Description
This vibrant Fall Salad with Butternut Squash combines sweet roasted squash, creamy goat cheese, toasted pecans, and tart dried cranberries over fresh greens—finished with a bright maple–lime vinaigrette. Cozy, colorful, and nourishing for any autumn table.
Ingredients
Scale
For the Salad:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
- 6 oz mixed greens or arugula (about 4 cups)
- 1/2 cup pecans, roughly chopped and toasted
- 1/2 cup dried cranberries
- 1/2 cup goat cheese, crumbled
- 2 tbsp fresh parsley or thyme, chopped
For the Maple–Lime Dressing:
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, flipping halfway, until edges are golden and centers are tender. Cool slightly.
- Make the Dressing: In a small bowl, whisk olive oil, lime juice, maple syrup, Dijon, salt, and pepper until emulsified.
- Assemble the Salad: Add greens to a large bowl. Top with warm (not hot) roasted squash, toasted pecans, dried cranberries, goat cheese, and herbs.
- Dress & Serve: Drizzle with maple–lime dressing just before serving and toss gently. Adjust seasoning to taste.
Notes
- Caramelize the edges: Roast until the squash has deep golden spots for maximum flavor.
- Toast the nuts: 3–4 minutes in a dry skillet intensifies pecan flavor.
- Mix of greens: Try arugula, spinach, and baby kale for varied texture.
- Make it vegan: Omit goat cheese or use a plant-based alternative.
- Variations: Add quinoa or farro; swap pecans for walnuts or pepitas; use dried figs or chopped apples instead of cranberries; add chickpeas or lentils for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 20g
- Sodium: 300mg
- Fat: 37g
- Saturated Fat: 9g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg
Keywords: fall salad, butternut squash salad, maple lime vinaigrette, autumn salad with nuts, goat cheese salad