Autumn Salad with Butternut Squash

This autumn salad with butternut squash is a delicious fresh blend of roasted butternut squash, pecans, and cranberries. It is filling enough to be a main course or the perfect addition to the holiday table.

The colder months are normally times we talk about heartier dishes, soups and the like. However, for this fall style post, I am sharing a fresh, light but hearty salad that will have you thinking twice the next time you are ready to make another meal. The components of the salad offers something much more satisfying to the taste buds then ordinary green salads. With chunks of roasted squash, crunchy pecans and tart cranberries throughout.

The salad offers all the tastes of autumn without the typical heaviness that comes with fall or winter recipes. In addition, the salad is tossed in a delicious dressing of olive oil, avocado and feta cheese. The first time I made this salad, it was only out of wanting to use up the last small butternut squash we had leftover from our garden. To my surprise the salad was a hit and now one we make this time of year on repeat. 

Autumn Salad with Butternut Squash Is…

• ​A great healthy salad that is one of my favorite salads this time of year.
• The perfect recipe for a light but filling main course.
• ​A good salad to make for the holiday season as a side.
• A roasted vegetable salad with great texture and bold flavor.
• A simple salad that any salad lover would enjoy and the perfect fall salad recipe.

Ingredients

Butternut Squash- I use a small butternut squash for this but you can use half of a large one. You can also use roasted sweet potatoes in place of the tender squash. You will need about 2 large ones for this. 

Pecans- I use unsalted pecan halves and then toast them in the oven with salt and olive oil. Walnuts are a great alternative.

Salad Greens- I like to use a salad mixture with a variety of greens but you can also use fresh spinach or butterleaf lettuce as a great alternative.

Avocado- use fresh not frozen avocado.

Feta Cheese- use a good quality feta that is not flavored for best results.

Cranberries- use dried cranberries not fresh. Raisins are a great alternative.

Seasoning- I use sea salt and freshly ground cracked black pepper. You can also use kosher salt or table salt if you like.

Olive Oil- I like to use extra virgin olive oil but you can use regular olive oil or avocado oil as an alternative.

Tools

Large Baking Sheet

Directions

Begin by roasting the butternut squash. Halve the squash, then cut half of the squash into cubes. Save the other half for soup or another recipe. Place the cubes onto a baking dish. Drizzle with olive oil, sea salt, and cracked black pepper. Place into a 425℉ and cook for 20-25 minutes.

On a separate baking sheet, spread out the pecans. Drizzle with olive oil and sea salt. Pop them into the oven for about 5-7 minutes to toast alongside the squash.

When ready, take the squash and pecans from the oven and allow them to come to room temperature before assembling the salad. To assemble the salad, place the salad greens into a large serving bowl. Then top with the butternut squash, pecans, cranberries, chopped avocado, and feta cheese. Drizzle everything with olive oil to dress the salad. Sprinkle with sea salt and cracked black pepper.

Toss well to incorporate all the ingredients.

Serve immediately.

Cooking Notes

• Be sure to toss the salad just before serving to ensure the salad ingredients are dressed and evenly distributed throughout the salad.
• Allow the nuts and butternut squash to come to room temperature before assembling the salad. Otherwise placing hot butternut squash and nuts over the lettuce will wilt the lettuce a bit.
• This can be served as a side dish or will make 3 dinner sized salads.

FAQ’s

What can be subbed out for the butternut squash?

Sweet potatoes work well as a substitute for butternut squash. I peel just as I would the squash, cube, and roast all the same.

Can this recipe be doubled?

Absolutely! For larger crowds, this recipe doubles easily and does well when placed in an extra-large bowl for self-serve style dining. Toss just before serving and guests will have everything they need to enjoy this Autumn Salad with Butternut Squash.

What other oil can I use to dress this salad?

Avocado oil works well if you don’t happen to have olive oil on hand.

What other nuts would be good for this salad?

In a pinch, I have used walnut halves and found the salad to be just as delicious. Do make sure when swapping the nuts out that you still roast them with the salt and olive oil beforehand. That way you get the salty element that works so well in this salad.

What are some other substitutes for mixed greens?

I have used fresh spinach, a spinach blend, and even just chopped-up butter lettuce works well for this salad. You could also use romaine and red-leaf lettuce for this salad.

How To Store

Store leftovers in an airtight container. The salad is best eaten fresh but will last up to 3 days in the fridge. 

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Salad Serving Bowl with Serve Ware

Individual Salad Bowls Set of 6

Olive Oil Dispenser

Baking Sheet Set of 2

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Other Recipes To Try…

• Delicious Baked Apples
• Pumpkin and Bacon Pasta with Sage
• Homemade Pumpkin Spiced Latte

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!