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Roasted Butternut Squash Salad with Cranberries Recipe

Avatar photoByLauren
Jump to Recipe· 4.5 from 104 reviews

If you’re looking for a salad that’s bursting with cozy fall flavors and has just the right hint of sweetness, you’ll absolutely love this Roasted Butternut Squash Salad with Cranberries Recipe. I first tried this dish on a crisp autumn evening, and it quickly became a favorite in my family’s rotation, especially during the holidays. The combination of tender roasted squash, tart cranberries, peppery arugula, and a warm cider vinaigrette creates a perfect balance you’ll want to make again and again. Let me walk you through everything you need to know to make it your own kitchen masterpiece!

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Why You’ll Love This Recipe

  • Seasonal and Flavorful: Roasting the butternut squash intensifies its natural sweetness, perfectly complemented by tart cranberries and a warm cider dressing.
  • Simple Yet Elegant: This salad looks impressive on your table but is surprisingly easy to prepare, even on busy weeknights.
  • Versatile for Any Occasion: Whether it’s a casual get-together or a holiday feast, this salad fits right in and wins compliments every time.
  • Nutritious and Satisfying: Loaded with fiber, vitamins, and healthy fats, it’s a wholesome side or light meal that’ll keep you energized.
The dish is served in a white ornate glass bowl filled with bright orange cubes of roasted squash spread evenly on top of a layer of green leafy spinach. Scattered on the squash are dark red dried cranberries and whole light brown walnuts, adding texture and color contrast. The surface under the bowl is white marble. In one corner of the bowl, a silver spoon with a detailed handle is resting on the edge. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Salad with Cranberries, healthy fall salad recipe, autumn roasted squash salad, easy holiday salad, vegan roasted squash salad this …

Ingredients You’ll Need

This Roasted Butternut Squash Salad with Cranberries Recipe combines a handful of ingredients that play so well together. I always recommend using fresh, high-quality produce for the best flavor, and a good quality olive oil really makes the dressing sing.

Flat lay of a small pile of peeled and diced butternut squash cubes, a small white bowl of amber maple syrup, a small white bowl filled with golden olive oil, a small white bowl of coarse Kosher salt crystals, a small white bowl with coarsely ground black pepper, a small heap of dried cranberries, a small white bowl filled with clear pale golden apple juice, a small white bowl containing translucent minced shallots, a small white bowl of smooth Dijon mustard, a lush bunch of fresh green arugula leaves, a small pile of toasted walnut halves, and a small white bowl with delicate shavings of Parmesan cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Butternut Squash Salad with Cranberries, healthy fall salad recipe, autumn roasted squash salad, easy holiday salad, vegan roasted squash salad
  • Butternut Squash: Peeled and diced into ¾ inch pieces to roast evenly and caramelize beautifully.
  • Maple Syrup: Adds a subtle sweetness that helps the squash develop a lovely glaze in the oven.
  • Olive Oil: Both for roasting and dressing—go for a good extra virgin variety for richer flavor.
  • Kosher Salt: Enhances all the flavors, don’t skip it!
  • Black Pepper: Freshly ground gives the salad a gentle kick.
  • Dried Cranberries: They add tart bursts of flavor and a chewy contrast to the tender squash.
  • Apple Juice or Cider: The base for that warm, tangy vinaigrette that ties the salad together.
  • Apple Cider Vinegar: Adds brightness and balances the sweetness in the dressing.
  • Shallots (or red onion): Minced to infuse subtle oniony depth to the vinaigrette.
  • Dijon Mustard: Helps emulsify the dressing and adds a gentle tang.
  • Arugula (or mixed greens): I love arugula because of its peppery bite, but mixed greens work great too.
  • Walnut Halves: Toasted to bring out their nuttiness and add crunch.
  • Shaved Parmesan Cheese: For a savory, creamy finishing touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing this Roasted Butternut Squash Salad with Cranberries Recipe depending on the season or who I’m cooking for — it’s so forgiving and customizable. Don’t be afraid to mix it up with your favorite nuts or greens!

  • Swap the Nuts: I’ve tried pecans or even toasted pumpkin seeds for a different crunch — both add a lovely twist.
  • Different Greens: Sometimes I use baby spinach or kale instead of arugula, especially when I want a milder flavor.
  • Make it Vegan: Skip the Parmesan and opt for nutritional yeast or a sprinkle of toasted seeds for that savory bite.
  • Add Protein: A little grilled chicken or chickpeas work great if you want a more filling meal.

How to Make Roasted Butternut Squash Salad with Cranberries Recipe

Step 1: Prepare and Roast the Butternut Squash with Sweetness

Start by preheating your oven to 400°F. Peel and dice the butternut squash into roughly ¾-inch pieces — I find this size roasts evenly without drying out. Toss the squash on a baking sheet with maple syrup, 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Make sure each piece is well-coated; this helps the squash caramelize and develop that beautiful roasted flavor. Roast for 20-25 minutes, turning once halfway through, so it cooks evenly. For the last 5 minutes, scatter the dried cranberries over the squash to warm them up gently but not burn them. This step adds a lovely chewy contrast that I adore.

Step 2: Whip Up the Warm Cider Vinaigrette

While the squash roasts, grab a small saucepan and combine the apple juice (or cider), apple cider vinegar, and minced shallots. Bring it to a boil over medium-high heat, then let it reduce until it’s about ¼ cup — this usually takes 6-8 minutes. This reduction concentrates the flavors to make a vibrant dressing. Remove from heat, then vigorously whisk in Dijon mustard, the remaining ¼ cup olive oil, a teaspoon of salt, and ½ teaspoon of black pepper until the vinaigrette emulsifies and thickens. It should be smooth and silky, with a balance of tang and sweetness.

Step 3: Assemble and Finish Your Salad

In a large salad bowl, toss your arugula or mixed greens with the warm cider vinaigrette. The warmth of the dressing slightly wilts the greens, making the salad even tastier. Add the roasted butternut squash and cranberries on top, then sprinkle toasted walnut halves and shaved Parmesan cheese generously. I like to taste and adjust seasoning here—sometimes a pinch more salt or pepper gets it just right. Serve immediately for the freshest, most vibrant flavors!

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Pro Tips for Making Roasted Butternut Squash Salad with Cranberries Recipe

  • Uniform Squash Pieces: Dicing the squash into consistent ¾-inch cubes ensures even roasting and prevents any pieces from turning mushy or underdone.
  • Warm Dressing Magic: Toss the greens with the warm vinaigrette; it softens their texture a bit, making this salad extra cozy and less bitter than raw greens.
  • Toast the Walnuts: Spend a few minutes toasting walnuts in a dry pan — it brings out their nuttiness and adds a fantastic crunch.
  • Avoid Over-roasting the Cranberries: Add them in the last few minutes of roasting to keep them plump and juicy instead of burnt or dried out.

How to Serve Roasted Butternut Squash Salad with Cranberries Recipe

The image shows a white plate with a fresh salad on top placed on a beige cloth. The salad has several layers: a base layer of mixed green lettuce leaves that are bright green and purple with a soft texture, scattered orange chunks of roasted pumpkin or squash spread evenly over the greens, and small pieces of walnuts sprinkled throughout. Some dark balsamic dressing is drizzled over the salad, adding a glossy shine. In the background, a silver textured bowl with more greens inside sits on a white marbled surface, slightly blurred. A fork is visible next to the plate on the left side. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Salad with Cranberries, healthy fall salad recipe, autumn roasted squash salad, easy holiday salad, vegan roasted squash salad

Garnishes

I always finish this salad with a generous handful of shaved Parmesan cheese – it adds a salty, creamy contrast that brings everything together. Sometimes I sprinkle extra toasted walnuts for that next-level crunch. If I’m feeling extra festive, a few sprigs of fresh thyme or a light drizzle of balsamic glaze over the top makes it look stunning and adds depth.

Side Dishes

This salad pairs beautifully with roasted chicken or pork tenderloin for a perfect autumn meal. I also like serving it alongside a savory quiche or a rustic vegetable tart. If you want to keep it light, grilled salmon or a lentil stew complements it wonderfully.

Creative Ways to Present

For holidays or dinner parties, I love arranging the roasted squash and cranberries over a bed of arugula on a large platter, then topping with walnuts and Parmesan right before serving. It’s colorful and inviting, and guests often ask for the recipe right away! You can also serve it in individual bowls and garnish with edible flowers for a classy touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — which sometimes happens if you’re cooking for fewer people — store the salad components separately for best results. Keep the roasted squash and cranberries in an airtight container, and the greens and dressing in another. This way, the salad stays fresher when you reassemble it the next day.

Freezing

I don’t recommend freezing this salad once assembled because the greens and dressing won’t hold up well. However, you can freeze the roasted butternut squash separately for up to 3 months. Just roast and cool it completely, then store in freezer-safe bags. Thaw in the fridge before using in salads, soups, or side dishes.

Reheating

To enjoy leftovers, gently warm the roasted squash and cranberries in the oven or microwave. Toss the greens and dressing separately just before serving to keep everything fresh and crisp. This method keeps the texture and flavors intact better than reheating an assembled salad.

FAQs

  1. Can I substitute dried cranberries with fresh ones in this salad?

    You can, but fresh cranberries are much more tart and firm compared to the sweetness and chewiness of dried cranberries. If you want to use fresh, consider roasting them briefly with a little sugar to mellow their tartness before adding them to the salad.

  2. What greens work best in Roasted Butternut Squash Salad with Cranberries Recipe?

    I prefer peppery arugula, but baby spinach, mixed salad greens, or even kale (massaged for tenderness) work beautifully. Pick whatever you enjoy or have on hand!

  3. Can this salad be made ahead of time?

    Yes, you can prepare the roasted squash, cranberries, and vinaigrette a day ahead and store separately. Assemble the salad just before serving to keep the greens crisp and fresh.

  4. Is there a vegan version of this salad?

    Absolutely! Just skip the Parmesan cheese or substitute it with nutritional yeast or a vegan cheese alternative. The rest of the salad and dressing are naturally vegan-friendly.

Final Thoughts

I absolutely love how this Roasted Butternut Squash Salad with Cranberries Recipe brings a little warmth and brightness to my table, especially when the weather turns chilly. It’s one of those dishes where every bite feels like a cozy hug, but also fresh and vibrant. I hope you give it a try soon — I’m confident it’ll become your go-to fall salad, just like it did for me and my family!

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Roasted Butternut Squash Salad with Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 104 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

Ina Garten’s Butternut Squash Salad is a vibrant, flavorful dish featuring roasted butternut squash tossed with a warm apple cider vinaigrette, cranberries, toasted walnuts, and shaved Parmesan over peppery arugula. Perfect for holiday gatherings or any time you want a hearty yet fresh salad packed with seasonal flavors.

Ingredients

For the Roasted Butternut Squash

  • 1 1/2 pounds butternut squash, peeled and cut into ¾ inch dice
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • 2 teaspoons Kosher salt, divided
  • 1 teaspoon coarsely ground black pepper, divided
  • 3 tablespoons dried cranberries (or raisins)

For the Vinaigrette

  • 3/4 cup apple juice (or apple cider)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons shallots, minced (from one large shallot or red onion)
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper

For the Salad Assembly

  • 6-8 cups arugula (or mixed greens)
  • 1/2 cup walnut halves, toasted
  • 1/4 cup shaved Parmesan cheese

Instructions

  1. Prep the oven and squash seasoning: Preheat the oven to 400°F (200°C) to get it ready for roasting the squash.
  2. Toss the squash: Place the peeled and diced butternut squash on a baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss well to coat all pieces evenly.
  3. Roast and turn: Roast the squash in the oven for 20-25 minutes until tender, turning once halfway through the cooking time for even roasting. Add the dried cranberries during the last 5 minutes of roasting so they soften and warm.
  4. Make the vinaigrette: In a small saucepan, combine apple juice, apple cider vinegar, and minced shallots. Bring to a boil over medium-high heat, then reduce the liquid and simmer for 6-8 minutes until it has reduced to about 1/4 cup.
  5. Finish the dressing: Remove the saucepan from heat and whisk in Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until the vinaigrette is well emulsified and combined.
  6. Assemble the salad: In a large salad bowl, place the arugula or mixed greens. Pour the warm vinaigrette over the greens and toss thoroughly to coat everything evenly. Add the roasted butternut squash and cranberries and gently combine them with the greens.
  7. Finish and serve: Top the salad with toasted walnut halves and shaved Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy this flavorful, seasonal salad.

Notes

  • This salad is one of Ina Garten’s classic holiday recipes, loved for its balance of sweet, savory, and tangy flavors.
  • If you prefer, substitute dried raisins for the cranberries.
  • To toast the walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
  • This recipe works well as a side or a light main dish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 256 kcal
  • Sugar: 20 g
  • Sodium: 1210 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 6 g
  • Protein: 5 g
  • Cholesterol: 5 mg
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Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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