Description
This Roasted Butternut Squash Salad is a vibrant fall-inspired dish combining roasted squash, crunchy pecans, tart cranberries, creamy goat cheese, and crispy bacon, all tossed with a maple-balsamic dressing. Perfect as a hearty side or light main, it’s flavorful, customizable, and nutritious.
Ingredients
Scale
- 1½ pounds butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 5–6 cups mixed salad greens
- 4–6 slices bacon, cooked and crumbled
- ½ cup dried cranberries or craisins
- ½ cup toasted pecans, roughly chopped (or caramelized pecans/walnuts)
- 2 tablespoons pumpkin seeds (pepitas)
- 1 shallot or ¼ red onion, thinly sliced
- ⅓ cup crumbled goat cheese or feta
- ½ cup olive oil (for dressing)
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 tablespoon minced fresh sage
- Salt and pepper, to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden. Set aside to cool.
- Prepare the vinaigrette by whisking olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, maple syrup, garlic, sage, salt, and pepper in a bowl or jar. Chill until ready to use.
- Cook the bacon until crispy. Drain on paper towels and crumble when cool.
- Toast pecans in a dry skillet for a few minutes, or candy them with butter and sugar for extra sweetness.
- Assemble the salad: In a large bowl, layer mixed greens, roasted squash, cranberries, pecans, pumpkin seeds, shallots, goat cheese, and bacon.
- Drizzle with vinaigrette and toss gently just before serving.
Notes
- Undressed salad can be stored in an airtight container in the fridge for up to 2 days.
- Keep dressing, bacon, and nuts stored separately for best freshness if making ahead.
- For a vegan version, omit bacon and cheese or use plant-based alternatives.
- Make it heartier by adding quinoa, farro, or wild rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (out of 6)
- Calories: 310
- Sugar: 12g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 22mg