Easy Roasted Butternut Squash Salad
Sweet roasted butternut squash meets crisp greens, tangy feta, and crunchy pecans in a bright, maple-Dijon vinaigrette. Simple, cozy, and perfect for weeknights or holidays.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb butternut squash, peeled and cut into 1-inch cubes
- 2 tbsp olive oil, for roasting
- 1 tbsp pure maple syrup, for roasting
- 0.5 tsp smoked paprika
- 1 tsp kosher salt divided
- 0.5 tsp black pepper divided
- 6 cup mixed greens or arugula
- 0.25 cup thinly sliced red onion
- 0.5 cup toasted pecans, roughly chopped
- 0.33 cup dried cranberries
- 0.5 cup crumbled feta cheese
- 0.25 cup extra-virgin olive oil, for dressing
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup, for dressing
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment.
- Toss squash with roasting oil, maple syrup, smoked paprika, 3/4 tsp salt, and 1/4 tsp pepper.
- Spread on the sheet and roast 25–30 minutes, flipping halfway, until browned and tender. Cool 5 minutes.
- Whisk dressing oil, cider vinegar, Dijon, and dressing maple with remaining salt and pepper.
- Add greens, red onion, pecans, and cranberries to a large bowl.
- Add warm squash to the bowl.
- Drizzle with dressing and toss gently to coat. Top with feta and serve.
Notes
Variation: Swap pecans for toasted pumpkin seeds and use goat cheese instead of feta. Add sliced pear for extra freshness. Storage: Dress only what you’ll eat; keep components separate up to 3 days and toss before serving.
This recipe is an original creation inspired by classic Easy Roasted Butternut Squash Salad flavors. All ingredient ratios and instructions are independently developed.