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Fall Salad Bowl with Roasted Butternut Squash

Fall Salad Bowl with Roast Butternut Squash is a delight to the palette. Filled with nourishing veggies, chicken, freekeh, and butternut squash, it's a taste of fall for a meal.
Course: Salad
Cuisine: American
Servings: 1
Author: Marie


For the roasted butternut squash:

  • 2 c. butternut squash cut into 1 inch cubes
  • 1/2 Tbsp. olive oil
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 2 mandarin oranges cut in half horizontally

For each salad bowl:

  • 1 c. fresh greens
  • 1/3 c. cooked freekeh
  • 1/4 c. each sliced fresh peppers diced carrots, diced cucumbers, and halved grape tomatoes
  • 1/4 c. cored peeled, and diced apple
  • 1 1/2 oz. diced grilled chicken
  • 1/2 oz. diced fontina cheese
  • 1/2 Tbsp. peppitas

For the vinaigrette:

  • 2 Tbsp. mandarin orange juice juice of 1 mandarin orange
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. ginger
  • 1 tsp. honey
  • 1 pinch salt
  • 2 Tbsp. extra virgin olive oil


  • Preheat oven to 400°F and line a rimmed cookie sheet with foil.
  • To roast the squash place the cubed squash in a medium bowl. Add olive oil, cinnamon, and ginger and toss together until oil and spices are distributed evenly over the squash cubes.
  • Pour the prepared squash cubes onto the foil-lined pan. Place the four mandarin orange halves among the squash cubes. Put pan in the oven and roast for 20 minutes.
  • While the squash is roasting, assemble the salad bowls with the fresh greens as the base, then adding the freekeh, peppers, carrots, cucumbers, grape tomatoes, and diced apple. Top with the grilled chicken and fontina cheese. Sprinkle peppitas on top.
  • When the butternut squash is done (easily pierced with a fork), remove from oven and top each bowl with 1/3 c. of the squash and one of the roasted mandarin halves.
  • Mix together the vinaigrette ingredients (mandarin orange juice, Dijon mustard, ginger, honey, salt, and oil). Drizzle on top of the salad bowls and serve immediately.