Roasted Butternut Squash Salad

There's something about the smell of butternut squash roasting in the oven that makes a kitchen feel like autumn, even if it's the middle of summer. I discovered this salad almost by accident one October, when I had half a squash sitting on my counter and a bag of pecans I'd meant to use for something else. The golden, caramelized edges that emerged from the oven seemed too good to waste on anything predictable, so I threw together some greens and a quick vinaigrette. That simple improvisation became a salad I make constantly, because it manages to feel both comforting and bright.

I made this for a potluck once and brought it in a big bowl, expecting it to sit ignored while everyone reached for the pasta salad. Instead, someone asked for the recipe before they'd even finished their first serving, and I've been getting requests for it ever since. There's something about how the warm squash meets the cool greens that just works.

Ingredients

• Butternut squash (1 medium, about 2 lbs): This is the star, so pick one that feels heavy for its size and has deep, even coloring—it'll be sweeter and less watery when roasted.
• Mixed salad greens (6 cups): I use a combination of arugula and baby spinach because they hold up to the warm squash without getting too wilted, but spring mix works beautifully too.
• Red onion (1 small): Slice it thin and don't skip it—the sharpness is the backbone that keeps this from feeling one-note.
• Pecan halves (1/2 cup): Toast them yourself rather than using pre-toasted ones; the difference in flavor is worth the three minutes it takes.
• Feta cheese (1/3 cup, crumbled): It's optional, but it adds a salty tang that makes the whole salad feel more complete—though the salad is just as good without it.
• Extra virgin olive oil (3 tbsp for dressing, plus 2 tbsp for roasting): Use something you actually like tasting, because you'll taste every drop in the dressing.
• Balsamic vinegar (1 1/2 tbsp): Good balsamic is worth the investment; cheap ones taste sharp and one-dimensional.
• Pure maple syrup (1 tbsp): Don't use pancake syrup or imitation—you need the real thing so the sweetness feels natural.
• Dijon mustard (1 tsp): This emulsifies the dressing and adds a subtle sharpness that balances the squash perfectly.
• Salt and freshly ground black pepper: Taste as you go, because good seasoning is what separates a good salad from one people actually remember.

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks.

Prepare and season the squash:

Toss your cubed squash with the 2 tbsp olive oil, salt, and pepper, making sure every piece gets coated evenly. Spread them in a single layer on the sheet and don't crowd the pan—you want them to caramelize, not steam.

Roast until golden:

Pop it in the oven for 25 to 30 minutes, stirring halfway through so they brown on all sides. You'll know they're done when they're fork-tender and the edges are deep golden brown. Let them cool for a couple of minutes while you handle the next steps.

Toast the pecans:

While the squash roasts, warm a dry skillet over medium heat and add the pecans, stirring constantly for about 3 to 4 minutes until they smell incredible and deepen slightly in color. Don't walk away—they can go from toasted to burned in about 30 seconds.

Whisk the dressing:

In a small bowl, whisk together the oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until everything is emulsified and creamy. Taste it and adjust the seasoning—this is where the whole salad comes together, so don't rush it.

Build your salad:

Combine the greens, roasted squash, sliced red onion, toasted pecans, and feta (if using) in a large bowl. This is when the warm squash will soften the greens just slightly without making them sad.

Dress and serve:

Drizzle generously with the dressing and toss gently so everything is coated but the greens aren't bruised. Serve right away while the squash is still warm and the pecans are still crisp.

Save

One evening, a friend who'd been feeling under the weather asked if I could bring dinner over, and this was the first thing I made. Watching them actually enjoy food again, heaping more squash onto their plate and asking about the dressing—that's when I realized this salad is about more than just being delicious. It's nourishing in a way that feels generous.

Why This Works in Every Season

Because the squash is roasted until it's almost caramelized, it tastes rich and satisfying even though it's technically a vegetable. Pair that with the brightness of the vinaigrette and the earthiness of the pecans, and you have a salad that feels substantial enough for lunch but light enough for dinner. I've made it with greens from the farmers market in summer and stored butternut squash in December, and it's never disappointed.

Variations Worth Trying

The beauty of this salad is how flexible it is without losing its identity. I've added dried cranberries for a tart-sweet note, swapped the feta for creamy goat cheese, and once even tossed in some pomegranate seeds because I had them and felt like it. The pecans are negotiable too—hazelnuts or walnuts work wonderfully if that's what you have on hand, and for people with nut allergies, toasted pumpkin seeds add a similar crunch and richness.

Pairing and Storage

This salad is the kind of thing that makes wine taste better—a crisp Sauvignon Blanc or a light Pinot Noir both highlight the maple-balsamic notes beautifully. As for storage, the roasted squash keeps in the fridge for three days and actually tastes better the next day, while the dressing lasts about a week, so you can assemble fresh salads throughout the week without any extra effort. Just keep the greens separate until you're ready to eat.

• Store roasted squash and dressing in separate containers for maximum freshness.
• Toast the pecans right before serving to keep them crispy and flavorful.
• This is one of those salads that gets better as it sits because the flavors have more time to get friendly with each other.

Save

This salad has become my answer to the question of what to bring, what to make, and how to turn something ordinary into something that makes people slow down and actually taste their food. It's never fancy, but it's always exactly right.

Recipe Questions & Answers

→ How do I roast butternut squash for best flavor?

Peel and cube the squash evenly, toss with olive oil, salt, and pepper, then roast at 400°F until golden and tender, about 25-30 minutes.

→ What is the best way to toast pecans?

Toast pecans in a dry skillet over medium heat for 3-4 minutes, shaking occasionally until fragrant and lightly browned.

→ Can I substitute the pecans with other nuts?

Yes, walnuts or hazelnuts work well and provide a similar crunchy texture and nutty flavor.

→ How does the dressing complement the salad?

The maple-balsamic vinaigrette adds a tangy sweetness that balances the roasted squash and toasted pecans, tying the flavors together.

→ Is feta cheese necessary in this dish?

No, feta is optional and can be omitted or replaced with goat cheese or a dairy-free alternative for different flavor profiles.

→ How do I store leftovers to maintain freshness?

Keep the salad and dressing separate in airtight containers in the refrigerator, then combine just before serving to preserve texture.