Get a taste of fall with Sassool’s butternut squash salad recipe

Add some color to your table with Sassool’s butternut squash salad recipe which features a taste of fall in every crunchy bite.

Sassool's colorful butternut squash salad.

This dish will certainly bring fall colors and flavors to your spread.

Photo provided by Tabletop Media Group

Sassool, a family owned market + eatery that specializes in homemade Lebanese-Mediterranean cuisine and goods, wants to help you embrace the season change with its fresh and flavor-forward butternut squash salad recipe. With the taste of fall in every crunchy bite, you’re sure to “wow” your crowd.

Psst... no worries if you’re not a pro in the kitchen — this recipe is easy to follow. Now, roll up your sleeves to make this seasonal stunner.

Salad ingredients

  • 4 cups cubed butternut squash
  • 3 cups shaved Brussel sprouts
  • 1 tablespoon vegetable oil
  • 1/2 cup boiled chickpeas
  • 1/4 cup crumbled feta
  • 1/4 cup roasted pepitas (pumpkin seeds)
  • 1/4 cup dried cranberries

Dressing ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • A pinch of salt and ground cinnamon

Pro tip: You can purchase some of the ingredients like olive oil, chickpeas, feta, pepitas, dried cranberries, salt, and ground cinnamon, in the Sassool Market — and if you’re running low on time, you can pick up this seasonal salad at the market.


  1. Heat your oven to 350°, toss the cubed butternut squash in vegetable oil, lay out on a sheet pan, and bake in the oven for 15 minutes.
  2. Allow the squash to cool while you mix the rest of the salad ingredients together, then add the butternut squash.
  3. Whisk the dressing ingredients together in a small bowl before adding to the salad ingredients + toss together well.
  4. Serve cold, alongside other fall-themed favorites like Ashley Christensen’s pimento mac and cheese custard.
  5. Enjoy the taste of fall.
More from RALtoday