Sweet, nutty roasted squash meets crisp greens and tangy cheese in this hearty yet bright salad—perfect for fall dinners or any time you crave something both comforting and fresh.
Origin Roasted Butternut Squash Salad
Roasting squash to highlight its natural sweetness is a staple of farm-to-table cooking. Combining it with salad ingredients elevates a simple veggie into a satisfying, balanced dish popular in seasonal menus and cozy home kitchens alike.
Why You’ll Love This Recipe
It strikes the ideal balance of textures and flavors: tender, caramelized squash; crunchy nuts; creamy cheese; and a bright maple-balsamic dressing that ties it all together.
Also Read : Greek Couscous Salad
Roasted Butternut Squash Salad
4
servings20
minutes30
minutes250
kcalIngredients
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
Pinch of salt & pepper
1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil, divided
Salt & freshly ground black pepper
4 cups mixed greens (arugula, spinach, or baby kale)
¼ cup toasted pecans or walnuts
½ cup crumbled goat cheese or feta
2 tbsp dried cranberries or pomegranate seeds
Directions
- Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, stirring halfway, until tender and lightly caramelized.
- Toast the nuts: While squash roasts, heat remaining 1 tbsp oil in a small pan over medium heat. Add nuts and toast 3–4 minutes, stirring, until fragrant. Transfer to a plate to cool.
- Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper in a small bowl.
- Assemble: In a large bowl, toss mixed greens with half the dressing. Top with roasted squash, toasted nuts, cheese, and dried cranberries.
- Finish & serve: Drizzle remaining dressing over the salad, toss gently, and serve immediately.
Notes
- Add grains: Stir in cooked quinoa or farro for extra heft.
- Cheese swap: Blue cheese adds a sharper bite if you prefer.
- Make-ahead tip: Roast squash and toast nuts up to a day ahead; store separately and assemble just before serving.
- Seasonal twist: Swap in roasted apples or pears for variety.
