Roasted Butternut Squash Salad with Pecans, Goat Cheese, and Maple Dijon Dressing

Name: Roasted Butternut Squash Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: Baby salad greens; Butternut squash, peeled, seeded, and cut into 3/4-inch cubes; Thinly sliced red onion; Crumbled goat cheese or feta; Chopped pecan pieces; Dried cranberries or pomegranate arils; Olive oil; Salt; Pepper; 2 tbsp yellow mustard; 2 tbsp honey; 1 tbsp olive oil; Salt to taste; Pepper to taste; Pinch of dried thyme; 4 tablespoons water

By:

Ruby Bennett

Published:

May 25, 2026

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This roasted butternut squash salad is my new favorite winter salad recipe. The easiest way to get your greens in when it’s cold outside and you just want to eat cozy food all day long.

I started making this Roasted Butternut Squash Salad because I was tired of choosing soups and cookies every time the temperature dropped. My freezer stash of pre-cubed squash means the salad is ready whenever the winter blues hit and I need something warm and green on my plate. It pairs sweet roasted squash with crunchy pecans, tangy goat cheese, and a maple-Dijon style dressing that doesn’t fight your stomach.

Roasting butternut squash caramelizes its natural sugars and deepens the flavor, so the warm pieces feel cozy while the greens keep the plate bright. Below I walk through the ingredients, the method, and simple variations to make it a weeknight dinner or a potluck side.

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Ingredients Needed for the Butternut Squash Salad

Below are the core components and pantry helpers I keep on hand. I list dressing quantities where provided in the source notes; other items are flexible by taste and servings.

Baby salad greens (or a mix of kale and baby greens if you want sturdier leaves)
Butternut squash, peeled, seeded, and cut into 3/4-inch cubes (or buy pre-cut frozen squash for convenience)
Thinly sliced red onion
Crumbled goat cheese or feta
Chopped pecan pieces (or walnuts/sliced almonds as substitutes)
Dried cranberries or pomegranate arils for tart-sweet pop
Olive oil, salt, and pepper for roasting
Dressing ingredients (as provided):
- 2 tbsp yellow mustard
- 2 tbsp honey
- 1 tbsp olive oil
- Salt and pepper to taste
- Pinch of dried thyme
- About 4 tablespoons water, whisked until smooth

Few notes: choose squash that feels heavy for its size, with matte tan skin and no soft spots. Pecans add a buttery crunch and heart-healthy fats; toasting them for 3-5 minutes in a dry skillet deepens flavor.

Method for Preparing the Salad

This recipe is a mix of simple roasting, a quick whisked dressing, and a gentle assembly so the greens stay lively.

The salad works warm, at room temperature, or chilled.

Roasting the Squash

Preheat the oven to 400°F and line a baking sheet with parchment. Spread the squash cubes in a single layer so they roast instead of steam; overcrowding is the most common mistake.
Toss the squash with olive oil, salt, and pepper. Roast for about 25-35 minutes, turning halfway, until the pieces are tender and lightly browned on some sides. Some notes list 30-40 minutes depending on cube size; smaller pieces will cook faster.
Let the roasted squash cool slightly before adding to the salad so the greens don’t wilt. If you like, roast a large batch at once to use across several salads during the week.

For a variation and extra tips on combining warm squash with greens, see this warm roasted butternut squash salad for ideas and presentation options: warm roasted butternut squash salad.

Mixing the Dressing

This dressing keeps acidity lower by using water instead of extra vinegar while mustard provides tang. Whisk the ingredients until smooth and taste for balance.

Whisk together 2 tablespoons yellow mustard, 2 tablespoons honey, 1 tablespoon olive oil, a pinch of dried thyme, and about 4 tablespoons water. Season with salt and pepper to taste.
If you prefer a maple-Dijon vinaigrette, a simple version is olive oil, apple cider vinegar, maple syrup, and Dijon mustard. For more on maple vinaigrettes, see this roasted butternut squash salad with maple vinaigrette: roasted butternut squash salad with maple vinaigrette.

Assembling the Salad

Create a bed of greens. If you’re using kale, massage it first with a little olive oil and lemon juice to soften the leaves.
Scatter roasted squash, thinly sliced red onion, toasted pecans, and dried cranberries or pomegranate arils over the greens.
Sprinkle crumbled goat cheese or feta across the top.
Drizzle the dressing and toss gently to coat. Finish with a sprinkle of flaky sea salt just before serving to highlight the sweet-savory balance.

If you want inspiration or another dressing idea that emphasizes maple and nuts, this roasted butternut squash salad recipe shows another tasty approach: roasted butternut squash salad recipe.

Extra Additions to Make This Salad a Meal

Turn this salad into a hearty main by adding protein or grains. I often make a double tray of squash and divide it between lunches with different proteins so the week feels varied without extra cooking.

Proteins: grilled chicken, roasted chickpeas, steamed salmon, or grilled tofu.
Grains: cooked farro, quinoa, wild rice, barley, or couscous to make it bowl-sized.
Nuts and seeds: extra pecans, walnuts, pumpkin seeds, or sunflower seeds for crunch and substance.

Addition	When to use	How to prepare
Grilled chicken	Weeknight dinner	Season and grill, slice thinly, serve warm over the salad
Roasted chickpeas	Vegetarian protein boost	Roast with spices until crisp, toss on top for crunch
Cooked farro or quinoa	Make it a grain bowl	Add a half cup cooked grains per serving and toss gently

A quick make-ahead trick: roast squash and make the dressing up to two days ahead. Store separately and assemble just before serving to keep greens lively.

Frequently Asked Questions

How do you roast butternut squash for a salad?

Peel, seed, and cube the squash into 1/2-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast at 400°F for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly before adding to salad.

What greens go best with roasted butternut squash?

Sturdy greens like kale, spinach, arugula, or mixed baby greens work well. Kale and spinach hold up to warm squash without wilting too quickly, while arugula adds a peppery contrast.

How do you keep roasted squash from wilting the greens?

Let the roasted squash cool to room temperature before adding it to the greens. Alternatively, assemble the salad right before serving and toss the greens with dressing first to create a protective coating.

Can you make butternut squash salad ahead of time?

Yes, but store components separately. Roast the squash, wash and dry the greens, and make the dressing up to two days ahead. Assemble and toss just before serving to keep greens crisp and squash from making the salad soggy.

What cheese pairs well with butternut squash salad?

Feta, goat cheese, or blue cheese all complement the sweet roasted squash. For a milder option, try shaved Parmesan or grated pecorino. If dairy-free, omit cheese or use a vegan crumble.

How do you make a maple Dijon vinaigrette?

Whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt, and pepper. Adjust sweetness or acidity to taste. Store in a jar and shake before using.

Roasted Butternut Squash Salad with Pecans, Goat Cheese, and Maple Dijon Dressing

This roasted butternut squash salad is my new favorite winter salad recipe. The easiest way to get your greens in when it’s cold outside and you just want to eat cozy food all day long.

Ingredients Needed for the Butternut Squash Salad