# Roasted Butternut Squash Salad

A fall salad featuring roasted butternut squash, shallots, garlic rosemary pecans, leafy greens, chickpeas, and plant-based feta, dressed with a cider vinaigrette.

- Cuisine: Greek
- Category: Salad
- Language: en

## Ingredients

- butternut squash
- shallot
- olive oil
- garlic rosemary pecans
- tender leafy greens
- chickpeas
- plant-based feta
- olive oil
- apple cider vinegar
- maple syrup
- Dijon
- garlic

## Instructions

1. Make roasted garlic rosemary pecans for crunch.
2. Caramelize butternut squash and shallot in the oven with olive oil.
3. While squash roasts, add olive oil, apple cider vinegar, maple syrup, Dijon, and garlic to a jar and shake until emulsified to make the cider vinaigrette.
4. Combine the roasted squash with tender leafy greens, chickpeas, plant-based feta, and the roasted pecans.

## Equipment

- oven
- jar

## Tips

- Add a cooked element to salads to make them more filling.
- Consider making garlic rosemary pecans for extra flavor and crunch, which can be used in other salads too.

## Source

- Original video: https://www.tiktok.com/@frommybowl/video/7419357447845842206?is_from_webapp=1&sender_device=pc&web_id=7587425501577709078
- Recipe page: https://www.cliprecipe.com/recipe/ae7a7fd5-9f09-40bb-8db2-28c61f2ceab6
- Extracted: 2026-03-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt