Butternut Squash Salad is the ultimate fall salad recipe. Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and a homemade apple cider vinaigrette, the flavors marry together to create a Butternut Squash Salad that is filled with robust flavors.
Looking for more recipes that allow butternut squash salad to shine? Don't miss out on Twice-Baked Butternut Squash, Butternut Squash Chili, and Instant Pot Butternut Squash Soup.
The Perfect Fall Salad Recipe
There is something truly magical about highlighting seasonal produce in salads. A caprese salad is perfect in the summer and strawberry spinach salad is a spring-time favorite. But when the temperatures begin to cool, this Butternut Squash Salad recipe highlight's the best of fall produce.
Made with nutty roasted butternut squash, sweet juicy pears, tart cranberries, and a tangy apple cider vinaigrette, this Butternut Squash Salad a masterpiece of flavor and textures.
Notes on Ingredients
- Greens: Tender, baby greens are best for this salad as they are mild and will not overtake the flavors of the squash and pears.
- Butternut Squash: Roasted butternut squash is the star of this salad. You can opt to use leftover roasted squash and add it to the salad cold. Or prepare roasted squash right before preparing this salad.
- Pears: Select ripe, yet firm pears. Bartlett, Bosc, or Red varieties are all good options.
- Feta Cheese: I love the salty contrast that the feta adds to this salad, but diced sharp cheddar also is a delicious option. And of course, omit the cheese altogether for a dairy-free salad.
- Nuts: Toasted walnuts or almonds add a nice crunch and earthiness to the salad. Feel free to omit for allergies or sub out of candied nuts or honey-roasted peanuts.
- Dressing: This simple apple cider vinaigrette is made with apple cider vinegar, honey, garlic, salt, pepper, and extra virgin olive oil. Feel free to swap the honey for maple syrup to keep the dressing vegan-friendly.
How to Make the Best Butternut Squash Salad
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Roast Butternut Squash. Roasting cubed butternut squash allows the squash to become tender, nutty, and irresistibly good. Just be sure to allow the roasted squash to cool slightly, so it does not wilt the delicate salad greens. I recommend letting the squash cool while you toast the nuts and whisk the dressing together.
- Toast the nuts. If your nuts are raw or untoasted, it is best to take the extra step to toast the nuts in a dry skillet to bring out their flavor.
- Make Apple Cider Vinaigrette. Making a homemade salad dressing takes seconds and tastes a million times better than anything store-bought.
- Dress the Greens. Avoid overdressing the salad, by only tossing the greens with ¼ cup of the dressing. Serve the remaining dressing on the side of the salad.
- Assemble and Serve. Add the roasted squash, toasted nuts, diced pears, dried cranberries, and crumbled feta. Toss and serve immediately.
∗ Tip for Serving a Crowd∗
If serving to people with varied dietary preferences, I suggest placing the ingredients for this Butternut Squash Salad in separate bowls and allowing people to assemble themselves. That way people can leave out the feta cheese and/or nuts if desired.
Make-Ahead Directions
This Butternut Squash Salad, like most salad recipes, is best served immediately after assembling. But you can prepare the components in advance, making it a breeze to throw this salad together when entertaining.
- Up to 3 days in advance, wash and dry the greens, prepare the dressing, and toast the nuts. Store the greens and cooled squash in separate airtight containers in the refrigerator for up to 3 days. Let the nuts cool and store them in an air-tight container at room temperature.
- Right before serving, dice the pears, toss the greens with a small amount of the dressing, and then sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the side for people to use as desired.
Pairing Suggestions
Roasted Butternut Squash Salad is the perfect addition to your Thanksgiving menu or serve with any of the following entrees for a cozy fall dinner.
- Pork Chops with Apples
- Slow Cooker Pork Roast with Apples
- Creamy Chicken Pasta Casserole
- Honey Garlic Salmon
- Oven Baked Brats
If you tried this Butternut Squash Salad, I would love for you to leave a comment and review below.
Roasted Butternut Squash Salad
Ingredients
For the Roasted Squash
- 2 cups butternut squash cubed into ½-inch cubes
- 2 teaspoons olive oil
- 1 teaspoon salt
For the Salad
- 5 ounces mixed baby greens
- ¼ cup dried cranberries
- ⅓ cup feta cheese crumbled
- 1 large bartlett pear cubed into ½-inch cubes
- 2 tablespoons walnuts, chopped optional
For the Apple Cider Viniagrette
- ¼ cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- ½ teaspoon minced garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Roast the Butternut Squash. Toss the cubed squash in 2 teaspoons of oil and season with salt and pepper. Roast at 400℉ for 40 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad.
- Prepare the Dressing. In a small mixing bowl, mix together ¼ cup apple cider vinegar, honey, garlic, salt, and pepper together. Slowly whisk in olive oil.
- Toast the Nuts. If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 2-3 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
- Assemble Salad. Mix the greens with ¼ cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side.
Notes
Nutrition
Originally published in August 2018, updated in 2024.
Kristyn
Everything comes to together so deliciously in this salad!! And, the dressing adds great flavor! This salad will be on repeat at my house!
Rina
Just made this recipe for Thanksgiving. The roasted squash, sweet pears, cranberries, and feta blend with the homemade apple cider vinaigrette for a delicious, healthy combo.
Abby
This was the best salad! So flavorful and beautiful.
Kristen Chidsey
Thank you for sharing, Abby!
Renee Snell
So very good and I didn't even add the pear and cranberries! I can't imagine how good it would have been If I had had all the ingredients. The vinaigrette may be my new favorite! Thank you!
Kristen Chidsey
I am thrilled to hear you enjoyed so much, Renee! Thank you for sharing.
Betsy
What a great fall salad! I don't always think of fall for salads...we're moving into soup weather here, but I really do love a good salad any time of year. This salad has such great autumnal flavors, and I love how it's more of a "hearty" salad and not so "light and bright" (although I love light and bright too). So perfect for fall!
Kristen Chidsey
I am so glad you enjoyed this salad Betsy! I understand what you mean by that it is a more "hearty salad"
Suzy
All of the flavors go so well together! Really love the vinaigrette on top!
Kristen Chidsey
Thanks Suzy! The dressing really pulls the whole dish together!
Anna
What a beautiful fall salad! I love all of the flavors together!
Nancy
Absolutely delicious! I made this last night...didn't have any cranberries, so left them out, and even with the omission, it was great! Everyone gobbled it up and commented on it. It is perfect for fall! I've bookmarked this one for the future! 🙂
Kristen Chidsey
Oh I am so glad you enjoyed Nancy! Thank you for taking the time to leave a review 🙂
Helene
Loving these seasonal salad recipes. Plus it's such a colorful and healthy salad! So tasty.
Kristen Chidsey
Thank you so much!
Brandi
Vitamins and fall flavors filled salad. So healthy and delicious!
Kristen Chidsey
YAY! So glad you enjoyed Brandi