Butternut Squash Salad

Discovering this butternut squash salad was like finding a new best friend in the kitchen—a vibrant mix of sweet roasted squash and crunchy pecans that just feels like home with every bite.

I still remember the first time I made this salad when unexpected guests arrived and how it saved the day by impressing everyone with minimal fuss but maximum flavor.

Ingredients

• Butternut Squash: Roasting brings out its natural sweetness, making every bite rich and comforting
• Mixed Greens: I reach for a peppery mix like arugula or baby kale to add a fresh contrast
• Feta Cheese: Crumbled feta adds just the right salty tang, balancing the sweetness perfectly
• Toasted Pecans: Toasting enhances their crunch and nutty flavor for extra depth
• Maple Vinaigrette: Maple syrup and apple cider vinegar provide a zesty lift that ties everything together

Instructions

Get Everything Ready:

Preheat your oven and gather your ingredients so you're all set to roast the squash—the air will soon fill with a sweet, inviting aroma.

Roast the Squash:

Toss those cubed butternut squash pieces with olive oil, salt, and pepper, then spread them evenly on the baking sheet, roasting until they turn a beautiful golden color and soft to the fork.

Whisk the Vinaigrette:

While the squash cools, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper, creating a creamy, tangy dressing that smells as good as it tastes.

Assemble the Salad:

Combine mixed greens, roasted squash, red onion, pomegranate seeds or cranberries, feta, and toasted pecans in a big bowl—each ingredient adding its own texture and flavor dimension.

Dress and Toss:

Drizzle with the maple vinaigrette and toss gently, watching the colors blend as the flavors mingle for a perfectly dressed, crunchy, and sweet salad.

Save

This salad isn't just food; it became a symbol of comfort and quick celebration in my home, the dish we turn to when we want something healthy yet festive.

Keeping It Fresh

To keep the salad fresh, I like to store the roasted squash and the greens separately until just before serving—this way, the greens stay crisp and the flavors stay vibrant.

Serving Ideas That Clicked

This salad pairs beautifully with grilled chicken or a hearty grain bowl. It also shines as a standalone lunch, especially when topped with a few extra nuts or seeds for crunch.

A Time This Recipe Saved the Day

Once, running late for a dinner party, I whipped up this salad with what I had on hand, and it was the highlight of the evening. Guests loved the blend of textures and flavors.

• Remember to toast nuts gently to avoid bitterness
• If you're out of pomegranate seeds, dried cranberries add a lovely sweet touch
• Keep some dressing aside if you want to add more just before serving

Save

Thanks for cooking along—may every bite of this salad bring you the warm, cozy feeling of good company and great food.

Recipe FAQ

→ How do I roast the butternut squash perfectly?

Cut squash into even cubes, toss with olive oil, salt, and pepper, then roast at 425°F for 25-30 minutes, turning halfway until golden and tender.

→ Can I substitute feta with another cheese?

Yes, goat cheese is a great alternative that complements the sweetness of the squash nicely.

→ What can replace pecans for nut allergies?

Toasted pumpkin seeds or walnuts can be used instead; for nut-free options, omit nuts or use roasted seeds.

→ Is this salad better served warm or cold?

It can be enjoyed warm or at room temperature, allowing the flavors to meld beautifully in either case.

→ How do I make the maple vinaigrette dressing?

Whisk together extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper until emulsified.

→ Can this dish be made ahead?

Roast the squash and prepare the dressing in advance; assemble just before serving to keep greens crisp.