Butternut Squash Salad combines roasted squash, candied pecans, dried cranberries, feta cheese, and the absolute best maple-Dijon dressing.
author’s note
The Dressing That Started It All!
Few things beat a good roasted veggie in a salad IMO, and while the roasted butternut squash is definitely one of the best parts of this recipe, I have to rave about the dressing first. It is INCREDIBLE!
I had a similar dressing on a salad at one of my husband’s work events a few years ago and could not get it out of my head. I even called the company afterward and begged for the recipe haha!
They wouldn’t share it, but that didn’t stop me for long. I got to work testing and tweaking until I finally landed on a dressing I thought was every bit as good as the one I remembered.
And once I had the dressing figured out, this salad really came together. The roasted butternut squash, sweet cranberries, candied pecans, creamy cheese, and that maple-Dijon dressing are such a good combination. I can’t wait for you to try it!
Butternut Squash Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Butternut Squash & Olive Oil | Cut the squash into even-sized cubes so it roasts at the same rate. Or swap with roasted sweet potatoes if you’d prefer! |
| Mixed Greens | I love using mixed greens here! Baby spinach is another great option if you prefer it. |
| Candied Pecans & Dried Cranberries | Coarsely chop up the pecans so you get a little crunch in every bite. |
| Feta or Goat Cheese | Either works great, so use whichever you prefer! |
| Maple Dressing | Use pure maple syrup and white balsamic vinegar for the best, cleanest flavor. |
How To Make Butternut Squash Salad
- Roast Squash: Roast until tender and lightly browned.
- Make Dressing: Blend until smooth, then chill.
- Prep Salad: Add the greens to a large bowl and top with the cooled roasted squash.
- Add Toppings: Sprinkle on the pecans, cranberries, and cheese.
- Dress & Serve: Drizzle with dressing, toss gently, and serve right away.
chelsea’s recipe tip
My Top Tips
- Don’t Crowd the Pan: Give the squash plenty of space so it roasts instead of steaming.
- Roast Until Caramelized: Let the squash get some browned edges for the best flavor and texture.
- Cool the Squash: Let it cool to room temp before adding it to this salad.
Storage
- Eat Soon After Dressing: This keeps the greens crisp, the squash firm, and the pecans crunchy.
- For make-ahead: Store all components separately and assemble just before serving.
More Seasonal Salads:
Butternut Squash Salad
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 5 tablespoons pure maple syrup
- 1 tablespoon Dijon-style mustard
- 2 tablespoons white balsamic vinegar
- 1/4 cup mayo
- 1-1/2 tablespoons whole milk
- 1-1/2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium butternut squash peeled and cut to 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 ounces mixed greens or baby spinach
- 3/4 cup candied pecans coarsely chopped
- 3/4 cup dried cranberries
- 1/3 cup feta cheese or goat cheese, crumbled
Instructions
- Roast Squash: Preheat oven to 400°F. Add squash cubes to the lined sheet pan and toss with olive oil, salt, and pepper. Spread into an even layer with plenty of space (not overlapping). Roast for 15 minutes, toss, then roast for another 10–15 minutes, or until tender with lightly caramelized edges. Let cool to room temperature.
- Make Dressing: Add all dressing ingredients to a small blender and blend until smooth and emulsified. Transfer to a jar and refrigerate until ready to serve.
- Assemble Salad: Add greens to a large bowl. Top with cooled squash, candied pecans, dried cranberries, and feta or goat cheese.
- Dress & Serve: This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve (see storage). Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
