Enjoy a tasty Butternut Squash Salad with roasted squash, candied pecans, goat or feta cheese, and dried cranberries, topped with a maple-Dijon vinaigrette.
author’s note
From Pantry Panic to My Most Loved Fall Salad!
I’ve been making my roasted sweet potato salad for years, so when I was hosting and realized I only had butternut squash, I decided to improvise. I tweaked the dressing, swapped a few ingredients, and roasted the squash the same way I roast the potatoes.
It ended up being one of my all-time favorite salads. The caramelized squash, creamy cheese, sweet cranberries, and maple Dijon dressing were so good together. Everyone at Friendsgiving loved it, and the bowl was empty before dinner was over.
Since then, I’ve made this salad for Thanksgiving, holiday dinners, and plenty of weeknights. It always hits the spot and feels special without any extra work.
Butternut Squash Salad Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Butternut squash | Swap with roasted sweet potatoes |
| Olive oil | Avocado oil also works |
| Baby spinach | Spring mix works but wilts faster |
| Candied pecans | Use walnuts, almonds, or store bought |
| Dried cranberries | Try dried cherries or golden raisins |
| Goat or feta cheese | Swap for blue cheese if you like a stronger flavor |
| Maple syrup | Honey works great in place of maple syrup |
| Dijon mustard | Whole grain also works |
| White balsamic vinegar | Apple cider vinegar is a good backup |
How To Make Butternut Squash Salad
- Roast butternut squash and cool to room temp.
- Blend dressing ingredients until smooth (emulsified).
- Combine spinach, cooled squash, cranberries, cheese, and pecans in a large bowl.
- Toss with dressing and serve.
chelsea’s recipe tip
Tips For Success
- Roast the squash in a single layer so it caramelizes instead of steaming.
- Don’t overcrowd the pan or the squash won’t brown.
- Let the squash cool before adding it to the spinach.
- Dress the salad just before serving.
- Save a few pecans and crumbles of cheese for sprinkling over the top after tossing. It gives the finished salad a prettier presentation.
Storage
- Eat Soon After Assembly: This keeps the spinach crisp, the squash firm, and the pecans crunchy.
- Store Separately: For make-ahead prep, keep everything for this butternut squash salad separate and toss together right 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.
Sounds delish and looking for a fall picnic salad to go along with Chicken Salad Crossants. But I can’t quite tell if this can be good served cold?
This is one of the best salads I’ve ever had. I didn’t have the pecans but next time I’ll add them-and there will be a next time!
The dressing was delicious with real maple syrup. The squash caramelized around the edges and it was so good.
Thank you for this recipe.
I’m so happy to hear this! Thanks so much! 🙂
This is a delicious salad, and I loved the dressing. The candied pecans are really yummy! I love everything together. Although, I think you forgot to mention how much water to add to the egg white and vanilla. I added 1 Tablespoon, and they turned out great. Not sure if my instincts were right on that. I”m curious to know how much is supposed to be added. I also added some blueberries to the salad which was a great addition. Thanks for another great recipe. 🙂
I noticed that measurement is not in the recipe either. I also used 1 T. 🙂 worked great!