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Butternut Squash Salad

Butternut Squash Salad

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 1x


This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!



For the butternut squash salad

  • 1 recipe Roasted Butternut Squash
  • 8 cups mixed greens
  • 1 red apple, diced
  • 1/4 cup dried cranberries
  • 1/4 cup feta cheese or goat cheese crumbles (omit for vegan)
  • 3 tablespoons chopped pecans

For the orange vinaigrette (makes ¾ cup; use approximately 6 tablespoons for 4 servings)

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil


  1. Roast the squash: Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
  2. Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
  3. Serve the salad: Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Salad
  • Method: Roasted
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Butternut squash salad