Butternut Squash Salad
Updated Sep 20, 2026
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This butternut squash salad is loaded with tender roasted squash, crisp salad greens, pomegranate arils, creamy goat cheese, and crunchy walnuts. Tossed with a homemade dressing, it’s an easy fall salad that works just as well for a weeknight dinner as it does on a holiday table.
Easy Roasted Squash Salad
This butternut squash salad recipe is one I come back to every fall. It’s pretty enough for Thanksgiving and the holidays, but not so fancy that I wouldn’t make it for a regular weeknight dinner. I especially love the maple-roasted squash with the tangy pomegranate dressing and all those different textures.
Butternut squash gets a lot of use around here. I’ve cooked it in soups, casseroles, lasagna, sheet pan dinners, entrees, and sides, and this salad is another favorite way to use it.
Why I Love This Salad
- Perfect for fall. This roasted squash salad fits right in with cozy fall dinners, but it’s also pretty enough to serve for Thanksgiving and the holidays.
- So much texture. You get tender roasted squash, salad greens, pomegranate arils, creamy goat cheese, and crunchy walnuts in every bite.
- Serve it lots of ways. Pair this salad with soup and crusty bread for lunch or a light dinner, or serve it as a side with your favorite main course.
- Easy to customize. This butternut squash salad is easy to change up with different greens, cheeses, nuts, or seasonal fruit.
Butternut Squash Salad Recipe Ingredients
- Butternut squash: Cut it into 1-inch cubes or half-moons so it roasts evenly. Pre-cut squash works, too.
- Olive oil: For roasting the squash and making the dressing. Avocado oil also works.
- Maple syrup: Adds sweetness and helps the squash caramelize. Honey or agave is a good substitute.
- Mixed greens and arugula: I like the combination of tender greens and peppery arugula. Baby spinach also works.
- Pomegranate arils: Sweet, tart, and juicy. Pre-packaged arils are a great shortcut.
- Pepitas and walnuts: Added for plenty of crunch. You can swap the walnuts for pecans.
- Goat cheese: Adds a creamy, tangy bite. Feta is also delicious here.
- For the dressing: Extra virgin olive oil, pomegranate juice, apple cider vinegar, Dijon mustard, and honey make up the quick homemade dressing.
- Salt and pepper: For seasoning the squash and dressing.
How to Make Butternut Squash Salad
Once the squash is roasted, this salad comes together quickly. Whisk up the dressing, toss it with the greens and toppings, then add the roasted squash and goat cheese.
- Roast the squash: Preheat the oven to 425˚F and line a baking sheet with foil. Transfer the squash to the baking sheet and drizzle with the oil and maple syrup. Season with salt and pepper, and roast for about 15 to 18 minutes.
- Assemble the salad: Arrange the mixed greens and arugula on a large salad plate. Add the pomegranate arils, pepitas, and walnuts. Set aside.
- Make the dressing: Combine the olive oil, pomegranate juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small jar or bowl. Shake or whisk the dressing ingredients to combine. Taste and adjust accordingly.
- Top the salad: Drizzle the dressing over the salad. Add the prepared squash and goat cheese, gently toss to combine, and serve.
Recipe Tips And Variations
- Cut the squash evenly. Keep the pieces about the same size so they roast at the same rate. You want them tender and caramelized without getting too soft.
- Try another winter squash. Swap the butternut for my roasted acorn squash or delicata squash.
- Change up the toppings. Instead of pomegranate arils, try dried cranberries, sliced apples, or grapes. Pecans and sunflower seeds can replace the walnuts or pepitas.
- Add protein. Turn this roasted butternut squash salad into a meal with sliced baked chicken or turkey, hard-boiled eggs, or crispy bacon.
- Dress it just before serving. Toss the salad with the pomegranate dressing when you’re ready to eat so the greens stay fresh and crisp.
- Season to taste. Give everything a taste before serving. A little extra salt, vinegar, or honey can easily balance the dressing.
Serving Suggestions
This roasted butternut squash salad works as a light lunch, especially with a bowl of chicken noodle soup and some crusty bread. For dinner, serve it alongside garlic pork tenderloin, roasted chicken, or chicken cordon bleu. It’s also a beautiful side salad for Thanksgiving or a holiday dinner, especially with turkey, ham, or pork roast.
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Butternut Squash Salad
Ingredients
For the Roasted Squash
- 1 pound butternut squash, peeled and sliced into half moons or diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- salt and freshly ground black pepper, to taste
For the Salad
- 6 cups mixed greens
- 2 cups baby arugula
- 2 cups fresh pomegranate arils
- ½ cup pepitas
- ½ cup walnut pieces
- 4 ounces goat cheese, crumbled
For the Dressing
- ¼ cup extra virgin olive oil
- ¼ cup pomegranate juice
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- ½ tablespoon honey, or to taste
- salt and freshly ground black pepper, to taste
Instructions
- Prep. Preheat the oven to 425˚F and line a baking sheet with foil or parchment paper.
- Season the squash. Add the butternut squash to the baking sheet. Drizzle with 2 tablespoons of olive oil and maple syrup, season with salt and pepper, and toss to coat. Spread the squash in a single layer.
- Roast. Transfer the butternut squash to the oven and roast for 15 to 18 minutes, or until tender and lightly browned around the edges. Remove it from the oven and let it cool slightly.
- Make the dressing. Meanwhile, combine the extra virgin olive oil, pomegranate juice, 1 tablespoon of apple cider vinegar, Dijon mustard, honey, salt, and pepper in a jar or small bowl. Shake or whisk until combined. Taste and add more vinegar, honey, salt, or pepper as needed.
- Assemble the salad. Add the mixed greens and arugula to a large serving bowl or platter. Top with the pomegranate arils, pepitas, walnuts, and roasted butternut squash.
- Dress and serve. Drizzle the dressing over the salad and gently toss to combine. Sprinkle with the crumbled goat cheese and serve.
Equipment
Notes
- Try this salad with different winter squashes like acorn or delicata. Add raisins, dried cranberries, apples, or grapes, plus your favorite greens, nuts, and seeds.
- To add protein, consider options like cold-cooked chicken, hard-boiled eggs, deli meats, or bacon crumbles.
- If the salad tastes a bit bland, add more salt and pepper, or adjust the dressing’s saltiness or sweetness and seasonings as needed.
- This salad can serve up to 8 people as a side salad.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store Leftovers
- If planning to have this salad later, store the dressing separately from the salad greens, fruits, and nuts. Combine when ready to serve. You can also store the dressing in a small jar for up to 5 days.
I love how festive it is! Really perfect for the holidays!
This salad is so rich and nutrient! A great side dish idea for Thanksgiving dinner!