Harvest Butternut Salad

Indulge in the vibrant flavors of autumn with our delightful Butternut Squash Salad. This exquisite dish brings together perfectly roasted butternut squash, sweet and crunchy candied pecans, your choice of tangy goat or creamy feta cheese, and bursts of tart dried cranberries. It’s all harmoniously tied together with a homemade maple-Dijon vinaigrette, making it a perfect addition to your holiday table or a comforting seasonal meal.

Why This Butternut Squash Salad is a Must-Try

Our Butternut Squash Salad isn’t just another side dish; it’s a celebration of seasonal flavors and textures that will captivate your palate. From its vibrant colors to its incredible balance of sweet and savory, here’s why this roasted butternut squash salad has become a cherished favorite in many homes, especially during the colder months.

1. A Symphony of Diverse Flavors: This salad masterfully combines sweet caramelized butternut squash with the salty tang of goat or feta cheese, the satisfying crunch of candied pecans, and the bright, tart notes of dried cranberries. Each bite offers a delightful contrast that keeps you coming back for more. The creamy, zesty maple-Dijon vinaigrette acts as the perfect binder, enhancing every ingredient without overpowering it.
2. Incredibly Versatile for Any Occasion: Whether you’re planning an elaborate holiday feast for Thanksgiving or Christmas, seeking a comforting weeknight meal, or looking for an impressive potluck contribution, this butternut squash salad fits seamlessly. Serve it as an elegant side dish to complement roasted meats, or elevate it to a light main course by adding grilled chicken, chickpeas, or quinoa for extra protein.
3. Embrace the Seasonal Appeal: Butternut squash is a quintessential fall and winter ingredient, offering a naturally sweet and earthy flavor that grounds this salad firmly in its season. Pairing it with other autumnal elements like pecans and cranberries makes this a truly seasonal salad, evoking feelings of warmth and coziness. It’s the perfect way to enjoy the bounty of the harvest season.
4. Designed for Convenience and Ease: We understand that busy schedules demand efficient recipes. This butternut squash salad offers options for quick preparation, such as utilizing pre-cut squash from your local grocery store to save valuable peeling and chopping time. Even with scratch ingredients, the steps are straightforward and manageable for cooks of all skill levels.
5. Make-Ahead Friendly for Stress-Free Entertaining: Planning ahead is crucial for entertaining, and this salad excels in that department. The maple-Dijon vinaigrette can be prepared and stored in the refrigerator for up to a week, allowing its flavors to meld beautifully. Similarly, the candied pecans can be made several days in advance, retaining their crispness until assembly. Roasting the squash ahead of time also helps streamline your cooking process on the day of serving.

Key Ingredients for Your Butternut Squash Salad

Crafting this incredible Butternut Squash Salad begins with a careful selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and varied textures that make this dish so special. Let’s explore the essential elements for both the zesty dressing and the hearty salad itself.

The Creamy Maple-Dijon Dressing

The dressing is the secret weapon of this salad, perfectly balancing sweetness, tang, and creaminess.

• Maple Syrup and Dijon Mustard: Pure maple syrup delivers a rich, natural sweetness that is far superior to artificial sweeteners, providing a deep, woodsy note. Dijon mustard introduces a delightful tang and a subtle spice that awakens the palate, while also acting as an emulsifier to bind the dressing ingredients smoothly.
• White Balsamic Vinegar and Mayonnaise: White balsamic vinegar offers a milder, less acidic punch compared to its dark counterpart, brightening the dressing without staining the delicate greens. Mayonnaise is key for achieving the dressing’s luxurious, creamy texture, ensuring it clings beautifully to every leaf and piece of squash.
• Milk and Heavy Cream: These dairy components work together to fine-tune the dressing’s consistency, making it pourable yet rich. The milk helps thin it slightly, while the heavy cream adds an extra layer of velvety smoothness, making the vinaigrette feel indulgent.
• Salt and Pepper: Essential seasonings that enhance all the other flavors, bringing them into perfect harmony.

The Hearty and Flavorful Salad Components

Each ingredient in the salad bowl is chosen to contribute a distinct flavor and texture.

• Butternut Squash and Olive Oil: The star of the show! When roasted, butternut squash transforms into tender, sweet, caramelized bites with a slightly nutty flavor. Olive oil is crucial for achieving that perfect golden-brown exterior and helps the seasonings adhere to the squash during roasting.
• Baby Spinach: This forms the fresh, tender base of our butternut squash salad. Its mild flavor and delicate texture provide a lovely counterpoint to the richer ingredients. Baby spinach is preferred for its smaller leaves and less fibrous stems, making it more pleasant to eat.
• Candied Pecans and Dried Cranberries: These additions bring bursts of texture and flavor. Candied pecans offer a delightful crunch and an extra layer of sweetness, along with a rich, buttery nuttiness. Dried cranberries introduce a chewy texture and a much-needed tartness that cuts through the sweetness of the squash and pecans, balancing the overall profile.
• Feta or Goat Cheese: The crumbled cheese provides a creamy, salty, and tangy element that wonderfully complements the sweet roasted squash. Feta offers a sharper, saltier bite, while goat cheese provides a milder, more earthy creaminess. Both are excellent choices, allowing for personal preference.

How To Make The Perfect Butternut Squash Salad

Creating this delightful Butternut Squash Salad is a straightforward process, broken down into a few simple steps. Follow these instructions for a perfectly balanced and flavorful dish that will impress everyone.

1. Roast the Butternut Squash to Perfection: Begin by preheating your oven to 400°F (200°C). Carefully peel the butternut squash, remove the seeds, and dice it into uniform 1-inch cubes. Uniformity is key here for even cooking. Place the diced squash on a large sheet pan lined with parchment paper – this prevents sticking and aids in easy cleanup. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper. Toss well to ensure every piece is lightly coated. Spread the squash in a single, even layer on the pan, avoiding overcrowding, which can lead to steaming instead of roasting. Roast for 15 minutes, then remove from the oven, gently toss the squash, and return it to bake for an additional 10-15 minutes, or until it’s beautifully fork-tender and slightly caramelized at the edges. Once roasted, set the squash aside and allow it to cool completely to room temperature before adding it to the delicate spinach.
2. Prepare and Blend the Maple-Dijon Vinaigrette: While the squash cools, prepare your dressing. Combine all the maple dressing ingredients – maple syrup, Dijon mustard, white balsamic vinegar, mayonnaise, whole milk, heavy cream, salt, and pepper – into a small blender. Blend on high speed until the mixture is completely smooth and emulsified. Emulsification means the oil and other liquids are fully combined and won’t separate easily, resulting in a thick, cohesive dressing. Taste and adjust seasonings if necessary. Transfer the finished dressing to a mason jar or airtight container and refrigerate until you are ready to assemble the salad. Chilling allows the flavors to meld further.
3. Combine the Salad Components: In a large serving bowl, place the baby spinach, creating a fresh green base. Evenly scatter the coarsely chopped candied pecans, dried cranberries, and crumbled feta or goat cheese over the spinach. Now, gently add the cooled roasted butternut squash. It’s important for the squash to be at room temperature; adding warm squash could wilt the spinach.
4. Dress and Serve Immediately: Just before serving, generously drizzle the prepared maple-Dijon vinaigrette over the assembled salad. Using a pair of tongs or large salad servers, gently toss the salad until all the ingredients are well coated with the dressing. Serve your Butternut Squash Salad immediately to ensure the spinach remains crisp and the flavors are at their peak. This salad is best enjoyed fresh after dressing.

Expert Tips For a Flawless Butternut Squash Salad

Achieving the perfect Butternut Squash Salad is simple with a few smart techniques. These tips will help you elevate your dish, ensuring every component shines and contributes to an unforgettable culinary experience.

• Opt for Baby Spinach for Best Texture: While larger spinach leaves can be used, baby spinach offers a more tender texture and a milder flavor that won’t overpower the other ingredients. If you do use larger leaves, a coarse chop will make them easier to eat and integrate into the salad. Alternatively, consider a mix of baby spinach and arugula for a peppery kick, or mixed greens for variety.
• Select Ripe Butternut Squash: The key to sweet, flavorful roasted squash begins with selecting a ripe one. Look for butternut squash with hard, unblemished skin that is uniformly colored, typically a deep beige or tan. Avoid squash with any green spots, as this indicates it’s unripe and will be less sweet and more fibrous. A ripe squash will also feel heavy for its size.
• Employ a Sharp Knife for Safety and Efficiency: Butternut squash can be quite firm and challenging to cut. Using a sharp, heavy chef’s knife is paramount for both safety and ease. A dull knife can slip, leading to accidents. If you find peeling and chopping challenging, many grocery stores offer pre-cut butternut squash cubes in the produce section, a fantastic time-saver.
• Always Choose Pure Maple Syrup: For the most authentic and delicious maple-Dijon vinaigrette, insist on pure maple syrup. Artificial syrups often contain high-fructose corn syrup and lack the complex, rich flavor that real maple syrup provides. The quality of your maple syrup directly impacts the dressing’s taste profile.
• Prepare Components in Advance: Maximize convenience by preparing the candied pecans and the maple-Dijon dressing 1-2 days before you plan to serve the salad. Storing them separately allows their flavors to deepen and saves significant time on assembly day. Roast the butternut squash a few hours ahead of time so it’s completely cooled when you’re ready to toss the salad.
• Don’t Overcrowd the Baking Sheet: When roasting your butternut squash, ensure the cubes are spread in a single layer with a little space between them on the baking sheet. Overcrowding will cause the squash to steam rather than roast, preventing it from caramelizing and developing its delicious sweet flavor and tender texture. Use two baking sheets if necessary.
• Season Your Squash Generously: Don’t be shy with salt and pepper when seasoning the butternut squash before roasting. Proper seasoning brings out the natural sweetness of the squash and enhances its overall flavor. A pinch of cinnamon or nutmeg can also be added for an extra autumnal touch.
• Consider Variations: This butternut squash salad is wonderfully adaptable. For a heartier main course, add grilled chicken, pan-seared halloumi cheese, or roasted chickpeas. To enhance the fruitiness, consider adding thinly sliced apples or pears. A sprinkle of pomegranate seeds can also add color and a juicy burst of flavor.

More Seasonal Salad Inspirations

If you’ve fallen in love with this Butternut Squash Salad, you’ll be delighted to explore other seasonal favorites that celebrate the bounty of fall and winter. These salads offer diverse flavors and textures, perfect for any meal.

• Roasted Sweet Potato and Wild Rice Salad: A hearty and nutritious option combining earthy sweet potatoes with protein-rich wild rice.
• Candied Pecan, Pear, and Pomegranate Salad: A crisp and refreshing salad bursting with juicy fruits and crunchy nuts.
• Roasted Veggie Salad: A versatile salad featuring a medley of roasted seasonal vegetables, customizable to your preference.
• Roasted Butternut Squash Couscous Bowls: A wholesome and satisfying bowl, perfect for a light lunch or dinner.
• Apple Cherry Chicken Salad: A vibrant salad with sweet apples and cherries, offering a delightful combination of flavors.

5 from 2 votes

Butternut Squash Salad

By
Chelsea Lords

This easy Butternut Squash Salad is a delightful holiday side dish. It features roasted butternut squash, candied pecans, creamy goat or feta cheese, and dried cranberries, all drizzled with a maple-Dijon vinaigrette.

Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Servings:
6 servings

Equipment

• Large sheet pan (15″ x 21″) lined with parchment paper
• Blender

Ingredients

Use the conversion buttons for US or Metric measurements.

Maple Dressing

• 5 tablespoons pure maple syrup
• 1 tablespoon Dijon-style mustard
• 2 tablespoons white balsamic vinegar
• 1/4 cup mayonnaise
• 1-1/2 tablespoons whole milk
• 1-1/2 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Salad

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1-1/2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 ounces baby spinach
• 3/4 cup candied pecans, coarsely chopped (see Note 1 below for homemade recipe)
• 3/4 cup dried cranberries
• 1/3 cup feta cheese or goat cheese, crumbled

Instructions

1. Roast Butternut Squash: Preheat oven to 400°F (200°C). Peel and chop the butternut squash into small, bite-size pieces (about 1-inch cubes). Place on a large sheet pan lined with parchment paper. Toss with 1 tablespoon of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread in an even layer on the tray, ensuring no overcrowding. Bake for 15 minutes; remove from oven and toss gently. Return to oven and bake for an additional 10–15 minutes, or until fork-tender and lightly caramelized. Set aside and allow to cool completely to room temperature before adding to the salad.
2. Prepare Dressing: Add all the dressing ingredients (maple syrup, Dijon mustard, white balsamic vinegar, mayonnaise, milk, heavy cream, 1/2 tsp salt, 1/2 tsp pepper) into a small blender. Blend until smooth and fully emulsified. Transfer to a mason jar and refrigerate until ready to use.
3. Assemble Salad: Add the baby spinach to a large serving bowl. Top with the coarsely chopped candied pecans, dried cranberries, and crumbled feta or goat cheese. Gently add the cooled roasted butternut squash.
4. Dress and Serve: Drizzle the prepared maple-Dijon dressing generously over the salad. Toss the salad gently until all ingredients are well coated. Serve immediately and enjoy!

Recipe Notes

Note 1: Homemade Candied Pecans Recipe

Making your own candied pecans is easy and adds an extra layer of deliciousness to this salad. This recipe yields more pecans than needed for the salad, providing extra for snacking or other dishes.

Ingredients for Candied Pecans:

• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 large egg white
• 1 teaspoon vanilla extract
• 1 pound pecan halves

Directions for Candied Pecans:

1. Preheat oven to 250°F (120°C). Line a large sheet pan with parchment paper and set aside. In a large bowl, combine the granulated sugar, cinnamon, and salt. Stir well to combine.
2. In another bowl, whisk the egg white, vanilla extract, and 1/2 tablespoon of water together until frothy. Add the pecan halves to this mixture and toss to coat evenly. Remove pecans using a slotted spoon, allowing excess liquid to drain.
3. Transfer the wet pecans into the sugar mixture. Toss thoroughly until the pecans are well coated with the cinnamon sugar. Spread the coated pecans onto the prepared baking sheet in a single layer.
4. Bake in the preheated oven for 45–60 minutes, stirring every 15 minutes to ensure even browning and crispness. The pecans should be evenly browned and feel dry. Let them stand for 30–45 minutes at room temperature, allowing them to fully cool and solidify into their crunchy candy coating. Coarsely chop the desired amount for your salad.

Nutrition Note for Pecans: The nutritional information provided for the Butternut Squash Salad does not include the candied pecans made from this additional recipe. Please view the specific candied pecans recipe for its nutritional information.

Storage for Salad Components: This salad does not hold up well once dressed. To prevent wilting and maintain freshness, only dress the portion of the salad you intend to consume immediately. Store any leftover undressed salad components (roasted squash, spinach, pecans, cranberries, cheese) and the dressing separately in airtight containers in the refrigerator. Pecans and cheese should also be stored separately to maintain their optimal texture.

Nutrition

Serving: 1 serving |
Calories: 312 kcal |
Carbohydrates: 44 g |
Protein: 4 g |
Fat: 16 g |
Saturated Fat: 5 g |
Cholesterol: 21 mg |
Sodium: 263 mg |
Potassium: 605 mg |
Fiber: 5 g |
Sugar: 26 g |
Vitamin A: 15613 IU |
Vitamin C: 33 mg |
Calcium: 161 mg |
Iron: 2 mg

Nutrition information is automatically calculated and should only be used as an approximation.