Butternut Squash Cranberry and Pecan Salad
Let’s have a real talk about salads. They’re usually the thing you *have* to eat, not the thing you *want* to eat. The sad, leafy afterthought pushed to the side of the plate.
But this one? This one’s different. This is the salad that people talk about after the party’s over. The one that makes you look like a culinary genius when, honestly, it’s ridiculously easy.
It’s got this whole autumn-in-a-bowl vibe happening. Sweet roasted squash, a sharp pop from the cranberries, the buttery crunch of pecans… it just works. It’s my go-to for potlucks, weeknight dinners, you name it. It’s time to make a salad that isn’t boring.
What to Grab
Here’s the rundown of everything you’ll need. Nothing too wild, just good stuff that plays well together.
For the Salad Base:
- 1 medium butternut squash (about 2-3 lbs)
- 2 tablespoons olive oil
- A good pinch of sea salt & black pepper
- ½ teaspoon cinnamon & a tiny dash of nutmeg
- 5 ounces mixed greens (I like spinach and arugula for that peppery kick)
- ¾ cup toasted pecan halves, roughly chopped
- ⅔ cup dried cranberries
- 4 ounces goat cheese, crumbled (trust me on this)
For That Killer Maple Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons real maple syrup (none of the fake stuff!)
- 1 tablespoon Dijon mustard
- 1 small shallot, minced super fine
- A pinch of salt & pepper
Kitchen Gear You’ll Need
No fancy gadgets required. Just the basics.
- A big baking sheet
- Parchment paper (makes cleanup a joke)
- A sharp knife and a peeler
- A big bowl for serving
- A small jar for the dressing
- A whisk and some measuring spoons
The Game Plan: Making the Salad
This is all about a few simple steps. The magic is in the prep.
Step 1: Roast the Squash
Get your oven cranked to 400°F (200°C). Toss the squash cubes with olive oil, salt, pepper, and spices right on a parchment-lined baking sheet. Get ’em coated.
Step 2: Get that Color
Spread the squash in one single layer. This part’s important—if you crowd them, they’ll steam instead of roast. We want those crispy, caramelized edges. Roast for 20-25 minutes, flipping them once halfway through.
Step 3: Cool It
Once they’re golden and tender, pull them out and just let them hang out on the pan. They need to cool down so they don’t melt your greens into a sad, wilted puddle.
Step 4: Shake Up the Dressing
While the squash cools, grab a small jar. Dump all the dressing ingredients in, screw the lid on tight, and shake it like you mean it. Way easier than whisking. Give it a taste.
Step 5: Toast the Pecans
If your pecans aren’t toasted, throw them in the oven for 5-7 minutes. Watch them! They can burn in a heartbeat. The smell is your best clue they’re done.
Step 6: Bring It All Together
In your big serving bowl, combine the greens, cooled squash, pecans, and cranberries. Drizzle about half the dressing over and give it a gentle toss.
Step 7: The Final Touch
Sprinkle the goat cheese over the top right before you serve. This keeps it from turning into mush. Serve it up and wait for the “oohs” and “aahs.”
My Favorite Shortcuts & Swaps
I’ve made this a million times. Here are some things I’ve learned and ways you can mix it up.
The squash peeling trick is a lifesaver: stab it with a fork a few times and microwave for 2-3 minutes. The skin peels off so much easier.
And don’t skip toasting the nuts. It sounds like a fussy little step, but it makes a world of difference in flavor and crunch.
Easy Ingredient Swaps
| Instead Of… | Try This… |
|---|---|
| Butternut Squash | Sweet Potato, Acorn Squash |
| Pecans | Walnuts, Almonds, Pepitas |
| Goat Cheese | Feta, Blue Cheese, Parmesan |
| Cranberries | Dried Cherries, Pomegranate Seeds |
Making It Ahead (The Party Host’s Friend)
You can absolutely prep most of this ahead of time, which is perfect for holiday meals or when you just want to get ahead.
It’s all about prepping the components and assembling them right before you eat.
Prep-Ahead Cheat Sheet
| Component | How Far Ahead? | How to Store |
|---|---|---|
| Roasted Squash | Up to 3 days | Airtight container, fridge |
| Toasted Pecans | Up to 1 week | Airtight container, pantry |
| Vinaigrette | Up to 1 week | In its jar, in the fridge |
When you’re ready to serve, just throw it all together with the fresh greens. Takes two minutes, tops.
What to Eat With It
This salad is a champ. It’s awesome next to a roast chicken or some pork chops. For Thanksgiving, it’s a must.
But honestly, it’s hefty enough to be a great lunch all on its own. Maybe toss in some chickpeas to really make it a meal.
Common Questions
Q1. Can I use frozen squash to save time?
Ans: For sure. It’s a great hack. Just roast it from frozen and maybe add 5-10 minutes to the cooking time to make sure it gets nice and soft.
Q2. My dressing separated in the fridge. Is it bad?
Ans: Nope, totally normal. Oil and vinegar just do that. Give the jar a good, hard shake right before you use it and it’ll be good as new.
Q3. How can I make this a full meal?
Ans: Easy. Add some protein. Grilled chicken is great, or a can of rinsed chickpeas or some cooked quinoa works perfectly to bulk it up.
Q4. My squash is impossible to peel. What do I do?
Ans: If the microwave trick doesn’t work, just don’t peel it. Cut it in half, scoop the seeds, and roast it face-down. The flesh will scoop right out when it’s done. You can also just roast the cubes with the skin on—it gets soft and is totally edible.
