Butternut Squash Salad

Enjoy a tasty Butternut Squash Salad with roasted squash, candied pecans, goat or feta cheese, and dried cranberries, topped with a maple-Dijon vinaigrette. Perfect as a holiday side or seasonal dish.

Why We Love This Butternut Squash Salad

1. Diverse Flavors: Sweet squash, salty cheese, crunchy pecans, and tart cranberries.
2. Versatile Serving: Great as a side or main dish.
3. Seasonal Appeal: Ideal for fall and winter.
4. Convenience: Options for quick prep, like pre-cut squash.
5. Make-Ahead Friendly: Dressing and pecans can be prepared in advance.

Ingredients

Maple Dressing:

• Maple Syrup and Dijon Mustard: Add sweetness and tanginess.
• White Balsamic Vinegar and Mayonnaise: Provide acidity and creaminess to the butternut squash salad.
• Milk and Heavy Cream: Enhance the dressing’s creamy texture.

Salad:

• Butternut Squash and Olive Oil: Roasted squash offers sweetness; oil aids in roasting.
• Baby Spinach: Forms a fresh, tender salad base.
• Candied Pecans and Dried Cranberries: Add crunch and sweetness.
• Feta or Goat Cheese: Brings creamy, tangy contrast.

How To Make Butternut Squash Salad

1. Roast butternut squash and cool to room temperature.
2. Blend dressing ingredients until smooth (emulsified).
3. Combine spinach, cooled squash, cranberries, cheese, and pecans in a large bowl.
4. Toss with dressing and serve.

Tips For Success

• Opt for Baby Spinach: Coarsely chop larger leaves for easier eating.
• Use Ripe Butternut Squash: Look for hard, evenly colored skin without green spots.
• Employ a Sharp Knife: Ensures safer, easier cutting of squash.
• Choose Pure Maple Syrup: Avoid artificially flavored syrup for the dressing in this salad.
• Prepare in Advance: Make candied pecans and dressing 1-2 days ahead for easier assembly and enhanced flavors.

More Seasonal Salads

• Roasted Sweet Potato Salad
• Pear Salad
• Roasted Veggie Salad
• Roasted Butternut Squash Couscous Bowls
• Apple Salad

SaveSaved Pin Print

5 from 3 votes

Butternut Squash Salad

By Chelsea Lords

This easy Butternut Squash Salad is a delightful holiday side dish. It features roasted butternut squash, candied pecans, creamy goat or feta cheese, and dried cranberries, all drizzled with a maple-Dijon vinaigrette.

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Equipment

• Sheet pan lined
• Blender

Ingredients 

USMetric

 

1x2x3x

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 diced
• ▢ 1-1/2 tablespoons olive oil divided
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 5 ounces baby spinach
• ▢ 3/4 cup candied pecans coarsely chopped, see note 1
• ▢ 3/4 cup dried cranberries
• ▢ 1/3 cup feta cheese or goat cheese, crumbled

Instructions 

• Preheat the oven to 400℉. Peel and chop the butternut squash into small bite-sized pieces, about 1-inch cubes. Place on a large sheet pan lined with parchment paper and toss with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer on the tray. Bake for 15 minutes; remove from oven and toss. Return to oven and bake for an additional 10-15 minutes or until fork tender. Set aside and allow to cool for a bit before adding to the salad. 
• Add all of the dressing ingredients into a small blender jar. Blend until smooth and emulsified. Transfer to a Mason jar and refrigerate until ready to eat.
• Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta cheese. Add room temperature squash. Drizzle dressing over the salad. Toss the salad and enjoy immediately.

Video

Recipe Notes

Note 1: Follow the recipe below to make a batch of homemade candied pecans.

Ingredients:

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 large egg white (save the yolk and use in these healthy pumpkin cookies!)
• 1 teaspoon vanilla extract
• 1 pound pecan halves

Directions:

1. Preheat oven to 250 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl combine the white sugar, cinnamon, and salt. Stir to combine.
2. In another bowl, whisk the egg whites, vanilla, and 1/2 tablespoon water together until frothy. Toss the pecans into this mixture and then remove using a slotted spoon. Put into the sugar mixture and toss pecans until well coated. Spread coated pecans onto a baking sheet.
3. Bake in the preheated oven stirring every 15 minutes until pecans are evenly browned. This takes about 45-60 minutes. Let stand for 30-45 minutes and allow the pecans to fully cool and solidify. Coarsely chop for the salad.

Nutrition: The nutritional information does not include the candied pecans. This recipe makes much more than you'll need for the salad. View the recipe to see its nutritional information.

Storage: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Pecans and cheese should also be stored separately.

Nutrition

Serving: 6servings | Calories: 312kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 263mg | Potassium: 605mg | Fiber: 5g | Sugar: 26g | Vitamin A: 15613IU | Vitamin C: 33mg | Calcium: 161mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!