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

Roasted Butternut Squash Salad – Best Easy Recipe

Name: Roasted Butternut Squash Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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)

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

Scale

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)

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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