A small local restaurant near us serves an incredible fall salad with roasted butternut squash, and I became obsessed with recreating it at home. After many attempts, this version is the winner! I now make this Maple Roasted Butternut Squash Salad very frequently during the fall and winter months.

This salad can be enjoyed as a side or as a main dish. The squash is roasted with maple syrup, giving it a delicate sweetness that pairs beautifully with the tangy Honey Dijon Salad Dressing, cranberries, and goat cheese—flavors that are perfect with a fall or wintery salad. This salad also makes a great side salad for the holidays. It’s easy to prepare the ingredients ahead of time and combine them when ready.

Ingredients

Large glass bowl filled with cubed butternut squash, two small clear glass bowls each with oil and maple syrup, and two small white bowls each with salt and ground black pepper.

Maple Roasted Butternut Squash

  • Butternut squash – 4 cups, peeled, seeded and chopped into 1-inch cubes.
  • Maple syrup – 3 tablespoons, pure maple syrup.
  • Olive oil – 2 tablespoons, extra-virgin.
  • Salt – 1/4 teaspoon.
  • Pepper – 1/8 teaspoon.
Large wooden salad bowl with mixed greens. Smaller bowls each filled with dried cranberries, crumbled goat cheese, pumpkin seeds, two bowls with all ingredients in them and a jar of salad dressing.

Salad

  • Mixed greens – 5 oz. (your preferred amount)
  • Dried cranberries – ½ cup (can substitute with dried cherries)
  • Goat cheese – 4 oz., creamy (plain or herbed)
  • Pumpkin seeds – ½ cup, toasted
  • Honey Dijon Salad Dressing (see recipe) ingredients you will need: creamy dijon mustard, honey, apple cider vinegar, olive oil, and lemon juice.
Honey Dijon Salad dressing in a clear glass jar with salad in the background.

How to Make

Roast the Squash:

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper, or lightly oil the sheet if parchment is unavailable.
  3. In a medium bowl, toss the cubed squash with maple syrup, olive oil, salt, and pepper.
  4. Spread the squash evenly on the prepared baking sheet and roast for 15-20 minutes, or until fork-tender and lightly golden brown. Be careful not to overcook, as the squash can become mushy.
  5. Remove from the oven and allow to cool before adding to the salad.
Cubed roasted butternut squash on parchment paper drizzle with  a glaze.

Assemble the Salad:

  1. In a large serving bowl, combine the mixed greens, roasted squash, dried cranberries, goat cheese, and pumpkin seeds.
  2. Drizzle with desired amount of Honey Dijon Dressing and toss gently to combine.

Note: If preparing in advance, store the salad without dressing and add it just before serving.

Serve and Enjoy!

Sald greens in bowls with roasted butternut squash, crumbled goat cheese, dried cranberries and pumpkin seeds.

Storage

Store salad without dressing added in an airtight container in the refrigerator for up to three days. 

Substitutions

  • Mixed greens: substitute with fresh spinach, arugula or chopped romaine lettuce.
  • Dried cranberries – substitute with dried cherries or goji berries.
  • Goat cheese – may use other cheeses such as: blue cheese, or mozzarella balls.
  • Pumpkin seeds – substitute with chopped walnuts or pecans.
  • Butternut Squash:  may substitute with sweet potato.

Other Salads You Might Enjoy

Kale Quinoa and Blueberry Salad

Sesame Cucumber Salad

Arugula Salad with Roasted Delicata Squash 

Lentil Salad

Salad greens in bowls with roasted butternut squash, crumbled goat cheese, dried cranberries and pumpkin seeds.

Maple Roasted Butternut Squash Salad

Roasted Butternut Squash Salad with Mixed Greens
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 174kcal
Author: hungrydanekitchen

Ingredients

Roasted Butternut Squash

  • 4 cups butternut squash, peeled, seeded and chopped into 1-inch cubes
  • 3 tbsp pure maple syrup
  • 2 tbsp olive oil, extra-virgin
  • ¼ tsp salt
  • tsp ground black pepper

Salad

Instructions

Roast Butternut Squash

  • Preheat the oven to 400°F.
  • Line a baking sheet with parchment paper, or lightly oil the sheet if parchment is unavailable.
  • In a medium bowl, toss the cubed squash with maple syrup, olive oil, salt, and pepper.
  • Spread the squash evenly on the prepared baking sheet and roast for 15-20 minutes, or until fork-tender and lightly golden brown. Be careful not to overcook, as the squash can become mushy.
  • Remove from the oven and allow to cool before adding to the salad.

Salad

  • In a large serving bowl, combine the mixed greens, roasted squash, dried cranberries, goat cheese, and pumpkin seeds.
  • Drizzle with desired amount of Honey Dijon Dressing and toss gently to combine.
  • Note: If preparing in advance, store the salad without dressing and add it just before serving.
  • Serve and Enjoy!

Notes

Storage:
Store salad without dressing added in an airtight container in the refrigerator for up to three days. 

Nutrition

Serving: 6g | Calories: 174kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 174mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 465IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

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