This post may contain affiliate links. Please read my disclosure for more information.
A delicious roasted squash salad with butternut, feta, pecans and balsamic dressing. An easy salad, perfect for fall lunches or as a side dish.
Table of contents
Fall cooking and baking is my happy place. What's not to love about the flavors of the season and cooking with ingredients from my garden? From pears and apples to squash and salad greens, I'm thankful for a garden that keeps us fed and nourished most of the year.
My garden inspired this butternut squash salad recipe and brings the taste of autumn to our table. It's packed with seasonal ingredients, adds more fiber to our menu and presents well enough to be served on a memorable holiday. You'll love it as much as we do!
Why You Should Make This Recipe
- Seasonal & beautiful: this salad showcases colorful seasonal ingredients that are tasty, versatile and present well.
- Easy prep & leftover-friendly: Roast once, toss, serve. Great for making ahead or meal prep.
- Versatile: Eat as a side, or add chicken or chickpeas for a main.
Need another fall recipe?
Try my Roasted Brussels Sprouts and Sweet Potatoes, Creamy Instant Pot Mashed Sweet Potatoes or Carrot and Lentil Soup.
Ingredients Needed
For the roasted squash:
- Butternut squash: the star of the recipe.
- Extra-virgin olive oil: helps with roasting and gives flavor.
- Balsamic vinegar: adds tang and a hint of sweetness to the squash.
- Salt & ground pepper: basic seasoning to let the squash shine.
For the dressing:
- Extra-virgin olive oil: base of the vinaigrette.
- Balsamic vinegar: for acidity and brightness.
- Dijon mustard: emulsifies the dressing and adds a little kick.
- Salt & ground pepper: seasoning to balance it.
For the salad:
- Radicchio: Adds a slightly bitter edge that pairs well with sweet squash.
- Romaine lettuce heart: adds fresh crunch and bulk.
- Apple: adds crisp sweetness and freshness.
- Pecans: crunch and nutty flavor.
- Dried cranberries: sweet, chewy pops.
- Feta cheese: creamy, tangy contrast to the sweetness.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Swap radicchio for arugula or baby spinach if you want something less bitter.
- Use goat cheese instead of feta for a creamier, tangier flavor.
- Instead of dried cranberries, you could use pomegranate seeds for a burst of color and freshness.
- Swap pecans for walnuts or toasted hazelnuts.
- For a vegan version: Use dairy-free feta or omit the cheese altogether.
- Use maple syrup or honey in the dressing for extra sweetness.
- Replace butternut squash with delicata squash or acorn squash.
How to Make
- Preheat oven: Adjust oven rack to lowest position and heat oven to 450°F.
- Prep squash: Toss cubed squash with olive oil, balsamic vinegar, salt and ground pepper.
- Roast squash: Spread on baking sheet and roast until well browned and tender.
- Make dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, salt and ground pepper. Set aside.
- Assemble salad: In a large serving bowl or platter, add radicchio, romaine lettuce, apple, toasted pecans, dried cranberries and crumbled feta.
- Dress the greens: Pour the dressing over the salad ingredients and toss gently to combine.
- Top with squash: Finally, top with the roasted butternut squash. Serve immediately.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
baking sheet, salad bowl
Storage
Fresh storage: Store any leftover salad (without dressing or squash if possible) in an airtight container in the refrigerator for up to 2 days. If dressed, keep greens crisp by storing the squash separately and tossing just before serving.
Squash-only storage: You can roast extra squash ahead and refrigerate it in a sealed container for up to 4 days. Re-warm slightly or let come to room temperature before adding to the salad.
Freezing: I don't recommend freezing the salad, as the greens will get soggy.
Tips for Recipe Success
- Spread squash in a single layer on the baking sheet so it roasts rather than steams. This also helps with caramelization (browning) and flavor.
- Let the squash cool slightly before mixing it into the salad, or it may wilt the greens too much.
- Toast pecans just until fragrant. Nuts go from perfect to burnt fast!
- Chop apples just before serving to keep them crisp and prevent browning.
- If you want to prep ahead: Roast squash and store in the fridge. Keep greens and toppings separate until ready to serve.
- For better flavor, use good-quality balsamic vinegar and extra-virgin olive oil.
FAQs
Yes! Roast the squash ahead and chill it. Keep the greens, toppings and dressing separate. When ready to serve, warm the squash slightly if you like, then toss everything together. The salad will hold up well for a few hours, especially if the squash is not piping hot when added.
Definitely. You can swap in delicata, acorn, buttercup or other winter squashes. Just adjust peeling and cooking accordingly.
Whether you're in full fall mode or simply craving a heartier salad, this roasted squash salad hits the sweet spot of comfort and freshness. Add in the fact that it's pretty, seasonal and surprisingly simple — and you've got a winner.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Roasted Squash Salad
Ingredients
Butternut Squash
- 1.5-2 pounds butternut squash, peeled, seeded, and cut into ½-inch cubes
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Salad
- 1 head radicchio, halved cored, and chopped into ½-inch pieces
- 1 heart romaine lettuce 6 ounces, chopped into 1-inch pieces
- 1 apple Fuji, Gala or Honeycrisp, cored and cut into ½-inch cubes
- ½ cup pecans toasted and chopped
- ¼ cup dried cranberries
- ½ cup feta cheese crumbled
Instructions
- Adjust oven rack to lowest position and heat oven to 450°F degrees.
- Toss cubed squash with 1 tablespoon olive oil, 2 teaspoons balsamic vinegar, ¼ teaspoon salt and ¼ teaspoon ground pepper.
- Roast until well browned and tender, 20-25 minutes, stirring halfway through roasting. Remove baking sheet from oven and let squash cool while making the rest of the salad.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard salt, and ground pepper. Set aside.
- Add radicchio, lettuce, apple, pecans, dried cranberries and feta to a large serving bowl or platter. Pour the dressing over the salad ingredients, then toss gently to combine. Top with butternut squash. Serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Leave a Reply