Roasted Butternut Squash Salad is the BEST salad to make with seasonal fall produce. Roasted butternut squash, sweet pears, tart dried cranberries, sharp feta and a fresh Apple Cider Vinaigrette marry together to create simple, healthy salad that is filled with robust flavors.
I am all about seasonal salads.
When it comes to Fall Salads, I really enjoy my Harvest Quinoa Salad. But recently I have fall head over heels in love with my newest creation–Roasted Butternut Squash Salad.
Roasted Butternut Squash Salad
While roasted butternut squash is the star of this fall salad, there is so much more to this salad that makes it so flavorful. Dried Cranberries, salty feta, juicy pears, and crunchy walnuts, tender greens, and a bright, fresh Homemade Apple Cider Salad Dressing. It is a masterpiece of flavors and textures. It is warm, cold, sweet, salty, bright, and fresh.
I always prepare this salad for Thanksgiving and it often steals the show. Everyone raves about the freshness, the contrast of flavors–this salad is perfect!
But why limit this Butternut Squash Salad to just Thanksgiving? It is easy enough for a weeknight dinner.
How to Prepare Butternut Squash Salad
The only time con
With that said, it is super easy to roast squash when the craving strikes for this Fall Salad. To make it even easier, I highly recommend purchasing pre-cut butternut squash from your produce section. I have found it to be cheaper at times per ounce then to buy a large butternut squash, and it is a HUGE time saver!
You can prepare this salad with warm or cold roasted squash. It is easiest to use leftover cold squash when taking the salad to a gathering or for entertaining at the holidays, but using warm roasted squash adds a contrast in temperatures, which helps to add more interest to the salad. Just be sure to the squash cool slightly before adding to your greens or the squash will wilt your greens.
Then comes the fun additions. Diced juicy pears and tart cranberries a are a must. I love to add in feta cheese and chopped walnuts as well. But feel free to leave out the feta if dairy free. The nuts can be omitted as well, or subbed out for candied nuts or honey roasted peanuts.
This Fall Salad is finished with a homemade apple cider dressing that is so simple, yet compliments the flavors to perfection.
This salad is best served immediately after assembling. To prepare in advance, prepare the ingredients and keep separate and toss together right before serving.
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Roasted Butternut Squash Salad with Apple Cider Viniagrette
For the Roasted Squash
- 2 cups butternut squash cubed into 1/2 inch cubes
- 2 teaspoons olive oil
- 1 teaspoon salt
For the Salad
- 5 ounces mixed baby greens
- 1/4 cup dried cranberries
- 1/3 cup feta cheese, crumbled
- 1 barlett pear, cubed into 1/2 inch chunks
- 2 tablespoons walnuts, chopped optional
For the Apple Cider Viniagrette
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons honey
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- Toss squash in oil and season with salt and pepper. Roast at 400 degrees for 40 minutes, or until browned and fork tender. Allow to cool slightly before adding the the greens.
- Mix together the apple cider vinegar, honey, garlic, salt, pepper together. Slowly whisk in olive oil.
- Mix together the greens, cranberries, diced pears, and feta and 1/4 cup of the salad dressing together. Top with Roasted Butternut Squash and walnuts if using. Serve with additional dressing on the side.
- This salad is best served immediately after assembling. To prepare in advance, prepare the ingredients and keep separate and toss together right before serving.
- If Feta Cheese is not your thing, you can use Goat Cheese. Or leave the cheese out altogether for a dairy free salad.
- To make the Apple Cider Dressing vegan, substitute maple syrup for honey.
- The walnuts add a nice crunch to the salad, but omit for nut allergies, or use candied nuts or honey roasted peanuts.