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Cozy Honey Roasted Butternut Squash and Cranberry Salad

honey roasted butternut squash and cranberry salad - featured image
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A warm and cozy fall salad featuring caramelized roasted butternut squash, tart dried cranberries, crunchy toasted pecans, and creamy feta, all tossed with a simple honey dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons honey, divided
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 5 ounces mixed greens (about 5 cups)
  • ½ cup feta cheese, crumbled
  • ¼ cup red onion, thinly sliced
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (for dressing)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out seeds. Cut into ½-inch cubes.
  3. Spread cubed squash on prepared baking sheet in a single layer. Drizzle with 2 tablespoons olive oil and 1 tablespoon honey. Sprinkle with salt and pepper. Toss to coat evenly.
  4. Roast for 25-30 minutes, flipping halfway through, until tender and edges are golden brown and caramelized.
  5. While squash roasts, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
  6. Make the dressing: In a small bowl or mason jar, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Whisk or shake until smooth and emulsified.
  7. In a large mixing bowl, combine mixed greens, roasted squash (cooled for 5 minutes), dried cranberries, toasted pecans, crumbled feta, and thinly sliced red onion.
  8. Drizzle dressing over the salad and toss gently until evenly coated.
  9. Serve immediately while warm.

Notes

For best results, cube squash evenly and don’t overcrowd the baking sheet. Let squash cool slightly before adding to greens to prevent wilting. Dress the salad right before serving. To make vegan, substitute honey with maple syrup and omit feta.

Nutrition

Keywords: butternut squash salad, cranberry salad, honey roasted squash, fall salad, Thanksgiving salad, vegetarian salad, gluten-free salad

Find it online: https://tastytuck.com/cozy-honey-roasted-butternut-squash-and-cranberry-salad/