About This Recipe

Roasted butternut squash salad is what happens when fall's best ingredient meets a perfect salad — caramelized, cinnamon-kissed squash cubes on a bed of peppery arugula with creamy goat cheese, tart cranberries, candied pecans, and a maple balsamic dressing that ties it all together. It's one of those dishes that photographs beautifully, tastes even better than it looks, and makes people think you're a much more sophisticated cook than you actually need to be.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Warm caramelized squash over peppery arugula — one of fall's best flavor combinations
  • Maple balsamic dressing ties everything together perfectly
  • Stunning presentation for Thanksgiving or fall dinner parties
  • Full of fiber, vitamins, and healthy fats — feels indulgent but isn't

Roasted Butternut Squash Salad with Pecans & Cranberries

Roasted Butternut Squash Salad with Pecans & Cranberries
15 min
Prep
30 min
Cook
45 min
Total
4
Servings
⭐ 4.8
Rating
310
Calories

Ingredients

  • 1 small butternut squash, peeled and cubed (about 3 cups)
  • 2 tbsp olive oil
  • 1/2 tsp cinnamon
  • Salt and pepper
  • 5oz (140g) arugula or mixed greens
  • 1/3 cup (45g) dried cranberries
  • 1/3 cup (40g) candied pecans
  • 3oz (85g) goat cheese, crumbled
  • 1/4 red onion, thinly sliced
  • For maple balsamic dressing: 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, salt and pepper

Instructions

  1. 1Roast the squash Preheat oven to 425°F (220°C). Toss squash cubes with olive oil, cinnamon, salt, and pepper. Spread in a single layer on...
  2. 2Make the dressing Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper together until emulsified. Taste and adj...
  3. 3Prep the salad base Arrange arugula on a large platter or in a salad bowl. Scatter red onion slices over the greens....
  4. 4Build the salad Add warm roasted squash over the greens — the warmth slightly wilts the arugula which is ideal. Add cranberries, candied...
  5. 5Dress and serve Drizzle dressing generously over the salad. Serve immediately — this salad is best when the squash is still warm and the...

Ingredients

1 small butternut squash, peeled and cubed (about 3 cups) 2 tbsp olive oil 1/2 tsp cinnamon Salt and pepper 5oz (140g) arugula or mixed greens 1/3 cup (45g) dried cranberries 1/3 cup (40g) candied pecans 3oz (85g) goat cheese, crumbled 1/4 red onion, thinly sliced For maple balsamic dressing: 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, salt and pepper

Step-by-Step Instructions

  1. 1

    Roast the squash

    Preheat oven to 425°F (220°C). Toss squash cubes with olive oil, cinnamon, salt, and pepper. Spread in a single layer on a baking sheet — don't crowd. Roast 25-30 minutes, flipping halfway, until caramelized and tender.

  2. 2

    Make the dressing

    Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper together until emulsified. Taste and adjust — it should be balanced between sweet and tangy.

  3. 3

    Prep the salad base

    Arrange arugula on a large platter or in a salad bowl. Scatter red onion slices over the greens.

  4. 4

    Build the salad

    Add warm roasted squash over the greens — the warmth slightly wilts the arugula which is ideal. Add cranberries, candied pecans, and crumbled goat cheese.

  5. 5

    Dress and serve

    Drizzle dressing generously over the salad. Serve immediately — this salad is best when the squash is still warm and the arugula slightly wilted from its heat.

Pro Tips

🏆 Chef Tips
  • Spread squash in a single layer with space between pieces — crowding causes steaming instead of caramelizing.
  • Add the warm squash right before serving — its heat slightly wilts the arugula to the perfect texture.
  • Make candied pecans yourself (10 minutes) — coat pecans in egg white + sugar + cinnamon, bake at 300°F for 20 min.
  • This salad works as a full meal with added protein: grilled chicken, salmon, or chickpeas.

Frequently Asked Questions

Roast the squash and make the dressing up to 2 days ahead. Assemble just before serving — dressed salad wilts and doesn't keep well.
Feta is the best substitute — similar tanginess. Blue cheese is excellent for a stronger flavor. For dairy-free, skip the cheese or use marinated tofu cubes.
Baby spinach, kale (massaged), or mixed greens all work. Kale holds up well if you're making this ahead — it doesn't wilt the way arugula does.
No — the roasting step is essential. It caramelizes the squash, develops sweetness, and creates the warm element that makes this salad special.

Nutrition Per Serving

310
Calories
7g
Protein
32g
Carbs
18g
Fat
5g
Fiber
18g
Sugar
280mg
Sodium
5g
Sat. Fat