This Butternut Squash Salad is a healthy fall and winter recipe that manages to be fresh, hearty, cozy, and bright all at once. Packed with roasted butternut squash, fresh baby kale, crunchy walnuts, sweet dried cranberries, and tangy feta cheese, it brings plenty of warm autumn flavors and textures to the table. It is nutrient heavy without feeling heavy, and the ingredients come together so naturally.
This colorful salad checks every seasonal box. It is ideal for weeknight dinners, weekend meal prep, or your holiday gatherings when you need something green and festive to balance richer mains. The combination of kale, squash, cranberries, and bright lemon dressing creates a balanced bowl that tastes vibrant and satisfying, yet the flavor profile is versatile enough to enjoy all year long.
This was inspired by my Fall Harvest Salad with Butternut Squash and Apple, and it pairs well with this amazing Ravioli Soup for a cozy and complete meal. It is also a beautiful addition to your holiday dinner table, whether you are serving Thanksgiving classics or a festive winter menu.
Why You'll Love This Recipe
- The healthy main ingredient. Butternut squash is technically a fruit, but it behaves like a hearty winter vegetable and it is packed with nutrients. It is loaded with vitamins A and C, potassium, magnesium, fiber, and antioxidants. With its naturally sweet, nutty flavor, it brings wholesome richness to any meal.
- Delicious and flavorful fall salad. This roasted butternut squash salad highlights everything great about fall. Roasted butternut squash becomes caramelized and tender, baby kale brings a crisp leafy base, walnuts add rich crunch, cranberries offer sweetness, and feta ties it together. Every bite has contrast, color, and a mix of textures and flavors that feel comforting and seasonal. One of my favorite autumn salads! It feels substantial and satisfying without being heavy.
- A simple lemon dressing that you can tweak. Every great salad starts with a great dressing, and this one is as simple as it gets. Olive oil, lemon juice, salt, and pepper create a bright, fresh base that you can easily customize. Add maple syrup, mustard, or herbs to make it your own.
- Quick, easy, and great for meal prep. This is one of those kale salads that uses simple ingredients and comes together with minimal effort. The squash roasts hands off in the oven, and the dressing takes seconds to whisk together. The components store well, so you can prep everything ahead and assemble just before serving. It is practical, fuss free, and reliable for busy days.
- Holiday worthy without extra work. This salad is beautiful enough for Thanksgiving, Christmas, or any holiday dinner, yet simple enough for an everyday lunch. It brings bright, fresh contrast to classic comfort food spreads and pairs well with roasted meats, soups, or pasta. Guests love it, and it always disappears fast.
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Ingredients and Substitutions
To make this easy butternut squash salad, you will need the following ingredients (full quantities in the recipe card below):
- butternut squash - When roasting cubed butternut, make sure the pieces are evenly sized (1 inch cubes) so the flesh cooks at the same rate and caramelizes properly on the baking sheet.
You can substitute with sweet potatoes or delicata squash if desired. This is also a great way to use up any leftover butternut squash from a Thanksgiving holiday dinner such as Roasted Butternut Squash or Air Fryer Butternut Squash. - olive oil - Helps the squash roast and crisp. Avocado oil works too.
- Italian seasoning - Adds herb flavor. Use oregano or thyme if preferred.
- garlic powder - Enhances the roasted flavor. For more potent flavor, use 1 small clove of fresh garlic (finely minced) to replace the garlic powder in this recipe.
- salt and black pepper - Essential seasoning. Adjust to taste.
- baby kale - Tender and perfect for salads. Feel free to substitute with any salad greens you have on hand such as baby spinach, rocket or peppery arugula, or shredded green kale.
- walnuts - Add crunch and richness. Pecans, almonds, candied pecans, or pumpkin seeds work well too.
- dried cranberries - Sweet and tart. Try dried cherries or raisins if needed.
- feta cheese - Adds salty creaminess. Goat cheese or shaved parmesan cheese are great alternatives.
- lemon dressing - an easy and delicious dressing made in just seconds with olive oil, lemon juice, salt, and pepper. Use freshly squeezed lemon juice for the best flavor. You can boost the dressing ingredients with a touch of dijon mustard if you want a slightly sharper salad dressing.
The best thing about butternut squash salad is that it is completely customizable. You can add any vegetables or salad toppings you love. Some of my favorites are sliced apples or pears, pomegranate seeds, or a scoop of cooked quinoa to make it more filling.
Equipment
You will also need measuring cups and spoons, a sharp knife, a cutting board, baking sheet pan, small bowl, whisk for the dressing, and salad tongs for tossing.
How to Make the Best Butternut Squash Salad
- Roast the butternut squash. In a large mixing bowl, toss the butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread onto a quarter sheet baking pan in a single layer and roast in a 400°F preheated oven for 30 minutes, or until tender. You can also pop into the air fryer instead. Cook in a single layer at 400°F for 12-15 minutes.
- Build the salad base. In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.
- Make dressing. In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper until well combined.
- Assemble the salad. Drizzle your desired amount of dressing over the salad and toss to combine. Add additional feta on top if desired. Serve immediately.
Expert Tip: Massage the Kale for Softer Leaves
Baby kale is naturally tender, but massaging it with a tiny splash of olive oil for just 20 to 30 seconds makes the leaves even softer and easier to eat. This also helps the dressing cling to the greens and distributes flavor more evenly. If your kale looks slightly stiff or thick, a quick massage transforms it completely.
More Tips and Tricks
- Cut the squash evenly. Uniform cubes roast evenly, giving you perfectly tender pieces without any undercooked or mushy edges.
- Roast until caramelized. Let the squash get lightly golden on the edges. This caramelization adds sweetness and depth that really makes the salad shine.
- Use fresh lemon juice. The dressing is simple, so fresh lemon juice makes a noticeable difference in brightness.
- Toast the walnuts. Toasting for a few minutes in a dry pan brings out flavor and makes the nuts extra crunchy.
- Dress just before serving. This keeps the kale crisp and prevents the salad from becoming soggy if making ahead.
- Perfect for sharing. This recipe is naturally free of gluten, which makes it great for sharing during gatherings or when serving an assorted holiday side dish.
Recipe Variations
- Pecan version. Swap the walnuts for toasted pecans for a sweeter, softer crunch that pairs beautifully with roasted squash.
- Add grains. Mix in cooked quinoa, farro, or couscous to make the salad heartier. Grains add texture, protein, and substance without overpowering the squash or kale, turning this into a complete meal.
- Apple twist. Add thinly sliced apples for crisp sweetness and extra freshness. Honeycrisp or Pink Lady apples work best and pair perfectly with cranberries, walnuts, and lemon dressing.
- Swap with maple dressing. Replace the lemon dressing with a simple maple vinaigrette for a sweeter, more autumn inspired flavor. It pairs especially well with pecans and adds a warm finish to the salad.
- Add orange. Add orange zest or a few orange segments for bright citrus notes. It boosts freshness and complements the sweet roasted squash and tart cranberries beautifully.
- Warm salad version. Serve the salad with warm roasted squash to gently wilt the kale and soften the feta. This variation feels extra cozy and works well as a fall or winter main dish.
Storage
How to Store
Fully assembled, this butternut squash salad will last 1-2 days in an airtight container in the fridge. The greens will soften over time as they absorb the dressing. For the freshest texture, store the salad and dressing separately. Assemble everything except the dressing, then keep the dressing in a small sauce container and toss it in right before serving.
How to Reheat
If you prefer the squash warm, reheat it in the microwave for 20 to 30 seconds or warm it in a skillet before adding it back to the salad. The rest of the salad should be kept cold.
How to Freeze
This salad is not suitable for freezing because both roasted squash and leafy greens change texture once thawed.
How to Serve
This butternut squash salad is a beautiful addition to any fall or winter menu. The sweet squash, crunchy walnuts, and tart cranberries pair well with savory mains, soups, and roasted meats, making it a great choice for holidays, potlucks, or everyday meals. With so many nutrients, it is also satisfying enough to enjoy on its own for lunch, dinner, or something in between. If you want to make it more substantial, add a protein such as salmon, chicken, or even roasted chickpeas to turn it into a complete meal.
These are my favorite dishes to serve with this butternut squash walnut salad:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
Yes, butternut squash is wonderful in salad. When roasted, it becomes tender, lightly caramelized, and naturally sweet, which adds warm flavor and beautiful color to leafy greens. It pairs especially well with kale, spinach, arugula, and mixed greens. The soft texture of the squash contrasts nicely with crunchy nuts and chewy dried fruit, helping create a salad that feels hearty and balanced. You can serve it warm or at room temperature, and it holds up well when tossed with vinaigrettes, especially citrus or maple based dressings.
You can eat butternut squash raw, but it is quite firm and mildly starchy when uncooked. If you plan to use it raw, grate it finely or shave it into thin ribbons so it blends more easily with the other ingredients. Roasting the squash makes it sweeter, softer, and more flavorful, which is why most salads use roasted cubes instead of raw pieces. Roasting also enhances the natural caramelization, making every bite more enjoyable and easier to chew.
Start by trimming off both ends of the squash, then peel it with a sharp vegetable peeler. Slice it in half vertically and scoop out the seeds. Cut the squash into even 1 half inch cubes, which ensures they cook evenly and become tender without turning mushy. Uniform cubes roast better, brown more consistently, and mix easily into salads without overpowering the other ingredients. A sharp chef's knife and a stable cutting board make the process smoother and safer.
Roasting is the best way to cook butternut squash for salads. It concentrates the natural sweetness, gives the edges light caramelization, and creates a tender texture that holds up well when tossed with greens. Coat the cubes lightly with olive oil and seasonings, then roast at a high temperature, usually around 400 F, until soft and golden. You can also air fry the squash for an even faster result. Steaming or boiling works too, but it will not develop the same deep flavor or caramelization that roasting creates.
Butternut squash pairs well with both sweet and savory flavors. Cranberries, apples, oranges, maple syrup, and cinnamon all bring out its natural sweetness. Savory ingredients like feta, goat cheese, kale, garlic, sage, thyme, and rosemary provide balance and depth. Nuts and seeds such as walnuts or pecans add crunch and richness, while bright acidic dressings with lemon or apple cider vinegar help lift the flavor and prevent the salad from tasting too heavy.
Italian seasoning, garlic powder, rosemary, thyme, cinnamon, nutmeg, paprika, and sage all work well on butternut squash. A simple mix of olive oil, salt, and black pepper is all you need for a basic roasted flavor, but adding herbs or warm spices boosts the taste and makes the salad more interesting. For a sweeter version, add a drizzle of maple syrup. For savory fall flavor, try thyme or rosemary. The squash is mild enough that it works with a wide range of seasonings.
Yes, butternut squash and feta are a perfect match. The sweetness of the roasted squash pairs beautifully with the salty, tangy flavor of feta cheese. The creamy texture of the crumbled feta adds richness and contrast to the tender squash and crunchy salad components. This combination is especially popular in fall and winter salads because it balances warmth, sweetness, and savory flavor in a simple and delicious way.
Walnuts, pecans, almonds, and hazelnuts all pair beautifully with butternut squash. Walnuts and pecans are the most common because they offer natural sweetness and a rich crunch that enhances the soft texture of the squash. Almonds add a lighter crunch, especially when sliced or slivered. Hazelnuts bring a toasty, bold flavor that works well in more complex salads. Toasting the nuts lightly before adding them to the salad makes the flavor deeper and more aromatic.
More Fall Salad Recipes
Looking for other recipes like this? Try these:
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Recipe
Butternut Squash Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Butternut Squash Salad is a fresh and cozy fall salad with roasted squash, kale, walnuts, cranberries, and feta tossed in lemon dressing. Perfect for fall.
Ingredients
- ½ large butternut squash, cut into ½-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces baby kale
- ½ cup walnuts
- ½ cup dried cranberries
- ¼ cup feta cheese, crumbled (plus more for the topping)
For the lemon dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss the butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread onto a quarter sheet baking pan in a single layer and roast for 30 minutes, or until tender. You can also pop it into the air fryer instead. Cook in a single layer at 400°F for 12-15 minutes.
- In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.
- In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper until well combined. Drizzle your desired amount of dressing over the salad and toss to combine. Add additional feta on top if desired. Serve immediately.
Notes
How to store: Fully assembled, this butternut squash salad will last 1-2 days in the refrigerator. The greens will soften over time as they absorb the dressing. For the freshest texture, store the salad and dressing separately. Assemble everything except the dressing, then keep the dressing in a small sauce container and toss it in right before serving.
How to reheat: If you prefer the squash warm, reheat it in the microwave for 20 to 30 seconds or warm it in a skillet before adding it back to the salad. The rest of the salad should be kept cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roast and Toss
- Cuisine: American
This recipe was originally published in 2021. It has since been updated with helpful content.
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