Here’s a flavorful Butternut Squash Salad that’s hearty, slightly sweet, and perfect as a side or light main dish.
Ingredients (Serves 4–6)
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (spinach, arugula, or spring mix)
- ½ cup dried cranberries or cherries
- ½ cup crumbled feta or goat cheese
- ¼ cup toasted pumpkin seeds or walnuts
Optional Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Roast the Squash:
Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, turning once, until tender and lightly caramelized. - Prepare Dressing (Optional):
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. - Assemble Salad:
In a large bowl, combine mixed greens, roasted butternut squash, dried cranberries, and toasted seeds. Drizzle with dressing if using. - Add Cheese & Serve:
Sprinkle crumbled feta or goat cheese on top. Serve immediately while squash is warm, or chill slightly for a refreshing cold salad.
This salad balances sweetness from the squash and cranberries with the tangy cheese and crunchy seeds.
If you want, I can also give a fall-inspired version with apples and maple vinaigrette that’s even more seasonal and cozy. Do you want that version too?
