Once I Started Making Salad on a Sheet Pan, It's Hard to Do It Another Way
I’ve already talked about my love for a sheet pan salad, but this just goes to show you the possibilities really are endless! This version is filled with all the hearty fall flavors one wants as soon as the leaves start to turn. It’s got all of the textural variety I love in a salad, but all of the cozy comfort I want in the colder months. And it’s honestly just as good the next day.
The best part? This is kind of just a blueprint for fall salads. Swap in a different winter squash (or even a non-squash roasted vegetable), use arugula or baby spinach instead of kale, replace the goat cheese with cheddar or Parm — it’s all up to you and your fridge contents!
What isn’t up for debate is the dressing. A simple Dijon vinaigrette gets a little autumn boost from maple syrup and extra umami from soy sauce. It makes all the difference. If you didn’t try our last sheet pan salad (and I know I’m biased but you really should), this one will convince you the best place to assemble a salad is right on the baking tray.
Why You’ll Love It
Less dishes = better salads. Building your meal on the sheet pan cuts down on dishes, but it also gives the best even, shallow layers. You get a perfect scoop every time!
All your favorite fall flavors. Cozy roasted butternut squash, chickpeas, hearty kale and tangy cranberries go perfectly with sweater weather.
Key Ingredients in Autumn Sheet Pan Salad
Butternut squash. You can always buy pre-chopped squash if you don’t feel like slicing it yourself.
Croutons. Halfway through roasting, scatter pieces of bread on top of the roasted veggies and drizzle with olive oil for easy homemade croutons.
Chickpeas. Pat canned chickpeas dry before roasting for maximum crispiness.
Onions. Roast half of the red onions with the squash; leave the other half raw to get maximum flavor from one ingredient.
Kale. Use a base of lacinato (or Tuscan) kale to make this salad hearty, crunchy, and leftovers-friendly.
Goat cheese. Instead of using the pre-crumbled cheese, pick up a log and crumble it yourself for a creamier texture and richer flavor.
Cranberries. Although optional, the tart flavor and delightful chewy texture are a welcome addition.
Helpful Swaps
Replace the butternut squash with honeynut, kabocha, or delicata squash, sweet potato, or even carrots for an equally delicious salad.
Swap goat cheese for chopped aged cheddar, crumbled feta, or shaved Parmesan.
A little sliced radish couldn’t hurt! I love the vibrant color of watermelon radish, but any variety would add a nice, peppery crunch.
Swap chickpeas for crumbled sausage (no need to precook; it will crisp up alongside the squash).
Instead of fresh sage, use a 1/4 teaspoon dried ground/rubbed sage from the pantry, or swap in other herbs like rosemary or thyme you may have on hand.
Grab a roll or two from the grocery store bakery instead of a whole loaf if you don’t think you’ll use up the rest of the bread!
Why Build a Salad on a Sheet Pan
In addition to reducing dishes, spreading your salad out is actually better for serving. Similar to loaded nachos, the shallow layers actually help guarantee the ingredients are dispersed evenly. This way, you get a little bit of everything in each scoop. Even when you aren’t using a sheet pan, this is a good tip for salads — spreading it out during assembly delivers even topping distribution!
More Salads to Sheet Pan
Caesar Salad (You could also roast some chicken breasts with the croutons!)
Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.
Autumn Sheet Pan Salad Recipe
Roast butternut squash, chickpeas, and croutons, then build a delicious, filling fall salad — directly on top!
Prep time 25 minutes
Cook time 30 minutes to 35 minutes
Serves 4
Ingredients
For the salad:
1 medium butternut squash (about 1 1/2 pounds)
1 (about 15-ounce) can chickpeas, drained and patted dry
1 medium red onion, halved and thinly sliced (about 1 cup), divided
2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon kosher salt
Freshly ground black pepper
4 ounces crusty sourdough or ciabatta bread (1/4 medium loaf), torn into 1-inch pieces
3 sprigs fresh sage, stems removed, coarsely chopped, about 3 tablespoons (optional)
1 medium bunch flat-leaf kale (about 10 ounces), stems removed and leaves torn into bite-size pieces
1 (about 4-ounce) log fresh goat cheese
1/3 cup roasted pecans or walnuts, coarsely chopped
1/4 cup dried cranberries or cherries (optional)
For the maple vinaigrette:
2 tablespoons apple cider vinegar or white wine vinegar
1 tablespoon maple syrup
2 teaspoons Dijon or whole grain mustard
1 teaspoon soy sauce or tamari
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Instructions
Roast the vegetables:
Heat the oven to 425ºF.
Peel 1 medium butternut squash. Halve lengthwise and scoop out the seeds. Halve each piece lengthwise again, then cut crosswise into 1/2-inch thick slices (about 4 cups).
Place the squash, 1 (about 15-ounce) can chickpeas (drained and dried), and half of the sliced onion on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and black pepper as desired. Toss with your hands to evenly coat, then arrange into a single layer.
Bake until the squash starts to soften and brown, about 20 minutes. Scatter 4 ounces torn bread and chopped sage, if using, over the squash and drizzle with olive oil and a pinch of kosher salt.
Return to the oven and bake until the chickpeas and bread are browned and crisp, 10 to 15 minutes more. Let sit until cool enough to handle, about 10 minutes. Meanwhile, make the dressing.
Make the dressing and assemble the salad:
Whisk 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, and 1 teaspoon soy sauce together in a small bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil. Taste and season with kosher salt and black pepper as needed.
Add 1 bunch torn kale leaves to the baking sheet, drizzle with 3/4 of the dressing, and gently toss to combine (if it’s difficult to toss, transfer everything to a large bowl, toss, and return to the baking sheet). Evenly sprinkle with the remaining sliced onions. Drizzle with the remaining dressing. Crumble 4 ounces fresh goat cheese over the salad. Sprinkle with 1/3 cup chopped roasted pecans and 1/4 cup dried cranberries, if using.
Recipe Notes
Substitutions: You can use raw pecans or walnuts, just coarsely chop them and add to the baking sheet for the last 5 minutes of roasting.
Make ahead: The vinaigrette can be made up to 1 day ahead and refrigerated in an airtight container. Stir before using.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
