Roasted Butternut Squash Salad

November 3, 2011

Author Notes: Arugula tossed with roasted butternut squash, dried cranberries, and toasted walnuts.Half-Buzzed Hostess

Serves: 4


For the salad:

  • 1.5 pounds butternut squash, cut into 3/4-inch dice
  • 1/2 cup walnut halves, toasted
  • 1/4 cup dried cranberries

For the dressing:

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon maple syrup
In This Recipe


  1. Adapted liberally from Ina Garten. Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 20-25 minutes, turning once, until tender. Meanwhile, make your dressing by whisking all ingredients together in a bowl, and adding salt and pepper to taste.
  2. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and cranberries. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately. [The salad can also be made a day in advance. Toss with dressing immediately before serving.]

More Great Recipes:
Salad|American|Butternut Squash|Vegetable|Walnut|Make Ahead|Sheet Pan|Thanksgiving|Fall|Vegetarian|Side

Reviews (3) Questions (0)

3 Reviews

Linda May 10, 2017
I used less squash and added some crumbled goat cheese.
Megan T. October 22, 2015
It looks like you also mixed in a cheese with this salad? If so, what was it and do you recommend the addition of it?
lorigoldsby November 3, 2011
This is a favorite of mine! I will try with arugula next time.