Roasted Butternut Squash Salad (Printable Version)
Nourishing salad with caramelized squash, toasted pecans, fresh greens, and a tangy maple-balsamic dressing.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 6 cups mixed salad greens (arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced
→ Nuts & Cheese
04 - 1/2 cup pecan halves
05 - 1/3 cup crumbled feta cheese (optional)
→ Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 tablespoon pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Roasting
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning once halfway through, until the squash is golden and fork-tender. Let cool slightly.
04 - Toast pecan halves in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
05 - Whisk together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl.
06 - In a large bowl, combine mixed greens, roasted squash, sliced red onion, toasted pecans, and feta cheese if using.
07 - Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
# Expert Tips:
01 -
- The squash caramelizes into these little pockets of sweetness while staying tender, and it's honestly the easiest vegetable roasting you'll ever do.
- This feels substantial enough for lunch but light enough that you won't feel weighed down, and everyone eats it whether they think they like salad or not.
- The maple-balsamic vinaigrette hits that perfect balance of tangy and rich without being fussy or requiring a blender.
02 -
- Don't skip toasting the pecans separately because raw or barely cooked pecans taste stale and waxy, but three minutes in a dry skillet transforms them into something completely different and essential.
- The squash needs to cool at least a minute or two before hitting the greens, or all that heat will turn everything into wilted sadness, but while it's still warm it'll dress itself beautifully with the hot dressing.
- Make the dressing right before serving because it won't separate or break if you wait, and everything will taste fresher and more vibrant the moment it all comes together.
03 -
- Roast the squash on parchment paper instead of a bare sheet and everything slides off without sticking, plus cleanup takes thirty seconds instead of fifteen minutes of scrubbing.
- Make extra dressing because it's so good that you'll want to drizzle a little more over your bowl, and the leftovers keep in a jar in the fridge for almost two weeks and work on everything from grain bowls to roasted vegetables.