This salad delivers a comforting mix of textures and flavors in every bite. The roasted butternut squash adds natural sweetness and a tender bite, while the fresh greens and toppings bring crunch and brightness. It’s versatile enough for weeknight dinners or special gatherings, and you can easily customize it based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butternut squash, peeled and cubed olive oil salt black pepper mixed greens red onion, thinly sliced dried cranberries nuts such as pecans or walnuts feta cheese
For the dressing: olive oil apple cider vinegar maple syrup Dijon mustard salt black pepper
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
Spread the squash in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and caramelized. Let it cool slightly.
In a large bowl, combine the mixed greens, red onion, dried cranberries, nuts, and feta cheese.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
Add the roasted squash to the salad and drizzle with the dressing. Toss gently to combine and serve immediately.
Add grilled chicken or chickpeas for extra protein. Swap feta cheese with goat cheese or blue cheese for a different flavor profile. Use arugula or spinach instead of mixed greens. Add cooked quinoa or farro to make it more filling. Include sliced apples or pears for additional sweetness.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
For best results, keep the dressing separate and add it just before serving.
Reheat the roasted squash gently if desired, or enjoy the salad cold.
FAQs
Can I make this salad ahead of time?
Yes, you can roast the squash and prepare the dressing in advance, then assemble just before serving.
How do I cut butternut squash safely?
Use a sharp knife, trim both ends, and carefully peel before cutting into cubes.
Can I use frozen butternut squash?
Yes, but roast it directly from frozen and adjust cooking time as needed.
What greens work best for this salad?
Mixed greens, spinach, or arugula all work well depending on your preference.
Can I make it vegan?
Yes, simply omit the feta cheese or replace it with a plant-based alternative.
What nuts pair best with this recipe?
Pecans and walnuts complement the sweetness of the squash particularly well.
How do I prevent soggy salad?
Let the roasted squash cool slightly and avoid overdressing the salad.
Can I add grains to this salad?
Yes, quinoa, farro, or couscous are great additions.
What dressing alternatives can I use?
A balsamic vinaigrette or lemon-based dressing would also work nicely.
How long does roasted butternut squash last?
It can be stored in the refrigerator for up to 4 days in an airtight container.
Conclusion
Roasted butternut squash salad is a simple yet flavorful dish that brings together seasonal ingredients in a satisfying way. With its balance of sweet roasted vegetables, fresh greens, and tangy dressing, it’s a versatile recipe that fits effortlessly into any meal plan.
This Roasted Butternut Squash Salad is a wholesome, flavor-packed dish featuring caramelized squash, crisp greens, crunchy nuts, and a tangy maple Dijon dressing. Perfect as a healthy side or light meal, this vibrant salad balances sweet, savory, and fresh flavors beautifully.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Salad
Method:Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
For the salad:
Butternut squash, peeled and cubed
Olive oil
Salt
Black pepper
Mixed greens
Red onion, thinly sliced
Dried cranberries
Nuts (pecans or walnuts)
Feta cheese
For the dressing:
Olive oil
Apple cider vinegar
Maple syrup
Dijon mustard
Salt
Black pepper
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cubed butternut squash with olive oil, salt, and black pepper.
Spread in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
In a large bowl, combine mixed greens, red onion, dried cranberries, nuts, and feta cheese.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
Add roasted squash to the salad, drizzle with dressing, and toss gently to combine.
Serve immediately.
Notes
Let squash cool slightly before adding to avoid wilting greens.Keep dressing separate if making ahead to maintain freshness.Customize with your favorite greens, cheese, or protein additions
