Butternut squash salad with sweet roasted squash, tangy citrus dressing, bright greens crunchy apple, & earthy cheese is absolute perfection!
This roasted butternut squash salad recipe is loaded with fall flavors, but perfect for any time of year. Enjoy it as a light lunch or pile on some shredded instant pot chicken or candied nuts for a filling meal!
Butternut Squash Salad
Butternut Squash Salad
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Butternut squash salad ingredients
- Squash – Butternut (of course!) and we also used some delicata squash, but you can use all butternut squash if you prefer. Peeled and cut into small cubes and/or slices.
- Oil – We prefer olive oil, but any vegetable oil will work.
- Herbs/spices – Thyme and salt. Rosemary and sage are also delicious if you have them on hand.
- Mixed greens – I used a spring mix.
- Apple – Raw, slice thinly. Granny smith is my favorite for it’s sweet-tart flavor.
- Carrot – Raw, shredded or spiralized.
- Cheese – We used crumbled goat cheese. Crumbled feta cheese would work well as a substitute.
- Pine nuts – You could also use pepitas or sunflower seeds.
- Pomegranate seeds – Fresh.
- Cranberries – Dried. I prefer unsweetened but sometimes they’re hard to find. Sweetened is good too!
- Dressing – Olive oil, apple cider vinegar, dijon mustard, orange juice, thyme, garlic, salt & pepper.
How do you make roasted butternut squash salad? (step-by-step)
⭐ First, toss cubed and sliced squash with olive oil and spices. Place on a parchment lined sheet pan and roast until golden and tender.
⭐ Then, while squash is roasting. whisk together dressing ingredients.
⭐ Next, layer greens, apple, carrot, pine nuts, pomegranate, cranberries and goat cheese in a large bowl.
⭐ Finally, top with warm roasted squash and drizzle with dressing.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make butternut squash salad ahead of time?
This dish is best served right after the squash has finished roasting and it’s still warm. If you want to save on prep time, you can make the dressing and assemble the individual ingredients together in advance.
What kind of squash for roasted squash salad?
We used a combination of butternut squash and delicata squash. You can use all butternut if you prefer though.
Butternut squash has a rich, nutty, almost butterscotch like flavor while delicata squash is known as the sweet potato squash and tastes like a a cross between fresh corn and pumpkin pie.
What kind of dressing for butternut squash salad?
This salad is delicious with the quick orange juice dressing included in the recipe, or you could also use our homemade citrus vinaigrette.
Leftovers and storage
How long does roasted butternut squash salad last?
Leftovers will keep 1 – 2 days if the salad is dressed, or a few days longer if there is no dressing on it. Keep the salad in an airtight container in the refrigerator.
How long does the dressing last?
If you make and store the dressing separately it will keep up to two weeks, or as long as the shortest use by date if less than two weeks. Store in the refrigerator.
If the vinaigrette solidifies in the refrigerator, allow it to come to room temperature then shake or whisk before dressing your salad.
Tips, tricks, and frequently asked questions
How do you cube butternut squash?
Start by peeling the squash with a vegetable peeler, then use a sharp knife to slice the squash in half. Scoop the seeds out with a spoon, then carefully slice into cubes.
Do you have to peel squash?
Butternut squash should be peeled before roasting. Delicata squash does not require peeling, though, the rind is delicious. Just make sure to wash well before slicing.
Can I use pre-cut squash?
Yes, pre-cut is fine, but make sure it’s firm and fresh. Don’t use frozen squash, it will be mushy.
What to eat with roasted butternut squash salad (serving suggestions)
This is a full meal on its own, but if you want to add some protein try baked chicken breast or sliced pan seared chicken on top. Or use the salad as a starter to a delicious holiday meal of rack of pork or prime rib. For dessert enjoy a slice of homemade chocolate cake with chocolate buttercream frosting.
More amazing salad options
- Italian antipasto salad
- Shaved brussels sprouts salad
- Hamburger salad
- Broccoli salad
- See all our easy salad recipes
Other awesome squash dishes
- Microwave spaghetti squash
- Butternut squash mac and cheese
- Roasted maple acorn squash
- Garlic and blue cheese roasted acorn squash
Tools we love
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced.
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything.
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How to Make Butternut Squash Salad
Butternut Squash Salad
Ingredients
SQUASH
- 1 small butternut squash peeled and cubed (about 2 cups)
- 1 small delicata squash (alternatively, double the amount of butternut squash) NOT peeled, ¼-inch slices (about 2 cups)
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (rosemary or sage can also be used)
- ½ teaspoon salt kosher
DRESSING
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon orange juice
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (rosemary or sage can also be used)
- 1 clove garlic grated or minced (about ½ teaspoon)
- ½ teaspoon salt kosher
- ¼ teaspoon cracked black pepper
SALAD
- 8 ounces spring mix
- 1 granny smith apple sliced thinly
- 1 carrot peeled and shredded
- 6 ounces goat cheese crumbled
- ¼ cup toasted pine nuts peppitas or sunflower seeds also work
- ¼ cup fresh pomegranate seeds
- ¼ cup dried cranberries
Instructions
- Toss cubed and sliced squash with 1 tablespoon olive oil, 1 teaspoon fresh thyme (or ½ teaspoon dried), and ½ teaspoon salt. Place on parchment lined baking sheet and roast in 425F oven for 30 minutes, flipping squash at the half point.
- While squash is roasting, use a small bowl to whisk together dressing ingredients: olive oil, apple cider vinegar, dijon mustard, orange juice, thyme, salt & pepper.
- In a large bowl, layer salad ingredients: spring mix, apples, carrots, pine nuts, pomegranate, cranberries, and goat cheese.
- Top with warm roasted squash and dress with vinaigrette. Serve right away.
Notes
- If making in advance, keep roasted squash and dressing separate. Add squash and dressing immediately before serving.
- Serves 6 as a side dish or 2 - 3 as a full meal.
Nutrition
If you love squash, try our whole roasted butternut squash recipe next!
Butternut Squash Salad
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Anna says
I love roasted squash and this salad is a perfect way to enjoy it! I can’t wait to make it again!
Krystle says
This is my kind of salad, so many yummy flavors and textures.
Natasha says
I made this recipe yesterday and it was such a huge hit! My family loved it, it turned out so good, full of flavor and healthy!