Butternut Squash Salad

Sarah Wolfe
Butternut Squash Salad

Craving a hearty salad that’s both healthy and delicious? This Butternut Squash Salad combines roasted butternut squash with fresh greens for a flavor and texture dish.

butternut squash salad recipe

The sweet, tender squash pairs perfectly with crunchy nuts and tangy dressing, making it a great option for lunch or as a side at dinner. It’s simple to prepare and offers a burst of fall flavors that work well year-round.

Whether you’re new to salads or just looking to switch things up, this recipe will quickly become a favorite. Let’s get started with the ingredients and easy steps!

Yield: 4 Servings

Butternut Squash Salad

Butternut Squash Salad

This Butternut Squash Salad is a fantastic way to enjoy a wholesome and flavorful meal.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens (spinach, arugula, or your choice)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup red onion, thinly sliced

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper.
  2. Spread the cubes evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown. Set aside to cool.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Adjust seasoning to taste.
  4. In a large bowl, combine the mixed greens, roasted butternut squash, feta cheese, toasted pecans, cranberries, and red onion.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. Transfer the salad to a serving platter or individual bowls. Serve immediately while the squash is still slightly warm or chill it for later.

Notes

  • Roasting tips: Make sure the squash cubes are spread in a single layer on the baking sheet to allow even roasting. Overcrowding may cause them to steam instead of roast.
  • Customizable: Feel free to swap the pecans for almonds, or use goat cheese instead of feta. You can also add some cooked quinoa or farro for extra protein.
  • Make ahead: You can roast the squash and prepare the dressing a day ahead. Store them separately in the fridge, then assemble the salad just before serving.

Did you make this recipe?

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Frequently Asked Questions

Can I use frozen butternut squash for this recipe?

Yes, you can use frozen butternut squash if you’re short on time. Just be sure to thaw it completely and pat it dry before roasting to avoid extra moisture.

What can I substitute for dried cranberries?

If you don’t have dried cranberries, you can use raisins, dried cherries, or even pomegranate seeds for a fresh burst of flavor.

How long does the salad keep?

This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. If possible, keep the dressing separate and add it just before eating.

Wrapping it up

This Butternut Squash Salad is a fantastic way to enjoy a wholesome and flavorful meal. The roasted butternut squash brings warmth and sweetness, while the crunchy nuts and tangy dressing tie everything together.

Whether you’re serving it as a side dish or a light main, it’s sure to become a new favorite in your salad rotation.

Try it today and enjoy the balance of fresh ingredients in every bite!

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