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Roasted butternut squash, toasted pumpkin seeds, and maple-glazed pecans sit atop a bed of salad greens in this savory Butternut Squash Salad. It’s tossed with a sweet and tangy maple dijon vinaigrette for a simple salad that’s guaranteed to impress, whether served at a holiday dinner or on a casual weeknight.
It’s officially the time of year when I make butternut squash everything. The mild flavor and creamy texture just work so beautifully in so many dishes, from butternut squash mac and cheese to butternut squash lasagna and, of course, butternut squash soup. Each of those recipes is absolutely delicious, but they’re all on the comfort food side of things. I wanted a recipe that kept the squash as the star of the show but was a bit lighter, with more texture and other flavors. Enter…this butternut squash salad.
Here we’re combining roasted butternut squash, toasted pumpkin seeds, and maple-glazed pecans on a bed of salad greens and kale. Crumbly feta cheese, pomegranate arils, and a simple maple dijon vinaigrette finish it off. It’s simple, it’s elegant, and it’s just so good!
Why We Love This Butternut Squash Salad
- Crisp & crunchy. There are so many different textures in this salad, from the creamy feta and soft squash to the crisp apples and crunchy pumpkin seeds and pecans. Every bite gives you something different!
- Sweet & savory. There’s a lovely balance of sweet and savory here are as well, with that tangy maple dijon vinaigrette, the sweet maple-glazed pecans, and the savory squash.
- Easy & elegant. While there are several steps to making this butternut squash salad, as you roast the squash and pumpkin seeds and make the maple-glazed pecans, each element requires just a couple of minutes of hands-on time. And there’s nothing particularly difficult or fussy, either. Once plated, it stands as an elegant dish on any table.
Ingredient Notes
Both the salad and the vinaigrette are made with simple, easy-to-find ingredients. Be sure to scroll down to the recipe card below for the exact measurements.
Salad
- Butternut squash – Peel and cut into ¾ inch cubes.
- Olive oil – For toasting the squash and pumpkin seeds.
- Salt & pepper
- Maple syrup – Be sure to use real maple syrup, not pancake syrup.
- Salad greens – I use the pre-mixed salad greens plus kale. Feel free to use any greens you’d like.
- Apple – A thinly sliced apple adds some tart crunch to the salad.
- Pomegranate arils – Add a pop of color and more flavor.
- Feta cheese – The saltiness of feta pairs nicely with richer, sweeter flavors. You can swap it for goat cheese, blue cheese, or another cheese you enjoy.
- Pecans & pumpkin seeds – Add some crunchy texture to the salad. Feel free to swap them for walnuts, almonds, sunflower seeds, or your favorite nuts and seeds.
- Flaky sea salt – Kosher salt works too.
Maple Dijon Vinaigrette
- Olive oil – The base for the vinaigrette.
- Apple cider vinegar – Adds the tangy flavor to the vineaigrette.
- Maple syrup – Again, you want to be sure to use pure maple syrup and not pancake syrup.
- Dijon mustard – Adds an earthy bite.
- Garlic – I like to grate the garlic as opposed to mincing it.
- Salt & pepper
How To Make Butternut Squash Salad
Several elements of this winter salad need to be roasted, toasted, or baked, but luckily each one takes just a few minutes. The printable instructions can be found in the recipe card below.
- Cook the squash. Toss the cubes of butternut squash with olive oil, maple syrup, salt, and pepper. Air fry in a single layer for 15-18 minutes at 400F. Shake halfway through.
- Roast the pumpkin seeds. Toss the pumpkin seeds with a teaspoon of olive oil and a pinch of sea salt. Spread on a baking sheet. Bake for 5-8 minutes at 350F, stirring halfway through.
- Make the maple-glazed pecans. Heat a dry skillet over medium. Toast the pecans for 2-3 minutes, stirring frequently, until they begin to develop a little color and smell fragrant. Stir in 2 tablespoons of maple syrup, coat the pecans completely, and cook for 1-2 minutes until lightly caramelized. Spread on parchment paper to cool.
- Make the vinaigrette. Add the vinaigrette ingredients to a small jar. Seal and shake until combined. Refrigerate until ready to serve.
- Assemble. Add the salad greens, kale, sliced apple, pomegranate arils, maple-glazed pecans, and pumpkin seeds to a large serving bowl, along with the slightly cooled squash and crumbled feta.
- Add the dressing. Just before serving, drizzle with the vinaigrette and gently toss to coat. Enjoy immediately!
Absolutely! Toss the pumpkin seeds with olive oil and flaky sea salt, then air fry at 325°F (160°C) for 5-6 minutes, shaking the basket halfway through. Keep a close eye on them, as they can brown quickly. Let them cool completely before adding them to the salad.
Tips & Variations
Here are a couple of easy swaps for this butternut squash salad, as well as a few general tips.
- Try it with candied pecans. Instead of the maple-glazed pecans, try candied pecans in this salad. They add a delicious sweet and crunchy element!
- Other pecan options. Maple-glazed pecans add a delicious sweet, buttery crunch that complements the savory feta and tangy Maple Dijon Vinaigrette. If you prefer a simpler option, you can toast the pecans in a dry skillet for 3–5 minutes until fragrant and lightly golden, without adding butter or maple syrup. Store-bought candied pecans also work well and can be added directly to the salad.
- Make it vegan. For a vegan butternut squash salad, simply use a plant-based feta alternative or leave out the cheese altogether.
- Wait to add the dressing. To ensure the salad greens stay nice and crisp, add the maple dijon vinaigrette just before serving. If you expect leftovers, only dress the portions you’ll be eating immediately.
Serving Suggestions
Butternut squash salad can be served as a vegetarian entree or as a starter to the first course. It pairs beautifully with savory dishes like pan seared steak, Instant Pot turkey breast, and cranberry pork tenderloin.
It would also be beautiful on a holiday dinner table with Christmas turkey crown or brown sugar glazed ham.
Make Ahead & Storage
- Make ahead: The maple dijon vinaigrette can be made up to 1 day ahead and stored in the refrigerator. You can also toast the pecans and pumpkin seeds ahead of time. For the best texture and flavor, prepare the butternut squash on the same day and assemble the salad shortly before serving. Add the dressing just before serving to keep the greens crisp.
- Storage: For the best texture, store the salad and Maple Dijon Vinaigrette separately in airtight containers in the refrigerator. Undressed salad can be stored for up to 2 days. Once the salad has been tossed with the vinaigrette, it is best enjoyed the same day, as the greens will gradually soften.
Add as Google Trusted SourceButternut Squash Salad
Ingredients
Salad
- 1 pound butternut squash, (450g), peeled and cut into ¾-inch (2 cm) cubes
- 2 Tablespoons olive oil, divided
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons maple syrup, divided
- 5 ounces mixed salad greens, (140g)
- 2 cups kale, (60g), stems removed and roughly chopped
- 1 medium apple, thinly sliced
- ½ cup pomegranate arils, (85g)
- 1 block feta cheese, (8oz / 228g), crumbled
- 1 cup pecans, (40g)
- ¼ cup pumpkin seeds, (30g)
- Flaky sea salt
Maple Dijon Vinaigrette
- ¼ cup extra virgin olive oil, (60ml)
- 2 Tablespoons apple cider vinegar, (30ml)
- 1 Tablespoon pure maple syrup
- 1 Tablespoon Dijon mustard
- 1 small clove garlic, grated
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Air Fry the butternut squash. Toss the butternut squash with 1 tablespoon olive oil, 1 tablespoon of maple syrup, ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange in a single layer in the air fryer basket and air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through, until tender and golden around the edges.
- Roast the pumpkin seeds. Toss the pumpkin seeds with 1 teaspoon of olive oil and a pinch of flaky sea salt. Spread on a baking sheet and roast at 350°F (175°C) for 5–8 minutes, stirring halfway through, until lightly golden. Let cool completely.
- Prepare the maple-glazed pecans. Heat a dry skillet over medium heat. Add the pecans and toast for 2–3 minutes, stirring frequently, until they begin to develop a little color and smell fragrant. Add 2 tablespoons of maple syrup. Stir well to coat the pecans and cook for another 1–2 minutes, stirring frequently, until lightly caramelized. Transfer the pecans to a piece of parchment paper and spread them out in a single layer. Let cool completely.
- Make the vinaigrette. Add all the vinaigrette ingredients to a small jar. Seal and shake well until combined. Alternatively, whisk everything together in a small bowl. Refrigerate until ready to serve.
- Assemble the salad. Add the salad greens, kale, sliced apple, pomegranate arils, maple-glazed pecans, and pumpkin seeds to a large serving bowl. Once the squash has cooled slightly, add it along with the crumbled feta.
- Dress and serve. Drizzle with the Maple Dijon Vinaigrette and gently toss until everything is evenly coated. Serve immediately.
- Tip: For the best texture, add the dressing just before serving so the greens stay crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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