My Roasted Butternut Squash Salad is a delicious and colorful salad featuring fall ingredients tossed with a sweet maple Dijon vinaigrette. Make this tasty salad in just 30 minutes. It's the perfect addition to your holiday table!
My Roasted Butternut Squash Salad is a tasty salad that features fresh greens tossed with sweet butternut squash, dried cranberries, and toasted pecans. It's all coated with a sweet maple dijon vinaigrette and topped with creamy goat cheese. Yum!
This salad has a delicious blend of colors, flavors and textures and is the kind of dish that will make anyone a salad lover! It's also a welcome change in the midst of holiday season, which is typically a time of overindulgence.
This salad also makes a nice addition to your holiday menu. Although salad may not be the first thing you think of when planning a holiday dinner, it's always a good idea to include some lighter fare to balance out the heavier dishes.
The star of this dish is butternut squash, one of my favorite fall ingredients. It's so versatile! I use it in so many dishes like my Orange-Scented Butternut Squash Soup, Butternut Squash Flatbread, Penne with Roasted Butternut Squash and Kale, and Butternut Squash and Turkey Chili.
It's also a nutritional superstar and is packed with vitamins, minerals and fiber. Want to learn more? Read my post about the nutritional benefits of butternut squash.
- Butternut squash- you can buy a whole squash and peel and chop it yourself or take some help from the grocery store and buy a container of peeled, chopped squash
- Thyme- to season the squash; you can use fresh or dried
- Olive Oil- coats the squash as it roasts in the oven
- Salad Greens- I like to use a 50:50 mixture of baby spinach and spring greens but you can use whatever type of greens you like
- Dried Cranberries- add a pop of sweetness and color
- Pecans- add a delightful crunch
- Goat Cheese- adds a creamy texture and tangy flavor that complements the sweet butternut squash and dried cranberries
- MAPLE DIJON VINAIGRETTE:
- Olive Oil- the base of the vinaigrette
- Apple Cider Vinegar- adds acidity with a hint of apple flavor
- Dijon Mustard- an emulsifying agent that holds the vinaigrette together and adds flavor
- Maple Syrup- sweetens the vinaigrette and adds richness
How To Make Roasted Butternut Squash Salad
- Toss the butternut squash with olive oil and thyme and spread it out on a sheet pan. Be sure to arrange the squash in a single layer so that it browns nicely in the oven.
- Roast the squash in the oven at 400°F until tender. You can also roast the butternut squash in the air fryer instead of the oven.
- While the squash is roasting, make the Maple Dijon Vinaigrette. Whisk apple cider vinegar, Dijon mustard, maple syrup and olive oil together in a small bowl. Alternatively, place them in a mason jar, close the lid, and shake until combined. Season the vinaigrette with a pinch of salt and pepper.
- Place the salad greens, roasted butternut squash, dried cranberries, and pecans in a large salad bowl. Add the Maple Dijon Vinaigrette and toss to combine. Crumble goat cheese on top.
Want to learn more about butternut squash? Read my post all about butternut squash including how to buy it, how to cook it, and why it's so good for you!
More Butternut Squash Recipes
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Roasted Butternut Squash Salad
- 3 cups diced butternut squash (cut into ¾-inch cubes)
- 1 teaspoon fresh thyme leaves, chopped (or ¼ teaspoon dried thyme)
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided use
- Kosher salt and black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- 1 container (5 ounces) 50/50 mix salad greens (spinach and spring greens)
- ¼ cup pecans, toasted
- ¼ cup dried cranberries
- 1 ounce goat cheese, crumbled
- Preheat oven to 400°F.
- Toss the butternut squash with the thyme and 2 teaspoons olive oil on a baking sheet. Season the squash with salt and pepper and spread the cubes out in a single later. Roast in the oven until squash is browned and tender, about 20 minutes. Remove from oven. Alternatively, you can also roast the butternut squash in an air fryer at 375°F for 12-14 minutes.
- Meanwhile, whisk the vinegar, maple syrup, mustard and remaining 2 tablespoons olive oil together in a small bowl. Season the vinaigrette with salt and pepper.
- Place the salad greens in a large bowl and toss with the dressing. Arrange the roasted squash, pecans, cranberries and goat cheese on top. Enjoy!