Butternut Squash Salad is the ultimate fall salad recipe. Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and homemade apple cider vinaigrette marry together to create a simple, healthy fall salad that is filled with robust flavors.
There is something truly magical about highlighting seasonal produce in salads. Vine-ripened tomatoes shine in Caprese Salads in the summer. Sweet, juicy strawberries are the star of Strawberry Spinach Salad which is perfect for spring. And roasted butternut squash shines in this Butternut Squash Salad which is the perfect way to highlight seasonal fall produce.
And while I love all of the salads mentioned above, this salad with roasted butternut squash has to be one of my all-time favorites! The contrast between the warm, earthy roasted butternut squash, the sweet juicy pears, and the tart cranberries is magical. But finishing this fall salad with a dressing made with apple cider vinegar and toasted walnuts makes this Butternut Squash Salad a masterpiece of flavor and textures.
This is the ultimate fall salad recipe and deserves to be featured throughout the season. And of course, this crowd-pleaser is THE SALAD to serve at Thanksgiving Dinner.
What you Need
- Greens: Tender, baby greens are best for this salad. Use a spring mix, baby spinach, or even baby kale.
- 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. Just keep in mind you will want to cool the squash slightly before adding to your greens, so the greens do not wilt.
- 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 dressing is made with apple cider vinegar, honey, garlic, salt, pepper, and olive oil. Feel free to swap the honey for maple syrup.
Tips for 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.
- Allow the roasted squash to cool slightly, so it does not wilt the delicate salad greens.
- Toast the nuts. If your nuts are raw or untoasted, it is best to take the extra step to toast the nuts, as it brings out their best flavor.
- 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.
- Serve components separately for a crowd-pleasing salad. 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 cheese 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.
More Butternut Squash Recipes
- Twice Baked Parmesan Butternut Squash
- Butternut Squash Chili
- Instant Pot Butternut Squash
- Roasted Butternut Squash
- Instant Pot Butternut Squash Soup
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 the 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 2020.
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