Roasted Butternut Squash Salad (2024)

Roasted Butternut Squash Salad – loaded with dried cranberries, pecans and crumbled goat cheese. This salad is big on flavor and makes the perfect addition to your holiday table!

When it comes to bringing food for a holiday meal, I’m most likely bringing salad. Probably because it’s something I love to eat, and I love the freshness of it when all the other options are so heavy. In my mind, it’s one of the most important parts of the holiday meal!

Well, I’ve come to learn that I’m pretty much the only one who feels that way. Most people see salad as “filler”… aka the LAST thing you need on an already packed Thanksgiving menu. Sure, people might eat a little bit out of guilt or obligation, but let’s be honest. No one’s writing home about it.

And even though I know it’s true, there’s something in me that’s bound and determined to change that. Like if I can just bring the right salad, they’ll get it! And I’m feeling certain my Roasted Butternut Squash Salad will be it.

what you’ll need for this recipe

Mixed greens – I used mixed greens as the base of this salad. My favorite is a 50/50 mix of spinach and spring mix, but you can use any type of greens you prefer.

Butternut squash – Butternut squash is the star of the show and a delicious addition to this salad. I used 2 cups of cubed, roasted butternut squash.

Olive oil & brown sugar – I used a simple combination of olive oil and brown sugar to coat the butternut squash before roasting. The brown sugar caramelizes while it’s roasting, creating a deliciously sweet and sticky coating on the squash.

Pecans – Pecans pair beautifully with the butternut squash and other fall ingredients in this salad. I added them to the roasting pan for 5 minutes to toast and flavor them.

Dried cranberries – Dried cranberries, or Craisins, add an element of sweetness to this salad. You can feel free to dried cherries or golden raisins if you prefer.

Goat cheese – Goat cheese is the perfect earthy, creamy cheese for this salad. I used crumbled goat cheese, which can be found in the specialty cheese section at your local grocery store.

Green onions – Green onions add a touch of extra flavor to this salad. I chose green because of their mild flavor, but you could substitute red onions as well.

Vinaigrette – I made a simple maple mustard vinaigrette using olive oil, maple syrup, whole grain mustard, lemon juice, salt and pepper. You can feel free to use your favorite store bought dressing if you’re short on time!

how to roast butternut squash

1. Use a vegetable peeler to peel squash.
2. Cut off top and bottom; cut squash in half lengthwise.
3. Remove seeds and cut into cubes.
4. Season as desired.
5. Spread squash on rimmed baking sheet and roast at 400° 15-20 minutes.

how to make butternut squash salad

1. Prepare squash & pecans according to recipe (see above for how to roast butternut squash).
2. Let squash cool.
3. Assemble salad by combining mixed greens, squash mixture, dried cranberries, goat cheese, and green onions.
4. Prepare vinaigrette in a small container with a lid. Shake well.
5. Pour dressing over salad just before serving.

how to store leftovers

Leftovers should be stored in an airtight container in the refrigerator. dNOTE: Once you have added vinaigrette to the salad, it will really only last 1 day in the refrigerator. If you plan to have leftovers, you may want to serve the salad separately and allow guests to add their own dressing as desired.

more butternut squash recipes

If you’re looking for even more ways to use butternut squash, these are some of our favorites:

• Roasted Butternut Squash
• Butternut Squash Lasagna
• Butternut Squash Stuffing
• Maple Bacon Roasted Butternut Squash
• Butternut Squash Risotto
• Butternut Squash Crostini

pairing suggestions

Round out your holiday meal with any (or all) of these delicious recipes!

• Bacon Wrapped Turkey Breast
• Garlic Herb Cheesy Potatoes
• Stuffing
• Parmesan Roasted Green Beans
• Sweet Potato Casserole
• Mini Pecan Pies