Butternut Squash Salad

Fresh, cozy, and a little fancy—Butternut Squash Salad is that perfect sweet-savory moment 🥗✨
Here’s a go-to version that works as a side or a light meal.

Roasted Butternut Squash Salad

Ingredients

Roasted Squash

• 4 cups butternut squash, peeled & cubed

• 2 tbsp olive oil

• Salt & black pepper

• ½ tsp cinnamon or smoked paprika (optional)

Salad Base

• 4 cups mixed greens or arugula

• ¼ cup dried cranberries

• ¼ cup toasted pecans or walnuts

• ¼ cup crumbled feta or goat cheese

• ½ small red onion, thinly sliced

Dressing

• 3 tbsp olive oil

• 1½ tbsp balsamic vinegar or apple cider vinegar

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt & pepper to taste

Instructions

1. Roast the squash
   Toss squash with olive oil, salt, pepper, and spice.
   Roast at 400°F / 205°C for 20–25 minutes, turning once, until tender and caramelized. Cool slightly.

2. Make the dressing
   Whisk all dressing ingredients until smooth.

3. Assemble
   In a large bowl, add greens, roasted squash, cranberries, nuts, onion, and cheese.

4. Dress & serve
   Drizzle dressing just before serving and toss gently.

Delicious Variations

• Autumn harvest: Add sliced apples or pears

• Protein boost: Grilled chicken, roasted chickpeas, or quinoa

• Mediterranean: Use olives, feta, and lemon vinaigrette

• Vegan: Skip cheese, add avocado or tahini dressing

Pro Tips 💡

• Serve squash warm or room temp—not hot.

• Massage dressing into hearty greens like kale.

• Leftover squash is amazing in wraps or grain bowls.