Roasted butternut squash, balsamic-maple dressing, goat cheese, greens, walnuts, and cranberries—cozy salad magic in a bowl.
I wasn’t even trying to make a salad that day. Honestly, I was just hungry, mildly grumpy, and had this stubborn butternut squash sitting on my counter like it owned the place. You know the look—like, “Yeah, I’ve been here for two weeks, now what?”
And it was cold. The kind of early November chill that makes you crave something warm but also makes you want to wear leggings and pretend you’re being “healthy” by eating a salad.
That’s how this Roasted Butternut Squash Salad happened. I tossed the squash in some warm spices—cinnamon, cumin, paprika (because why not?)—roasted it until the edges got all golden and caramelized, then dumped it over greens with goat cheese, walnuts, and a maple-balsamic dressing that somehow ended up tasting like autumn decided to throw a dinner party.
I didn’t expect much. But then my husband tried it—he hates salad unless it’s drowning in ranch—and he went back for seconds. I was honestly speechless. Well, not really, I said something like “Wait, you like it?!” while watching him shovel in another bite like I’d hidden bacon under the arugula or something.
Why You’ll Love This Roasted Butternut Squash Salad Recipe?
I mean, yes, it’s a salad. But it’s also a warm, savory, sweet, slightly crunchy, soft-goat-cheese-melty-on-roasted-squash kind of experience. It doesn’t feel like “eating healthy” (ugh, what does that even mean these days?). It feels like comfort. Like this is exactly what I wanted but didn’t realize until just now.
What’s wild is how balanced it is. You’ve got spice from the roasted squash, creamy tang from goat cheese, chewiness from the cranberries, crunch from the toasted walnuts, and a vinaigrette that’s not overly sweet but still has that whisper of maple to round it all out. It’s not trying too hard. It’s just… really, really good.
Ingredient Notes:
Let’s break it down like we’re sitting at your kitchen table, okay?
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Butternut Squash – Peel it, cube it, roast it. Hot tip: poke it and microwave for 2–3 minutes first to make peeling slightly less infuriating. Or buy it pre-cubed and save your sanity. I won’t judge.
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Spices – Cumin, coriander, cinnamon, smoked paprika. I know, it sounds like a weird combo. But trust me—this is how squash becomes a main character.
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Olive Oil – Use the good kind if you can. But also… use what you’ve got. It’s a salad, not a Michelin review.
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Maple Syrup – I love real maple syrup here. But if all you’ve got is the pancake stuff in the fridge door? Go for it. We’re all just doing our best.
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Balsamic Vinegar – Adds that tangy backbone to the dressing. Aged balsamic? Even better.
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Dijon Mustard – It sharpens up the vinaigrette, gives it a bit of a backbone. Think of it like the seasoning in a good soup—you don’t really taste it, but you’d miss it if it were gone.
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Garlic – One clove. Unless you’re like me and believe garlic is measured by emotion, not numbers.
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Greens – Arugula, baby spinach, kale… honestly, whatever’s about to wilt in your fridge works.
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Red Onion – Thinly sliced. Adds bite. If you hate onions, skip it. I’m not the food police.
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Walnuts – Toasted in a dry skillet until fragrant. Or don’t toast them if you’re lazy. But toasted really do taste better.
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Goat Cheese – Soft, tangy, and melt-worthy. Like the salad’s cozy sweater.
How To Make Roasted Butternut Squash Salad?
Okay, roll up your sleeves (or don’t—this isn’t that kind of recipe). Here’s how I make it:
Step 1: Get That Squash Roasted
Preheat your oven to 400°F. In a big bowl, mix olive oil and those lovely spices—cumin, coriander, cinnamon, smoked paprika. Add salt and pepper. Throw in the cubed squash and toss like you mean it. Spread it out on a baking sheet—don’t crowd it!—and roast for about 25–30 minutes. Flip halfway. You want it golden and just slightly crisp around the edges. Not burned. Not soggy. Somewhere in that perfect middle ground that’s basically edible magic.
Step 2: Shake Up That Dressing
Grab a jar or a small bowl. Whisk (or shake) olive oil, balsamic vinegar, Dijon, maple syrup, and minced garlic. Taste it. Then taste it again because, let’s be real, that dressing slaps. Add salt, pepper, or another drizzle of maple if your sweet tooth says so.
Step 3: Toss the Salad Base
In your biggest salad bowl, combine your greens, sliced onion, cranberries, and toasted walnuts. Mix it gently like you’re fluffing a fancy pillow.
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Step 4: Assemble the Magic
Top the greens with that warm roasted squash. Crumble goat cheese over everything like you’re snowing on a tiny food village. Drizzle your dressing on top and toss just enough to coat. Then dig in while the squash is still warm and the cheese is soft and everything is just… ugh. So good.
Storage Options:
Short answer: kind of. Longer answer? The greens get soggy if you dress everything and leave it. So if you’re making it ahead, keep the squash, greens, and dressing separate. Store the roasted squash in a sealed container in the fridge—it’ll last 3 days, easy. The dressing? A solid week. Just shake it up before using.
Pro move? Reheat the squash in a skillet the next day and throw it on toast with ricotta. Yes, I’ve done it. Yes, it was glorious.
Variations and Substitutions:
This salad doesn’t mind being tweaked. In fact, it encourages it. Here are a few ideas if you’re feeling wild (or just out of ingredients):
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No goat cheese? Try feta or even blue cheese. Or leave it off altogether if you’re dairy-free.
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Swap the nuts. Pecans work. So do pumpkin seeds. Almonds if you’re feeling fancy.
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Make it a meal. Add roasted chicken, grilled tofu, or crispy chickpeas if you need that extra oomph.
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Not a maple fan? Honey or agave will do just fine. No judgment here.
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Different greens? Go for romaine, baby spring mix, or honestly, whatever hasn’t wilted yet.
What to Serve with Roasted Butternut Squash Salad?
I love it on its own, but if you’re building a bigger spread—or trying to impress your in-laws—this salad shines next to:
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Creamy soup – like tomato or pumpkin. Dreamy combo.
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Grilled chicken – Simple, juicy, and protein-packed.
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Crusty bread – Dip it in the dressing puddles. Yes, puddles.
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Quiche – A solid brunch move.
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Grilled cheese – Especially with brie or gouda. Just saying.
Frequently Asked Questions:
Can I roast the squash ahead of time?
Yep. Just keep it in the fridge and warm it slightly before adding to the salad. Not hot—just warm enough to melt the cheese a little.
How do I toast the walnuts without burning them?
Medium heat, dry pan, 5 minutes tops. Stir constantly. Don’t walk away to check Instagram. They burn fast. Learned that the hard way.
Can I make it vegan?
Totally. Just skip the cheese or use a plant-based one. Everything else is already vegan-friendly!
So there it is—my humble little Roasted Butternut Squash Salad. Not perfect, but full of personality. Just like us, right? It’s the kind of dish that sneaks up on you. You make it once, maybe just to use up that squash, and suddenly it’s showing up on your table again and again because it’s that satisfying.
Try it out, make it your own, and hey—drop me a comment if you’ve got a variation you swear by or just wanna say hi. I love hearing how these little kitchen stories play out in your home, too.
Now go roast that squash—you’ve got this.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Butternut Squash Salad
Ingredients
For the Roasted Butternut Squash:
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium butternut squash peeled, seeded, and cubed
For the Maple-Balsamic Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 –2 tablespoons maple syrup to taste
- 1 clove garlic minced
- Salt and pepper to taste
For the Salad Assembly:
- 5 –6 cups mixed greens such as arugula, baby spinach, or kale
- ½ small red onion thinly sliced
- ⅓ cup dried cranberries
- ⅓ cup toasted walnuts roughly chopped
- ⅓ cup goat cheese crumbled
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
Season and Roast the Squash
- In a large bowl, whisk together the olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Add the cubed butternut squash and toss thoroughly until evenly coated. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and slightly caramelized. Set aside to cool slightly.
Prepare the Dressing
- While the squash is roasting, prepare the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, maple syrup (starting with one tablespoon), and minced garlic. Whisk or shake until emulsified. Season with salt and pepper to taste. Adjust sweetness with additional maple syrup if desired. Set aside or refrigerate until ready to use.
Assemble the Salad
- In a large salad bowl, combine the mixed greens, thinly sliced red onion, dried cranberries, and toasted walnuts. Gently toss to distribute the ingredients.
Add Warm Squash and Finish the Salad
- Top the salad with the warm roasted butternut squash and crumbled goat cheese. Drizzle the prepared dressing over the top and toss lightly to combine. Serve immediately while the squash is still slightly warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
