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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!

Roasted Butternut Squash Salad

Author Cathy Trochelman


  • 10 oz. mixed greens
  • 2 c. cubed butternut squash
  • 1 c. pecans
  • 2 Tbsp. olive oil
  • ¼ c. brown sugar
  • ½ c. dried cranberries
  • ½ c. crumbled goat cheese
  • 2 green onions sliced

Maple Mustard Vinaigrette (combine all ingredients and mix well)

  • ¾ c. olive oil
  • ½ c. whole grain mustard
  • 6 Tbsp. maple syrup
  • 4 tsp. lemon juice
  • salt & pepper to taste


  1. In a medium mixing bowl, combine squash, brown sugar, and 2 Tbsp. olive oil.

  2. Spread on rimmed baking sheet and roast at 400 degrees 15. Add pecans and roast for an additional 5 minutes.

  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.