Butternut Squash Salad

5 from 3 votes

Butternut Squash Salad combines roasted squash, mixed greens, candied pecans, dried cranberries, feta cheese, and an incredible maple-Dijon dressing.

Prep Time25

Cook Time30

Total Time55

Course: Salad

Cuisine: American, Vegetarian

Keyword: butternut squash salad

Servings: servings

Author: Chelsea Lords

Cost: $6.12

Equipment

Large sheet pan (15" x 21")
Blender

Ingredients

Maple Dressing

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

Salad

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

US - Metric

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!

Video

Notes

Nutrition Note: Nutrition information does not include the candied pecans. The linked candied pecan recipe makes more than you’ll need for this salad. View that recipe for its nutrition information.

Storage: This salad is best once assembled, so only dress what you plan to eat right away. Store leftover greens, squash, dressing, pecans, and cheese separately if making ahead or meal prepping.

Nutrition