Roasted Butternut Squash Salad – loaded with dried cranberries, pecans and crumbled goat cheese. This salad is big on flavor and makes the perfect addition to your holiday table!
When it comes to bringing food for a holiday meal, I’m most likely bringing salad. Probably because it’s something I love to eat, and I love the freshness of it when all the other options are so heavy. In my mind, it’s one of the most important parts of the holiday meal!
Well, I’ve come to learn that I’m pretty much the only one who feels that way. Most people see salad as “filler”… aka the LAST thing you need on an already packed Thanksgiving menu. Sure, people might eat a little bit out of guilt or obligation, but let’s be honest. No one’s writing home about it.
And even though I know it’s true, there’s something in me that’s bound and determined to change that. Like if I can just bring the right salad, they’ll get it! And I’m feeling certain my Roasted Butternut Squash Salad will be it.
what you’ll need for this recipe
Mixed greens – I used mixed greens as the base of this salad. My favorite is a 50/50 mix of spinach and spring mix, but you can use any type of greens you prefer.
Butternut squash – Butternut squash is the star of the show and a delicious addition to this salad. I used 2 cups of cubed, roasted butternut squash.
Olive oil & brown sugar – I used a simple combination of olive oil and brown sugar to coat the butternut squash before roasting. The brown sugar caramelizes while it’s roasting, creating a deliciously sweet and sticky coating on the squash.
Pecans – Pecans pair beautifully with the butternut squash and other fall ingredients in this salad. I added them to the roasting pan for 5 minutes to toast and flavor them.
Dried cranberries – Dried cranberries, or Craisins, add an element of sweetness to this salad. You can feel free to dried cherries or golden raisins if you prefer.
Goat cheese – Goat cheese is the perfect earthy, creamy cheese for this salad. I used crumbled goat cheese, which can be found in the specialty cheese section at your local grocery store.
Green onions – Green onions add a touch of extra flavor to this salad. I chose green because of their mild flavor, but you could substitute red onions as well.
Vinaigrette – I made a simple maple mustard vinaigrette using olive oil, maple syrup, whole grain mustard, lemon juice, salt and pepper. You can feel free to use your favorite store bought dressing if you’re short on time!
how to roast butternut squash
- Use a vegetable peeler to peel squash.
- Cut off top and bottom; cut squash in half lengthwise.
- Remove seeds and cut into cubes.
- Season as desired.
- Spread squash on rimmed baking sheet and roast at 400° 15-20 minutes.
how to make butternut squash salad
- Prepare squash & pecans according to recipe (see above for how to roast butternut squash).
- Let squash cool.
- Assemble salad by combining mixed greens, squash mixture, dried cranberries, goat cheese, and green onions.
- Prepare vinaigrette in a small container with a lid. Shake well.
- Pour dressing over salad just before serving.
Make Ahead Tip
To make this salad in advance, I would recommend roasting the butternut squash and pecans according to recipe instructions, and then refrigerating them until ready to use. You may want to bring them back to room temperature before serving. You can also assemble the rest of the salad in advance; however, I would recommend waiting to add the butternut squash and the vinaigrette until just before serving.
how to store leftovers
Leftovers should be stored in an airtight container in the refrigerator. dNOTE: Once you have added vinaigrette to the salad, it will really only last 1 day in the refrigerator. If you plan to have leftovers, you may want to serve the salad separately and allow guests to add their own dressing as desired.
Recipe Variations
- Use any of your favorite types of lettuce
- Add sliced apples or pears
- Add crumbled bacon for even more delicious savory flavor
- Substitute shaved Parmesan, shredded Swiss cheese or crumbled feta for the goat cheese
- Use walnuts or pine nuts in place of pecans
- Substitute your favorite store bought dressing for the maple mustard vinaigrette
more butternut squash recipes
If you’re looking for even more ways to use butternut squash, these are some of our favorites:
- Roasted Butternut Squash
- Butternut Squash Lasagna
- Butternut Squash Stuffing
- Maple Bacon Roasted Butternut Squash
- Butternut Squash Risotto
- Butternut Squash Crostini
pairing suggestions
Round out your holiday meal with any (or all) of these delicious recipes!
- Bacon Wrapped Turkey Breast
- Garlic Herb Cheesy Potatoes
- Stuffing
- Parmesan Roasted Green Beans
- Sweet Potato Casserole
- Mini Pecan Pies
Roasted Butternut Squash Salad
Ingredients
Salad
- 10 ounces mixed greens
- 2 cups cubed butternut squash
- 1 cup pecans
- 2 Tablespoons olive oil
- 1/4 cup brown sugar
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 2 green onions sliced
Maple Mustard Vinaigrette
- 3/4 cup olive oil
- 1/2 cup whole grain mustard
- 6 Tablespoons maple syrup
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400° F.
- In a medium mixing bowl, combine squash, brown sugar, and 2 Tablespoons olive oil.
- Spread on rimmed baking sheet and roast at 400° for 15 minutes. Add pecans and roast for an additional 5 minutes. Remove from oven and cool on pan.
- Assemble salad by topping mixed greens with squash, pecans, dried cranberries, goat cheese, and green onions.
- Drizzle with maple mustard vinaigrette as desired.
Let me be the first to say this looks amazing. Oh and the goat cheese, yes please! Pinning
Cheers, Stephanie
Dear Cathy, I don’t think you will get to bring this salad home. It will disappear in a NY minute!! It looks wonderful. xo Catherine
You know I love your salads! I’m with you in thinking it’s an essential part of any meal! This looks like one I would devour so feel free to join us anytime 😉 Looking forward to trying it!
Feta or chevre?
Oh, my gosh, this salad looks so good, I wish I had a bowlful right now! Thanks for sharing.
This looks amazing Cathy! It has all the things I love in it (feta, pecans, squash). Yum!
Just tried your salad yesterday and took it to a dinner party potluck. It was a huge hit! And it’s not even Thanksgiving, lol. The host was making barbecued Babyback ribs, and I knew there was a seafood side dish and asparagus. So this salad was the perfect complement to the meal, and everyone raved about it! Thanks so much for sharing this gem with us.
Hi Angela, I’m so happy to hear everyone enjoyed it! Thanks for letting me know!
Did you have enough to serve 8? Or does the recipe need doubled;) thank you Eileen
You’re a very practical web site; couldn’t make it without ya!
This salad is so good. Loved it. And relatively easy to make. Most difficult part was peeling the squash. Thanks for a great recipe I will definitely make again.
How many people would you say this serves??
We made this salad as part of our TG meal this year. It was the favorite dish by far!! WE LOVED IT! Making it again for Christmas dinner! Thank you!
How do you make the dressing?
Just combine the vinaigrette ingredients and shake well!
I cannot find measurements for dressing and no mention of vinegar on the ingredient list???? Where is that located? On another link?
The measurements and instructions are all listed in the recipe card at the bottom of the post. As for the vinegar, I used lemon juice in place of vinegar in this recipe 🙂
omg this salad… so so good. Definitely saving this recipe! Thank you so much for spreading your love of salad!
Made this last night and loved it. I am not a fan of goat cheese so next time I might use feta instead
I want to make this, can you roast the squash ahead of time…say roast it today to use tomorrow??
Wondering the same or is it better if the squash is still warm when its served!
I made this last year for Thanksgiving… it was REQUESTED this year because it stole the show last year!!!
Very tasty! And fairly easy to make.
My best friend introduced me to this salad a year ago, and I was hooked immediately, my family loves it, as well.
This salad, scaled up for 50 went down a treat at our church lunch in December. Thanks for a super recipe!
First off let me say this is an amazing salad that will become my go to on a regular basis.
The only problem I experienced having made the salad twice now is if the nuts and squash are cooked together, before the squash is even half cooked the nuts are burnt black. I needed more control over the roasting of the nuts so I tossed the burnt ones and toasted new nuts on the stove top. Too my surprise they were toasted within 3 minutes so it makes sense if they are cooked for 20 minutes in the oven they will be burnt to a crisp.
This salad was the best thing on the table at our Friendsgiving! My husband said it was the BEST salad he has had in his LIFE! Wow! And he rarely comments on food! The candied pecans and butternut squash mixture with the goat cheese and green onions…amazing!!!!! Thank you!!! Will be making every year!!!
Looks lovely. One question.
What oil do you use for the dressing”
Thanks
I used olive oil. Enjoy!
Would tripling be enough for 13 adults?
Yes, that should be plenty!
What kind of oil do you use for the dressing?
I used olive oil.
I love this salad!! I’m always looking for new salads, this will be my new go-to. Thanks for sharing
Hope you enjoy!
I’ve made this salad for thanksgiving about 3 years ago and every year the family request I make again ???? #Winner
I substitute goat cheese with feta since I have some picky eaters.
So happy to hear this… and feta is a great substitute!
Is the whole grain mustard supposed to be seeds or a mustard sauce?
It’s a mustard sauce (with seeds in it).
I shared with with friends at a pot luck. Loved every bite and so did everyone else. The only change I made is substituted pomegranate seeds for cranberries.
Will definitely make it again. Thanks for sharing.
Hi Cathy
This is probably my all time favorite salad. I keep the dressing in my fridge always. If I don’t have butternut squash or sweet potato, I put in some crunchy diced apples and roasted or candied pecans or add in some bacon or chicken. Feta or Parmesan is great too. What ever I have on hand. Everywhere I have taken this salad, I never take any home. Thank you for sharing. It’s a keeper.
So happy to hear it. Thanks for letting me know!
If I could give this recipe 10 stars I would!!! Disappeared in minutes!!!
I roasted the squash in my air fryer and I keep toasted pecans on hand which I toast in my toaster oven. I have all the other salad ingredients on hand and just make a serving at a time, adding dressing at the table. It is incredibly good. My first thought was that the amount of mustard in the dressing was wrong, but I made it just like the recipe says and I love it. Thank you for sharing. It’s my absolute favorite salad!