Brimming with sweet and tangy flavors, this Butternut Squash Salad might just become your new fall favorite.
As a kid, I didn’t like squash. I didn’t even like the name—squash. Why would you want to eat a vegetable that sounds like it’s been, well, squashed? The texture didn’t help either. The squash I had as a kid was soggy and stringy (sorry, Mom!). But in my twenties, everything changed. I tasted roasted squash for the first time: caramelized with maple syrup and layered over a salad, it was so good. I was hooked from the first bite. The warm, golden squash with crisp greens and sweet accents made it one of the most memorable dishes I’d ever had. I knew I had to recreate it at home. You could say this butternut squash salad is my tribute to that first, unexpectedly delicious encounter with this vibrant fall staple.
This butternut squash salad delivers a lovely balance of sweet, savory, and tangy flavors. The roasted squash is tender and naturally sweet, the cranberries add a pop of tartness, and the toasted walnuts bring an earthy crunch. And I love how the sharp, salty flavor of the feta cheese cuts through the sweetness and makes every bite pop.
Why roast butternut squash?
Roasting is hands-down the best way to bring out butternut squash’s natural sweetness and buttery texture. The high heat caramelizes the edges, deepening the flavor and giving the squash those irresistible golden-brown bits. Compared to steaming or boiling, roasting concentrates the sugars instead of watering them down, making the squash the star ingredient it deserves to be. For best results, spread the cubes in a single layer and don’t overcrowd the pan—this helps them roast, not steam.
How do I store leftovers?
Leftover butternut squash salad can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, keep all of the components separate and combine just before serving. This keeps the greens crisp and the squash tender instead of soggy. If you have extra dressing, it’ll keep well in the fridge for up to a week—perfect for tossing over any quick salad.
Serving suggestions
This butternut squash salad goes with practically any main course, but I especially love it with simple roast chicken or turkey. It’s also great paired with air fryer recipes such as Air-Fryer Chicken Cutlets and Air-Fryer Chicken Thighs. For something heartier, try it with Instant-Pot Lamb Stew or Slow-Cooker Beef Brisket.
Kale Salad With Cranberries and Roasted Acorn Squash And Quinoa Salad are two more fall salad favorites you may want to try.
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup extra-virgin olive oil
- 8 cups mixed salad greens
- ¼ cup dried cranberries
- ¼ cup chopped walnuts toasted
- ¼ cup feta cheese crumbled
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, or until tender and lightly browned.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey. Gradually whisk in ½ cup extra-virgin olive oil until emulsified. Season with salt and pepper.
- In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, toasted walnuts, and feta cheese. Drizzle with the dressing, toss to combine, and DEVOUR.
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