Roasted Squash Salad with Toasted Sage Recipe

As the outside air turns crisp, I love turning to squash for its comforting warmth and subtle sweetness. But this time, I’m giving it a twist, roasted to caramelized perfection, then tossed with surprising toasted sage and a splash of apple cider vinegar.

The aroma alone, with hints of nutty squash and fragrant herbs, sparks my memories of autumn festivals and cozy harvest nights.

This recipe is more than just a salad; it’s a celebration of seasonality and simple abundance. I enjoy the visual contrast of golden squash against vibrant greens, and the way each bite combines texture and flavor in unexpected ways. It’s a reminder that fall’s bounty can shine in the most unassuming dishes.

How This Recipe Came About

I first made a version of this salad when I had leftover sage after a different recipe. Toasting the leaves transformed them into something beautifully crisp and aromatic, and they ended up being the perfect pairing for roasted squash.

A Bit of Seasonal Context

Sage has long been associated with autumn cooking, often tucked into roasts or stuffing. Here, it gets to shine on its own, lightly toasted and used almost like a herb crunch topping instead of an afterthought.

Why I Love This Recipe (And You Will Too)

• Just a few ingredients
• Naturally sweet squash balanced with tangy vinegar
• Crispy sage adds texture and aroma
• Works warm or room temperature
• Easy to prep ahead
• Flexible for side dishes or main salads
• Budget-friendly fall recipe
• Great for gatherings and potlucks

Tips Before You Start

• Cube squash evenly for consistent roasting
• Don’t rush the sage, it crisps quickly
• Toss squash gently after roasting
• Add the vinegar while squash is warm to help absorption
• Season at the end for best flavor balance

Ingredients in This Recipe

1. Squash (about 1½ pounds, cubed): Sweet, hearty base of the salad
2. Olive oil (2 tablespoons): Helps roast and caramelize
3. Fresh sage (8 whole leaves): Toasts into a fragrant, crispy topping
4. Apple cider vinegar (1 tablespoon): Adds bright acidity
5. Salt and pepper (to taste): Essential final seasoning

Tools You’ll Need

1. Sharp knife
2. Cutting board
3. Baking sheet
4. Skillet
5. Mixing bowl
6. Spatula

Instructions for Making This Recipe

1. Preheat oven to 400°F (200°C). Spread cubed squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast 25–30 minutes until tender and caramelized.
2. Toast sage leaves in a dry skillet over medium heat for 2–3 minutes, until crisp and fragrant. Set aside.
3. Transfer roasted squash to a mixing bowl and gently toss with apple cider vinegar, salt, and pepper.
4. Chop toasted sage and sprinkle over the squash, folding gently to distribute.
5. Serve warm or at room temperature.

Ingredient Substitutions

• Use delicata squash, no peeling needed
• Swap sage for thyme leaves
• Try balsamic vinegar instead of apple cider vinegar
• Add a drizzle of honey if you want sweeter notes
• Use avocado oil in place of olive oil

Roasted Squash Salad with Toasted Sage and Apple Cider Vinegar

This dish features caramelized roasted squash tossed with crispy toasted sage and a splash of tangy apple cider vinegar. The squash becomes tender and sweet with a golden exterior, while the herbs add aroma and crunch, creating a vibrant, textured salad with appealing color contrast.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Salad

Cuisine: Autumn

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 about 1 ½ pounds squash (butternut or acorn) , peeled and cubed (raw)
• 2 tablespoons olive oil for roasting
• 8 leaves fresh sage whole leaves
• 1 tablespoon apple cider vinegar for tossing
• to taste salt and pepper

Equipment

• Baking sheet
• Mixing Bowl
• Skillet
• Chef’s knife
• Cutting board
• Spatula or spoon

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until the edges are caramelized and the squash is tender.
2. While the squash roasts, place the sage leaves in a dry skillet over medium heat. Toast them until crisp and fragrant, about 2-3 minutes, then remove and set aside to cool.
3. Once the squash is roasted, transfer it to a large mixing bowl. Gently toss with apple cider vinegar, salt, and pepper to taste, allowing the flavors to meld.
4. Chop the toasted sage leaves coarsely and sprinkle them over the squash, mixing gently to distribute the crispy herbs evenly throughout the dish.
5. Serve the salad warm or at room temperature, highlighting the tender, caramelized squash contrasted with the fragrant sage and bright vinegar.

Ingredient Spotlight

Sage
Toasting sage transforms it from soft and earthy into something crisp and deeply aromatic, almost like a herb chip.

Squash
Roasting brings out its natural sweetness, making it a great match for tangy dressings and warm spices.

Texture & Flavor Notes

• Soft, caramelized squash
• Crisp, aromatic sage
• Light tang from vinegar
• Warm, earthy undertones

What to Avoid

• Crowding the pan
• Using wilted sage leaves
• Adding vinegar before roasting
• Skipping seasoning at the end

Nutrition Facts

• Calories: 150–180
• Carbs: 18–22g
• Fat: 6–8g
• Fiber: 3–4g
• Protein: 1–2g

Storage Tips

• Refrigerate up to 3 days
• Add vinegar again after storing if flavors fade
• Reheat lightly or serve cold

How to Serve This Dish

• As a warm side for roasted chicken
• Over greens for a simple fall salad
• Paired with grains like quinoa or farro
• Alongside soup for a cozy meal

Creative Leftover Ideas

• Add to a wrap with hummus
• Toss into grain bowls
• Blend into a fall-themed mash
• Add to roasted veggie tacos

Variations to Try

• Add dried cranberries
• Mix with roasted Brussels sprouts
• Use pumpkin instead of squash
• Add goat cheese for creaminess
• Season with smoked paprika

FAQ’s

1. Can I use frozen squash? Yes, but roast longer for browning.
2. Do I need to peel the squash? For butternut, yes; acorn doesn’t require full peeling.
3. Can I pan-roast instead of baking? Yes, but it browns less evenly.
4. What if I don’t have sage? Thyme or rosemary works well.
5. Can I make it ahead? Yes, mix sage in right before serving.
6. Is apple cider vinegar necessary? It brings brightness but lemon can work too.
7. Can I add protein? Chickpeas or chicken pair well.
8. How do I keep sage crispy? Toast last and add just before serving.
9. What squash works best? Butternut and acorn roast beautifully.
10. Is this dish served warm or cold? Both work, warm brings out more flavor.

This salad reminds me that the best flavors often come from humble ingredients treated well. It’s a perfect reflection of autumn, layered, warm, and full of subtle surprises.

As the season progresses, I find myself craving dishes like this, quick to throw together but full of character. Each bite feels like a celebration of fall’s fleeting but cherished moments.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.