The easiest and most delicious butternut squash salad recipe! If you love oven-roasted squash, you’re going to love this dish! I make this squash salad with oven-roasted butternut squash served on top of spring greens, accompanied by almonds, goat cheese, cranberries and homemade honey mustard dressing. This salad is simply incredible and packed with so much amazing flavor! Perfect in the fall months or any time of the year!
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Ingredients for Squash Salad
Here are the main ingredients you’ll need to make this easy fall salad:
- Butternut Squash: this is my favorite type of squash for making this squash salad. You can also use acorn squash.
- Olive oil
- Thyme & Rosemary: for seasoning the oven-roasted squash. Dried or fresh herbs will both work well.
- Spring Greens: for the salad. You can also use baby spinach.
- Almonds & Cranberries: for topping the salad.
- Goat Cheese: I love creamy and mild goat cheese for this salad. You can also use feta cheese, gorgonzola or even blue cheese.
- Honey & Dijon Mustard: for making the homemade honey Dijon dressing.
How to Make Oven-Roasted Butternut Squash
The star ingredient of this salad recipe is the squash! I love butternut squash but almost any type of squash will work well here!
- First, using a peeler to remove the peel from the squash before cutting it open.
- Using a very sharp knife, very carefully split the squash in half, then using a spoon, scoop out the seeds and discard. Cut the squash into bite sized pieces; smaller pieces will cook faster!
- I like to season my squash with olive oil, salt, pepper, rosemary, thyme, paprika and garlic powder.
- Cover the butternut squash with foil to cook it faster in the oven! To add some color, remove the foil and broil for a few minutes!
How to Make Butternut Squash Salad
Once you have the squash roasted and ready to go, it’s time to put together the salad.
- Serve the prepared roasted squash warm or chilled over a bed of spring greens or spinach.
- Top the greens with slivered almonds or other nuts of your choice, crumbled goat cheese and dried cranberries. I love how all the ingredients work together and complement each other. The creamy goat cheese tastes incredible with the savory squash and sweet cranberries.
- And the homemade dressing brings it all together! For the honey mustard dressing, combine the honey and mustard in a small measuring cup or bowl and whisk together. Slowly start adding in the oil and whisk to form a creamy dressing. Add the lemon juice or vinegar last and adjust the amount to taste. Save any leftover salad dressing for next time!
Enjoyed this butternut squash salad recipe? Check out some of my other recipes you’re sure to love!
- Sweet Potato Kale Salad – massaged kale topped with oven-roasted potatoes!
- Stuffed Butternut with Risotto – roasted squash stuffed with mushroom risotto is so delicious!
- Spinach Chicken Salad – juicy chicken over a bed of spinach, cheese and pears!
- Bacon Butternut Bisque – creamy and smoky squash soup!
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Easy Butternut Squash Salad Recipe (video)
For Oven-Roasted Squash:
- 1 large butternut squash
- salt to taste
- ground black pepper
- 2 to 3 tbsp olive oil
- fresh sprigs of thyme and rosemary
- optional: smoked paprika, garlic powder, curry powder
- 16 cups organic spring greens or baby spinach
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
For Salad Dressing:
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons dijon mustard
- 1/8 teaspoon salt; ground black pepper
- 1/3 cup olive oil
- approx. 1 tablespoon white wine vinegar or lemon juice
- Preheat oven to 400F. Peel, core and cube butternut squash. Make an effort to cube uniformly to ensure even baking. Place squash into a large bowl. Add a few tablespoons of olive oil, sprinkle with salt, ground black pepper and whole sprigs of thyme and rosemary. If desired, can also season with smoked paprika, garlic powder or curry powder.
- Spread squash in even layer onto baking dish. Can spray pan with non-stick spray or line with parchment paper. For crispier edges, don't use the paper. Cover pan with foil and bake in preheated oven until almost cooked through. Remove foil and continue to bake, turning squash over once or twice, until edges are caramelized. If you want the edges to be very crispy, place pan under broiler for a few minutes. Total baking time: about 25 minutes.
- Meanwhile, whisk together in a small bowl the honey, mustard, salt and pepper. Very slowly whisk in olive oil until thick and creamy dressing forms. Add vinegar or lemon juice to taste for acidity. Set dressing aside or transfer into a dispenser bottle, if you have one.
- To assemble salad: spread greens over large plate. Top with warm squash, slivered almonds, dried cranberries and goat cheese. Spoon or drizzle salad dressing over the top and serve.
- Place any left over squash into refrigerator. Great for reheating or using in a different side dish.