Butternut Squash Salad
I’m firmly on team “salads should still be exciting when it’s cold outside,” and this easy Butternut Squash Salad gets the job done. Roasted squash makes it hearty, goat cheese adds a creamy tang, and cranberries and pecans bring plenty of sweet, chewy crunch. Add a maple Dijon vinaigrette and you’ve got a budget-friendly salad that costs just $8.29 for four servings and is ready in about 45 minutes (with most of that time spent waiting for the squash to roast). It’s also great for meal prep, so future-you gets lunch out of the deal, too!
“Such a yummy salad! Made this for Thanksgiving and this was the dish everyone asked for the recipe!”
Rachel
Fresh Greens Meet Cozy Fall Flavor
The mix of textures is what really makes this salad for me. The squash gets tender with those lightly caramelized edges I can never resist, the pecans bring the crunch, and the goat cheese adds little creamy pockets throughout. Then the dried cranberries and maple Dijon lean into the squash’s natural sweetness, with enough apple cider vinegar to keep everything bright. Most of the work happens in the oven, so once the dressing is whisked together, you’re basically in assembly mode. It’s so simple, but feels so ✨fancy✨.
This is also one of those recipes that makes me feel very smug about buying squash when it’s cheap. I first made it because I had extra ingredients left over from my roasted Brussels sprouts salad, and the combination worked so well that it quickly became its own regular thing. Now, whenever I spot butternut squash at a good price, this salad immediately goes on my list.
Recipe Success Tips
- Let the squash get some color. Fork-tender squash is cooked, but I like to leave it in the oven until some of the edges are lightly browned. That extra roasting concentrates the squash’s sweetness and gives it more flavor against the tangy dressing and goat cheese.
- Give it a little time to cool. Slightly warm squash is delicious in this salad, but I wouldn’t add it to the spring mix piping hot. Let it cool until warm or room temperature so the delicate greens don’t wilt. If you’re meal prepping, let the squash cool completely first.
- Adjust the vinaigrette to your taste. This maple Dijon dressing leans sweet and tangy. If you prefer a sharper vinaigrette, start with 1 Tbsp maple syrup, taste it, then add the second tablespoon if you want more sweetness.
Meal Prep it!
As I mentioned above, this salad is PERFECT for meal prepping lunches. And the best way to keep this salad fresh for a few days is to use the proper layering technique. Layer this salad in your meal prep container with dressing and toppings on the bottom and the delicate greens on top. So it would go in this order: dressing, butternut squash, pecans, cranberries, goat cheese, greens. This keeps the greens away from the dressing and prevents them from being squished by the heavy toppings. When you’re ready to eat, just shake or stir! The salad should stay good in the refrigerator for about four days.
Butternut Squash Salad
Cost $8.29 recipe / $2.07 serving
Ingredients
Roasted Butternut Squash
- 2 lbs. butternut squash ($3.08*)
- 1 Tbsp olive oil ($0.22)
- 1 pinch salt ($0.01)
- 1 pinch black pepper (freshly cracked, $0.01)
Maple Dijon Vinaigrette
- ¼ cup olive oil ($0.88)
- 2 Tbsp maple syrup ($0.64)
- 2 Tbsp apple cider vinegar ($0.15)
- 1 tsp Dijon mustard ($0.02)
- ¼ tsp garlic powder ($0.02)
- ¼ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
Salad
- 4 cups spring mix ($1.86**)
- ¼ cup dried cranberries ($0.27)
- ¼ cup chopped pecans ($0.59)
- 1 oz. goat cheese (crumbled, $0.50***)
Instructions
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Preheat the oven to 400ºF. Peel and slice 2 lbs. of butternut squash into ½-inch cubes (about 4 cups cubes).
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Place the cubed butternut squash on a parchment-lined baking sheet, drizzle with olive oil, and add a pinch of salt and pepper. Toss the squash until well coated in oil.
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Roast the squash in the oven for about 30 minutes, stirring once after about 20 minutes of roasting. After 30 minutes the squash should be tender with a little bit of browning on the edges. Allow the squash to cool.
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While the squash is roasting, make the vinaigrette. Whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Set the dressing aside.
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When the squash is cool to your liking (you can use it warm or room temperature), build the salad. Place the spring mix on the bottom, then top with the roasted squash, dried cranberries, chopped pecans, and crumbled goat cheese.
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If serving right away, add about half of the dressing and toss to coat. Add more dressing to each serving as needed.
See how we calculate recipe costs here.
Notes
**A spring mix is a blend of tender baby lettuces and leafy greens. You can swap it with baby spinach, arugula, or another soft mixed-greens blend.
***I know not everyone is a fan of goat cheese, and it’s not always the most affordable cheese on the shelf, so if you need to swap it out, try diced white cheddar, shaved Parmesan, or maybe something like manchego.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Butternut Squash Salad step-by-step photos
Prep and season the butternut squash: Preheat the oven to 400ºF. Peel and dice about 2 lbs. of butternut squash into ½-inch cubes (about 4 cups once diced). Add the squash to a parchment-lined sheet pan, then drizzle with 1 Tbsp olive oil and add a pinch of salt and pepper. Toss until the butternut squash is evenly coated.
Roast and cool: Roast the butternut squash in the preheated oven for 30 minutes, stirring once after about 20 minutes in the oven. After 30 minutes, the squash should be tender and have some caramelization on the edges (brown color). Allow the squash to cool slightly.
Make the dressing: While the butternut squash is in the oven, I like to prepare the maple Dijon vinaigrette. Whisk together ¼ cup olive oil, 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.
Assemble and serve: You can serve this salad with the squash still slightly warm, at room temperature, or chilled. Once the squash has cooled to your liking, it’s time to build the salad. Add 4 cups spring mix to a large serving bowl, then top with the roasted butternut squash, ¼ cup chopped pecans, ¼ cup dried cranberries, and 1 oz. crumbled goat cheese. If meal prepping the salad, add the ingredients to individual containers in the opposite order (dressing first, toppings, then spring mix).
Add about half of the dressing, then toss the salad to coat. Add more dressing to each serving to taste.
I like to top each salad bowl with a little more pepper and a pinch of salt, but that’s just me! No matter how you serve it, this butternut squash salad is the perfect mix of sweet, savory, nutty, and creamy flavors!
What Else Can I Add?
I would serve this salad, as written, as a side dish or as part of a meal. If you want to bulk it up a bit and turn this into a “meal salad” here are a few things you can add:
- Cooked chicken or turkey: Leftovers work perfectly and add plenty of protein without competing with the maple Dijon dressing.
- Bacon: I love adding a little oven-cooked bacon for smoky, salty flavor against the sweet squash and maple dressing. Even better, bacon cooks at the same temp as the squash, so I can bake both at the same time!
- Farro, barley, or wild rice: Any of these add a hearty chew and more bulk, which is especially useful if you’re packing this for lunch.
- Apples or pears: Fresh apples or pears add crispness and another layer of juicy sweetness. If I’m making this salad for meal prep, I toss the chopped fruit with a little lemon juice first to help slow down browning.
- Thinly sliced red onion: This adds a sharper bite that balances the creamy goat cheese and sweeter ingredients.
What to Serve with Butternut Squash Salad
Since this salad already has plenty of sweetness, tang, and texture, I like pairing it with something warm and savory. White bean soup makes an inexpensive soup-and-salad dinner, and veggie pot pie is a great option when I want something richer and cozy alongside those fresh greens. Both give the salad a clear job on the plate rather than adding another competing side.
For a heartier dinner, herb roasted pork tenderloin works really well with the roasted squash and maple Dijon flavors, or serve it with roasted chicken for a Sunday dinner or holiday meal. The tangy vinaigrette and fresh greens are especially nice next to those richer roasted mains.
Storage Instructions
If you’re not making this salad for meal prep and don’t want to use my layering method above, the best option is to store all of the components separately. Keep the greens, roasted squash, and goat cheese in separate airtight containers in the refrigerator, and keep the pecans and cranberries in their packages. Store the vinaigrette in a jar or airtight container. It’ll separate as it sits, so give it a good shake or whisk before using it again. The roasted butternut squash will keep in the refrigerator for 3-4 days.
Reheating
This salad is delicious cold, so reheating the squash is completely optional. If you prefer it warm, reheat only the squash cubes in a 350°F oven, in the microwave, or in a skillet over medium heat until warmed through. Let them cool for a few minutes before adding them to the greens so they don’t wilt.
Freezing
I wouldn’t freeze the assembled salad, but you can freeze the roasted butternut squash cubes for up to 3 months. Let them cool completely, freeze them in a single layer on a parchment-lined baking sheet until solid, then transfer them to a freezer bag or container.
Love Butternut Squash? Try These Recipes Next:
- For the simplest option, our Roasted Butternut Squash turns one squash into an easy side and gives you caramelized cubes you can use in salads, bowls, and other meals.
- If you want to turn butternut squash into a full comfort-food dinner, try our Butternut Squash Lasagna with mushrooms, kale, lots of cheese, and creamy sage brown butter béchamel.
- I think this easy Butternut Squash Curry is a GREAT meatless dinner, with tender squash simmered in a warmly spiced tomato and coconut milk sauce.
- My Butternut Squash Soup roasts the squash and onion first for extra flavor before blending everything into a smooth, creamy fall soup. 😋
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