Roasted Butternut Squash Salad: A Fall Favorite You’ll Make Year-Round

This Roasted Butternut Squash Salad is the ultimate celebration of seasonal flavors—earthy, sweet, tangy, and savory in one gorgeous bowl. Perfect for autumn gatherings or weekday lunches, this salad combines roasted butternut squash with crunchy pecans, tart cranberries, creamy goat cheese, crispy bacon, and a luscious maple-balsamic dressing. Whether you’re serving it as a main course or side dish, it’s a nutrient-rich, crowd-pleasing favorite you’ll crave all year long.

Why You’ll Love This Roasted Butternut Squash Salad

Packed with bold textures and rich fall flavors, this Roasted Butternut Squash Salad checks all the boxes:

• Nutrient-dense: Butternut squash is loaded with vitamins A and C.
• Customizable: Add grains, proteins, or veggies to suit your preferences.
• Versatile: Serve warm or cold, as a side or main dish.
• Easy to make ahead: Perfect for meal prepping or entertaining.

This dish is not just a salad—it’s comfort food with a gourmet twist.

What You’ll Need for This Flavorful Salad

Each ingredient in this Roasted Butternut Squash Salad plays a distinct role in the harmony of flavors and textures.

• Butternut Squash: Brings natural sweetness and creamy texture after roasting.
• Mixed Greens: A crisp base to balance the richness—try baby kale, arugula, or spring mix.
• Dried Cranberries: Provide tartness and chewy contrast.
• Toasted Pecans: Add crunch and nutty depth; caramelized pecans add a sweet twist.
• Pumpkin Seeds (Pepitas): Crunchy and earthy, enhancing fall flavor.
• Bacon: Salty, smoky bits elevate the savory notes (optional but recommended).
• Shallots or Red Onion: Add sharpness and complexity.
• Goat Cheese or Feta: Creamy, tangy crumbles tie everything together.
• Maple Dijon Vinaigrette: A sweet-savory dressing with olive oil, vinegars, Dijon, maple syrup, sage, and garlic—adds brightness and depth.

Ingredient Swaps and Custom Add-Ins

Looking to make it vegan, gluten-free, or just mixing things up? Here are some flexible ingredient alternatives:

• Vegan Version: Omit bacon and cheese; use vegan feta or avocado.
• No Pecans? Swap with walnuts, sunflower seeds, or sliced almonds.
• Cranberries Substitute: Use pomegranate arils, raisins, or chopped dates.
• Don’t Like Sage? Try thyme or rosemary in the dressing.
• Add Protein: Toss in grilled chicken, chickpeas, or even tofu.
• Make it Hearty: Stir in cooked farro, quinoa, or wild rice.

How to Make Roasted Butternut Squash Salad

This simple process yields maximum flavor. Here’s how to build your perfect Roasted Butternut Squash Salad:

1. Roast the Squash: Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 25 minutes, flipping once. Optional: drizzle with maple syrup before roasting for added caramelization.
2. Prepare the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, sage, salt, and pepper. Refrigerate until ready to use.
3. Cook the Bacon: Crisp up 4–6 slices of bacon in a skillet, then drain on paper towels and crumble once cooled.
4. Toast or Candy the Pecans: Lightly toast chopped pecans in a dry skillet. For a sweeter version, sauté pecans with butter and sugar until caramelized (optional but worth it).
5. Assemble the Salad: In a large salad bowl, combine mixed greens, roasted butternut squash, cranberries, pumpkin seeds, onion, goat cheese, and bacon. Drizzle with vinaigrette just before serving and toss gently.

Expert Tips for Perfect Results

Master your Roasted Butternut Squash Salad with these helpful insights:

• Don’t overcrowd the squash: Spread cubes in a single layer so they roast, not steam.
• Cool ingredients before assembling: Prevent wilting your greens.
• Make ahead: Prep components the day before and store separately.
• Dressing tip: Let it sit at least 15 minutes to allow flavors to meld.
• Avoid sogginess: Toss the salad with dressing just before serving.

Delicious Pairings and Creative Twists

Looking to round out your meal or switch things up? These pairings and variations are sure to please:

• Serve with: Grilled salmon, rotisserie chicken, or a warm grain bowl.
• Add grains: Quinoa, farro, or couscous make it heartier.
• Make it spicy: Add chili flakes or cayenne-roasted squash.
• Topping ideas: Thin apple slices, roasted chickpeas, or crispy shallots.

For leftovers, keep the components separate in airtight containers. Dressed salad is best eaten fresh, but undressed leftovers keep well for 2–3 days in the fridge.

Seasonal Spotlight: Why Butternut Squash Shines in Fall

Roasted Butternut Squash Salad truly captures the essence of fall cooking. Butternut squash is not only delicious but also rich in fiber, antioxidants, and beta-carotene, making this salad as nutritious as it is flavorful. Its natural sweetness pairs beautifully with tangy vinaigrettes and salty elements like cheese and bacon. Incorporating it into your salad lineup adds both comfort and sophistication to your meals during the cooler months.

Bringing It All Together

The beauty of this Roasted Butternut Squash Salad lies in its balance—sweet roasted squash, tangy cheese, crunchy nuts, and a maple-balsamic dressing that ties everything together. It’s versatile enough for a quick weeknight dinner yet elegant enough to shine at holiday gatherings. Nutritious, vibrant, and endlessly customizable, this salad proves that wholesome food can also be indulgent. Make it once, and it’s sure to become a seasonal favorite in your kitchen.

Frequently Asked Questions

More Relevant Recipes

• Butternut Squash Feta Salad: A Perfect Blend of Sweet and Savory
• Fall Harvest Salad with Butternut Squash and Apple
• Brussels Kale Salad with Apple, Cheddar & Bacon

Print