Roasted Fall Vegetables Salad with Maple Orange Cinnamon Dressing

Roasted Fall Vegetables Salad with Maple Orange Cinnamon Dressing - - - >

. . . with chia seeds, golden raisins, pears, pecans, and maple-orange-cinnamon vinaigrette. BAM! Consider your mind blown.

Is squash not everyone’s favorite thing to happen ever right now?  Particularly butternut squash? Which we shall henceforth refer to as BNS?

What we have here are roasted fall vegetables (BNS and beets) with a medley of other delicious goodies all smothered in the most fan-freaking-tastic dressing ever. I love this salad like I loved crushed velvet in 1995.

There. are. no. words.

Okay, there are actually a lot of them.

Yesterday, I posted Chocolate Peanut Butter Chia Seed Smoothie along with a Health Warrior Chia Bar giveaway (which you should go enter…RIGHT NOW!). I have been adding the white chia seeds to just about everything under the sun, and it turns out they’re great on salads.

Health Warrior white chia seeds

When Alexis from Hummusapien posted Butternut Squash Salad with Orange Maple Cinnamon Dressing, I just knew I needed to put a ring on it. And by put a ring on it, I mean add chia seeds to it.

I snagged that salad hard. I added some goodies. I feverishly tweeted Alexis because I could barely believe my mouth while I was eating it. If you were wondering how one can eat an entire butternut squash in one sitting, you’re looking at it. Via this salad.

Roasted Fall Vegetables Salad with Maple Orange Cinnamon Dressing - - - >

The maple orange cinnamon dressing is 98% of the reason I decided to make this salad. I changed up the ingredients from the original recipe just slightly, but here’s the gist: Orange zest. Orange juice. Balsamic vinegar. Olive oil. Maple syrup. Cinnamon. Jedi mind trick.

Roasted Fall Vegetables Salad with Maple Orange Cinnamon Dressing - - - >

Mothers: trying to get your chillins to eat squash? Roast them. The squash, not the chillins. Roasted butternut squash is crispy on the outside, soft on the inside and pretty much tastes like a baked French fry. Except cooler. Like crushed velvet in 1995 cool.

If you are wanting to introduce more beets into your life, now is the perfect time. The beets I’ve been picking up from the grocery store have been sweet, flavorful and juicy – you can put them in this salad!

Fall Roasted Vegetable Salad with butternut squash, pecans, maple-orange-cinnamon dressing and more! - - - >

Fall Roasted Vegetables Salad

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Julia


  • 1 cups small butternut squash peeled and chopped into ½” cubes or sliced (2 )
  • 2 cups small or 1 large red beet chopped into ½” cubes (2 )
  • 1 ripe bosc pear sliced
  • ½ cup pecans
  • 1/3 cup golden raisins
  • 10 ounces spring green mix or greens of choice
  • 1 teaspoon white chia seeds

For the Maple Orange Cinnamon Dressing:


  1. Preheat the oven to 400 degrees F.
  2. Peel the butternut squash and either slice it into ½” slices or dice it into ½” cubes (or both).
  3. Lay the butternut squash on a baking sheet and drizzle enough olive oil over the pieces to coat them well.
  4. Sprinkle the butternut squash with salt.
  5. Peel and chop the beets and lay the pieces on a large piece of foil. Fold the foil, completely covering the beets, creating a foil packet. Place this packet on the baking sheet next to the butternut squash.
  6. Place the baking sheet in the oven and roast the vegetables for 50 minutes, or until the butternut squash is browned and crispy. Remove from the oven and allow the vegetables to cool.
  7. In a small bowl, whisk together the ingredients for the dressing.
  8. In a large serving bowl, add all of the salad ingredients (including the roasted vegetables). Toss in desired amount of Maple-Orange-Cinnamon Dressing and serve!

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  1. Tieghan

    Yes, mind blown and yes, butternut squash is my favorite thing right now! Not joking when I say I have been roasting a squash a day and not joking when I say this may be my new favorite salad. It’s awesome!

  2. Julie

    BNS! Ha ha! Roasted chillins!! HA HA HA! Ok, is there any difference between white and brown chia seeds, other than color? Pinning this one for later. Throw those chia seeds down that boy!

    1. Julia Post author

      Okay, I totally just googled “difference between white and black chia seeds” and here’s what I found: the white seeds are rarer (like that? raaaaaarreeeeeeeeeeeer…that word’s a tough one for me because I had to go to speech therapy when I was a kid to learn how to say my arrrrrrrs correctly. That’s a true story.) than the black seeds. But nutritionally, they’re the same. The article I read says some people prefer the white for “aesthetic” reasons. Whatever that means. 🙂

      1. Julie

        Well, I’m glad to know that, because I have a big ass bag of black chia seeds. So, basically, the same thing, only you have to pay more for them if you can find them. Like we care what color they are. Ask Stephie sometime about saying, “Look, Liz” (her cousin’s name). 😉 My older brother couldn’t pronounce his R’s either, and now he is a whoop-de-do over-priced lawyer (true story). Ok. Gonna pour those seeds down the boy.

  3. Kelsa

    I just found your blog, thanks to pinterest. This salad looks A-MAZING!!! Can’t wait to try it, the dressing, and get my first BNS of the season!

  4. Alexis @ Hummusapien

    Love this version! Ch-ch-chia makes everything better 🙂 Such a good call on adding orange zest! Not gonna lie…I considered adding that but I was too lazy to whip out/wash the zester. Story of my life.

    1. Julia Post author

      Every time I go to zest something, I stand in front of my utensil drawer like a statue…to zest…or not to zest…It’s always a dilemma. Ohhh the things we choose to get hung up on. 🙂 Thanks a million for the salad. My belly loooove you!

  5. Abby

    That salad!!! haha the first thing that came to mind was “can’t take my eyes off of you” by Frankie valli hahaha that salad makes me swoon.

    1. Julia Post author

      Hi Cheri! I love adding roasted veggies that are fresh out of the oven to salads and don’t mind that the salad becomes slightly warm. If you prefer your salads cool and crisp, I would refrigerate the veggies first. Definitely a matter of personal preference 😉 Let me know how you like the salad!

  6. Lyn

    This is one of the best comfort salads I have ever made. My daughter loves it and so does my sister and her husband. Three times I have made it now and it just never gets old 🙂

    1. Julia Post author

      Hi Lyn, I’m so happy to hear it! I’m a huge fan of that salad, myself…I always put it on repeat throughout the chilly fall and winter months.Thanks so much for the sweet note!! xoxo


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