Save This Roasted Butternut Squash Salad with Cranberries is my go-to when crisp fall evenings call for something special. With caramelized squash, tangy cranberries, fresh greens, and a zingy balsamic dressing, it is both comforting and vibrant—the perfect way to dress up any weeknight or festive table. The sweet roasted squash mingles with tartness from cranberries, all crowned by crunchy nuts and creamy feta for a dish that truly feels celebratory.
I first threw this salad together to use up leftover butternut squash after Thanksgiving. Everyone raved, and it quickly became my signature side at family gatherings.
Ingredients
- Butternut squash: look for one with deep orange flesh and smooth skin for sweetness and easy peeling
- Fresh or dried cranberries: choose plump dried cranberries or juicy fresh ones for a tangy note
- Mixed greens: spring mix or arugula gives a peppery freshness that balances the roasted squash
- Olive oil: extra virgin for roasting adds richness and helps caramelize the vegetables
- Crumbled feta cheese: quality feta brings creaminess and just the right amount of salt
- Toasted pecans or walnuts: toast until fragrant for deep nutty crunch
- Balsamic vinegar: a good aged vinegar gives zing and sweetness to brighten the whole salad
- Maple syrup or honey: touch of real syrup or honey rounds out the flavors in the dressing
- Dijon mustard: adds a gentle kick and helps the dressing emulsify
- Sea salt and black pepper: grind fresh for the best finish
Instructions
- Prep the Butternut Squash:
- Peel then cut the butternut squash into one inch cubes Toss generously with olive oil sea salt and black pepper Make sure each cube is evenly coated to encourage caramelization in the oven
- Roast the Squash:
- Spread the squash evenly on a parchment lined baking sheet Roast in a 425 degree oven for about thirty minutes turning halfway through Roast until edges are browned and the inside is fork tender
- Toast the Nuts:
- While the squash roasts spread your pecans or walnuts on a separate tray Toast them in the oven for about five to seven minutes Watch closely so they do not burn The aroma should be nutty and the color slightly darkened
- Make the Dressing:
- Whisk together balsamic vinegar olive oil maple syrup or honey Dijon mustard sea salt and black pepper Adjust sweetness and tang to your liking by tasting along the way
- Assemble the Salad:
- Layer mixed greens on a large serving platter Top with the warm roasted squash scatter the cranberries sprinkle toasted nuts and crumbled feta Cheese will just begin to soften from the warmth creating creamy bites
- Finish and Serve:
- Drizzle the salad generously with balsamic dressing Toss gently just before serving or let guests add dressing as desired Serve immediately to enjoy both the tender warmth of the squash and the crunch of the greens
Save Roasted butternut squash is always my favorite ingredient here Each piece caramelizes with the olive oil becoming naturally sweet My sister once insisted on making this for her holiday potluck and came home with an empty bowl and recipe requests all around
Storage Tips
Keep salad components separate if making ahead to keep greens crisp Roasted squash and toasted nuts can be prepared two days in advance and stored in airtight containers Once dressed leftovers keep about one day in the fridge but expect the greens to wilt slightly For the freshest result only assemble just before serving
Ingredient Substitutions
Swap the feta for goat cheese if you want a milder flavor Vegan cheese or avocado works for dairy free needs Pumpkin seeds or sunflower seeds stand in nicely for nuts and bring their own crunch You can use baby spinach instead of mixed greens if that is what you have on hand
Serving Suggestions
This salad sings as a side for roast chicken turkey or even a hearty stew For a light lunch add cooked quinoa or farro for extra protein and fiber It is stunning for holiday feasts but makes weeknight meals feel festive too
Cultural and Seasonal Touches
Butternut squash has deep roots in autumn harvest cooking A tradition in our house is to use local squash from our farmers market We often swap in pomegranate seeds during the holidays for ruby bursts that look beautiful against the orange squash
Save This dish brings a festive touch to any meal and is always met with compliments Serve fresh for the best flavor and texture
Common Questions
- → What dressing pairs best with this salad?
A tangy vinaigrette, such as balsamic or honey mustard, enhances the natural flavors.
- → Can I use fresh cranberries instead of dried?
Dried cranberries add sweetness and chew; fresh can be roasted for added tartness.
- → How do I roast butternut squash evenly?
Cut into uniform cubes, toss in oil, and spread on a single layer for even roasting.
- → What greens work best in this salad?
Baby spinach, arugula, or mixed greens offer a fresh, mild base for the other ingredients.
- → Can nuts or seeds be added?
Pumpkin seeds, walnuts, or pecans add crunch and complement the squash and cranberries.
- → Is this dish served warm or cold?
It can be enjoyed warm with freshly roasted squash, or chilled for a refreshing option.