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Roast Butternut Squash Salad 🎃🥗

This gorgeous salad screams fall in all the best ways! The sweet roasted butternut squash pairs beautifully with peppery arugula and tangy cranberries. It's hearty enough to serve as a main dish for lunch, but also makes a stunning side for your holiday table.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed (about 4 cups)
  • 3 tablespoons olive oil divided
  • 1 teaspoon maple syrup
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 6 cups baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup candied pecans
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic minced

Method
 

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
  2. Toss the butternut squash cubes with 1 tablespoon olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
  4. While the squash is roasting, make the dressing by whisking together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic in a small bowl.
  5. Let the roasted squash cool for about 5 minutes once it comes out of the oven.
  6. In a large serving bowl, combine the arugula, dried cranberries, and candied pecans.
  7. Add the cooled butternut squash to the bowl and drizzle with the balsamic dressing.
  8. Toss everything gently to combine, then sprinkle the crumbled feta cheese over the top.
  9. Serve immediately and enjoy all those amazing fall flavors together!