Roasted Butternut Squash Salad with tender winter squash, cranberries, pepitas, fresh greens, and tossed with a simple shallot vinaigrette is perfect for entertaining a crowd or planning your next lunch or dinner!
Whether entertaining a crowd or craving an easy fall salad for yourself, this roasted butternut squash salad is perfect! It’s healthy, easy to make and is perfect for the holiday or potluck table, as well as a simple lunch, dinner or meal prep idea.
Fall and winter is the time of year when I tend to eat a lot of heavy meals and salad is always a nice departure. With fresh leafy greens, tender roasted winter squash, cranberries and shallot vinaigrette, this salad will leave you feeling satisfied and like you’ve done something wonderful for yourself!
So without further ado, let’s get to it!
Ingredients You’ll Need
In this recipe we’ll be combining roasted butternut squash with a delicious dressing and fresh green salad for a light and healthy salad. Here is everything you will need, plus ideas on substitutions:
- Butternut Squash. Use a small butternut squash, 1 1/2 lbs. or so. For ease, pick up pre-cut squash to cut down on the prep time.
- Oil. I’ve used olive oil, but any neutral oil will do.
- Pure Maple Syrup. Adds a hint of maple flavor when roasting the butternut squash.
- Dried Cranberries. Gives a nice pop of color and touch of sweetness. Try adding the cranberries with the butternut squash for the last 5 minutes of cooking to warm them up a bit. Feel free to use raisins or fresh pomegranate seeds in place of cranberries.
- Pepitas. Use pecans, walnuts or almonds in place of the pumpkin seeds if you prefer.
- Shallots. Smaller than an onion, shallots have a mild onion flavor with a hint of garlic. They will be added to the dressing for a shallot vinaigrette.
- Apple Cider Vinegar. Feel free to use white wine or champagne vinegar.
- Dijon. Another yummy ingredient used in the dressing, dijon adds a nice mustard flavor and creaminess.
- Salt & Pepper. My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs. Season to taste with your favorite salt and pepper.
- Leafy Greens. I’ve used a spring mix for my salad, use your favorite leafy greens – kale, spinach, arugula – as this will pair will all kinds of leafy greens.
How To Cut Butternut Squash For Roasting
This is my favorite way to cut butternut squash for cubing and roasting in the oven.
- Cut off the top and bottom, while butternut squash is still on its side, cut in half width wise.
- Place each half on its thickest cut edge, using a sharp knife cut from top to bottom removing the outer skin.
- Slice both pieces of butternut squash in half lengthwise.
- Using a sharp edge spoon, scoop the seeds from the center and discard.
- Lay the pieces flat side down, cut into 1/2 inch slices. Cut the slices into 1/2 inch cubes.
How To Make Butternut Squash Salad
There is a little bit of cooking but once done you can throw this simple salad together in a cinch. And it’s so very worth the wait as your home will smell delicious as the butternut squash cooks!
- Roast the butternut squash. Prep the butternut squash and toss with olive oil, maple syrup, salt & pepper, spread on a rimmed baking sheet and bake for 30 minutes at 425 degrees.
- Dressing: This salad is paired with a simple shallot vinaigrette which I just love. Simply mix the ingredients together and let rest while the squash is roasting. To make an oil free vinaigrette for this salad, use apple juice or apple cider in place of the oil. Feel free to warm your dressing just before serving, or keep near a warm spot by the stove until ready to serve. This salad would also be great with a sweeter dressing like this Maple Dijon Dressing (just double the recipe).
- Let squash cool. Butternut squash is done when fork tender, and may be slightly caramelized. Let it cool a bit before assembling the salad.
- Assemble the salad. Add your leafy greens to a large platter or serving bow. Top with butternut squash, sprinkle of cranberries and pepitas (shown above). Drizzle the dressing overtop, season with more salt and pepper to taste (pictured below).
And that’s it! Now all you have to do is enjoy with friends, family or all to yourself!
How Long Do Leftovers Keep?
Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).
Can You Freeze Butternut Squash Salad?
I don’t recommend freezing this salad since the leafy greens do not freeze well. But you can freeze the roasted butternut squash by itself to use for later, will keep for up to 2 – 3 months. Store in the glass containers mentioned above or use freezer safe baggies. Let thaw in the refrigerator before assembling the salad.
More Butternut Squash Recipes You’ll Love
- Autumn Butternut Squash Quinoa Salad
- Roasted Butternut Squash Soup
- Creamy Butternut Squash + Red Lentil Soup
- Butternut Squash Pasta Sauce with Sage
- Butternut Squash & Black Bean Chili
- Butternut Squash Stuffed Shells
- See all Butternut Squash recipes on TSV!
If you try this butternut squash salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
ROASTED BUTTERNUT SQUASH SALAD
Simple, warm and colorful, this butternut squash salad is tossed in a light shallot dressing. Makes a great light lunch or dinner.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 3 - 6 1x
- Category: Salad
- Cuisine: Vegan, American
- 1 medium butternut squash, peeled, seeds removed and cubed 1/2 inch
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1/4 – 1/3 cup dried cranberries
- 2 – 4 tablespoons pepitas (pumpkin seeds)
- 8 oz. salad mix of choice (baby greens, gem, arugula, spring mix, etc.)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 2 tablespoons shallot, minced
- 1 tablespoon apple cider vinegar (champagne or white wine vinegar)
- 2 teaspoons dijon
- mineral salt & cracked pepper, to taste
Preheat oven to 425 degrees F. Line a roasting pan with parchment paper or lightly grease your pan.
Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water shallots, salt & pepper and whisk again until combined. Set aside.
Assemble: Fill your serving dish with salad of choice, add butternut squash, top with cranberries and pepitas. Drizzle your dressing over top and serve.
Makes 3 generous serving, or 6 smaller portions.
Feel free to use raisins or pomegranates seeds in place of cranberries.
Use pecans, walnuts or almonds in place of the pumpkin seeds if you prefer.
Try adding the cranberries with the butternut squash for the last 5 minutes of cooking to warm them up a bit.
Feel free to warm your dressing just before serving, or keep near a warm spot by the stove until ready to serve.
To make an oil free vinaigrette for this salad, use 1/4 – 1/3 cup apple juice or apple cider in place of the oil and water. When cooking the butternut squash, simply omit the oil.
Keywords: butternut squash salad
Updated: Roasted Butternut Squash Salad originally published December 2013 and has been updated November 2019 with new photos and helpful tips. Enjoy!