Butternut squash is roasted until caramelized and cozy, then tossed with greens, goat cheese, cranberries, and a maple vinaigrette. This roasted butternut squash salad is sweet, savory, and a little spiced.
There’s something about the smell of squash roasting with cumin and cinnamon that makes the kitchen feel like a hug. This roasted butternut squash salad is a little crunchy, a little creamy, and honestly? Kinda fancy-feeling without, you know, actually being fancy. It works as a lazy dinner when you want something warm-ish and green-ish or as a side where the goat cheese does most of the impressing.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Roasted Butternut Squash Salad
Let’s be honest: salads can be boring. This one doesn’t fall into that trap. It has texture, warmth, and actual flavor (shocking, I know).
- Ridiculously simple to make: You basically roast, whisk, toss, and boom, salad magic.
- A cozy seasonal vibe: Thanks to the squash, warm spices, and maple-balsamic dressing that smells like autumn met a spa.
- Sweet and savory balance: The cranberries, goat cheese, and toasty walnuts all play nicely, no small talk needed.
- Delicious warm or cold: Serve it straight from the roasting tray or pack it for a fancy fridge lunch tomorrow.
- Endlessly customizable: Toss in roasted chickpeas, lentils, or even swap the greens (hello, butter lettuce).
- Plays well with others: Works alongside proteins like pan-seared cod or roasted chicken.
Ingredient Notes
This salad doesn’t need anything fancy—you probably have most of it already. Here’s the lowdown on what matters and why.
- Butternut squash: Sweet, nutty, and roasts like a dream. Make sure it’s peeled and chopped evenly so it cooks consistently.
- Ground spices (cumin, coriander, cinnamon, smoked paprika): These turn plain squash into “ooh, what’s that smell?” levels. Smoked paprika adds a slight campfire edge.
- Olive oil: Used both to roast and to make the vinaigrette silky and rich.
- Mixed greens: A blend (like arugula, spinach, or baby kale) keeps things tender yet peppery. Avoid full-grown kale unless you massage it first (yes, really).
- Red onion: A little sharp, a little juicy. Slice it thin so it doesn’t overpower.
- Dried cranberries: Sweet and chewy contrast to the roasted veg. You could use golden raisins too, if that’s your vibe.
- Toasted walnuts: Crunchy, earthy, and just rustic enough to make you feel like you pulled this from a harvest picnic.
- Goat cheese: Creamy, tangy, and melty if the squash is still warm. Feta works too, but goat cheese loves this salad more.
- Maple syrup, balsamic vinegar, Dijon mustard, garlic: All part of a dressing that’s tangy-sweet and deeply flavorful without any heavy lifting.
How To Make This Roasted Butternut Squash Salad
This salad comes together with just a couple of bowls and thirty minutes in the oven. No fancy tricks, just a tiny bit of chopping and waiting.
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Preheat and prep the squash: Get that oven going at 400°F and line a baking sheet with parchment (no one has time for sticky pans). While that warms up, whisk your olive oil with cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. It might smell like you’ve started making mulled wine. You haven’t. Not yet.
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Roast the squash: Toss your cubed squash into the spice-oil mixture until everything’s glossy and speckled. Spread it out on the pan like you’re tucking each cube in for a quick nap. Roast for 25 to 30 minutes, flipping halfway through so both sides get caramelized edges. Let it cool a bit so it doesn’t instantly wilt your greens.
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Make the dressing: While the squash is doing its golden thing, whisk together olive oil, balsamic, Dijon, maple syrup (start with one tablespoon, then taste), and a minced garlic clove. It should look slightly syrupy and smell like a salad dressing you’d actually want to eat.
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Build the salad: In a big bowl, toss your greens, sliced red onion, dried cranberries, and walnuts. You might eat a few walnuts during this. I support that.
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Assemble and serve: Top the greens with your just-warm (not hot) butternut squash. Crumble goat cheese over like fairy dust. Drizzle with dressing, toss lightly, and serve on plates—or just eat with a serving fork straight from the bowl. Again, no judgment.
Storage Options
Okay so, you made the salad. But now what if you have leftovers? First off, high five for making enough to have leftovers. That’s future-you thinking right there.
Let’s handle storage.
Once assembled, this roasted butternut squash salad does best eaten same-day. The squash is warm, the dressing hasn’t weighed down the greens yet, and everything’s basically in harmony. But if you’re prepping ahead or saving bits? Store things separately.
Keep the roasted squash in an airtight container in the fridge for up to 4 days. The dressing holds well too—just give it a good shake after it chills, since the oil might solidify a bit. As for greens, store them dry in a zip-top bag with a paper towel tucked inside. It keeps everything crisp and smugly green.
Don’t freeze it though. Roasted squash won’t survive the cold gracefully—it comes back watery and kinda sad. And salad leaves in a freezer? Just… no.
Variations and Substitutions
Once you’ve made this the first time (and realized how extra a salad can be), you might want to mix it up. Here are some fun swappy directions to explore.
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Swap the greens: If you’re not into arugula or spinach, try chopped Little Gem or butter lettuce. Just go for something tenderish that won’t turn soggy.
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Add a grain: Toss in cooked quinoa or farro to bulk this into a full-on meal. They soak up the vinaigrette like tiny flavor sponges.
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Try a different cheese: Feta brings extra saltiness. Ricotta salata is crumbly and mild. Blue cheese if you’re feeling chaotic.
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Roast other veg: Sweet potatoes or acorn squash work just as well. Or throw in a few carrot chunks to roast alongside the squash.
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Add protein: Chickpeas or grilled chicken turn this salad from side dish energy to full meal bossiness. It also plays really nicely beside this pan-seared salmon.
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Nut options: Pecans or sliced almonds work great too. Toasting them is the non-negotiable part.
What to Serve with Roasted Butternut Squash Salad
This salad can totally hold its own, but sometimes it wants a little company on the plate. These pairings strike the right balance—nothing too heavy, nothing too meh.
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A piece of crusty bread with salted butter does wonders on the side. Warm from the oven or toaster, it soaks up that maple-balsamic dressing like it was destined to.
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Light protein, like grilled chicken or seared tofu, plays it cool so the salad can shine. You can even serve alongside a simple roast (or reheated rotisserie chicken… hey, it counts).
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A classic soup-and-salad combo makes this feel like a cozy lunch. Butternut squash soup might sound redundant, so maybe something like tomato or French lentil instead.
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Holiday table? This salad actually fits in well despite being a shade less beige than typical sides. It cuts through richer dishes but still tastes festive.
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A not-too-sweet dessert. Something like these peanut butter fluff cups or even a square of dark chocolate keeps the meal light.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I prep this salad ahead of time?
Yes, absolutely! The best way to prep ahead is to roast the squash, make the dressing, and store the components separately. Assemble just before serving so the greens don’t wilt and everything keeps its texture. If you’re meal-prepping it for lunch, layer everything except the dressing and goat cheese, then add those when you’re ready to eat.
Is the dressing sweet? Can I make it less maple-y?
It has a gentle sweetness thanks to the maple syrup, but it’s definitely more tangy than dessert-y. If you’re not into sweet dressings, start with one tablespoon of maple syrup, taste it, and adjust. A squeeze of lemon juice can cut the sweetness too if you went overboard. Been there.
What’s the best way to peel and cube butternut squash?
I won’t lie: peeling squash can be annoying. Use a sharp peeler (Y-peelers work great), trim off both ends, and slice the squash in half where the neck meets the round part. Cube it from there. Or, cheat a little and buy it pre-cubed—totally valid choice and saves you 10 minutes and a sore wrist.
Can I serve this salad cold?
Yes! It’s lovely cold. Just make sure the squash is fully cooled before mixing with the greens so they stay perky. It’s especially good as leftovers the next day, with all the dressing flavors having soaked into the goodies. It’s practically salad karma. Add a squeeze of lemon to brighten it up.
Roasted Butternut Squash Salad
Ingredients
Roasted Squash
- 1 medium butternut squash peeled and cubed (about 4 cups/600g)
- 2 tbsp (30 ml) olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp (0.5 tsp) sea salt plus more to taste
- 1/4 tsp (0.25 tsp) black pepper
Salad Base
- 5 cups (150 g) mixed greens arugula, spinach, or baby kale
- 1/4 (0.25) red onion thinly sliced
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) toasted walnuts chopped
- 1/3 cup (75 g) goat cheese crumbled (or feta)
Maple Balsamic Vinaigrette
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) balsamic vinegar
- 1-2 tbsp (15-30 ml) maple syrup to taste
- 1 tsp Dijon mustard
- 1 clove garlic minced
Equipment
- Baking sheet
- Parchment paper
- Large Bowl
- Whisk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 tbsp olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper.
- Add the cubed butternut squash and toss until evenly coated.
- Spread squash cubes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and tender. Let cool slightly.
- Meanwhile, make the vinaigrette: In a bowl or jar, whisk together 3 tbsp olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic until emulsified. Taste and adjust maple syrup as desired.
- In a large salad bowl, add the mixed greens, sliced red onion, dried cranberries, and toasted walnuts.
- Add the warm roasted butternut squash on top. Crumble goat cheese over everything.
- Drizzle with the maple vinaigrette and toss gently to combine. Serve immediately, warm or at room temperature.
Notes
Substitutions: Swap cheese (feta, ricotta salata, or blue cheese), nuts (pecans, almonds), or greens (butter lettuce, Little Gem). Add cooked grains or protein for a fuller meal.
