Roasted Butternut Squash Salad at the Table

overhead image of a bowl full of roasted butternut squash salad

Bursting with vibrant colors and flavors, our Roasted Butternut Squash Salad is a tasty mix of fresh produce and a sweet and tangy from-scratch dressing. Enjoy it as a filling vegetarian meal, serve it as a side for your holiday meals, or bring it to any gathering—this salad is sure to impress!

Why You’ll Love This Roasted Butternut Squash Salad

With Thanksgiving just a few days away and Christmas right around the corner, we’ve been busy in the kitchen whipping up all our go-to comfort foods like silky slow cooker mashed potatoes, green bean casserole, and simple baked mac and cheese. While we love these recipes just as much as the next person, we’ve found ourselves craving something a little on the lighter side. So, compiling leftover odds and ends we had in our kitchen, we created this tasty roasted butternut squash salad! It’s:

Super versatile and simple to customize
Made with seasonal ingredients for a budget-friendly option
Full of vitamins, nutrients, and fiber
Simple enough to eat every day but fancy enough for a holiday dinner
Loaded with sweet and savory flavor and plenty of crunch

a bowl of roasted butternut squash salad with butternut squash, dried cranberries, apples, goat cheese, and pecans

Ingredients You’ll Need

This butternut squash salad recipe consists of a wide variety of fresh fruit and vegetables combined with a from-scratch dressing to create the reliable combination of tastes and textures you’ll love! Here’s everything you’ll need:

Olive Oil – A good source of healthy fats, this is used to form the base of the salad dressing as well as to coat the butternut squash to help them caramelize in the oven.
Apple Cider Vinegar – The acidity brightens the dressing, cutting through some of the heaviness of the fats.
Dijon Mustard – Included to add a slight tang that balances out the rest of the sweet ingredients.
Maple Syrup – Used in both the dressing and on the roasted squash, maple syrup helps enhance the natural sweetness of the dish, creating robust flavor without the need for added sugars.
Flavor Enhancers – Salt, pepper, and garlic are included for a boost of savory flavor.
Apples – We used red apples for a bit of extra crunch, but green apples would work as well! Their flavor will just be slightly more tart.
Greens – A combination of arugula and mixed greens creates a beautiful salad that features a ton of vitamins and nutrients.
Pecans – Incorporated into the salad, pecans add a buttery taste and a satisfying texture. If preferred, feel free to swap them out with almonds or walnuts instead.
Dried Cranberries – Look for dried cranberries without added sugar. Or, if you prefer a tart tang, use fresh cranberries in their place.
Goat Cheese – We’re obsessed with the silky texture of goat cheese! However, any cheese you prefer such as feta or blue cheese would work.
Butternut Squash – Roasted to enhance its flavor, butternut squash provides a good source of carbohydrates and fiber to keep you full.

a hand drizzling dijon salad dressing over roasted butternut squash salad

How to Make This Roasted Butternut Squash Salad

This roasted butternut squash recipe comes together in three parts, but don’t worry! They’re all super simple to do, and your salad will be ready in no time.

For the Roasted Butternut Squash

Prepare. To begin, slice and peel your butternut squash so that it is in bite-sized cubes.
Toss. Add the squash to a bowl, and drizzle the maple syrup, olive oil, salt, and pepper on top. Then, toss to combine, making sure all of the squash is completely coated.
Bake. Arrange the squash in a single layer on a baking sheet lined with aluminum foil. Bake for 30 minutes or until the squash is tender and fragrant, stirring twice as it cooks. Then, set it aside to cool slightly.

For the Dressing

Mix. Add all of the ingredients to a mason jar or bowl, and whisk or shake until they are well combined and smooth.

To Assemble the Salad

Create the base. Add the arugula, mixed greens, apples, roasted butternut squash, pecans, goat cheese, and cranberries in a large bowl.
Toss. Pour the prepared dressing on top, and toss to combine.
Enjoy! Serve the salad immediately.

Flavor Variations

One great thing about this butternut squash salad is how versatile it can be! You can mix and match your go-to ingredients, and use whatever you have on hand. For instance, some of our go-to variations include:

Squash: Try swapping out the butternut squash for acorn squash or even sweet potato.

Veggies: Incorporate any vegetables you have in your fridge! Celery, beets, and red onions all make great additions, but you really can’t go wrong.

Vegan: To make this salad vegan, omit the cheese completely, or swap it out for plant-based cheese instead.

Protein: Turn this salad into a super-filling meal by topping it off with protein like chicken, kofta meatballs, salmon, or even Thanksgiving turkey!

Grains: We think the butternut squash makes this recipe super filling all on its own, but you could easily incorporate extra grains like quinoa, rice, farro, or orzo.

close up image of roasted butternut squash salad

Serving Suggestions

We like to prepare a giant salad to keep on hand for a wide variety of meals including:

Light Lunches: Serve it on its own or with a side of cheesy focaccia bread for a speedy and simple lunch recipe that will leave you feeling full and energized.

Complete Meals: Serve it as a side dish to your go-to main course like silky herb chicken, or just add your protein on top.

Holiday Side Dish: Add this roasted butternut squash salad to your holiday dinner table for Thanksgiving, Christmas, New Year’s, and more!

Make Ahead and Storage Options

This recipe is finest served right away. However, if you want to plan ahead, you can prep the squash and dressing in advance. Then, it’s super speedy to combine all of the ingredients and dig in!

Roasted Butternut Squash: Roast the squash, and once cooled store it in an airtight container in the fridge for up to 5 days. When you’re ready to eat, add it to your butternut squash salad cold, or pop it in the microwave for a minute or two to warm it up.

Salad Dressing: Whisk the dressing together, and store it in a sealable container in the fridge for up to 1 week.

Roasted Butternut Squash Salad Common Questions

What goes well with roasted butternut squash in a salad?

Roasted butternut squash pairs amazingly with so many ingredients! Peppery arugula or kale provides a reliable contrast to the squash’s sweetness, while crumbled goat cheese or feta adds a tangy creaminess. Toasted nuts like pecans, walnuts, or pepitas offer a satisfying crunch, and dried cranberries or pomegranate seeds contribute bursts of tartness.

Can roasted butternut squash salad be served warm or cold?

This versatile salad works beautifully either way! Served warm, the butternut squash adds a cozy element that slightly wilts the greens and melts any cheese, for a hearty dish reliable for cooler weather. Cold, it’s a refreshing option that’s great for meal prep or picnics. Some people prefer a middle ground – room temperature squash on cool greens, which lets you appreciate both textures while the flavors totally shine.

How far in advance can I roast butternut squash for a salad?

You can roast butternut squash up to 3-4 days ahead! After roasting, cool it completely before storing in an airtight container in the refrigerator. This makes it reliable for meal prep or getting a head start on holiday meals. When ready to assemble your salad, you can use the squash cold, bring it to room temperature, or quickly reheat it in the oven for 5-10 minutes. Just remember that warm squash will slightly wilt any greens, so plan accordingly based on your texture preferences.

What protein works finest with roasted butternut squash salad?

So many proteins pair beautifully with butternut squash salad! For plant-based options, chickpeas or lentils complement the squash without overpowering it, while tofu or tempeh can work well too. If you’re not vegetarian, grilled chicken seasoned with herbs works wonderfully, and you can also try crackly bacon or prosciutto for a smoky contrast. Even a poached egg on top creates a gorgeous meal with the runny yolk acting as part of the dressing!

More Salad Recipes Reliable for Feeding a Crowd

Whether you’re preparing a holiday feast or whipping up a meal for one, a good salad always hits the spot! Check out some of the most satisfying salads we can’t get enough of:

overhead image of a bowl of roasted butternut squash salad

the Ayyem kitchenServings: 8 servings

Prep: 5 mins
Cook: 30 mins
Total: 35 mins

Made with fresh produce and a sweet and tangy from-scratch dressing, this Roasted Butternut Squash Salad is a vibrant recipe full of flavor and texture. Serve it on its own for a filling vegetarian meal, as a side to holiday dinners, and more! Email

Ingredients

For the butternut squash:

2 pounds butternut squash peeled and cubed
¼ cup olive oil
2 Tablespoons maple syrup
½ teaspoon salt
½ teaspoon black pepper

For the dressing:

1/2 cup olive oil
3 Tablespoons apple cider vinegar
3 teaspoons Dijon mustard
3 Tablespoons maple syrup
2 cloves minced garlic
1 teaspoon salt
1 teaspoon black pepper

For the salad:

3 ounces arugula
8 ounces mixed greens
2 large apples cubed
1 cup toasted pecans
1 cup dried cranberries
½ cup goat cheese crumbles

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Add the butternut squash to a bowl, and drizzle the oil, maple syrup, salt, and pepper on top. Toss to combine, coating the squash.2 pounds butternut squash, ¼ cup olive oil, 2 Tablespoons maple syrup, ½ teaspoon salt, ½ teaspoon black pepper
Arrange the butternut squash in a single layer on a baking sheet.
Bake for 30 minutes, or until the squash is tender and fragrant, stirring twice.
Remove from the oven, and set aside to cool.
In a small bowl or sealable jar, add the ingredients for the salad dressing (olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper), and whisk until smooth.1/2 cup olive oil, 3 Tablespoons apple cider vinegar, 3 teaspoons Dijon mustard, 3 Tablespoons maple syrup, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper
In a large bowl, add the arugula, mixed greens, apples, roasted butternut squash, pecans, goat cheese, and cranberries. Pour the dressing on top.3 ounces arugula, 8 ounces mixed greens, 2 large apples, 1 cup toasted pecans, 1 cup dried cranberries, ½ cup goat cheese crumbles
Toss to combine, making sure the ingredients are well coated with the dressing.