colourful, vibrant and full of all the spicy flavours you’d expect from a Mexican dish. 
    ‍
  • Try this summer favourite Classic Caprese Salad. lt will take you back to Italy with the flavours of juicy tomatoes, creamy mozzarella cheese and fragrant fresh basil leaves.

Roasted Maple Butternut Squash Salad

Servings: 2 portions
Prep Time:
10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients: 
‍Roasted butternut squash: ‍
  • 1/2 butternut squash (or pumpkin)
  • 2 tsp thyme
  • 2 tbsp olive oil
  • Garlic salt flakes, pinch
  • 1 tbsp maple syrup‍
‍‍‍Roasted tomatoes:‍
  • 12 cherry tomatoes, halved
  • 1/2 tsp oregano
  • 1 tbsp olive oil
  • Garlic salt flakes, pinch
‍‍‍Dressing:‍
  • 75 ml (⅓ cup) mandarin orange juice (2-3 mandarins)
  • 1/2 tsp Dijon mustard
  • 1 tbsp olive oil, extra virgin
  • 1 tbsp mandarin vinegar
‍‍‍Main salad:‍
  • 100 grams baby spinach
  • Manzanilla Olives (orange stuffed), handful
  • Pecans, handful
  • Dried cranberries, handful
  • 2 tbsp pepitas
  • Black pepper, pinch
  • Garlic salt flakes, pinch‍‍
Instructions: 
  1. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). 
  2. Cut the butternut squash (or pumpkin) in half lengthwise and scoop out the seeds. Peel the squash or pumpkin and cut in 1 cm thick wedges. Place on an oven tray. (Leave some room for the cherry tomatoes).
  3. Drizzle the squash with olive oil, sprinkle with thyme and a pinch of garlic salt flakes (or regular salt). 
  4. Put the tray with squash (or pumpkin) slices in the oven to start roasting. They need around 30 minutes.
  5. Meanwhile, prepare the tomatoes. Halve the tomatoes and place them in a small oven dish (that fits next to the pumpkin). Drizzle on some olive oil and sprinkle with oregano and garlic salt flakes. 
  6. Once the squash/pumpkin is in the oven for about 10 minutes add the small oven dish with the tomatoes to the baking tray. The tomatoes will need about 20-25 minutes to roast. 
  7. Flip the pumpkin halfway through with a spatula or spoon. 
  8. Prepare the salad dressing while the pumpkin and tomatoes are roasting in the oven. 
  9. Halve the mandarins and squeeze their juice into a small jug or bowl. You need about 75 ml or ⅓ cup of juice. 
  10. Add ½ teaspoon of Dijon mustard, 1 tablespoon of extra virgin olive oil and 1 tablespoon of mandarin vinegar to complete the dressing. Mix it all through so there are no mustard lumps. Set aside until use. 
  11. Cut your orange filled olives in half and set them aside. 
  12. Check your veggies when they are in the oven for 30 minutes. The pumpkin should be soft and getting some caramelised bits, the tomatoes should be soft and bubbly. Take the tray out of the oven. Put the small oven dish with tomatoes to the side until plating. 
  13. Drizzle the pumpkin with 1 tablespoon of maple syrup, carefully mix through and place back in the oven for another 5 minutes. 
  14. Divide the baby spinach over 2 bowls. Give the dressing another mix and drizzle the dressing over the baby spinach. Mix through so that all the spinach leaves are coated. 
  15. Place the warm oven roasted maple pumpkin and tomatoes on top of the baby spinach. Sprinkle the halved olives, pecans, cranberries and pepitas on top.  
  16. Finish the salad with some freshly ground black pepper and a pinch of garlic salt flakes. 

Did you try this recipe?

Let me know how it went! Comment below and share a picture on Instagram.
Tag @filled_with_flavour and hashtag #filledwithflavour so we can see all the deliciousness!

Tags:
Autumn
Dinner
Low Carb
Lunch
Vegetarian
Winter
Vegan
Most Popular
Snacks & Appetizers
Cranberry Brie Crescent Wreath
Salads
Tuna Pasta Salad
Basics
The Easiest Homemade Complete Seasoning Mix
Main Dishes
Gambas Pil Pil
Salads
Mexican Shrimp Salad
Prev
Next
Recent Posts
Snacks & Appetizers
Halloween Pumpkin Deviled Eggs - Perfect Fall & Thanksgiving Treat
Reviews
Sakuraco Box Review: Authentic Japanese Snacks & Artisanal Treats
Snacks & Appetizers
Mummy Hotdogs - The Easiest Halloween Snack
Pasta & Rice
Spooky Black Pasta with Mushroom Skulls & Creamy Truffle Sauce
Spain
Top 10 Things To Do in Barcelona
Tags
Autumn
Breakfast
Brunch
Chicken
Christmas
Citytrip
Comfort Food
Dinner
Dinner Party
Easter
French
Halloween
Italian
Low Carb
Lunch
Mexican
Party Food
Review
Sandwich
Sauce
Seafood
Spanish
Spring
Summer
Travel
Valentine's Day
Vegan
Vegetarian
Winter
Search
Categories
Food
Travel
Holistic Health
Follow Us
Category

Previous article

Category

Next article

More Posts

You Might Also Like

Read More
Salads

Mexican Shrimp Salad

Read More
Norway

The Complete Oslo Travel Guide

Read More
Snacks & Appetizers

Halloween Charcuterie Board

Read More
Pasta & Rice

Spooky Black Pasta with Mushroom Skulls & Creamy Truffle Sauce

Follow Us

We’re on Instagram

Filled with Flavour
Food & Travel Blog
Sign up and get the latest blog posts!
Thank you! Your submission has been received!
We need to confirm your email address.
To complete the subscription process,
please click the link in the email we just sent you.
Oops! Something went wrong while submitting the form.
Home
Food
Travel
Holistic Health
AboutContact
Copyright © 2025 Filled with Flavour. All rights reserved. KVK: 92292526
Privacy Policy
Disclaimer & Disclosure Policy
Snacks & Appetizers
Halloween Pumpkin Deviled Eggs - Perfect Fall & Thanksgiving Treat
Halloween Pumpkin Deviled Eggs - Perfect Fall & Thanksgiving Treat
Snacks & Appetizers
Mummy Hotdogs - The Easiest Halloween Snack
Mummy Hotdogs - The Easiest Halloween Snack
Pasta & Rice
Spooky Black Pasta with Mushroom Skulls & Creamy Truffle Sauce
Spooky Black Pasta with Mushroom Skulls & Creamy Truffle Sauce
Reviews
Sakuraco Box Review: Authentic Japanese Snacks & Artisanal Treats
Sakuraco Box Review: Authentic Japanese Snacks & Artisanal Treats
Main Dishes
Easy Shredded Chicken Tacos
Easy Shredded Chicken Tacos
Basics
The Best Homemade Mexican Spice Blend
The Best Homemade Mexican Spice Blend
Main Dishes
The Juiciest Mexican Shredded Chicken
The Juiciest Mexican Shredded Chicken
Side Dishes
Easy Lemon & Garlic Green Beans
Easy Lemon & Garlic Green Beans
Norway
Top Things to do in Oslo
Top Things to do in Oslo
Salads
The Best Classic Chunky Egg Salad
The Best Classic Chunky Egg Salad
Norway
The Complete Oslo Travel Guide
The Complete Oslo Travel Guide
Sweets
Pink Ruby Chocolate Covered Dates
Pink Ruby Chocolate Covered Dates
Drinks
The Best Non-Alcoholic Mulled Wine
The Best Non-Alcoholic Mulled Wine
Drinks
The Best Homemade Pumpkin Spice Latte
The Best Homemade Pumpkin Spice Latte
Basics
Easy Homemade Pumpkin Puree
Easy Homemade Pumpkin Puree
Sweets
The Ultimate Fudgy Brownies
The Ultimate Fudgy Brownies
France
Top 10 Things to do in Normandy
Top 10 Things to do in Normandy
France
The Complete Normandy Travel Guide
The Complete Normandy Travel Guide
Sweets
Easter Meringue Nests with Lemon Curd & Mini Eggs
Easter Meringue Nests with Lemon Curd & Mini Eggs
Sweets
Eton Mess with Lemon Curd & Berries
Eton Mess with Lemon Curd & Berries
Sweets
Lemon Curd
Lemon Curd
Sweets
Apple Rose Puff Pastries
Apple Rose Puff Pastries
Drinks
Cranberry Detox Smoothie
Cranberry Detox Smoothie
Drinks
Classic Mulled Wine
Classic Mulled Wine
Snacks & Appetizers
Cranberry Brie Crescent Wreath
Cranberry Brie Crescent Wreath
Sweets
Sugared Cranberries
Sugared Cranberries
Drinks
Christmas Moscow Mule
Christmas Moscow Mule
Bowls
Healthy Apple Pie Oatmeal with Maple Syrup and Pecans
Healthy Apple Pie Oatmeal with Maple Syrup and Pecans
Snacks & Appetizers
Halloween Charcuterie Board
Halloween Charcuterie Board
Spain
Top 10 Things To Do in Barcelona
Top 10 Things To Do in Barcelona
Side Dishes
Easy Homemade Pico de Gallo
Easy Homemade Pico de Gallo
Spain
The Complete Barcelona Travel Guide
The Complete Barcelona Travel Guide
Side Dishes
The Best Easy & Authentic Guacamole
The Best Easy & Authentic Guacamole
Snacks & Appetizers
Top Tips For Making The Perfect Cheese Board
Top Tips For Making The Perfect Cheese Board
Pasta & Rice
Extra cheesy spinach and ricotta stuffed pasta shells
Extra cheesy spinach and ricotta stuffed pasta shells
Sweden
Stockholm Island Guide
Stockholm Island Guide
Snacks & Appetizers
Truffle Deviled Eggs
Truffle Deviled Eggs
Sweden
The Complete Stockholm Travel Guide
The Complete Stockholm Travel Guide
Sweets
Vegan Banana Cranberry Muffins
Vegan Banana Cranberry Muffins
Soups & Stews
Golden Glow Ginger Turmeric Pumpkin Soup
Golden Glow Ginger Turmeric Pumpkin Soup
Salads
Roasted Maple Butternut Squash Salad
Roasted Maple Butternut Squash Salad
Basics
The Easiest Homemade Complete Seasoning Mix
The Easiest Homemade Complete Seasoning Mix
Salads
Tuna Pasta Salad
Tuna Pasta Salad
Basics
Homemade Vanilla Extract
Homemade Vanilla Extract
Main Dishes
Gambas Pil Pil
Gambas Pil Pil
Health & Lifestyle
Why Vitamins and Minerals are Essential for our Health
Why Vitamins and Minerals are Essential for our Health
Germany
Rothenburg ob der Tauber: a fairytale town come to life
Rothenburg ob der Tauber: a fairytale town come to life
Germany
Hungry in Heidelberg? 
Hungry in Heidelberg? 
Germany
Heidelberg: a Baroque Beauty
Heidelberg: a Baroque Beauty
Bread
Croque Madame
Croque Madame
Basics
Béchamel Sauce
Béchamel Sauce
Pasta & Rice
Classic Homemade Lasagne
Classic Homemade Lasagne
Pasta & Rice
Spring Risotto with Green Asparagus & Peas
Spring Risotto with Green Asparagus & Peas
Salads
Caprese Salad
Caprese Salad
Salads
Mexican Shrimp Salad
Mexican Shrimp Salad