Roasted Butternut Squash Salad (Printable)

A vibrant salad of caramelized squash, pecans, fresh greens, and a tangy maple-balsamic dressing.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 lbs), 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 tbsp extra virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 tbsp pure maple syrup
09 - 1 tsp Dijon mustard
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

→ Roasting

12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper

# Directions:

01 - Set 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 pepper. Spread the cubes evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until golden and fork-tender. Let cool slightly.
04 - While squash roasts, toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Remove from heat.
05 - Whisk together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Combine mixed greens, roasted butternut squash, sliced red onion, toasted pecans, and crumbled feta (if using) in a large salad bowl.
07 - Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

# Expert Advice:

01 -
  • The squash gets sweet and almost buttery when roasted, while the pecans add a satisfying crunch that doesn't require much effort.
  • It comes together in under an hour and feels fancy enough to serve at dinner but easy enough for a weeknight lunch.
  • The maple-balsamic dressing is so good you'll find yourself making it for other salads too.
02 -
  • Don't cube the squash too small—if the pieces are too tiny, they'll collapse into the dressing instead of holding their shape and adding texture.
  • The dressing tastes better if you let it sit for a minute or two after whisking so the flavors meld, but don't dress the salad until you're ready to eat it.
  • If you're not serving this right away, keep the components separate and assemble just before eating so the greens stay crisp.
03 -
  • If you're nervous about peeling a raw butternut squash, roast the whole squash for 15 minutes first to soften the skin, then it peels away like magic.
  • Make extra dressing even if you don't need it—it's incredible on roasted vegetables, stirred into grain bowls, or drizzled over fresh berries and yogurt.

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