Oven-Roasted Butternut Squash Salad with goat cheese and cranberries

Butternut Squash Salad (video)


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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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!

roasted squash over spring greens with goat cheese and honey mustard dressing

The Salad Toppings

Serve the prepared roasted squash 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!

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Oven-Roasted Butternut Squash Salad video recipe




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