This roasted butternut squash salad is a celebration of flavor and texture, combining sweet, savory, and crunchy elements into one colorful dish. With tender roasted squash, crisp greens, creamy cheese, toasted nuts, and a bright maple Dijon vinaigrette, it’s perfect for lunch, a holiday table, or as a hearty side. The best part? It’s easy to adapt for the seasons and your pantry.
Table of Contents
Why You’ll Love This Roasted Butternut Squash Salad
This salad balances warmth and freshness, making it just as satisfying in the fall as it is year-round. The caramelized edges of the butternut squash pair beautifully with tangy goat cheese or feta, while dried cranberries and toasted pecans bring bursts of sweetness and crunch. It’s versatile enough to serve with roast chicken, grilled fish, or on its own as a filling vegetarian main.
Fresh and Flavorful Ingredients
- Mixed Salad Greens: A blend like spring mix, baby spinach, arugula, or romaine adds a crisp base.
- Butternut Squash: Roasted until golden and tender for a naturally sweet, hearty bite.
- Dried Cranberries: Bring a tangy, chewy contrast.
- Pumpkin Seeds (Pepitas): Offer crunch and a nutty flavor.
- Bacon: Optional, but its smoky saltiness elevates the salad.
- Shallot or Red Onion: Adds sharpness and freshness.
- Goat Cheese or Feta: Creamy, tangy richness to balance the sweetness.
- Toasted Pecans: Nutty crunch—candied versions add an extra sweet layer.
Ingredient Swaps & Add-Ins
- Nuts: Use walnuts, almonds, or sunflower seeds instead of pecans.
- Fruit: Swap cranberries for pomegranate seeds, raisins, or chopped apples.
- Protein Boost: Add chickpeas, grilled chicken, or shrimp.
- Grains: Cooked quinoa, farro, or wild rice make it heartier.
- Cheese Options: Blue cheese, gorgonzola, or shaved Parmesan work beautifully.
Step-by-Step Instructions
- Roast the Squash
Preheat oven to 400°F (200°C). Spread cubed squash on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper. Roast 20–25 minutes, flipping once, until tender and golden. - Make the Dressing
In a bowl or jar, whisk together olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, fresh sage, salt, and pepper. Chill until ready to use. - Prepare Toppings
Cook bacon until crispy, then crumble. Toast pecans in a dry skillet or make quick candied pecans for extra sweetness. - Assemble the Salad
In a large bowl, combine greens, roasted squash, cranberries, pumpkin seeds, onion slices, bacon, cheese, and pecans. Drizzle with dressing and toss gently before serving.
Tips for the Best Roasted Butternut Squash Salad
- Enhance Caramelization: Toss squash with a touch of maple syrup before roasting.
- Make Ahead: Roast squash, toast nuts, and mix dressing up to a day in advance.
- Avoid Soggy Greens: Dress the salad just before serving.
- Herb Variations: Try thyme or rosemary in place of sage.
Serving Ideas and Variations
- Seasonal Twist: In summer, replace squash with roasted zucchini or grilled peaches.
- Festive Touch: Add candied nuts and pomegranate seeds for a holiday-worthy presentation.
- Meal Prep Friendly: Store components separately and assemble just before eating for fresh flavor.
- Side Pairings: Complements roast turkey, baked salmon, or even a veggie quiche.
Health Benefits of Roasted Butternut Squash Salad
Packed with vitamins A and C from the squash, fiber from greens and seeds, and healthy fats from nuts and olive oil, this salad is as nourishing as it is flavorful. The combination of whole-food ingredients makes it a balanced dish that supports energy and immune health.
Conclusion
A roasted butternut squash salad is more than just a side dish — it’s a flavorful, nutrient-rich centerpiece that’s adaptable for any season. The sweet roasted squash, crisp greens, crunchy nuts, and tangy cheese work in harmony to create a dish that feels both comforting and fresh. Whether you serve it warm in the fall or chilled in the summer, this salad is sure to impress at weeknight dinners, festive gatherings, or even meal-prep lunches. Once you make it, it’s bound to become a staple in your kitchen.
Frequently Asked Questions
1. Can I make roasted butternut squash salad ahead of time?
Yes. You can roast the squash, prepare the dressing, and toast the nuts up to 24 hours ahead. Store each component separately in airtight containers. Assemble and dress the salad just before serving to keep the greens crisp.
2. What’s the best cheese to use in roasted butternut squash salad?
Goat cheese and feta are both excellent options. Goat cheese offers a creamy, tangy flavor, while feta adds a salty, crumbly texture. Blue cheese or shaved Parmesan are great alternatives if you prefer stronger or milder flavors.
3. How can I make this recipe vegan?
Skip the bacon and use a plant-based cheese or omit it entirely. For the dressing, ensure you use maple syrup instead of honey. You can also add roasted chickpeas or lentils for extra plant-based protein.
4. What other vegetables work well in this salad?
Roasted sweet potatoes, carrots, or beets are great substitutes for squash. In warmer months, grilled zucchini, eggplant, or even peaches can create a refreshing seasonal twist
More Relevant Recipes
- Spinach and Feta Quesadillas: These quesadillas feature the classic pairing of spinach and tangy feta cheese, delivering Mediterranean-inspired flavors similar to those in roasted butternut squash salad. They make a quick, flavorful vegetarian meal or side.
- Greek Lemon Chicken: Juicy, marinated chicken with bright lemon and herb notes complements the fresh, vibrant taste of salads like roasted butternut squash salad. Perfect for pairing as a protein option.
- Tzatziki Chicken Salad: A refreshing salad combining tender chicken with creamy, herbed tzatziki sauce. The light, tangy flavors align well with the fresh, wholesome feel of roasted vegetable-based salads.
Roasted Butternut Squash Salad
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This roasted butternut squash salad combines tender, caramelized squash with fresh greens, tangy cheese, crunchy nuts, and a sweet-tart maple Dijon vinaigrette. Perfect as a main or side, it’s a vibrant, nutrient-packed dish suitable for any season.
Ingredients
- 1½ pounds butternut squash, peeled, seeds removed, cubed (about 4 cups)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 5-6 cups mixed greens
- 4-6 slices bacon, cooked and crumbled
- ½ cup dried cranberries or craisins
- ½ cup toasted pecans, roughly chopped (or candied pecans/walnuts)
- 2 tablespoons pumpkin seeds (pepitas)
- 1 shallot or ¼ red onion, thinly sliced
- ⅓ cup crumbled goat cheese or feta cheese
- ½ cup olive oil (for dressing)
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 tablespoon minced fresh sage
- Salt and freshly ground black pepper, to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread cubed butternut squash on the sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, flipping once, until tender and golden.
- In a bowl or jar, whisk together olive oil, balsamic vinegar, apple cider vinegar, garlic, Dijon mustard, maple syrup, sage, salt, and pepper. Chill until ready to use.
- Cook bacon until crispy, drain on paper towels, and crumble when cool.
- Toast pecans in a dry skillet or prepare candied pecans if desired.
- In a large salad bowl, layer greens, roasted squash, cranberries, pumpkin seeds, shallot, bacon, cheese, and pecans.
- Drizzle with dressing and toss gently before serving.
Notes
- Undressed salad can be stored in the fridge for up to 2 days.
- Make dressing, roast squash, and prepare toppings up to 24 hours in advance for easy assembly.
- Swap pecans with walnuts, almonds, or sunflower seeds for variation.
- For a vegetarian version, omit the bacon and use plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg