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Roasted Butternut Squash Salad with Cranberries and Feta

Roasted butternut squash salad pairs tender, browned squash with spring mix, dried cranberries, crumbled feta, and toasted pecans. Tossed with a tangy maple-Dijon dressing, it brings sweet, savory, and crunchy textures together in one bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the roasted squash
  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 1 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
For the salad
  • 5 oz spring mix
  • 0.5 cup dried cranberries
  • 4 oz feta cheese crumbled
  • 0.5 cup pecans toasted

Equipment

  • 1 rimmed baking sheet

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the squash with the avocado oil, kosher salt, and black pepper on the prepared baking sheet.
  4. Spread the squash in a single layer.
  5. Roast for 25–30 minutes, flipping halfway through, until tender and browned at the edges.
Make the dressing
  1. Whisk the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl until combined.
Assemble the salad
  1. Put the spring mix in a large serving bowl and toss it with the dressing.
  2. Top with the roasted squash, dried cranberries, feta, and pecans, then serve.

Notes

For the best browning, spread the squash in a single layer without crowding it. Store the salad components separately in airtight containers in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.