I make this Butternut Squash Salad when I want something fresh, colorful, and satisfying. The roasted squash adds a soft and slightly sweet flavor that pairs perfectly with crisp greens, crunchy nuts, creamy cheese, and a light homemade dressing.

Why You’ll Love This Recipe

I love how simple and balanced this salad feels. The roasted butternut squash gives it warmth, while the greens and dressing keep it light and refreshing. I also enjoy how easy it is to customize with different toppings depending on what I have at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups mixed greens
3 cups butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dried cranberries
1/4 cup pecans or walnuts
1/4 cup crumbled feta cheese
1 small red onion, thinly sliced

For the dressing:

3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Directions

I preheat the oven to 400°F (200°C).
I toss the cubed butternut squash with olive oil, salt, and pepper.
I spread the squash on a baking sheet and roast it for about 25 minutes until tender and lightly golden.
While the squash cools slightly, I prepare the dressing by whisking together olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper.
I place the mixed greens in a large bowl and add the roasted squash, dried cranberries, nuts, red onion, and feta cheese.
I drizzle the dressing over the salad and gently toss everything together before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes add grilled chicken for extra protein. I also like using goat cheese instead of feta for a creamier flavor. When I want extra crunch, I sprinkle roasted pumpkin seeds on top. Apples or pears also work beautifully in this salad.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. I prefer keeping the dressing separate until serving so the greens stay fresh. If I want to reheat the squash, I warm it in the microwave for about 30 seconds before adding it back to the salad.

FAQs

Can I make this salad ahead of time?

I usually roast the squash and prepare the dressing ahead of time, then assemble the salad right before serving.

Can I use frozen butternut squash?

I can use frozen squash, but I roast it a little longer to remove extra moisture.

What greens work best for this salad?

I like using mixed greens, spinach, or arugula because they pair nicely with the sweet squash.

Can I make this salad vegan?

I simply leave out the feta cheese or replace it with a plant-based alternative.

What can I serve with this salad?

I often serve it alongside grilled chicken, roasted salmon, or warm soup for a complete meal.

Conclusion

I enjoy making this Butternut Squash Salad because it feels comforting while still being fresh and light. The combination of sweet roasted squash, crunchy toppings, and tangy dressing creates a delicious balance that works for lunch, dinner, or even holiday meals.