Butternut Squash Salad (Printable)

Hearty mix of roasted squash, greens, feta, pecans, and maple vinaigrette for bright flavors.

# What You'll Need:

→ Roasted Butternut Squash

01 - 1 medium butternut squash (about 2 lb), peeled, seeded, and cubed
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper

→ Salad

05 - 5 oz mixed greens (arugula, spinach, or baby kale)
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cup pomegranate seeds or dried cranberries
08 - 1/2 cup crumbled feta cheese
09 - 1/3 cup toasted pecans, roughly chopped

→ Maple Vinaigrette

10 - 3 tbsp extra virgin olive oil
11 - 1 tbsp apple cider vinegar
12 - 1 tbsp pure maple syrup
13 - 1 tsp Dijon mustard
14 - 1/4 tsp sea salt
15 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with olive oil, sea salt, and black pepper; spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender. Let cool slightly.
04 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl.
05 - In a large bowl, combine mixed greens, roasted butternut squash, sliced red onion, pomegranate seeds or cranberries, crumbled feta, and toasted pecans.
06 - Drizzle maple vinaigrette over the salad just before serving and toss gently to combine.

# Cooking Tips:

01 -
  • It's a perfect balance of sweet, savory, and tangy that feels like sharing a delicious secret with a friend
  • The roasted butternut squash adds a cozy warmth that turns a simple salad into something special
02 -
  • Don't skip the roasting step—this is what transforms the butternut squash from bland to a caramelized star of the dish
  • Adding the vinaigrette last keeps the greens from wilting and gives you that fresh, crisp bite
03 -
  • Use fresh maple syrup rather than artificial sweeteners for a true depth of flavor
  • Let the roasted squash cool completely before adding to the salad to prevent soggy greens

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