Name: Butternut Squash Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups mixed greens (spinach, arugula, or spring mix); 3 cups butternut squash, peeled and cubed; 2 tbsp olive oil; ½ tsp smoked paprika (optional); Salt and black pepper, to taste; ½ cup dried cranberries or pomegranate seeds; ½ cup crumbled goat cheese or feta; ⅓ cup toasted pecans or walnuts; ¼ red onion, thinly sliced; 3 tbsp olive oil; 1 ½ tbsp apple cider vinegar (or balsamic vinegar); 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and black pepper, to taste

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Butternut Squash Salad is an absolute celebration of color, flavor, and texture—the kind of dish that instantly perks up any autumn meal with its jewel-toned roasted veggies, creamy cheese, and hints of sweetness and crunch in every bite. Whether you serve it as a standout holiday side or a hearty weekday lunch, this salad is proof that seasonal produce can be both stunning and satisfying. The balance of warm squash, leafy greens, and tangy vinaigrette is pure magic, making this an unforgettable way to enjoy the bounty of fall.

Butternut Squash Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Butternut Squash Salad lies in its simple but thoughtfully chosen ingredients. Every element has a role to play, whether it’s adding creaminess, crunch, or a pop of bold flavor, ensuring each forkful feels fresh and exciting.

Mixed greens: Opt for spinach, arugula, or a colorful spring mix to give the salad its lively base and plenty of tender bite.
Butternut squash, peeled and cubed: Roasted until golden and caramelized, these sweet-savory cubes are undeniably the star of the show.
Olive oil: Adds richness and helps both squash and vinaigrette shine.
Smoked paprika (optional): For a hint of smoky warmth that pairs beautifully with the natural sweetness of squash.
Salt and black pepper: Essential for seasoning, bringing all flavors into balance.
Dried cranberries or pomegranate seeds: These gems add juicy bursts of tang and color.
Crumbled goat cheese or feta: Sharp, creamy, and just a little tangy, this cheese makes every bite luxurious.
Toasted pecans or walnuts: Crunchy and buttery, they round out the salad with texture and nutty depth.
Red onion, thinly sliced: Adds a crisp, zesty layer that wakes up the palate.
Apple cider vinegar (or balsamic vinegar): A splash of acidity brightens the homemade vinaigrette.
Dijon mustard: A bit spicy and complex, it anchors the dressing beautifully.
Honey or maple syrup: Brings just enough sweetness to balance the tang and spice in the vinaigrette.

How to Make Butternut Squash Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. Toss your cubed butternut squash with olive oil, smoked paprika (if using), salt, and black pepper directly on the pan to ensure every piece is coated. Spread the cubes out evenly to allow for the best caramelization. Roast for 25 to 30 minutes, flipping halfway, until the edges are golden and the centers are deliciously tender and sweet.

Step 2: Make the Vinaigrette

While the squash is roasting, whisk together olive oil, your choice of vinegar, Dijon mustard, honey or maple syrup, salt, and a generous pinch of black pepper in a small bowl. The dressing should emulsify nicely, becoming creamy and silky. Don’t be afraid to taste and tweak the balance between tangy, sweet, and savory until it’s just right for your palate.

Step 3: Assemble the Salad

Arrange the mixed greens in a large salad bowl or on your favorite platter for an inviting presentation. Once the roasted butternut squash is just warm—not hot—scatter it evenly over the greens. Sprinkle on the dried cranberries or pomegranate seeds, crumbled cheese, toasted nuts, and thin slices of red onion for a rainbow of textures and tastes that beckon every fork.

Step 4: Dress and Toss

Just before serving, drizzle the homemade vinaigrette over the assembled ingredients. Use salad tongs to gently toss everything together, ensuring the greens are evenly coated and all the flavors mingle beautifully. This Butternut Squash Salad is best served fresh, while the squash is still slightly warm and the greens perky.

How to Serve Butternut Squash Salad

Garnishes

For an extra flourish, top your finished salad with extra pomegranate seeds, a sprinkle of fresh herbs like parsley or chives, or a dusting of flaky sea salt. These little touches make the Butternut Squash Salad feel even more festive and irresistible, adding fresh color and a hint of aromatic flavor.

Side Dishes

This vibrant salad pairs beautifully with so many dishes. Serve alongside roast chicken, grilled salmon, or a hearty grain bowl for a balanced and satisfying meal. The salad also gets along famously with winter soups like creamy tomato or mushroom, providing a nutritious contrast.

Creative Ways to Present

Try serving the salad on a large platter family-style so the colors and textures are on full display, or assemble individual bowls for a chic dinner party presentation. For bite-sized nibbles, spoon a little salad onto crostini for a delicious appetizer—perfect for holiday gatherings or a cocktail evening!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Butternut Squash Salad, store the dressed greens separately from the squash, cheese, and nuts if possible. Keep everything in airtight containers in the fridge—this helps maintain maximum freshness and ensures the greens don’t wilt too quickly.

Freezing

Freezing isn’t recommended for the assembled Butternut Squash Salad, as the greens and cheese can become limp or watery. However, you can freeze extra roasted squash cubes for future salads or grain bowls; just cool them completely and store in zip-top bags for up to two months.

Reheating

To enjoy the salad again, gently reheat the reserved roasted squash in a skillet or briefly in the oven until warmed through, then toss with fresh greens and your favorite toppings. Avoid microwaving the entire salad, as this can wilt the greens and compromise the texture.

FAQs

Can I make Butternut Squash Salad vegan?

Absolutely! Simply use a plant-based cheese or omit the cheese altogether, and make sure to swap honey for maple syrup in the vinaigrette. The salad is naturally full of flavor, so you won’t miss a thing.

What are the best substitutes for butternut squash?

If butternut squash isn’t available, you can use cubed pumpkin, delicata, or even roasted sweet potatoes. These alternatives offer a similar sweet, earthy profile and work beautifully in this salad.

Can I add protein to make this more of a main dish?

Definitely! Toss in cooked quinoa, farro, or even shredded roasted chicken or chickpeas to turn your Butternut Squash Salad into a filling main course. It’s a flexible base for all sorts of hearty toppings.

How far in advance can I prep the salad?

You can roast the squash and make the vinaigrette up to 2 days ahead, and store them separately in the fridge. Assemble the salad just before serving to keep the greens crisp and the textures vibrant.

How do I keep the squash from getting soggy in the salad?

Let the roasted squash cool to just warm or room temperature before adding it to the greens. If it’s too hot, it may wilt the greens; if it sits with the dressing too long, it can become a little soft. Assembling just before serving ensures everything stays fresh.

Final Thoughts

I hope you feel inspired to try this Butternut Squash Salad—whether you’re making it for a cozy dinner at home or bringing it to a festive gathering, it’s a crowd-pleaser that belongs in your seasonal repertoire. The combination of roasted squash, tangy cheese, and bright greens truly celebrates fall, one delicious forkful at a time.