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Enjoy a roasted Butternut Squash Salad with fresh seasonal produce like winter squash, fresh citrus, and greens this fall. The warm butternut squash is coated in cinnamon over a bed of hearty greens with dried cranberries and a homemade orange dressing.
This salad is the perfect fall side dish that will knock any other salad out of the park! Impress your friends and family at Thanksgiving, or enjoy this the day after the holiday with butternut sweet potato soup, or enjoy it anytime during the cooler months.
You can add some chicken for protein and eat this for lunch all fall and winter long!
If you like fall salad recipes, you will love my kale butternut squash salad and healthy holiday salad too.
Table of Contents
Why You’ll Love This Recipe
- Only Seven Simple Ingredients: This roasted butternut squash salad uses only seven fresh, seasonal ingredients to make a warm and delicious salad everyone will love.
- Gluten-Free, Vegan, and Paleo: This salad recipe is gluten-free, vegan, and paleo-friendly, so it’s perfect for people who have a variety of dietary restrictions.
- Perfect Cold Weather Salad: With warm roasted butternut squash and a fragrant citrus dressing, this is the perfect fall or winter salad. It’s warm and comforting, but still a salad with fresh greens and dressing.
Ingredients
- Butternut Squash: This winter squash has a sweet, nutty flavor and is popular during the fall and winter months. I used pre-cubed butternut squash because it can be a little tricky to cut, but you can also slice a whole squash if you prefer. You can also use acorn squash, Hubbard squash, or buttercup squash in this recipe.
- Mixed Greens: These hearty greens are ideal in cold-weather salads. You could also use kale, spinach, arugula, or Swiss chard.
- Dried Cranberries: Dried fruit gives the salad an extra bite of sweetness and a little chew. You can also use raisins, dates, or other dried fruits.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make It a Meal: There isn’t enough protein in this winter squash salad for it to be a meal, but you can make it a meal by adding protein. Try adding bacon, roasted chicken, or my Instant Pot turkey breast as the protein.
- Add Fruit: Seasonal fruits like chopped apples, pears, or pomegranate are the perfect addition to a fall squash salad.
- Use More Toppings: Dress up your salad even more with additional toppings like nuts or cheese. Shaved sharp cheddar cheese and goat cheese are great for fall salads, along with roasted walnuts or pecans.
- Make It Heartier: Add warm wild rice, farro, potatoes, or barley to your salad to make it more filling.
How to Make Butternut Squash Salad
This salad with roasted butternut squash is incredibly easy, but so delicious. Like my Brussels sprouts sweet potato salad, it’s the perfect side dish to take to holiday parties and gatherings or to enjoy along with your lunch. It only requires a little bit of baking before assembly, so preheat your oven to 400°F before you get started!
Step 1: Prep the Butternut Squash. Spread the cut butternut squash in an even layer on a baking sheet covered with parchment paper and sprinkle with cinnamon.
Step 2: Roast the Squash. Roast the butternut squash in a pre-heated oven for 40 minutes.
Step 3: Make the Dressing. Whisk together the oil, orange juice, and maple syrup and refrigerate.
Step 3: Assemble the Salad. Add your greens and cranberries to a salad bowl, then the warm butternut squash on top. Finish it off with a drizzle of the dressing.
Expert Tips
- Use Pre-cut Squash: Save yourself a lot of chopping and time, and use precut squash. You can usually find freshly chopped butternut squash in the produce area of most grocery stores.
- Don’t Overcrowd the Squash: Ensure your squash cooks evenly by spreading it across the baking pan with a little space between each piece.
- Toss Your Salad: Toss the fall salad immediately after adding the roasted butternut squash. The hot squash will wilt the greens a bit and make them slightly warm, and tossing helps evenly coat everything in dressing.
Serving Suggestions
This butternut squash salad recipe is the perfect side dish to take to a “Friendsgiving” party, Thanksgiving with your family, or a holiday dinner. The flavors are great for fall and winter, plus they are unique and will stand out on the holiday table. You won’t be taking home any leftovers if you bring this salad to share!
- Since this salad pairs so well with other holiday dishes, try making a healthier version of some of your holiday favorites, like my gluten-free stuffing, sugar-free cranberry sauce, and cottage cheese mac and cheese.
- A fall salad with butternut squash is the perfect dish to make the day after a holiday, too! Add your leftover turkey to it for some added protein while still keeping your meal light.
- Even if it’s not for the holidays, this salad pairs well with any comforting winter meal like meatloaf, chicken pot pie casserole and chicken wild rice soup.
Recipe FAQs
You can make parts of this fall squash salad ahead of time. Roast the butternut squash up to 2 days in advance, then warm it before adding it to your salad. You can also prepare the dressing a day or two ahead of time.
I don’t recommend storing leftovers of the salad after it’s been assembled because the dressing and warm butternut squash will make the greens soggy and slimy. However, you can store the squash, dressing, and greens in separate airtight containers in the refrigerator for up to 3 days.
Yes, you can use frozen squash in this recipe. Cook it in the oven using the directions on the package but it may not be quite as crisp as roasting fresh squash.
More Butternut Squash Recipes for Weight Loss
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Butternut Squash Cranberry Salad
Ingredients
Salad
- 3 cups Butternut Squash, cubed
- 6 cups Mixed Greens
- 1 tablespoon Cinnamon
- ¼ cup Dried Cranberries, low sugar
Dressing
- ½ cup Orange Juice
- 2 tablespoons Extra Virgin Olive Oil
- ½ tablespoon Maple Syrup
Instructions
- Preheat oven to 400 F. Place cut butternut squash on a baking sheet covered with parchment paper.
- Sprinkle the squash with cinnamon then roast 40 minutes until the squash is tender.
- While the squash is roasting, mix together the ingredients for the dressing in a mason jar or small bowl. Refrigerate until the squash is ready.
- Remove the squash from the oven then assemble the salads by placing butternut squash on top of lettuce with dried cranberries and dressing.
Notes
- Use precut squash to reduce prep time and make the salad easier to prepare.
- Spread the squash across the baking pan with a little space between each piece to ensure it cooks evenly and crisps on three sides.
- Toss the fall salad immediately after adding the roasted butternut squash so the greens wilt a bit and the dressing coats everything.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so good! I love winder squash and cinnamon. Now if it would only cool off…
Right? It’s back in triple digits here. So ready for cold weather.
Oh my goodness, butternut squash is seriously my all time favorite thing!!! I need to start adding it to salads!
You will love it Katie!
I haven’t had butternut squash in a while, but I actually bought one recently and have yet to cook it. I think it’s about time!
Definitely! I wouldn’t be able to hold out from cooking one as long as you did.
I love the sweet touch from craisins! Mmm!!!
They really are a nice pairing with savory foods.
This looks delicious! I love combining cranberries and squash. I make something similar and add roasted brussels sprouts and a honey mustard sauce.
I often cook with bns (shorthand for butternut squash in my house;) but have never been able to cut one. I’m a total baby with a knife.
That roasted brussels sprouts sounds delicious!