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Roasted Butternut Squash Salad with greens, cranberries, and pecans

Roasted Butternut Squash Salad

A warm and cozy salad featuring caramelized butternut squash, fresh greens, and a variety of delicious toppings, perfect for fall weather.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 to 6 cups Butternut squash, cubed Pre-cut works too for convenience.
  • 2 to 3 tablespoons Olive oil
  • to taste Salt and black pepper
  • to taste Ground cumin or smoked paprika Optional, but adds warmth.
  • 4 cups Mixed greens (arugula, baby spinach, or mixed spring greens) Choose greens that can handle warmth.
  • 1/2 cup Toasted pecans, walnuts, or pumpkin seeds Or croutons for crunch.
  • 1/2 cup Goat cheese or feta Skip for dairy-free option.
  • 1/2 cup Dried cranberries, chopped dates, or pomegranate seeds For a sweet-tart element.
  • 1 small Red onion, thinly sliced Optional for extra bite.
Dressing Ingredients
  • 3 tablespoons Olive oil
  • 1 tablespoon Lemon juice or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons Honey or maple syrup
  • to taste Salt and pepper

Method
 

Roasting the Squash
  1. Preheat your oven to 425°F (220°C).
  2. Cut the butternut squash into bite-sized cubes (about 3/4 inch to 1 inch).
  3. Toss the cubes on a sheet pan with olive oil, salt, pepper, and optional cumin or smoked paprika.
  4. Spread everything out in one layer to ensure caramelization.
  5. Roast for 20 minutes, stir, then roast for an additional 10 to 15 minutes until browned.
  6. Let the squash cool for about 5 minutes after roasting.
Assembling the Salad
  1. Start with the greens in a large bowl or on a serving platter.
  2. Add the red onion, dried fruit, and crunchy nuts or seeds as extras.
  3. Layer the warm squash on top.
  4. Crumble goat cheese or feta over the salad.
  5. Dress the salad lightly and toss gently to combine.

Notes

Store salad components separately for freshness. Rewarm roasted squash before serving if made ahead. Dress just before eating to avoid sogginess.