Butternut Squash Salad: the perfect autumn recipe

Total time: 45 Min
Difficulty: Low
Serves: 8 people
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By Cookist

Whether serving it as a side dish with roasts, stews, or soups or adding it to your Thanksgiving spread, butternut squash salad is one of the best salads for fall.

Made with seasonal ingredients like roasted butternut squash, apple, pecans, and dried cranberries tossed in gorgeous maple syrup and mustard dressing, this elegant salad is packed with flavor. A sprinkling of pepitas (aka pumpkin seeds) and feta cheese round out the flavors in butternut squash salad, while also adding a satisfying texture to the dish.

Don't be tempted to save this recipe for Thanksgiving – it's too good not to make throughout fall!


Tips for Making the Most Incredible Butternut Squash Salad

Granny Smith apples are ideal for this salad thanks to their firm texture and tart flavor. You can also use Honeycrisp, Gala, Fuji, or Cox if you prefer sweeter apples.

Any neutral oil works if you can't find grapeseed oil. Refined coconut oil, sunflower oil, and avocado oil are excellent healthy alternatives. Olive oil works too, but it tends to have a stronger flavor.

You won't need all the dressing for this recipe. Add your desired amount to the salad, then store the rest for later use.

Give your butternut squash some extra texture by adding candied or toasted nuts. Walnuts, pecans, and almonds are all fantastic in this salad.

How to Store Butternut Squash Salad

The dressing will last up to 2 weeks when stored in an airtight container in the fridge.

for the salad
small butternut squash, peeled and chopped
granny smith apples, cored and chopped
Extra virgin olive oil
1/2 tbsp
pure maple syrup
1 tbsp
kosher salt and freshly ground black pepper to taste
mixed salad greens
10 cups
Dried cranberries
1/4 cup
1/2 cup
Feta cheese
3/4 cup
1/4 cup
for the dressing
4 to 5 cloves
Dijon mustard
1 tbsp
wholegrain mustard
1 tbsp
pure maple syrup
2/3 cup
Apple cider vinegar
1/3 cup
grapeseed oil
1 cup
kosher salt and freshly ground black pepper

How to Make Butternut Squash Salad

Preheat your oven to 400F. Line a baking tray with parchment paper.

Place the squash and apples on the tray.

Drizzle with olive oil and maple syrup, season with salt and pepper, then toss to coat. Bake for 25 to 30 minutes until tender.

Take the tray out of the oven and let the squash and apple cool.

To make the dressing, put the garlic, Dijon mustard, wholegrain mustard, maple syrup, vinegar, salt, and pepper into a blender. Pulse to combine.

Once smooth, slowly stream in the oil to emulsify the dressing.

Mix again.

Add the mixed greens to a bowl.

Add the squash, and apples.

Stir in the cranberries, pepitas, and cheese.

Add the pecans.

Drizzle enough dressing over the top.

Toss to combine, serve and enjoy!

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