Our Roasted Butternut Squash Salad is my favorite healthy fall salad recipe, with roasted squash, crisp greens, bacon, pecans and a tangy homemade dressing.
I adore this Butternut Squash Salad
I adore this Butternut Squash SaladI’m a little obsessed with the flavor combination in this Roasted Butternut Squash Salad – sweet roasted squash, crispy bacon, crunchy pecans, craisins, red onion, and shaved parmesan all tossed in a tangy vinaigrette. It’s the perfect balance of sweet, salty, and savory in every bite. I love that it feels special enough to serve at a holiday gathering, but it’s also super practical for meal prep. I’ll often grill some chicken and make a few containers to keep in the fridge for easy, satisfying lunches all week. And if you really want to take it over the top, try it with homemade candied pecans – you won’t regret it!
If you have more butternut squash, make sure to try my Autumn Squash and Sweet Potato Soup, Harvest Bowls, Veggie Enchiladas, Honey Mustard Chicken, or Roasted Vegetables!
Tips for Buying and Cutting Squash:
- Choose Ripe Squash: Select a butternut squash that’s evenly colored and free of cuts or bruises. Avoid any with green patches. If you’re going the pre-cut route, make sure the pieces look firm and fresh, not soft or mushy.
- Use a Sharp Knife: A good, sharp knife makes all the difference when cutting butternut squash. Once it’s peeled, you’ll need to cube it, and a quality knife makes that job so much easier and safer (if you haven’t invested in a good knife yet, it’s totally worth it!).
- Prep Ahead: Save yourself some time by peeling and chopping the squash earlier in the day. It’s the most time-consuming part of the recipe, and getting it out of the way makes the rest of the butternut squash salad come together super fast.
How to make Butternut Squash Salad:
Roast the Squash & Make Vinaigrette: Toss butternut squash with olive oil, salt, and pepper, then roast at 400°F for 20–25 minutes, flipping once, until tender. Meanwhile, whisk together the vinaigrette ingredients and chill until ready to use.
Assemble & Toss: Add kale, spinach, roasted squash, and remaining salad ingredients to a large bowl. Drizzle with vinaigrette and toss until well combined. Enjoy roasted butternut squash salad immediately.
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Recipe
Roasted Butternut Squash Salad
Equipment
Ingredients
- 1 1/2 pounds butternut squash , peeled and chopped into 3/4-inch cubes (about 4 cups)
- 1 Tablespoon olive oil
- salt and freshly ground black pepper
- 3-4 heaping cups fresh kale , chops and ribs removed
- 3-4 heaping cups fresh spinach leaves , chopped
- 6 slices bacon , cooked and crumbled
- 1/2 cup dried cranberries or craisins
- 1/2 cup chopped pecans , chopped (*see note below)
- 1/4 red onion , thinly sliced
- 1/3 cup freshly grated parmesan cheese
Balsamic vinaigrette:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons sugar or honey
- 1 Tablespoon lemon juice
- salt and freshly ground black pepper , to taste
Instructions
- Make vinaigrette by whisking all ingredients together and refrigerate until ready to use.¾ cup olive oil, ¼ cup balsamic vinegar, 1 Tablespoon dijon mustard, 2 Tablespoons sugar or honey, 1 Tablespoon lemon juice, salt and freshly ground black pepper
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Roast Squash: Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender. Allow to cool while you prepare the rest of the salad.1 ½ pounds butternut squash, 1 Tablespoon olive oil, salt and freshly ground black pepper
- Assemble Salad: Top with remaining salad ingredients. Drizzle with vinaigrette and toss gently.3-4 heaping cups fresh kale, 6 slices bacon, ½ cup dried cranberries, ½ cup chopped pecans, ¼ red onion, ⅓ cup freshly grated parmesan cheese, 3-4 heaping cups fresh spinach leaves
Notes
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- Vary the greens: I love serving it over kale, a spring mix, or spinach. You could use a combination of any of those, or any other lettuce you love.
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- Add some grains: you can make this more of a “bowl” meal by adding quinoa or brown rice!
- Protein: Top with grilled chicken, to make it a hearty meal.
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- Choose your favorite dressing: the balsamic vinaigrette is fantastic but feel free to choose your favorite including ranch or thousand island.
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- Candied pecans: If you really want to take this salad to the next level, add candied pecans! You won't regret it!
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- Vary the cheese: Feel free to add your favorite crumbly cheese including feta, gorgonzola, or goat cheese!
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- Make it vegan: omit the cheese and bacon!
Nutrition
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I originally shared this recipe September 2015. Updated September 2020 and September 2025.
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We added sauteed chicken and it made a wonderful summer dinner! We will definitely make it again. Dressing was yummy and healthy… nothing unhealthy, in fact, and nothing tricky about making it.
I made this salad to try something different. I was pleasantly surprised, this was a wonderful salad even without chicken. Thanks for sharing