Roasted Butternut Squash Salad | A Mind “Full” Mom

Butternut Squash Salad is the ultimate fall salad recipe. Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and homemade apple cider vinaigrette marry together to create a simple, healthy fall salad that is filled with robust flavors. 

Squash Salad in white bowl

There is something truly magical about highlighting seasonal produce in salads. Vine-ripened tomatoes shine in Caprese Salads in the summer. Sweet, juicy strawberries are the star of Strawberry Spinach Salad which is perfect for spring. And roasted butternut squash shines in this Butternut Squash Salad which is the perfect way to highlight seasonal fall produce.

And while I love all of the salads mentioned above, this salad with roasted butternut squash has to be one of my all-time favorites! The contrast between the warm, earthy roasted butternut squash, the sweet juicy pears, and the tart cranberries is magical. But finishing this fall salad with a dressing made with apple cider vinegar and toasted walnuts makes this Butternut Squash Salad a masterpiece of flavor and textures.

This is the ultimate fall salad recipe and deserves to be featured throughout the season. And of course, this crowd-pleaser is THE SALAD to serve at Thanksgiving Dinner.

What you Need

Ingredients for Fall Salad labeled on white counter
  • Greens: Tender, baby greens are best for this salad. Use a spring mix, baby spinach, or even baby kale.
  • Butternut Squash: Roasted butternut squash is the star of this salad. You can opt to use leftover roasted squash and add it to the salad cold. Or prepare roasted squash right before preparing this salad. Just keep in mind you will want to cool the squash slightly before adding to your greens, so the greens do not wilt.
  • Pears: Select ripe, yet firm pears. Bartlett, Bosc, or Red varieties are all good options.
  • Feta Cheese: I love the salty contrast that the feta adds to this salad, but diced sharp cheddar also is a delicious option. And of course, omit the cheese altogether for a dairy-free salad.
  • Nuts: Toasted walnuts or almonds add a nice crunch and earthiness to the salad. Feel free to omit for allergies or sub out of candied nuts or honey-roasted peanuts.
  • Dressing: This simple apple cider dressing is made with apple cider vinegar, honey, garlic, salt, pepper, and olive oil. Feel free to swap the honey for maple syrup.

Tips for the Best Butternut Squash Salad

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

  •  Allow the roasted squash to cool slightly, so it does not wilt the delicate salad greens.
  • Toast the nuts. If your nuts are raw or untoasted, it is best to take the extra step to toast the nuts, as it brings out their best flavor.
  • Avoid overdressing the salad, by only tossing the greens with ¼ cup of the dressing. Serve the remaining dressing on the side of the salad.
  • Serve components separately for a crowd-pleasing salad. If serving to people with varied dietary preferences, I suggest placing the ingredients for this Butternut Squash Salad in separate bowls and allowing people to assemble themselves. That way people can leave out the cheese or nuts if desired.
Close up of Mixed Greens with Roasted Butternut Squash, dried cranberries, feat, and pears with Apple Cider Dressing

Make-Ahead Directions

This Butternut Squash Salad, like most salad recipes, is best served immediately after assembling. But you can prepare the components in advance, making it a breeze to throw this salad together when entertaining.

  • Up to 3 days in advance, wash and dry the greens, prepare the dressing, and toast the nuts. Store the greens and cooled squash in separate airtight containers in the refrigerator for up to 3 days. Let the nuts cool and store them in an air-tight container at room temperature.
  • Right before serving, dice the pears, toss the greens with a small amount of the dressing, and then sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the side for people to use as desired.

More Butternut Squash Recipes

If you tried this Butternut Squash Salad, I would love for you to leave a comment and review below.

A blue pottery bowl filled with baby mixed greens, roasted butternut squash, pear cubes, feat and dried cranberries.

Roasted Butternut Squash Salad

Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and homemade apple cider vinaigrette marry together to create a simple, healthy fall salad that is filled with robust flavors.