Roasted Butternut Squash Salad is a perfect addition to your Thanksgiving table. This gorgeous salad is full of tasty fall flavors, comes together quickly and looks beautiful next to your turkey dinner!
On a menu that’s full of heavier options like stuffing, mashed potatoes, and gravy, this salad is light, fresh, and so delicious.
Best of all, it’s an unexpected flavor combination that’s sure to be a hit with your friends and family. Ditch the boring vegetables and mix things up with this fresh new fall salad. Guaranteed to become a holiday favorite!
When it comes to bringing food for a holiday meal, I’m most likely bringing salad. Probably because it’s something I love to eat, and I love the freshness of it when all the other options are so heavy. In my mind, it’s one of the most important parts of the holiday meal!
Well, I’ve come to learn that I’m pretty much the only one who feels that way. Most people see salad as “filler”… aka the LAST thing you need on an already packed Thanksgiving menu. Sure, people might eat a little bit out of guilt or obligation, but let’s be honest. No one’s writing home about it.
And even though I know it’s true, there’s something in me that’s bound and determined to change that. Like if I can just bring the right salad, they’ll get it! And I’m feeling certain my Roasted Butternut Squash Salad will be it.
What ingredients are in this recipe?
- Mixed greens
- Butternut squash
- Pecans
- Olive oil
- Brown sugar
- Dried cranberries
- Crumbled goat cheese
- Green onions
- Whole grain mustard
- Maple syrup
- Lemon juice
- Salt & pepper
How do you roast butternut squash?
- Use a vegetable peeler to peel squash.
- Cut off top and bottom; cut squash in half lengthwise.
- Remove seeds and cut into cubes.
- Season as desired.
- Spread squash on rimmed baking sheet and roast at 400° 15-20 minutes.
How do you make Butternut Squash Salad?
- Prepare squash & pecans according to recipe (see above for how to roast butternut squash).
- Let squash cool.
- Assemble salad by combining mixed greens, squash mixture, dried cranberries, goat cheese, and green onions.
- Prepare vinaigrette in a small container with a lid. Shake well.
- Pour dressing over salad just before serving.
What goes well with it?
This salad pairs well with any fall, winter, or holiday menu. I would suggest serving it with the following:
- Turkey
- Garlic Herb Cheesy Potatoes
- Stuffing
- Green Bean Casserole
- Sweet Potato Casserole
- Mini Pecan Pies
Can you make it in advance?
Yes! To make this salad in advance, I would recommend roasting the butternut squash and pecans according to recipe instructions, and then refrigerating them until ready to use. You may want to bring them back to room temperature before serving.
You can also assemble the rest of the salad in advance; however, I would recommend waiting to add the butternut squash and the vinaigrette until just before serving.
How do you store leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
NOTE: Once you have added vinaigrette to the salad, it will really only last 1 day in the refrigerator. If you plan to have leftovers, you may want to serve the salad separately and allow guests to add their own dressing as desired.
You might also enjoy these butternut squash recipes!
- Roasted Butternut Squash
- Butternut Squash Lasagna
- Butternut Squash Stuffing
- Maple Bacon Roasted Butternut Squash
- Butternut Squash Risotto
- Butternut Squash Crostini
And if you’re looking for more holiday salad ideas, here are some favorites!
- Brussels Sprouts Salad
- Cranberry Apple Pecan Salad
- Apple Walnut Salad
- Pear, Walnut & Gorgonzola Salad
- Apple Brie Salad
Roasted Butternut Squash Salad
Ingredients
- 10 oz. mixed greens
- 2 c. cubed butternut squash
- 1 c. pecans
- 2 Tbsp. olive oil
- 1/4 c. brown sugar
- 1/2 c. dried cranberries
- 1/2 c. crumbled goat cheese
- 2 green onions sliced
Maple Mustard Vinaigrette (combine all ingredients and mix well)
- 3/4 c. olive oil
- 1/2 c. whole grain mustard
- 6 Tbsp. maple syrup
- 4 tsp. lemon juice
- salt & pepper to taste
Instructions
-
In a medium mixing bowl, combine squash, brown sugar, and 2 Tbsp. olive oil.
-
Spread on rimmed baking sheet and roast at 400 degrees 15. Add pecans and roast for an additional 5 minutes.
-
Remove from oven and cool on pan.
-
Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
-
Drizzle with maple mustard vinaigrette.
Here’s another delicious salad option for you!
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Stephanie says
Let me be the first to say this looks amazing. Oh and the goat cheese, yes please! Pinning
Cheers, Stephanie
Catherine says
Dear Cathy, I don’t think you will get to bring this salad home. It will disappear in a NY minute!! It looks wonderful. xo Catherine
Jess says
You know I love your salads! I’m with you in thinking it’s an essential part of any meal! This looks like one I would devour so feel free to join us anytime 😉 Looking forward to trying it!
Ep says
Feta or chevre?
Teresa says
Oh, my gosh, this salad looks so good, I wish I had a bowlful right now! Thanks for sharing.
Raquel says
This looks amazing Cathy! It has all the things I love in it (feta, pecans, squash). Yum!
Angela says
Just tried your salad yesterday and took it to a dinner party potluck. It was a huge hit! And it’s not even Thanksgiving, lol. The host was making barbecued Babyback ribs, and I knew there was a seafood side dish and asparagus. So this salad was the perfect complement to the meal, and everyone raved about it! Thanks so much for sharing this gem with us.
Cathy Trochelman says
Hi Angela, I’m so happy to hear everyone enjoyed it! Thanks for letting me know!
Eileen says
Did you have enough to serve 8? Or does the recipe need doubled;) thank you Eileen
home page says
You’re a very practical web site; couldn’t make it without ya!
Denise Sherer says
This salad is so good. Loved it. And relatively easy to make. Most difficult part was peeling the squash. Thanks for a great recipe I will definitely make again.
Kristen says
How many people would you say this serves??
Gracie says
We made this salad as part of our TG meal this year. It was the favorite dish by far!! WE LOVED IT! Making it again for Christmas dinner! Thank you!
Renee says
How do you make the dressing?
Cathy Trochelman says
Just combine the vinaigrette ingredients and shake well!
Casey Colleen says
I cannot find measurements for dressing and no mention of vinegar on the ingredient list???? Where is that located? On another link?
Cathy Trochelman says
The measurements and instructions are all listed in the recipe card at the bottom of the post. As for the vinegar, I used lemon juice in place of vinegar in this recipe 🙂
Monica Quinn says
omg this salad… so so good. Definitely saving this recipe! Thank you so much for spreading your love of salad!
Tammie says
Made this last night and loved it. I am not a fan of goat cheese so next time I might use feta instead
Teresa says
I want to make this, can you roast the squash ahead of time…say roast it today to use tomorrow??
Lily says
Wondering the same or is it better if the squash is still warm when its served!
Jennifer says
I made this last year for Thanksgiving… it was REQUESTED this year because it stole the show last year!!!
Irina g says
Very tasty! And fairly easy to make.
Cindy Wallace says
My best friend introduced me to this salad a year ago, and I was hooked immediately, my family loves it, as well.
Elaine Hindson says
This salad, scaled up for 50 went down a treat at our church lunch in December. Thanks for a super recipe!
Sandra Smith says
First off let me say this is an amazing salad that will become my go to on a regular basis.
The only problem I experienced having made the salad twice now is if the nuts and squash are cooked together, before the squash is even half cooked the nuts are burnt black. I needed more control over the roasting of the nuts so I tossed the burnt ones and toasted new nuts on the stove top. Too my surprise they were toasted within 3 minutes so it makes sense if they are cooked for 20 minutes in the oven they will be burnt to a crisp.
Leslie W says
This salad was the best thing on the table at our Friendsgiving! My husband said it was the BEST salad he has had in his LIFE! Wow! And he rarely comments on food! The candied pecans and butternut squash mixture with the goat cheese and green onions…amazing!!!!! Thank you!!! Will be making every year!!!
Karin says
Looks lovely. One question.
What oil do you use for the dressing”
Thanks
Cathy Trochelman says
I used olive oil. Enjoy!
Ondina says
Would tripling be enough for 13 adults?
Cathy Trochelman says
Yes, that should be plenty!
Martha says
What kind of oil do you use for the dressing?
Cathy Trochelman says
I used olive oil.
Melissa Myers says
I love this salad!! I’m always looking for new salads, this will be my new go-to. Thanks for sharing
Cathy Trochelman says
Hope you enjoy!
Lana says
I’ve made this salad for thanksgiving about 3 years ago and every year the family request I make again ???? #Winner
I substitute goat cheese with feta since I have some picky eaters.
Cathy Trochelman says
So happy to hear this… and feta is a great substitute!
Jean says
I roasted the squash in my air fryer and I keep toasted pecans on hand which I toast in my toaster oven. I have all the other salad ingredients on hand and just make a serving at a time, adding dressing at the table. It is incredibly good. My first thought was that the amount of mustard in the dressing was wrong, but I made it just like the recipe says and I love it. Thank you for sharing. It’s my absolute favorite salad!