Roasted Butternut Squash Salad (Printable)
Vibrant butternut squash, crunchy pecans, fresh greens, and tangy maple-balsamic dressing.
# What you'll need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 6 cups mixed salad greens (such as arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced
→ Nuts & Cheese
04 - 1/2 cup pecan halves
05 - 1/3 cup crumbled feta cheese (optional)
→ Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 tablespoon pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Roasting
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread evenly on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, turning once halfway through, until golden and tender. Allow to cool slightly.
04 - While the squash roasts, toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside.
05 - In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
06 - In a large bowl, combine mixed greens, roasted squash, sliced red onion, toasted pecans, and feta cheese if using.
07 - Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
# Expert Suggestions:
01 -
- The squash becomes sweet and caramelized while the dressing cuts through with brightness, creating a perfect balance that makes vegetables genuinely craveable.
- It comes together in under an hour and doesn't require any special techniques, so even a rushed weeknight dinner feels intentional and complete.
02 -
- Don't skip the step of slightly cooling the squash before adding it to the greens; if you add it straight from the oven, it will turn your salad warm and soggy within minutes.
- Toast the pecans right before assembly because they stay crunchy that way, whereas if they sit around they absorb moisture from the air and become soft and less interesting.
03 -
- Buy your butternut squash a few days before you plan to make this; letting it sit at room temperature concentrates its sweetness and makes peeling slightly easier because the skin softens just slightly.
- If you're making this for a crowd or ahead of time, keep the dressing separate and dress individual portions just before serving so the greens don't wilt.