Roasted Butternut Squash Salad (Printable Version)
A nourishing blend of roasted squash, crunchy pecans, fresh greens, and a tangy maple-balsamic dressing.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 6 cups mixed salad greens (arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced
→ Nuts & Cheese
04 - 1/2 cup pecan halves
05 - 1/3 cup crumbled feta cheese (optional)
→ Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 tablespoon pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Roasting
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread evenly on the prepared baking sheet.
03 - Roast squash for 25 to 30 minutes, turning halfway through, until golden and tender. Let cool slightly.
04 - Toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant; set aside.
05 - Whisk together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl.
06 - In a large bowl, combine mixed greens, roasted butternut squash, sliced red onion, toasted pecans, and feta cheese if using.
07 - Drizzle dressing over salad and toss gently to combine. Serve immediately.
# Expert Advice:
01 -
- The squash gets caramelized and tender while the greens stay crisp, creating this perfect textural conversation in every bite.
- It feels fancy enough for company but comes together in under an hour on a random weeknight.
- The maple-balsamic dressing tastes like it took hours to develop, but it honestly doesn't.
02 -
- The squash must cool slightly before it hits the cold greens, or everything goes mushy and warm at the same time, which is a texture disaster.
- Toast your pecans in a completely dry pan—any oil will make them cook unevenly and burn on the edges.
- Dress the salad right before serving, not hours before, or your greens will wilt into sadness.
03 -
- Make the dressing in a jar, shake it hard, and taste it before it hits the salad—you want it to be bold because it's about to mellow out with all those other flavors.
- If you're serving this to people who are skeptical about salad, the roasted squash is your secret weapon; it converts almost everyone.