Roasted Butternut Squash Salad (Printable)

Caramelized butternut squash and toasted pecans tossed with fresh greens and a tangy maple-balsamic vinaigrette.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 6 cups mixed salad greens (arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced

→ Nuts & Cheese

04 - 1/2 cup pecan halves
05 - 1/3 cup crumbled feta cheese (optional)

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 tablespoon pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Roasting

12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until golden and fork-tender; allow to cool slightly.
04 - While the squash roasts, toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant; set aside.
05 - In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper until combined.
06 - In a large salad bowl, combine mixed greens, roasted butternut squash, sliced red onion, toasted pecans, and feta cheese if using.
07 - Drizzle the dressing over the salad and toss gently; serve immediately.

# Expert Suggestions:

01 -
  • The roasted squash turns sweet and golden while the pecans add a satisfying crunch that makes this feel like comfort food disguised as health food.
  • It comes together in under an hour and tastes impressive enough to serve at dinner without making you spend all day cooking.
  • The maple-balsamic dressing is so good you'll find yourself making extra just to drizzle over other salads all week.
02 -
  • Don't skip turning the squash halfway through roasting—this simple step is what gives you those deeply caramelized, sweet edges instead of pale, bland cubes.
  • Let the roasted squash cool for a few minutes before adding it to your greens, or the heat will wilt everything into submission.
  • Make the dressing first so the flavors have time to marry together, and taste it before it hits the salad—you might want slightly more maple or vinegar depending on your greens.
03 -
  • Buy pre-cut butternut squash if you're short on time or patience—the savings in effort are worth the small premium, and you'll actually make the dish instead of putting it off.
  • Toast your nuts and make your dressing earlier in the day, then assemble the salad at the last moment so everything tastes fresh and the greens stay crisp.

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