If you’re looking for a fresh, colorful dish that feels like autumn in every bite, this Roasted Butternut Squash Salad is about to become your new favorite. Imagine sweet, caramelized cubes of squash, luscious goat cheese, juicy apple slices, crunchy toasted nuts, and bursts of cranberry, all tossed together on a bed of greens with a tangy maple-Dijon dressing. Whether warm or chilled, it’s a medley of flavors and textures that will steal the show on your lunch table or holiday spread.
Ingredients You’ll Need
There’s something magical about how a handful of simple ingredients come together in this Roasted Butternut Squash Salad. Each element brings its own delicious advantage—from the creamy tang of cheese to the hearty crunch of nuts—making this salad both satisfying and stunning to serve.
- Butternut squash (4 cups, peeled and cubed): Roasting brings out its natural sweetness and gorgeous color, forming the heart of the dish.
- Olive oil (2 tablespoons): Helps caramelize the squash and adds a subtle richness to both the vegetables and the dressing.
- Salt (1/2 teaspoon): Essential for seasoning and drawing out all those wonderful flavors.
- Black pepper (1/4 teaspoon): Adds a hint of gentle heat to balance the natural sweetness.
- Mixed greens or arugula (5 ounces): Provides a peppery or mild base, depending on your mood and what’s in your fridge.
- Crumbled goat cheese or feta (1/2 cup): Creamy and tangy, it pairs perfectly with the roasted squash.
- Dried cranberries (1/3 cup): Little pops of tart sweetness that give each forkful a lift.
- Chopped pecans or walnuts, toasted (1/4 cup): A toasty crunch that keeps every bite interesting.
- Pumpkin seeds, optional (2 tablespoons): Adds extra crunch and a nutty note; totally optional, but fun!
- Apple, thinly sliced (1 small): Crisp and juicy, its freshness balances the richness of the squash and cheese.
- For the dressing: 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt and pepper to taste—this easy vinaigrette brings the whole salad to life with its sweet, tangy kick.
How to Make Roasted Butternut Squash Salad
Step 1: Roast the Butternut Squash
Set your oven to 400°F and get ready for one of the most satisfying smells in the kitchen. Toss the cubed butternut squash with olive oil, salt, and pepper, making sure each piece gets a glossy coating. Spread them out on a baking sheet in a single layer so they caramelize and brown beautifully. Roast for 25 to 30 minutes, flipping them halfway through, until they’re golden and fork-tender. Once out of the oven, let them cool for a few minutes—just enough so they don’t wilt your salad too much if you want to serve it warm.
Step 2: Make the Maple-Dijon Dressing
While the squash roasts, grab a small bowl and whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. This speedy dressing is both bright and comforting without overpowering the salad’s lovely ingredients.
Step 3: Toast the Nuts
Nothing compares to the flavor of freshly toasted nuts! If they aren’t already toasted, warm the pecans or walnuts in a dry skillet over low heat for 3 to 5 minutes. Keep a close eye on them—they go from fragrant to burnt in a flash. This step adds a special, toasty crunch to your Roasted Butternut Squash Salad.
Step 4: Assemble the Salad
Get a big salad bowl and layer in your leafy greens or arugula, followed by the roasted squash, cranberries, thin apple slices, crumbled goat cheese or feta, toasted nuts, and pumpkin seeds if you’re using them. Drizzle the dressing over the top just before serving and toss everything together gently; you want every bite to feel like a celebration of fall’s best flavors.
How to Serve Roasted Butternut Squash Salad
Garnishes
For that final flourish, sprinkle a few extra nuts or pumpkin seeds on top, add a tiny crumble of cheese, or a light dusting of black pepper. A little handful of pomegranate seeds can add bright color and a juicy pop, transforming your Roasted Butternut Squash Salad into a true showpiece.
Side Dishes
This salad makes a gorgeous side for roasted chicken, seared salmon, or even a hearty grain pilaf. It’s also dreamy alongside a bowl of soup on a chilly day. Serve it with crusty bread or a slice of focaccia so you can mop up every drop of dressing.
Creative Ways to Present
Try arranging the squash, apples, and cheese in pretty stripes or concentric circles for a striking presentation. For individual servings, plate the salad on small dishes and top each with a few slices of apple and a drizzle of extra dressing. Or serve it family-style on a big wooden platter for a rustic, inviting look—the layers of color in this Roasted Butternut Squash Salad are just too pretty to hide.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, transfer the salad to an airtight container and keep it in the fridge for up to 2 days. For the best texture, store the dressing separately and toss just before eating. The veggies and greens will soften over time but still taste delicious.
Freezing
This is one salad best enjoyed fresh. Butternut squash itself can be roasted ahead and frozen on its own, but greens and cheese won’t fare well in the freezer, so assemble and dress just before serving. If you are meal-prepping, freeze only the roasted squash in a single layer and thaw it in the fridge before use.
Reheating
If you’d like to bring back some warmth to your leftovers, pop the roasted squash (only the squash pieces, not the whole salad) in the microwave or oven until heated through. Let it cool for a minute before reassembling with the greens and the rest of the toppings for that fresh-from-the-oven flavor.
FAQs
Can I use a different type Salad
Absolutely! While goat cheese or feta are classic choices for Roasted Butternut Squash Salad, blue cheese, ricotta salata, or even a sharp cheddar can be used for a twist. Each offers its own unique creamy, tangy note.
What if I don’t have apple cider vinegar for the dressing?
No problem—white wine vinegar or even lemon juice offers a zippy alternative. The key is to keep that balance of acidity and sweetness, so adjust the maple syrup to taste if needed.
How can I make this salad a full meal?
If you want to turn your Roasted Butternut Squash Salad into a hearty main course, toss in a cup of cooked quinoa, farro, or even grilled chicken for extra protein. The salad is super adaptable!
Is this recipe suitable for special diets?
Yes, as written, it’s vegetarian and naturally gluten-free. With a dairy-free cheese alternative, it can easily be made vegan. Just double-check the ingredients on store-bought products to make sure they meet your dietary needs.
Can I prepare the salad in advance for a party?
You sure can! Roast the squash, toast the nuts, and prep the other ingredients a day ahead. Store everything separately, then assemble and dress the salad just before serving so your greens stay fresh and crisp.
Final Thoughts
If you’re craving a bowl of vibrant flavors and satisfying textures that feels like autumn in every bite, do yourself a favor and give this Roasted Butternut Squash Salad a try. It’s the kind of recipe that makes even ordinary days feel just a little more special—plus, your friends and family will be asking for it on repeat!
Print
Roasted Butternut Squash Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash Salad is a delightful mix of sweet and savory flavors, perfect for any time of year. Tender roasted butternut squash, tangy goat cheese, crunchy nuts, and sweet cranberries come together on a bed of greens, all dressed in a flavorful vinaigrette.
Ingredients
Salad:
- 4 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens or arugula
- 1/2 cup crumbled goat cheese or feta
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (toasted)
- 2 tablespoons pumpkin seeds (optional)
- 1 small apple (thinly sliced)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F.
- Roast squash: Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until tender and caramelized, turning halfway through. Let cool slightly.
- Make dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Assemble salad: In a large bowl, combine greens, roasted squash, cranberries, apple slices, goat cheese, nuts, and pumpkin seeds if using. Drizzle with dressing before serving and toss gently to combine.
Notes
- This salad can be served warm or cold.
- Swap goat cheese for blue cheese or feta.
- Feel free to use spinach or kale as the base.
- Add quinoa or farro for a heartier version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 12g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
