This stunning roasted butternut squash salad deserves to be on your holiday table!
Caramelized butternut squash, tangy goat cheese, sweet-tart cranberries, and crunchy toasted walnuts nestled on a bed of mixed greens.
Sounds amazing, right? Well, just wait until you add the mustard-maple-balsamic dressing!
Whether you’re looking for a satisfying lunch or a show-stopping side dish, this roasted butternut squash salad is sure to impress.
Why You’ll Love This Roasted Butternut Squash Salad
Seasonal Delight: Packed with fall-favorite ingredients, this salad showcases the best of autumn. Honestly, it’s perfect for winter, too!
Taste Sensation: The sweet squash, tangy goat cheese, peppery onion, and zippy dressing will tantalize your taste buds with delight!
Easy Prep: Despite the gourmet presentation, this salad is very easy to prepare. Simply roast, whisk, and toss it all together.
Versatile: Casual lunches, family dinners, or holiday gatherings; there are so many occasions where this salad will shine.
Ingredients
- Butternut Squash: Sweet, nutty, and roasted for an irresistible caramelized touch.
- Olive Oil: Some for roasting the squash and some for making the dressing.
- Seasonings: A warm blend of cumin, coriander, cinnamon, and smoked paprika enhances the squash’s natural flavors. There’s also salt and pepper, of course.
- Mixed Greens: Use fresh arugula, spinach, kale, or spring mix.
- Red Onion: Thinly sliced for a sharp bite.
- Crumbled Goat Cheese: Adds a tangy creaminess that beautifully complements the sweetness of the squash and cranberries.
- Dried Cranberries: These sweet-tart morsels add a chewy texture and burst of flavor. You can substitute them for pomegranate seeds.
- Toasted Walnuts: For nutty flavor and a delightful crunch.
- Dressing: Whisk some olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper. Adjust as needed.
How to Make Roasted Butternut Squash Salad
I love serving this salad with a big holiday spread. It’s picture-perfect and tastes just as good as it looks!
And as a bonus, it’s super easy.
1. PREP: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. ROAST: Whisk the spices and oil, toss in the squash, and roast for 25-30 minutes, flipping halfway. Remove the squash from the oven and let cool slightly.
3. WHISK: Whisk all the dressing ingredients until well combined. Season with salt and pepper and adjust with more maple syrup, as needed.
4. TOSS: In a large bowl, toss the mixed greens, red onion, cranberries, and toasted nuts. Add the roasted squash and goat cheese and drizzle with the dressing. Serve warm and enjoy!
Tips For the Best Roasted Butternut Squash Salad
I love how this salad manages to be both comforting and refreshing at the same time.
The sweet-smoky roasted squash is giving me all the cozy vibes, while the crisp greens and zesty dressing keep things light and lively.
Here are my top tips when making this salad:
- Prep ahead. Make the dressing and roast the butternut squash in advance to save time later. You can either reheat the squash or serve it cold. It’s delish either way.
- Use a good knife. For easier cutting, use a very sharp knife to cut the squash. Be sure the cubes are evenly sized; otherwise, some might burn while others won’t be cooked properly.
- Drizzle last. Add the dressing just before serving so the greens don’t become soggy.
- Serve warm. Serve the salad while the squash is still slightly warm for the best flavor contrast.
- Try variations. This fall salad is highly adaptable. You can add a protein like grilled chicken or chickpeas or try other types of squash, such as acorn or delicata.
How to Store
Here’s the best way to keep this salad fresh:
To Store: Store the roasted butternut squash and dressing separately in airtight containers. Refrigerate for up to 3 days and serve with fresh greens.
To Reheat: Cook in a skillet over low heat with a little oil to get the edges crisp again.
More Hearty Salads to Enjoy This Fall
Turkey Salad
Grilled Peach and Burrata Salad
Strawberry Salad with Balsamic
Apple Walnut Chicken Salad
Roasted Butternut Squash Salad
4-6
25
minutes30
minutes309
kcalThis stunning roasted butternut squash salad is chock-full of seasonal ingredients, perfect for the holidays and casual get-togethers alike!
Ingredients
- For the Butternut Squash
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium butternut squash, peeled, seeded, and cubed
- For the Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1-2 tablespoons maple syrup, to taste
1 clove garlic, minced
salt and pepper, to taste
- For the Salad
5-6 cups mixed greens (arugula, spinach, kale, etc.)
1/2 red onion, thinly sliced
1/3 cup dried cranberries
1/3 cup toasted walnuts, roughly chopped
1/3 cup crumbled goat cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the squash: In a large bowl, whisk the olive oil, cumin, coriander, cinnamon, paprika, salt, and pepper until well combined. Add the cubed squash and toss until well-coated.
- Spread the squash in an even layer on the baking sheet, then roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Remove from the oven and let cool slightly.
- Make the dressing: While the squash roasts, whisk the oil, balsamic, mustard, 1 tablespoon of maple syrup, and garlic. Taste and season with salt and pepper. If needed, add more maple syrup. Refrigerate until ready to use
- Make the salad: In a large bowl, toss the mixed greens, thinly sliced red onion, cranberries, and toasted nuts.
- Top with the warm butternut squash and crumbled goat cheese. Drizzle with the prepared dressing and toss lightly to coat. Serve immediately while the butternut squash is still warm. Enjoy!
Notes
- Cut the squash evenly so it cooks at the same rate.
- Make the dressing and roast the butternut squash in advance to save time later. You can either reheat the squash or serve it cold. It’s delish either way.
