Why You’ll Love This Roasted Butternut Squash and Cranberry Salad
- A total texture party. Every single forkful is a delightful surprise. You get the soft, almost creamy roasted squash, the chewy dried cranberries, the crisp freshness of the greens, the satisfying crunch of toasted pecans, and the crumbly richness of the cheese. It’s never, ever boring.
- The perfect balance of sweet and savory. This salad really nails that sweet-and-savory combo we all adore. The natural sweetness of the roasted squash and the maple in the dressing are perfectly balanced by the tangy goat cheese, sharp red onion, and peppery arugula. It’s a complex flavor profile that feels incredibly sophisticated.
- It’s as flexible as it is delicious. Don’t have arugula? Use spinach or mixed greens. Not a fan of goat cheese? Feta or even shaved Parmesan work beautifully. You can swap the pecans for walnuts or pepitas for a nut-free version. This recipe is a wonderful template for your own creations.
- It makes any meal feel special. Whether you’re serving it alongside a simple roast chicken or as part of a grand holiday feast, this salad elevates the entire table. The vibrant orange, deep red, and bright green colors are just gorgeous—it’s a feast for the eyes before it even hits your taste buds.
Ingredients & Tools
- 1 medium butternut squash (about 1.2 kg / 2.5 lbs), peeled, seeded, and cut into 2.5 cm (1-inch) cubes
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 100 g (1 cup) pecans
- 120 g (4 cups) baby arugula
- 80 g (½ cup) dried cranberries
- 100 g (¾ cup) crumbled goat cheese (or feta)
- ¼ small red onion, very thinly sliced
- For the Maple-Dijon Vinaigrette:
- 60 ml (¼ cup) extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Tools: Large baking sheet, parchment paper, small mixing bowl or jar for dressing, large salad bowl.
The quality of your ingredients really shines here, so it’s worth using a good, robust extra virgin olive oil and real maple syrup. They make a noticeable difference in the depth of flavor, especially in that simple-but-magical vinaigrette.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Cut your squash cubes evenly. This is probably the most important prep tip. If the pieces are all roughly the same size, they’ll roast at the same rate, giving you a tray full of perfectly tender, caramelized squash instead of a mix of burnt and undercooked bits.
- Don’t skip toasting the pecans. Toasting nuts is a non-negotiable step for maximum flavor. It wakes up their natural oils and gives them a deeper, richer taste and a better crunch. You can do this in a dry skillet on the stove while the squash roasts—it only takes a few minutes.
- Why arugula? I love arugula (or rocket) here because its slight peppery bite stands up beautifully to the sweetness of the squash and cranberries. It doesn’t wilt as quickly as more delicate greens. If you’re not a fan, baby spinach or a sturdy mixed green blend are great alternatives.
- Make the dressing ahead of time. Honestly, this vinaigrette gets better as it sits. The flavors have time to meld together. You can whisk it up a day or two in advance and just give it a good shake before dressing the salad. A little prep goes a long way!
How to Make Roasted Butternut Squash and Cranberry Salad
Step 1: Roast the Squash. First, preheat your oven to 220°C (425°F / Gas Mark 7). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the cubed butternut squash with the 2 tablespoons of olive oil, 1 teaspoon of maple syrup, smoked paprika, garlic powder, and a good pinch of salt and pepper. You want every piece to be nicely coated. Spread the squash out in a single layer on the prepared baking sheet—this is key for getting that lovely caramelization instead of steaming. Roast for 20-25 minutes, tossing halfway through, until the squash is tender and the edges are beautifully browned. Let it cool for about 10 minutes before adding to the salad; this prevents the greens from wilting instantly.
Step 2: Toast the Pecans & Prep the Veg. While the squash is roasting, place the pecans in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Be careful—they can burn quickly! Transfer them to a plate to cool. Next, very thinly slice your red onion. If you find raw onion a bit too sharp, you can soak the slices in a bowl of ice water for 10 minutes, then pat them dry. This tames the bite perfectly.
Step 3: Whisk the Vinaigrette. This is where the magic happens. In a small bowl or a jar with a tight-fitting lid, combine the ¼ cup of extra virgin olive oil, apple cider vinegar, 1 tablespoon of maple syrup, Dijon mustard, and minced garlic. Add a generous pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is emulsified—it should look smooth and slightly thickened. Taste it and adjust the seasoning if needed. Maybe you want a touch more maple for sweetness or another pinch of salt.
Step 4: Assemble the Salad. Now for the fun part! In your large salad bowl, add the baby arugula. Scatter the slightly cooled roasted squash, toasted pecans, dried cranberries, crumbled goat cheese, and the sliced red onion over the top. The trick here is to be a bit gentle so you don’t break up the beautiful squash cubes.
Step 5: Dress and Serve Immediately. Right before you’re ready to serve, drizzle about two-thirds of the dressing over the salad. Using salad tongs or two large spoons, gently toss everything together until the ingredients are evenly distributed and lightly coated in the vinaigrette. You’ll notice the colors just come alive. Taste a bite and see if it needs the remaining dressing—I usually add it all because I love a well-dressed salad! Serve immediately while the squash is still slightly warm for the ultimate experience.
Serving Suggestions
Complementary Dishes
- Herb-Roasted Chicken — The simplicity of a perfectly roasted chicken lets the salad’s vibrant flavors shine. The savory juices from the chicken mingle wonderfully with the maple vinaigrette on the plate.
- Creamy Wild Mushroom Soup — Serve a small bowl of rich, earthy soup before the salad for a cozy, elegant meal. The earthiness of the mushrooms is a fantastic bridge to the sweet squash and pecans.
- Garlic and Herb Crusted Pork Tenderloin — Pork and sweet flavors are a classic pairing. The savory crust on the tenderloin provides a wonderful textural contrast to the soft squash and creamy cheese.
Drinks
- A Crisp Chardonnay — Look for an unoaked or lightly oaked Chardonnay. Its bright acidity and notes of apple and citrus will complement the salad without overpowering it.
- Sparkling Apple Cider — The bubbly, slightly sweet effervescence is a fantastic non-alcoholic pairing that cleanses the palate between bites of the rich goat cheese and squash.
- An Amber Ale — The caramel and toasty notes in an amber ale mirror the flavors of the roasted squash and pecans, creating a surprisingly harmonious match.
Something Sweet
- Warm Gingerbread — The warm spices in gingerbread—ginger, cinnamon, cloves—are a natural progression from the autumnal flavors in the salad. A dollop of whipped cream on top is pure bliss.
- Pear and Almond Tart — The delicate sweetness of pears and the nutty crunch of almonds feel like a graceful extension of the salad’s own profile. It’s light yet satisfying.
- Dark Chocolate Pots de Crème — For a truly decadent finish, these rich, silky chocolate pots provide a deep, bitter-sweet contrast that rounds out the meal beautifully.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet. If you pile the squash onto the pan, it will steam instead of roast. You’ll miss out on those delicious caramelized edges that add so much flavor. Use two sheets if you need to!
- Mistake: Adding the dressing too early. I’ve messed this up before too… if you dress the entire salad and then let it sit, the arugula will wilt into a sad, soggy mess. Always dress it right before serving to keep everything crisp and fresh.
- Mistake: Skipping the taste test on the dressing. Your palate is your best tool. Always taste the vinaigrette and adjust it to your liking. Maybe your mustard is extra sharp or your maple syrup particularly sweet—a small tweak can make a huge difference.
- Mistake: Using stale nuts. Pecans can go rancid if they’ve been in the cupboard for too long. Give them a sniff before toasting. Fresh pecans should smell sweet and nutty, not bitter or like paint.
Expert Tips
- Tip: Add a protein to make it a main. This salad is fantastic with some grilled chicken breast, pan-seared salmon, or even some roasted chickpeas tossed in the same spices as the squash. It transforms it into a complete, satisfying meal.
- Tip: Massage your greens. If you’re using a sturdier green like kale instead of arugula, give it a quick massage with a tiny bit of the dressing before adding the other ingredients. This breaks down the fibers and makes it much more tender and pleasant to eat.
- Tip: Roast the squash ahead of time. This is a huge time-saver for entertaining. You can roast the squash up to two days in advance, let it cool completely, and store it in an airtight container in the fridge. Just bring it to room temperature or give it a quick warm-up in the oven before assembling the salad.
- Tip: Get creative with add-ins. Think of this recipe as a blueprint. Sliced apples or pears in the fall, roasted Brussels sprout halves, a sprinkle of pomegranate arils for extra jewel-toned brilliance—don’t be afraid to play around!
FAQs
Can I make this salad ahead of time?
Yes, but with a specific strategy. You can prep all the components separately: roast the squash, toast the nuts, make the dressing, and even wash the greens. Store everything in separate containers in the fridge. The key is to assemble and dress the salad just before you’re ready to serve. If you need to make it a few hours ahead, layer the sturdy ingredients (squash, nuts, cranberries, onion) over the greens in the bowl, cover tightly, and refrigerate. Keep the cheese and dressing separate, then add them and toss right at the last minute.
I’m not a fan of goat cheese. What can I use instead?
Absolutely! Goat cheese has a distinct tang that isn’t for everyone. Feta cheese is a brilliant substitute—it’s similarly crumbly but with a saltier profile. For something even milder, fresh mozzarella pearls or shaved Parmesan would work beautifully. If you’re dairy-free, a creamy vegan feta or even some creamy avocado slices would add that lovely rich element.
How do I store leftovers?
Leftovers are best stored with a little care. If the salad is already dressed, it will be quite wilted the next day, but still tasty! Pick out the soggy greens and enjoy the remaining squash, cranberries, and nuts as a side. For better results, store any undressed leftovers in an airtight container in the fridge for up to 2 days. The dressed greens won’t be crisp, but the other components will still be delicious.
Can I use frozen butternut squash?
You can, but the texture will be different. Frozen squash is often pre-cooked and contains more water. When roasted, it won’t caramelize as well and can become a bit mushy. If it’s your only option, thaw it completely and pat it very dry with paper towels before tossing with oil and spices. Fresh squash is definitely preferred for the best texture and flavor.
Is there a way to make this vegan?
Easily! This salad is very vegan-friendly. Simply omit the goat cheese or use a store-bought vegan alternative. The only other non-vegan ingredient is the honey in some maple syrup blends, so just double-check that your maple syrup is 100% pure. The rest of the recipe is naturally plant-based and absolutely delicious without any substitutions.
Roasted Butternut Squash And Cranberry Salad
Warm roasted butternut squash meets tart cranberries in this vibrant salad. Topped with goat cheese, pecans & a maple-dijon vinaigrette, it's the perfect balance of cozy and fresh. A stunning holiday side or easy weeknight meal!
Ingredients
Ingredients
-
1 medium butternut squash (about 1.2 kg / 2.5 lbs, peeled, seeded, and cut into 2.5 cm (1-inch) cubes)
-
2 tbsp olive oil
-
1 tsp maple syrup
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
Salt and black pepper (to taste)
-
100 g pecans ((1 cup))
-
120 g baby arugula ((4 cups))
-
80 g dried cranberries ((½ cup))
-
100 g crumbled goat cheese ((¾ cup) (or feta))
-
¼ small red onion (very thinly sliced)
-
60 ml extra virgin olive oil ((¼ cup))
-
2 tbsp apple cider vinegar
-
1 tbsp maple syrup
-
1 tsp Dijon mustard
-
1 small garlic clove (minced)
-
Salt and black pepper (to taste)
Instructions
-
Roast the Squash. First, preheat your oven to 220°C (425°F / Gas Mark 7). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the cubed butternut squash with the 2 tablespoons of olive oil, 1 teaspoon of maple syrup, smoked paprika, garlic powder, and a good pinch of salt and pepper. You want every piece to be nicely coated. Spread the squash out in a single layer on the prepared baking sheet—this is key for getting that lovely caramelization instead of steaming. Roast for 20-25 minutes, tossing halfway through, until the squash is tender and the edges are beautifully browned. Let it cool for about 10 minutes before adding to the salad; this prevents the greens from wilting instantly.01
-
Toast the Pecans & Prep the Veg. While the squash is roasting, place the pecans in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Be careful—they can burn quickly! Transfer them to a plate to cool. Next, very thinly slice your red onion. If you find raw onion a bit too sharp, you can soak the slices in a bowl of ice water for 10 minutes, then pat them dry. This tames the bite perfectly.02
-
Whisk the Vinaigrette. This is where the magic happens. In a small bowl or a jar with a tight-fitting lid, combine the ¼ cup of extra virgin olive oil, apple cider vinegar, 1 tablespoon of maple syrup, Dijon mustard, and minced garlic. Add a generous pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is emulsified—it should look smooth and slightly thickened. Taste it and adjust the seasoning if needed. Maybe you want a touch more maple for sweetness or another pinch of salt.03
-
Assemble the Salad. Now for the fun part! In your large salad bowl, add the baby arugula. Scatter the slightly cooled roasted squash, toasted pecans, dried cranberries, crumbled goat cheese, and the sliced red onion over the top. The trick here is to be a bit gentle so you don't break up the beautiful squash cubes.04
-
Dress and Serve Immediately. Right before you're ready to serve, drizzle about two-thirds of the dressing over the salad. Using salad tongs or two large spoons, gently toss everything together until the ingredients are evenly distributed and lightly coated in the vinaigrette. You'll notice the colors just come alive. Taste a bite and see if it needs the remaining dressing—I usually add it all because I love a well-dressed salad! Serve immediately while the squash is still slightly warm for the ultimate experience.05
