Can I prepare this butternut squash salad ahead of time?

Absolutely! The smartest move is to roast the squash and make the dressing 2-3 days in advance. Just store them separately in airtight containers in the fridge. When you're ready to serve, toss everything together with the fresh greens – the flavors will have deepened beautifully!

What's the best way to store leftovers?

If you miraculously have leftovers (doesn't happen often in my house!), keep them refrigerated in an airtight container for up to 2 days. The greens will wilt a bit, but it still makes a delicious lunch. Pro tip: store the dressing separately if you can.

Can I use frozen butternut squash instead?

You can, but fresh really makes a difference here. Frozen squash tends to get watery when roasted. If you must use frozen, thaw and pat it dry first, then roast at a higher temp (425°F) to help it crisp up. But trust me – fresh is best for those perfect caramelized edges!

What if I don't have walnuts?

No problem! Pecans, almonds, or even pepitas make great substitutes. Just be sure to toast whatever nuts you use – that extra step brings out so much flavor. And if you're nut-free, try roasted chickpeas for crunch instead.

Irresistible 5-Star Butternut Squash Salad Recipe

Roasted Butternut Squash Salad with Maple Balsamic Dressing

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A hearty fall salad with roasted butternut squash, greens, cranberries, and walnuts, topped with a sweet and tangy maple balsamic dressing.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 medium butternut squash, peeled and cubed
4 cups mixed greens
1/2 cup dried cranberries
1/2 cup walnuts, toasted
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat oven to 400°F (200°C).
Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
Whisk maple syrup and balsamic vinegar in a small bowl.
Combine roasted squash, mixed greens, cranberries, and walnuts in a large bowl.
Drizzle with dressing and toss gently before serving.

Notes

Toast walnuts in a dry pan for extra flavor.
Prep squash and dressing ahead for easy assembly.
Pair with a sous-vide precision cooker for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 18g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/butternut-squash-salad-recipe/