Roasted Butternut Squash Salad with Balsamic Vinaigrette

Welcome to your new favorite autumn dish! This delightful roasted butternut squash salad brings together the sweet flavors of roasted squash with crisp greens and a tangy balsamic vinaigrette. Perfect for a cozy weeknight meal or an impressive addition to your holiday table, it captures the essence of the season beautifully. This easy recipe makes cooking simple for busy parents and beginners alike.

Why You’ll Love This Butternut Squash Salad

This incredible butternut squash salad is a feast for your senses and a joy to prepare. You will quickly discover why it becomes a seasonal staple in your kitchen.

• Flavorful & Balanced: Enjoy savory, sweet, and tangy notes in every bite.
• Textural Delight: Experience a satisfying mix of crisp greens, tender squash, and chewy cranberries.
• Healthy & Satisfying: This vibrant salad packs a nutritional punch with fresh ingredients.
• Perfect for Any Occasion: It’s great as a make-ahead lunch or an elegant dish for entertaining.
• Customizable: Easily swap ingredients to suit your taste or what you have on hand.

Ingredients

Gathering your ingredients is the first step to creating this delicious roasted butternut squash salad. Each component contributes to the rich flavor profile.

For the Roasted Butternut Squash Salad

• 1 1/2 pounds butternut squash, peeled and chopped into 3/4-inch cubes (about 4 cups)
• 1 Tablespoon olive oil
• salt and freshly ground black pepper, to taste
• 3-4 heaping cups fresh kale, chopped with ribs removed
• 3-4 heaping cups fresh spinach leaves, chopped
• 6 slices bacon, cooked and crumbled
• 1/2 cup dried cranberries (or craisins)
• 1/2 cup chopped pecans
• 1/4 red onion, thinly sliced
• 1/3 cup freshly grated Parmesan cheese

For the Balsamic Vinaigrette

• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 Tablespoon Dijon mustard
• 2 Tablespoons sugar or honey
• 1 Tablespoon fresh lemon juice
• salt and freshly ground black pepper, to taste

Notes & Substitutions

You can easily adapt this autumn harvest salad to fit your preferences. Feel free to experiment with these simple swaps.

• Squash Options: Acorn or delicata squash also roast beautifully in this hearty squash salad.
• Leafy Greens: Try arugula or mixed greens for a slightly different peppery or mild base.
• Bacon Alternatives: For a vegetarian or vegan option, omit bacon or use toasted pecans for extra crunch.
• Nuts & Seeds: Walnuts, pumpkin seeds, or sunflower seeds make excellent additions.
• Cheese Swaps: Feta cheese or crumbled goat cheese provide a lovely tangy alternative.
• Vinaigrette Sweetener: Maple syrup or agave nectar can replace sugar or honey for a different sweetness.

Equipment

You only need a few basic kitchen tools to create this vibrant roasted squash salad. These items make preparation a breeze.

• Large baking sheet
• Parchment paper
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Sharp knife and cutting board

Instructions

Creating your delicious butternut squash salad is simple with these easy-to-follow steps. Follow along for a stress-free cooking experience.

1. Prepare Vinaigrette: Whisk together 3/4 cup olive oil, balsamic vinegar, Dijon mustard, sugar (or honey), lemon juice, salt, and pepper in a small bowl or jar. Whisk until well combined and smooth. Taste and adjust seasoning as needed. Refrigerate the vinaigrette until you are ready to use it. This ensures the flavors meld together perfectly.
2. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the squash from sticking and makes cleanup much easier. Proper oven temperature is key for beautifully roasted squash.
3. Roast Butternut Squash: Place the cubed butternut squash pieces onto the lined baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and black pepper. Gently toss the squash to ensure each piece is lightly coated. Spread the squash into a single layer on the baking sheet; avoid overcrowding. Roast for 20-25 minutes, flipping the squash pieces halfway through cooking. Continue to roast until the squash is fork-tender and slightly caramelized. Remove the roasted squash from the oven and allow it to cool completely before adding it to the salad. This cooling step is important for the texture of the finished butternut squash salad.
4. Prepare Salad Base: In a large mixing bowl, combine the chopped kale and spinach. Add the thinly sliced red onion, dried cranberries, and chopped pecans. Sprinkle in the freshly grated Parmesan cheese. This forms the colorful and flavorful base for your salad.
5. Assemble Salad: Once the roasted butternut squash has cooled, add it to the bowl with the other salad ingredients. Drizzle generously with the prepared balsamic vinaigrette. Gently toss all the ingredients together until everything is thoroughly coated in the dressing. Serve your delightful butternut squash salad immediately for the best texture, or chill for later enjoyment.

Pro Tips & Troubleshooting

These expert tips help ensure your butternut squash salad turns out perfectly every time. Avoid common pitfalls and enhance your cooking.

• Perfectly Roasted Squash: Do not overcrowd your baking sheet. Squash needs space to caramelize properly; otherwise, it steams instead of roasts. For more expert tips for perfectly roasted vegetables, ensure even spacing and proper heat.
• Prevent Soggy Salad: Add the dressing right before serving. This keeps the greens crisp and fresh, especially if making ahead.
• Massaging Kale: Gently massage chopped kale with a little olive oil or a squeeze of lemon juice for 1-2 minutes. This softens the leaves, making them more tender and easier to chew.
• Crispy Bacon: Cook bacon until perfectly crisp, then drain on paper towels before crumbling. Crispy bacon adds a wonderful textural contrast to this roasted squash salad.
• Adjusting Sweetness/Acidity: Always taste your vinaigrette and adjust the sugar/honey or lemon juice as needed. You want a perfect balance for your personal preference.
• Make-Ahead Prep: Prepare the roasted squash, cook the bacon, and make the dressing ahead of time. Store these components separately in the refrigerator. Assemble the salad just before serving.

Serving, Storage & Variations

This versatile butternut squash salad fits many occasions. Discover the best ways to serve, store, and customize it.

Serving Suggestions

• Serve this hearty salad as a delicious and satisfying main course for lunch or a light dinner.
• Offer it as a vibrant side dish alongside your favorite roasted chicken, pork, or fish.
• Pair it with grilled chicken or salmon for a complete and healthy meal.
• It is an excellent choice for potlucks, holiday gatherings, or any festive occasion.

Storage

• Store any undressed butternut squash salad components in separate airtight containers in the refrigerator for up to 2 days.
• Keep the balsamic vinaigrette in a separate sealed jar in the fridge for up to one week.
• Enjoy dressed salad within 1 day, as the greens may soften over time.
• The roasted butternut squash keeps well on its own for meal prep throughout the week.

Variations

• Add Grains: Boost the heartiness by mixing in cooked quinoa, farro, or couscous.
• Extra Protein: Incorporate grilled chicken, pan-seared chickpeas, or lentils for more substance.
• Different Cheeses: Try crumbled feta, fresh goat cheese, or shaved Pecorino Romano.
• Other Fruit: Sliced apples, pears, or pomegranate seeds add a lovely fruity sweetness.
• Herb Boost: Toss in fresh chopped herbs like rosemary, sage, or thyme with the squash before roasting.
• Nut-Free Option: For allergies, use toasted sunflower or pumpkin seeds instead of pecans in your fall squash salad.

Nutrition Information

This vibrant butternut squash salad offers a wealth of nutrients. It provides essential vitamins, fiber, and healthy fats. Butternut squash is rich in Vitamin A and C, while kale and spinach contribute iron and antioxidants. The olive oil and pecans add beneficial healthy fats, making this a satisfying and nourishing meal. Remember to consider portion control for your dietary needs. Nutritional estimates can vary based on specific ingredient brands and preparation methods.

Discover more about the extensive health benefits and nutritional information for butternut squash.

FAQ (Frequently Asked Questions)

You have questions, and we have answers to help you master this delightful butternut squash salad.

• Can I make this salad ahead? Yes, you can prep components like roasted squash, bacon, and dressing a few days in advance. Assemble the salad right before serving to keep greens fresh.
• How long does butternut squash salad last? Undressed salad ingredients last up to 2 days in the fridge. Once dressed, enjoy the salad within one day for the best quality.
• Is this recipe vegetarian/vegan? This recipe is not vegetarian or vegan due to bacon and Parmesan cheese. However, you can make it vegan by omitting these ingredients and using a plant-based cheese alternative.
• What if I don’t have fresh lemon juice? Bottled lemon juice works fine as a substitute for fresh lemon juice in the vinaigrette.
• Can I use pre-cut squash? Absolutely! Pre-cut butternut squash is a great time-saver and works perfectly in this recipe.
• How do I prevent the kale from being too tough? Massaging the kale with a little olive oil or lemon juice for a minute or two will soften its texture considerably.

Conclusion

This roasted butternut squash salad truly brings the warmth and flavors of autumn to your plate. Its delightful combination of sweet, savory, and tangy elements makes it an instant favorite. We encourage you to try this incredibly easy and versatile recipe soon. It’s a seasonal delight that will impress your family and friends. Share your delicious creations with us and let us know how you made this salad your own!

Roasted Butternut Squash Salad with Balsamic Vinaigrette

A cozy, flavorful fall salad made with tender roasted butternut squash, crisp kale and spinach, savory bacon, dried cranberries, crunchy pecans, and tangy balsamic vinaigrette. Perfect for a holiday gathering or weeknight dinner.

Print Recipe Pin Recipe

Course: Main Course, Salad, Side Dish

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds butternut squash, peeled and cubed (about 4 cups)
• 1 tablespoon olive oil (for roasting squash)
• Salt and freshly ground black pepper, to taste
• 3-4 cups fresh kale, chopped (ribs removed)
• 3-4 cups fresh spinach leaves, chopped
• 6 slices bacon, cooked and crumbled
• 1/2 cup dried cranberries (or craisins)
• 1/2 cup chopped pecans
• 1/4 red onion, thinly sliced
• 1/3 cup freshly grated Parmesan cheese
• 3/4 cup olive oil (for vinaigrette)
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons sugar or honey
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Equipment

• Large baking sheet For roasting squash
• Parchment paper To prevent sticking
• Large mixing bowl For tossing salad
• Small bowl or jar For vinaigrette
• Whisk or fork To mix dressing
• sharp knife and cutting board To prep squash and vegetables

Method

 

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, sugar (or honey), lemon juice, salt, and pepper. Whisk until smooth and emulsified. Taste and adjust seasoning. Chill until ready to use.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the cubed butternut squash evenly, drizzle with olive oil, and season with salt and pepper. Toss and roast for 20–25 minutes, flipping halfway, until fork-tender and golden. Cool completely.
3. In a large mixing bowl, combine the chopped kale and spinach, thinly sliced red onion, cranberries, chopped pecans, and Parmesan cheese.
4. Once the roasted squash is cool, add it to the salad along with the crumbled bacon. Drizzle with the prepared vinaigrette.
5. Gently toss everything together until evenly coated. Serve immediately or chill briefly before serving.

Notes

For best texture, dress the salad right before serving. Massage the kale in advance to soften it. You can prep the squash, bacon, and vinaigrette ahead of time for quick assembly.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com