This roasted butternut squash salad has become one of the recipes I make on repeat the second the weather turns cool.
Sweet, caramelized cubes of squash meet crisp greens, tangy dried cranberries, toasted pecans, and creamy goat cheese, all tied together with a maple balsamic vinaigrette.
It looks fancy enough for a holiday table, but it only takes about 35 minutes from start to finish.
I love how the warm roasted squash slightly wilts the greens underneath it, so every bite ends up tasting like fall in the best possible way.
Whatever the occasion, this Kale And Roasted Butternut Squash Salad is a close cousin worth bookmarking too if you want another version of this combination.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Roasted Butternut Squash Salad
This salad hits every note you want in a fall dish. It’s sweet, savory, tangy, and crunchy all in one bowl.
It also comes together with mostly pantry staples and produce you can find at any grocery store. No special trip needed.
- Comes together in about 40 minutes, most of it hands off while the squash roasts
- Naturally gluten free and easy to make vegetarian
- Gorgeous enough for Thanksgiving or Friendsgiving, simple enough for a weeknight
- Components can be prepped ahead and assembled right before serving
- Endlessly adaptable with swaps for the cheese, nuts, or greens you already have
Another favorite for this time of year: Fall Harvest Orzo Pasta Salad.
Ingredients
Here’s everything you’ll need to pull this salad together.
Full measurements are in the recipe card below, but here’s a quick rundown of what you’re working with.
- Butternut squash, peeled, seeded, and cut into cubes
- Olive oil, for roasting the squash and building the vinaigrette
- Salt and black pepper, to season
- Baby kale or mixed spring greens, for the base
- Dried cranberries, for a chewy, tart bite
- Pecans, toasted, for crunch
- Goat cheese, crumbled, for creaminess
- Red onion, thinly sliced
- Balsamic vinegar, for the dressing
- Dijon mustard, to emulsify the dressing
- Maple syrup, for sweetness in the dressing
Read Also: Roasted Beet And Goat Cheese Salad
Kitchen Equipment Needed
Nothing fancy required here, just a few basics that make roasting and assembling the salad easier.
- Rimmed baking sheet
- Parchment paper
- Chef’s knife
- Vegetable peeler
- Cutting board
- Large salad bowl
- Mason jar, for shaking the dressing
This salad also pairs beautifully with a bowl of Roasted Butternut Squash Soup Recipe if you want to double down on squash season.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this salad.
They’re not required, but they make the process smoother and the results a little better.
1. OXO Good Grips Swivel Peeler
Butternut squash skin is tough, and a dull peeler turns the prep into a wrestling match.
This peeler glides through the skin in just a couple of passes, which cuts down your prep time significantly.
2. USA Pan Rimmed Baking Sheet
A heavy duty, warp resistant sheet pan is what gives you those nicely caramelized edges on the squash instead of steamed, soggy cubes.
I’ve had mine for years and it still bakes evenly.
3. Aged Balsamic Vinegar
A good aged balsamic makes a noticeable difference in the vinaigrette.
It’s thicker, less sharp, and naturally a little sweeter, so the dressing needs less added sugar to balance it.
4. Raw Pecan Halves
Toasting your own pecans from raw halves gives you a fresher, more buttery flavor than pre-roasted bags, and you can control the salt level yourself.
They toast up in under five minutes in a dry skillet.
5. Creamy Goat Cheese Log
A good quality, creamy goat cheese crumbles cleanly and melts slightly into the warm squash, which is exactly the texture you want.
Cheaper, drier versions tend to crumble into chalky bits instead.
Another warm and cozy way to use up extra squash this season: Butternut Squash Chili Recipe.
Step-by-Step Instructions: How to Make Roasted Butternut Squash Salad
1. Preheat the oven and prep the squash
- Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Peel the butternut squash with a vegetable peeler, then slice it in half lengthwise and scoop out the seeds with a spoon.
- Cut the flesh into evenly sized 3/4 inch cubes so they roast at the same rate.
2. Roast the squash
- Spread the cubed squash in a single layer on the prepared baking sheet, making sure the pieces aren’t crowded or overlapping.
- Drizzle with 2 tablespoons of olive oil and season generously with salt and black pepper, tossing directly on the pan to coat every piece.
- Roast for 20 to 25 minutes, flipping the pieces halfway through, until the squash is tender when pierced with a fork and golden brown around the edges.
- Remove from the oven and let the squash cool slightly on the pan while you prepare the rest of the salad.
3. Toast the pecans
- While the squash roasts, add the pecans to a dry skillet set over medium heat.
- Toast for 3 to 4 minutes, stirring or shaking the pan often, until fragrant and lightly darkened.
- Watch them closely, since nuts can go from toasted to burnt very quickly. Transfer to a plate to cool.
4. Make the maple balsamic vinaigrette
- In a mason jar or small bowl, combine 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard.
- Season with a pinch of salt and pepper.
- Seal the jar and shake vigorously for 15 to 20 seconds until the dressing looks emulsified and slightly thickened. If using a bowl, whisk continuously while streaming in the olive oil.
5. Assemble the salad
- Add the baby kale or mixed greens to a large salad bowl.
- Scatter the sliced red onion over the greens, followed by the warm roasted squash.
- Sprinkle the toasted pecans and dried cranberries evenly over the top.
- Crumble the goat cheese over the entire salad.
6. Dress and serve
- Drizzle about two thirds of the vinaigrette over the salad.
- Toss gently, or leave layered if serving family style, and add more dressing to taste.
- Serve immediately while the squash is still slightly warm, since that’s when the salad tastes best.
For a heartier spin on the theme, you might also like this Brussels Sprout Salad With Maple Mustard Dressing.
Tips for The Best Roasted Butternut Squash Salad
A few small details make a big difference in how this salad turns out. Keep these in mind as you prep.
- Cut the squash into uniform cubes so every piece roasts evenly and finishes at the same time
- Don’t crowd the baking sheet, or the squash will steam instead of caramelize
- Add the warm squash straight from the oven so it slightly wilts the greens for extra flavor
- Taste the dressing before adding it all, since balsamic brands vary in sweetness and acidity
- Soak the sliced red onion in cold water for 10 minutes if you want a milder bite
This pairs beautifully with my Cranberry Pecan Salad Recipe if you’re building out a holiday spread.
Serving Suggestions
This salad works as a hearty side or a light main, depending on what you pair it with.
Here are a few of my favorite ways to serve it.
- Alongside roasted chicken or turkey for a Thanksgiving side dish
- Topped with grilled chicken or salmon for a complete dinner
- Next to a bowl of soup, like a creamy butternut squash or potato soup, for a cozy fall meal
- With crusty bread and a soft cheese board for an easy fall lunch spread
- Alongside Pumpkin Salad With Feta And Walnuts for a double squash salad spread at potlucks
Variations of Roasted Butternut Squash Salad
Once you’ve made this a few times, feel free to switch things up based on what’s in your fridge or what’s in season.
- Cheese swap: Use feta or blue cheese instead of goat cheese
- Protein boost: Add grilled chicken, chickpeas, or lentils to turn it into a main course
- Grain addition: Toss in cooked quinoa or farro for a heartier, more filling salad
- Different squash: Swap in acorn squash or delicata squash, which doesn’t need peeling
- Extra fruit: Add sliced pear or apple for another layer of sweetness
- Nut swap: Use walnuts or candied pecans in place of plain toasted pecans
You might also enjoy: Farro Salad With Apples And Nuts
Storage and Reheating
This salad is best served fresh, but leftovers can still be enjoyed for a day or two with a little planning.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days
- Keep the dressing separate if you know you’ll have leftovers, and only dress what you plan to eat right away
- Reheat the squash pieces alone in the microwave for 20 to 30 seconds if you prefer them warm, then add back to the cold greens
- Do not freeze this salad, since the greens and squash won’t hold their texture after thawing
Storage tip learned the same way I store my Kale Citrus Salad Recipe, since sturdy greens like kale hold up far better than delicate lettuces.
Nutritional Facts
Here’s an approximate nutritional breakdown per serving, based on 6 servings.
Actual values will vary depending on the specific brands and portions you use.
| Nutrition (Per Serving) | |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 23g |
| Protein | 6g |
| Fat | 21g |
| Fiber | 4g |
| Sugar | 12g |
| Sodium | 310mg |
For comparison, this salad is noticeably lighter than a dish like Sweet Potato Salad Recipe, since it leans on olive oil rather than a mayonnaise base.
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings a lot of nutritional value to the table.
Here’s what a few of the star ingredients bring to the dish.
- Butternut squash is rich in vitamin A and fiber, and it’s naturally low in calories
- Kale is packed with vitamin K, vitamin C, and antioxidants
- Pecans provide healthy unsaturated fats and a good dose of manganese
- Dried cranberries offer antioxidants, though in moderation due to added sugar
- Olive oil contributes heart healthy monounsaturated fats
- Goat cheese is often easier to digest than cow’s milk cheese and adds calcium and protein
If you’re building out a lineup of nutrient dense fall dishes, my Fennel Salad With Apples And Radishes is another good one to add to the rotation.
FAQs About Roasted Butternut Squash Salad
1. Can I make this salad ahead of time?
Yes, you can roast the squash, toast the pecans, and make the dressing up to 2 days in advance.
Store each component separately in the fridge and assemble everything together right before serving.
2. What can I use instead of goat cheese?
Feta cheese is a great substitute if goat cheese isn’t your favorite.
Blue cheese also works well if you want a stronger, tangier flavor.
3. Is this salad gluten free?
Yes, this recipe as written is naturally gluten free.
Just double check that any store bought dried cranberries or mustard you use don’t contain added gluten based fillers.
4. Can I serve this salad warm?
Absolutely, and it’s actually how I prefer it.
Adding the squash while it’s still warm from the oven slightly wilts the greens underneath, which adds a nice contrast in texture.
5. How do I keep the squash from getting mushy?
Make sure you’re not overcrowding the baking sheet, since crowded squash steams instead of roasting.
Also avoid over roasting past the point of fork tender, since the cubes will start to break down and lose their shape.
If you love this flavor combination, my Spinach Gorgonzola Salad Recipe is another great one to try next.
Roasted Butternut Squash Salad
Ingredients
- butternut squash peeled, seeded, and cut into 3/4 inch cubes
- 2 tablespoons olive oil for roasting the squash
- salt to season
- black pepper to season
- baby kale or mixed spring greens, for the base
- dried cranberries for a chewy, tart bite
- pecans toasted, for crunch
- goat cheese crumbled, for creaminess
- red onion thinly sliced
- 1/4 cup olive oil for the vinaigrette
- 3 tablespoons balsamic vinegar for the dressing
- 1 tablespoon maple syrup for sweetness in the dressing
- 1 teaspoon Dijon mustard to emulsify the dressing
- salt pinch, for the dressing
- black pepper pinch, for the dressing
Equipment
- Rimmed baking sheet
- Parchment paper
- Chef’s knife
- Vegetable peeler
- Cutting board
- Large salad bowl
- Mason jar for shaking the dressing
Method
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Peel the butternut squash, slice in half lengthwise, scoop out seeds, and cut into evenly sized 3/4 inch cubes.
- Spread cubed squash in a single layer on the prepared baking sheet without crowding. Drizzle with 2 tablespoons olive oil, season generously with salt and black pepper, and toss to coat. Roast for 20 to 25 minutes, flipping halfway through, until tender and golden brown. Let cool slightly.
- While the squash roasts, add pecans to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring often, until fragrant and lightly darkened. Transfer to a plate to cool.
- In a mason jar or small bowl, combine 1/4 cup olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season with a pinch of salt and pepper. Seal and shake vigorously for 15 to 20 seconds until emulsified and slightly thickened.
- Add baby kale or mixed greens to a large salad bowl. Scatter sliced red onion over the greens, followed by the warm roasted squash. Sprinkle toasted pecans and dried cranberries evenly over the top, then crumble goat cheese over the entire salad.
- Drizzle about two thirds of the vinaigrette over the salad. Toss gently, or leave layered if serving family style, and add more dressing to taste. Serve immediately while the squash is still slightly warm.
Nutrition
Notes
- Cut the squash into uniform cubes so every piece roasts evenly and finishes at the same time.
- Don’t crowd the baking sheet, or the squash will steam instead of caramelize.
- Add the warm squash straight from the oven so it slightly wilts the greens for extra flavor.
- Taste the dressing before adding it all, since balsamic brands vary in sweetness and acidity.
- Soak the sliced red onion in cold water for 10 minutes if you want a milder bite.
- Make ahead: Roast the squash, toast the pecans, and make the dressing up to 2 days in advance. Store each component separately in the fridge and assemble right before serving.
- Cheese swap: Use feta or blue cheese instead of goat cheese.
- Protein boost: Add grilled chicken, chickpeas, or lentils to turn it into a main course.
- Grain addition: Toss in cooked quinoa or farro for a heartier, more filling salad.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate and only dress what you plan to eat. Do not freeze.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This roasted butternut squash salad is one of those recipes that makes fall cooking feel effortless.
It’s colorful, it’s easy, and it works just as well for a Tuesday dinner as it does for a holiday table.
I’d love to hear how yours turns out. Drop a comment below with any swaps you tried, or share a photo if you make it for your own table this season.
Recommended:
- Pear And Blue Cheese Salad Recipe
- Mandarin Orange Salad Recipe
- Pomegranate Mandarin Salad With Avocado And Feta
- Cranberry Goat Cheese Bites Recipe
- Fall Soup Recipes
