Butternut Squash Salad is the ultimate fall salad! Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and a homemade apple cider vinaigrette, the flavors marry together to create a memorable salad filled with robust flavors.Â
Looking for more recipes that allow butternut squash salad to shine? Don’t miss out on Twice-Baked Butternut Squash, Butternut Squash Chili, and Instant Pot Butternut Squash Soup.
The Perfect Fall Salad Recipe
There is something truly magical about highlighting seasonal produce in salads. A strawberry spinach salad is the obvious choice for springtime, as is a caprese salad in the summer months. But when the temperatures begin to cool, this Butternut Squash Salad recipe highlight’s the best of fall produce.
Made with nutty roasted butternut squash, sweet juicy pears, tart cranberries, and a tangy apple cider vinaigrette, this Butternut Squash Salad a masterpiece of flavor and textures–and so easy to prepare!
How to Make Butternut Squash Fall Salad
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Roast Butternut Squash. Roasting cubed butternut squash allows the squash to become tender, nutty, and irresistibly good. Simply season the cubed squash with salt, pepper, and olive oil and roast until tender. Just be sure to allow the roasted squash to cool slightly, so it does not wilt the delicate salad greens.
- Make Apple Cider Vinaigrette. Making a homemade salad dressing is as easy as whisking apple cider, honey, salt, pepper, garlic, and olive oil together. It takes about a minute to prepare and tastes a million times better than anything store-bought.
- Toast the nuts. If your nuts are raw or untoasted, it is best to take the extra step to toast the nuts in a dry skillet to bring out their flavor.
- Dress the Greens. Avoid overdressing the salad, by only tossing the greens with ¼ cup of the dressing. Serve the remaining dressing on the side of the salad.
- Assemble and Serve. Add the roasted squash, toasted nuts, diced pears, dried cranberries, and crumbled feta to the lightly dressed greens. Toss and serve immediately with the remaining dressing on the side.
Serving a Crowd?
If serving to people with varied dietary preferences, I suggest placing the ingredients for this Butternut Squash Salad in separate bowls and allowing people to assemble themselves. That way people can leave out the feta cheese and/or nuts if desired.
Make-Ahead Directions
This Butternut Squash Salad, like most salad recipes, is best served immediately after assembling. But you can prepare the components in advance, making it a breeze to throw this salad together when entertaining.
- Up to 3 days in advance, wash and dry the greens, prepare the dressing, and toast the nuts. Store the greens and cooled squash in separate airtight containers in the refrigerator for up to 3 days. Let the nuts cool and store them in an air-tight container at room temperature.
- Right before serving, dice the pears, toss the greens with a small amount of the dressing, and then sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the side for people to use as desired.
Pairing Suggestions
Roasted Butternut Squash Salad is the perfect addition to your Thanksgiving menu or serve with any of the following entrees for a cozy fall dinner.
If you tried this Butternut Squash Salad, I would love for you to leave a comment and review below.
Butternut Squash Salad
Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and a homemade apple cider vinaigrette, the flavors marry together to create a Butternut Squash Salad that is filled with robust flavors.Â
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Servings:6
Calories:182kcal
Ingredients
For the Apple Cider Viniagrette
Instructions
Roast the Butternut Squash. Preheat the oven to 400 ℉. On a large rimmed baking sheet,toss 2 cups cubed squash in 2 teaspoons of oil and season with 1 teaspoon kosher salt and ¼ teaspoon pepper. Spread the seasoned squash out on so that it is in a single layer. Roast for 25 minutes,remove from the oven,flip,and return to the oven,and continue to roast for 15-20 minutes,or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad.
Prepare the Dressing.In a small mixing bowl,mix together ¼ cup apple cider vinegar,2 tablespoons honey,½ teaspoon minced garlic,1 teaspoon kosher salt,and ¼ teaspoon pepper together. Once combined,slowly whisk in ½ cup olive oil.
Toast the Nuts. If your nuts are not already toasted,place them into a dry skillet over medium heat. Heat for 2-3 minutes,tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
Assemble Salad.Mix the greens with ¼ cup of the salad dressing. Top the greens with the Roasted Butternut Squash,pears,cranberries,and walnuts if using. Toss lightly. Serve with additional dressing on the side.Â
Notes
Greens:Tender,baby greens are best for this salad as they are mild and will not overtake the flavors of the squash and pears.
Pears:Select ripe,yet firm pears. Bartlett,Bosc,or Red varieties are all good options.
Feta Cheese:I love the salty contrast that the feta adds to this salad,but diced sharp cheddar also is a delicious option. And of course,omit the cheese altogether for a dairy-free salad.
Nuts:Toasted walnuts or almonds add a nice crunch and earthiness to the salad. Feel free to omit for allergies or sub out of candied nuts or honey-roasted peanuts.
Nutrition
Calories:182kcal| Carbohydrates:21g| Protein:2g| Fat:10g| Saturated Fat:2g| Cholesterol:7mg| Sodium:877mg| Potassium:246mg| Fiber:2g| Sugar:13g| Vitamin A:5265IU| Vitamin C:16.6mg| Calcium:69mg| Iron:0.6mg
Originally published in August 2018,updated in 2024.Â