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A vibrant butternut squash salad featuring roasted squash, kale, bacon, cranberries, pecans, red onion, and Parmesan in a rustic bowl on a wooden surface.

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.
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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.