Roasted Butternut Squash Salad
This Roasted Butternut Squash Salad is the ultimate fall recipe, combining sweet caramelized squash with crisp greens, tangy dried cranberries, toasted pecans, and creamy goat cheese. Tied together with a maple balsamic vinaigrette, it's a stunning dish that looks fancy enough for a holiday table but comes together in about 40 minutes. The warm squash slightly wilts the greens, creating a perfect blend of textures and flavors in every bite.
Equipment
- Rimmed baking sheet
- Parchment paper
- Chef's knife
- Vegetable peeler
- Cutting board
- Large salad bowl
- Mason jar for shaking the dressing
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
For the Maple Balsamic Vinaigrette
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 23gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 310mgPotassium: 450mgFiber: 4gSugar: 12gVitamin A: 180IUVitamin C: 45mgCalcium: 8mgIron: 10mg
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