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 the stuffing was even touched.
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. This is the fall salad I make the most.
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 |
Quick Tip
Pecans aren’t the only nut that tastes great when candied! Try almonds or walnuts for a change of pace.
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.
Tips For Success
- Opt for Baby Spinach: Coarsely chop larger leaves for easier eating.
- Use Ripe Butternut Squash: Look for hard, evenly colored skin without green spots.
- Prep in Advance: Make candied pecans and dressing 1-2 days ahead for easier assembly and enhanced flavors.
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″) lined
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
Instructions
- Preheat oven to 400°F. Peel and chop the butternut squash into small bite-size pieces, about 1-inch cubes. Place on a large sheet pan lined with parchment paper and toss with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer on the tray. Bake for 15 minutes; remove from oven and toss. Return to oven and bake for an additional 10–15 minutes or until fork tender. Set aside and allow to cool for a bit before adding to the salad.
- Add all the dressing ingredients into a small blender. Blend until smooth and emulsified. Transfer to a mason jar and refrigerate until ready to eat.
- Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta cheese. Add room temperature squash. Drizzle dressing over the salad. Toss the salad and enjoy immediately.
Recipe Notes
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 large egg white (save the yolk and use in these healthy pumpkin cookies!)
- 1 teaspoon vanilla extract
- 1 pound pecan halves
- Preheat oven to 250°F. Line a large sheet pan with parchment paper and set aside. In a large bowl combine the white sugar, cinnamon, and salt. Stir to combine.
- In another bowl, whisk the egg whites, vanilla, and 1/2 tablespoon water together until frothy. Toss the pecans into this mixture, then remove using a slotted spoon. Put into the sugar mixture and toss pecans until well coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes until pecans are evenly browned. This takes about 45–60 minutes. Let stand for 30–45 minutes and allow pecans to fully cool and solidify. Coarsely chop for the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!