Butternut Squash Salad

Enjoy a tasty Butternut Squash Salad with roasted squash, candied pecans, goat or feta cheese, and dried cranberries, topped with a maple-Dijon vinaigrette. Perfect as a holiday side or seasonal dish.

Why We Love This Butternut Squash Salad

1. Diverse Flavors: Sweet squash, salty cheese, crunchy pecans, and tart cranberries.
2. Versatile Serving: Great as a side or main dish.
3. Seasonal Appeal: Ideal for fall and winter.
4. Convenience: Options for quick prep, like pre-cut squash.
5. Make-Ahead Friendly: Dressing and pecans can be prepared in advance.

Ingredients

Maple Dressing:

• Maple Syrup and Dijon Mustard: Add sweetness and tanginess.
• White Balsamic Vinegar and Mayonnaise: Provide acidity and creaminess to the butternut squash salad.
• Milk and Heavy Cream: Enhance the dressing’s creamy texture.

Salad:

• Butternut Squash and Olive Oil: Roasted squash offers sweetness; oil aids in roasting.
• Baby Spinach: Forms a fresh, tender salad base.
• Candied Pecans and Dried Cranberries: Add crunch and sweetness.
• Feta or Goat Cheese: Brings creamy, tangy contrast.

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

1. Roast butternut squash and cool to room temperature.
2. Blend dressing ingredients until smooth (emulsified).
3. Combine spinach, cooled squash, cranberries, cheese, and pecans in a large bowl.
4. 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.
• Employ a Sharp Knife: Ensures safer, easier cutting of squash.
• Choose Pure Maple Syrup: Avoid artificially flavored syrup for the dressing in this salad.
• Prepare in Advance: Make candied pecans and dressing 1-2 days ahead for easier assembly and enhanced flavors.

More Seasonal Salads

• Roasted Sweet Potato Salad
• Pear Salad
• Roasted Veggie Salad
• Roasted Butternut Squash Couscous Bowls
• Apple Salad

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Butternut Squash Salad

5 from 3 votes

- Review this recipe

Delicious and easy-to-make Butternut Squash Salad is a great holiday side dish or seasonal salad. It's loaded with perfectly roasted and caramelized butternut squash, candied pecans creamy goat or feta cheese, and sweet dried cranberries. A maple-Dijon vinaigrette gives this salad the perfect finishing touch.

SAVE TO RECIPE BOX

Print Recipe

Butternut Squash Salad

5 from 3 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Delicious and easy-to-make Butternut Squash Salad is a great holiday side dish or seasonal salad. It's loaded with perfectly roasted and caramelized butternut squash, candied pecans creamy goat or feta cheese, and sweet dried cranberries. A maple-Dijon vinaigrette gives this salad the perfect finishing touch.

Course Salad

Cuisine American, Vegetarian

Keyword butternut squash salad

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Chelsea Lords

Calories 312kcal

Author Chelsea Lords

Cost $6.12

Ingredients

Maple Dressing

• ▢ 1/4 cup + 1 tablespoons pure maple syrup
• ▢ 1 tablespoon Dijon mustard
• ▢ 2 tablespoons white balsamic vinegar
• ▢ 1/4 cup mayonnaise (I recommend Best Foods/Hellmans)
• ▢ 1 and 1/2 tablespoons whole milk
• ▢ 1 and 1/2 tablespoons heavy cream
• ▢ Salt and pepper

Salad

• ▢ 1 medium butternut squash peeled and cut into bite-sized pieces (~4 cups)
• ▢ 1 and 1/2 tablespoons olive oil
• ▢ 5 ounces baby spinach
• ▢ 3/4 cup candied pecans, OR honey roasted, coarsely chopped (Use store-bought or for homemade see Note 1)
• ▢ 3/4 cup dried cranberries
• ▢ 1/3 cup feta cheese, or goat cheese, crumbled

US - Metric

USMetric

Instructions

• ROAST THE SQUASH: Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small bite-sized (1-inch) pieces. Place on a parchment paper-lined large sheet pan and toss with 1 tablespoon olive oil, salt and pepper. (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper.) Toss the squash and 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 longer or until fork-tender. Set aside and allow to cool for a bit before adding to the salad. 
• DRESSING: Meanwhile, prepare the dressing. Add all of the dressing ingredients into a small blender jar. Season with salt and pepper to taste (I use about 1/2 teaspoon each.) Blend until smooth and emulsified. Transfer to a Mason jar and refrigerate until ready to eat. (Dressing is best cold!)
• SALAD ASSEMBLY: Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta or goat cheese. Add cooled (to room temperature) squash to salad. Drizzle dressing over the salad. (You may not use it all, depending on personal preference; store any leftover in the fridge for up to 1 week.) Toss the salad and enjoy immediately.
• STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Pecans and cheese should also be stored separately.

Video

Recipe Notes

Note 1: Here's how to make a batch of homemade candied pecans 

Ingredients:

• 1 cup white 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

Directions:

1. Preheat oven to 250 degrees 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.
2. In another bowl, whisk the egg whites, vanilla, and 1/2 tablespoon water together until frothy. Toss the pecans into this mixture and then remove using a slotted spoon. Put into the sugar mixture and toss pecans until well coated. Spread coated pecans onto a baking sheet.
3. 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 the pecans to fully cool and solidify. Coarsely chop for the salad.

Nutritional information does not include the candied pecans. This recipe makes much more than you'll need for the salad. View the recipe to see its nutritional information.

Nutrition Facts

Serving: 6servings | Calories: 312kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 263mg | Potassium: 605mg | Fiber: 5g | Sugar: 26g | Vitamin A: 15613IU | Vitamin C: 33mg | Calcium: 161mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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