Oh, I just LOVE fall! And what’s not to love, right? The colors, the cozy sweaters, and especially the FOOD! This butternut squash salad? Seriously, it’s like autumn exploded in a bowl – in the BEST way possible. It’s got that sweet, nutty butternut squash roasted to perfection, tangy cranberries, creamy goat cheese… I mean, come ON! Plus, it’s super easy to whip up, so it’s perfect for a busy weeknight. Or, you know, when you need a show-stopping side dish for Thanksgiving that isn’t just green bean casserole (no offense, Mom!).

The butternut squash brings the sweetness and a gorgeous color, the cranberries add a little zing, and the goat cheese? Well, it’s just pure creamy heaven. I actually discovered this recipe at a potluck a few years ago. I cornered the person who brought it and begged for the recipe! I’ve tweaked it a bit since then, of course (because, you know, I can’t leave well enough alone!), and now it’s a total staple in my house. Trust me, you’re gonna love it!

Why You’ll Love This Butternut Squash Salad

Benefits of This Butternut Squash Salad

Quick and Easy to Make: Seriously, from start to finish, you’re lookin’ at under 45 minutes, and most of that is just letting the oven do its thing!
Full of Flavor: It’s like a party in your mouth, I swear! You’ve got the sweet butternut squash, those tangy cranberries that just POP, and that creamy goat cheese that ties it all together.
Healthy and Nutritious: Okay, so it tastes amazing, but it’s actually good for you too! It’s packed with vitamins, minerals, and fiber, so you can feel good about what you’re eating.
Versatile: Need a light lunch? Check. Want a side dish that’ll impress? Double-check! It even works as a vegetarian main course if you’re feeling fancy.
Perfect for Fall: I mean, come on, it’s BUTTERNUT SQUASH! It just screams autumn, and it’s the perfect way to celebrate all those amazing seasonal ingredients.

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Ingredients for Your Butternut Squash Salad

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing butternut squash salad. Don’t skimp on the good stuff, okay?

1 butternut squash, peeled, seeded, and cubed into 1-inch pieces. I know, peeling a butternut squash can be a pain, but trust me, it’s worth it!
1 tablespoon olive oil. Extra virgin, of course! We’re fancy like that.
1/2 teaspoon salt. I like sea salt, but whatever you’ve got is fine.
1/4 teaspoon black pepper, freshly ground. Freshly ground makes ALL the difference. Seriously.
5 ounces mixed greens, pre-washed. Ain’t nobody got time to wash greens!
1/2 cup dried cranberries, sweetened. The sweetness is key!
1/2 cup crumbled goat cheese, fresh. Get the good stuff, it matters!
1/4 cup toasted pecans, roughly chopped. Toast ’em yourself for the best flavor. It only takes a few minutes in a dry pan!
2 tablespoons balsamic vinaigrette, store-bought or homemade. I usually grab a bottle from the store, but if you’re feeling ambitious, go for homemade!

How to Make Butternut Squash Salad: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t worry, it’s easier than you think. Just follow these super simple steps, and you’ll have a gorgeous and delicious butternut squash salad in no time! I promise!

Roasting the Butternut Squash

This is where the butternut squash gets its amazing flavor! Roasting brings out its natural sweetness – yum!

Step 1: Preheat your oven to 400°F (200°C). Seriously, don’t forget this! A cold oven is a sad oven.
Step 2: In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Get in there with your hands! It’s the best way to make sure everything’s covered.
Step 3: Spread the squash in a single layer on a baking sheet lined with parchment paper. Parchment paper is your friend! It makes cleanup SO much easier.
Step 4: Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. Keep an eye on it! You want it tender, but not mushy. And those slightly browned edges? That’s where the FLAVOR is!
Step 5: Remove from oven and let cool slightly. Don’t burn your fingers! Plus, slightly cooled squash is easier to handle.

Assembling the Butternut Squash Salad

Now for the fun part – putting it all together! This is where the salad really comes to life.

Step 1: In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, goat cheese, and toasted pecans. Ooh, look at all those colors and textures!
Step 2: Drizzle with balsamic vinaigrette. Don’t overdo it! You can always add more, but you can’t take it away.
Step 3: Toss gently to combine, being careful not to crush the goat cheese. We want those creamy little crumbles to stay intact!
Step 4: Serve immediately. Or, you know, sneak a bite (or two) before anyone else gets to it. I won’t tell!

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Tips for the Best Butternut Squash Salad

Okay, you’ve got the basics down, but wanna take this butternut squash salad from “good” to “OMG AMAZING”? Here are a few of my secrets!

Roast the butternut squash until it’s *slightly* caramelized for a deeper flavor. That little bit of browning? That’s where the magic happens!
Don’t overdress the salad! Seriously, start with just a little vinaigrette and add more to taste. Soggy salad is a sad salad.
Toast the pecans for a nuttier flavor and extra crunch. It only takes a few minutes in a dry pan, and trust me, it’s worth it! Just watch ’em carefully so they don’t burn (oops, been there!).
Use high-quality goat cheese for the best flavor and texture. The cheap stuff just doesn’t melt in your mouth the same way, ya know?
If you’re preparing this butternut squash salad in advance, keep the dressing separate and add it just before serving to prevent the greens from wilting. Nobody likes a wimpy salad!

Butternut Squash Salad Variations

Want to mix things up a bit? This butternut squash salad is super versatile! Here are a few ideas to get you started:

Add grilled chicken or chickpeas for extra protein. Makes it a heartier meal, ya know?
Substitute maple vinaigrette for balsamic vinaigrette. It’s got that extra touch of fall sweetness that’s just divine!
Try different nuts, such as walnuts or almonds. Pecans are my fave, but hey, you do YOU!

Serving Suggestions for Your Butternut Squash Salad

Okay, so you’ve made this gorgeous butternut squash salad, now what? Well, here are a few ideas on how to serve it up! It’s seriously good with pretty much anything, but these are some of my go-to’s:

Serve it as a light lunch or a side dish with roasted chicken or fish. It just adds a little somethin’ somethin’ to the meal, ya know?
Bring it to a potluck or holiday gathering. Trust me, you’ll be the star of the show! Everyone will be begging you for the recipe (so be prepared!).
Enjoy it as a vegetarian main course. It’s surprisingly filling and totally satisfying!

Storing Leftover Butternut Squash Salad

Got leftovers? Lucky you! Here’s how to keep that butternut squash salad fresh (ish) for the next day. It’s usually gone in my house, but if you have more willpower than I do…

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Any longer, and it starts to get a little sad.
The greens might wilt slightly, but honestly, the salad will still taste great! Just embrace the wilt, it’s all good.
It’s always best to store the dressing separately and add it just before serving. Soggy salad is NO fun, remember?

Frequently Asked Questions About Butternut Squash Salad

Got questions about this butternut squash salad? I got answers! Here are a few of the most common things people ask me. Don’t be shy, ask away if you have more!

Can I make Butternut squash salad ahead of time?

Yep, you totally can! Just roast the squash ahead of time and store it in the fridge. Then, when you’re ready to assemble the salad, just toss everything together. Easy peasy! But definitely wait to add the dressing until right before serving, or you’ll have a soggy mess.

What if I don’t like goat cheese in my Butternut squash salad?

No problem! Not everyone’s a goat cheese fan, and that’s okay. Try crumbled feta cheese instead. It gives you that same tangy, salty kick, but it’s a little less…goaty. Or, for a sweeter option, try some crumbled blue cheese!

Can I use frozen Butternut squash in this salad?

Okay, so you *can*, but it’s not my first choice. Freshly roasted butternut squash has the best flavor and texture, hands down. But if you’re in a pinch, frozen will work! Just make sure to thaw it completely and pat it dry before roasting, or it’ll be watery.

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Nutritional Information for Butternut Squash Salad

Okay, let’s talk numbers! Now, I’m no nutritionist, but I know everyone wants to know the skinny (pun intended!) on what they’re eating. So, here’s a rough estimate of the nutritional information for this butternut squash salad. But keep in mind – these numbers are just a guideline, okay?

It really depends on the exact ingredients you use and how much dressing you add (and let’s be honest, we all eyeball that stuff!). Different brands have different nutritional values, so this is just a general idea. Don’t come yelling at me if your salad has, like, one extra calorie! Just sayin’!

Enjoyed this Butternut Squash Salad Recipe? Rate it Below!

So, did you love this butternut squash salad as much as I do? Let me know what you think! Leave a comment and give it a rating below! I wanna hear all about it!