This easy Roasted Butternut Squash Salad makes the most of the season! With creamy caramelized butternut squash, sweet apple, salty feta, and crunchy pepitas on a bed of crisp greens, it’s the perfect combination of flavors.
I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!
Table of Contents
- Why You’ll Love This Roasted Butternut Squash Salad
- Ingredients
- Adaptations/Variations
- How to Make Roasted Butternut Squash Salad
- Tips for Success
- More Fall & Winter Salad Recipes
Why You’ll Love This Roasted Butternut Squash Salad
This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)
I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!
Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!
Ingredients
- Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
- Olive oil – For roasting the squash.
- Salt & pepper – Also for roasting the squash.
- Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
- Baby spring greens mix
- Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
- Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
- Feta cheese – Crumbled.
- Dried cranberries – For some added color and sweetness.
- Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.
Adaptations/Variations
- Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
- Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!
How to Make Roasted Butternut Squash Salad
First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.
Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.
Next, whip up the salad dressing in a small bowl or mason jar.
It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.
Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!
Tips for Success
- Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
- If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.
I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.
More Fall & Winter Salad Recipes
Roasted Butternut Squash Feta Salad Recipe
Ingredients
For the salad:
- 2 cups butternut squash, cubed (cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash)
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons pepitas (pumpkin seeds)
- 4 cups baby spring greens mix (washed and dried)
- 2 cups baby spinach (washed and dried; or you can use 2 additional cups of spring greens)
- 1 cup diced apple (about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple)
- 1/3 cup crumbled feta cheese
- 2 tablespoons dried cranberries
For the salad dressing:
- 5 tablespoons olive oil (1/3 cup)
- 2 tablespoons red wine vinegar
- 1 tablespoon orange juice
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1/4 teaspoon kosher salt (plus more to taste)
- 1/8 teaspoon freshly ground black pepper (plus more to taste)
Instructions
Roast the butternut squash
- Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.
Toast the pumpkin seeds
- Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.
Make the salad dressing
- In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth.
Assemble the salad
- Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
- Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
