Roasted Butternut Squash Salad

Why You’ll Love This Recipe

Roasted Butternut Squash Salad is a warm, hearty dish that combines sweet, caramelized squash with fresh greens, tangy cheese, crunchy nuts, and a flavorful dressing. It’s the perfect blend of cozy and fresh, making it ideal for fall dinners, holiday meals, or a satisfying lunch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash (peeled, seeded, and cubed)
olive oil
salt
black pepper
mixed greens (such as arugula or spinach)
goat cheese or feta (crumbled)
dried cranberries or pomegranate seeds
toasted pecans or walnuts (chopped)
red onion (thinly sliced, optional)
balsamic vinegar
honey or maple syrup
Dijon mustard

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 pepper. Spread in an even layer on the prepared baking sheet.

Roast for 20-25 minutes, or until the squash is tender and caramelized, flipping halfway through. Let cool slightly.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.

In a large salad bowl, combine the mixed greens, roasted squash, goat cheese, dried cranberries, nuts, and red onion if using.

Drizzle with the dressing and toss gently to combine.

Serve immediately, slightly warm or at room temperature.

Servings and timing

This recipe yields about 4 servings.
Preparation time: 10 minutes
Roasting time: 25 minutes
Total time: 35 minutes

Variations

Add cooked quinoa for extra protein and texture.
Swap goat cheese for blue cheese or shaved Parmesan.
Use roasted sweet potatoes instead of butternut squash.
Drizzle with a maple balsamic glaze for extra sweetness.

storage/reheating

Store any leftover salad (undressed if possible) in an airtight container in the refrigerator for up to 2 days.
Roasted squash can be made ahead and stored separately for up to 4 days.
Serve leftovers cold or allow the squash to come to room temperature—no reheating needed.

FAQs

Can I make Roasted Butternut Squash Salad ahead of time?
Yes! Roast the squash and prepare the dressing in advance. Assemble just before serving.

Can I use store-bought dressing?
Absolutely—a good balsamic vinaigrette works well.

What greens work best?
Peppery arugula, spinach, or mixed spring greens pair nicely with the sweet squash.

How do I keep the squash from getting mushy?
Roast at a high temperature and spread the cubes out evenly to ensure caramelization.

Is this salad good warm or cold?
Both! It’s delicious warm, at room temperature, or straight from the fridge.

Conclusion

Roasted Butternut Squash Salad is a colorful, nourishing dish that brings together warm, sweet squash with fresh greens and a tangy dressing. Whether served as a holiday side or a cozy weeknight meal, this salad is sure to become a seasonal favorite.

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