Fall Salad with Butternut Squash

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There’s something about fall that makes even the simplest meals feel a little more romantic. Maybe it’s the crisp morning air, the scarves making their seasonal comeback, or the fact that we all suddenly want to roast everything in sight (and honestly? Same). But nothing says “fall cooking” quite like a warm, caramelized butternut squash situation tossed into a fresh salad.

This fall salad with butternut squash is the kind of recipe you make once and then wonder how you ever lived without it. It’s cozy but still bright, nourishing without feeling like “health food,” and beautiful enough to bring to a Friendsgiving table but unfussy enough for a random Tuesday lunch. Think silky roasted squash, crunchy nuts, crisp greens, creamy cheese, and a maple-balsamic dressing that tastes like autumn in a jar.

Let’s dive in.

Why You’ll Love This Salad

This is a salad that fully embraces sweater-weather energy. It checks all the boxes:

• Seasonal and comforting: Roasted butternut squash gives that cozy, caramelized sweetness that just feels like fall.
• Nutrient-dense: You’re getting vitamins, fiber, healthy fats, and antioxidants without feeling like you’re chewing through a chore.
• Meal-prep friendly: A few simple components stored separately become a week of lunches.
• Holiday-worthy: It’s pretty. Like, Instagram-pretty. You can serve it for Thanksgiving and look extremely put-together.
• Customizable: Dairy-free? Gluten-free? Vegan? No problem—this salad adapts beautifully.

Ingredients Overview

You don’t need much to make this happen. The ingredients are simple, but together they hit that perfect sweet-savory-tangy balance.

The Salad

• Butternut squash (about 2 cups, cubed)
• Mixed greens — arugula, spinach, kale, or a blend
• Dried cranberries — for a pop of sweetness
• Toasted pecans or walnuts — earthy, crunchy, cozy
• Goat cheese or feta — creamy and tangy (optional but highly recommended)

The Dressing (Maple-Balsamic)

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard (optional, for creaminess + balance)
• 1 teaspoon fresh lemon juice
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper

How to Prepare Butternut Squash

Let’s be honest: butternut squash looks intimidating. But once you get the hang of it, it’s easy.

1. Peel the squash using a Y-peeler (way easier than a knife).
2. Cut off the ends, then slice the squash in half lengthwise.
3. Scoop out the seeds with a spoon.
4. Cube into bite-sized pieces—not too big or they won’t caramelize.
5. Toss with olive oil, salt, pepper, and a pinch of cinnamon or smoked paprika (trust me).
6. Roast at 400°F (205°C) for 25–30 minutes, until edges are golden and slightly crisp.

You’re aiming for that perfect balance: tender inside, roasty outside.

Step-by-Step: Bringing It All Together

1. Roast your butternut squash until caramelized.
2. Toast your nuts (5–7 minutes at 350°F) to bring out their flavor.
3. Whisk the dressing — olive oil + balsamic + maple + lemon + Dijon + salt + pepper.
4. Build the salad base: greens, cranberries, nuts, cheese.
5. Add the warm squash right before serving for the dreamiest texture.
6. Toss with dressing and finish with an extra sprinkle of flaky salt if that’s your thing (it should be your thing).

Recipe Tips & Cozy Variations

Make It Heartier

• Add roasted chicken, quinoa, or chickpeas for a full meal.

Vegan Option

• Skip the cheese or use a plant-based alternative.
• Add avocado for extra creaminess.

Nut-Free Swap

• Use pumpkin seeds or sunflower seeds for crunch.

Add More Fall Flavor

• Thinly sliced apples or pears
• Fresh pomegranate seeds
• A sprinkle of rosemary or thyme

What to Serve This With

This salad pairs beautifully with:

• Roasted turkey or chicken
• Butternut squash soup, tomato bisque, or pumpkin soup
• A cozy fall grain bowl
• Thanksgiving or Friendsgiving spreads (it holds up like a star)

Storage Tips

This salad is meal-prep friendly if you store the components separately:

• Roasted squash: 3–4 days in the fridge
• Greens: keep dry and unassembled
• Dressing: lasts a week in a sealed jar
• Nuts: store at room temp to maintain crunch

When you’re ready to eat, assemble and toss fresh—your future self will be grateful.

FAQs About How to Make Fall Salad with Butternut Squash

Can you eat butternut squash raw in a salad?
Technically yes, but roasted butternut squash brings out a sweeter, softer, caramelized flavor that works much better in fall salads. Raw squash can be tough and slightly bitter, so roasting is the preferred method for both taste and texture.

How do you keep butternut squash from getting mushy when roasting?
Cut the squash into evenly sized cubes, toss with enough oil to lightly coat, and roast at a high heat (around 400°F). Spacing the pieces out on the pan helps them caramelize instead of steam, giving you crisp edges and a tender middle.

What greens pair best with roasted butternut squash?
Arugula, kale, and spinach are the best choices because they hold up to warm toppings and bold fall flavors. Their slight bitterness balances the sweetness of the squash and dried fruit beautifully.

Can I make this fall salad ahead of time?
Yes—prep the components separately. Store the roasted squash and dressing in the fridge, keep greens dry, and assemble right before serving. This keeps everything fresh and prevents sogginess.

What dressing goes best with butternut squash salad?
A maple–balsamic vinaigrette is a classic pairing because it highlights the squash’s natural sweetness while adding tang. Apple cider vinaigrette and lemon-herb dressings also work well for a lighter finish.

How long does roasted butternut squash last in the fridge?
Properly stored in an airtight container, roasted squash lasts about 3–4 days. Reheat gently or let it come to room temperature before adding it to salads.

Can I use frozen butternut squash for this recipe?
Absolutely. Roast it straight from frozen—no need to thaw. It will be slightly softer than fresh squash, but still works great in salads and bowls.

Is butternut squash healthy?
Very. It’s high in fiber, antioxidants, vitamin A, and potassium, making it a nutrient-rich ingredient that adds natural sweetness and color without heaviness.

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ABOUT THE AUTHOR

Lisa, Slow Living Enthusiast

Hi, I’m Lisa. I write about slow living, nervous system care, and creating calm, intentional routines for everyday life. After spending 10 years living in Europe, I learned firsthand the art of savoring moments, embracing simplicity, and letting life unfold at a more human pace. My mission is to help you soften the edges of modern life and create space for a more intentional way of living.