Roasted Butternut Squash Salad

You know that first cool breeze that sweeps through your kitchen in fall? The one that makes you crave something earthy, warm, and comforting—but still fresh? That’s exactly what this Roasted Butternut Squash Salad is all about.

Imagine roasted cubes of golden squash caramelizing in the oven while pecans and pepitas toast to nutty perfection. The kale gets a little love too—massaged until tender, kissed with tangy pickled onions, and tossed with sweet cranberries and creamy feta.

Every forkful is a perfect bite of texture and flavor—warm, nutty, sweet, tangy, and slightly salty. It’s cozy, nourishing, and beautiful enough for a holiday table, but simple enough for a weekday dinner.

When you take your first bite, you’ll know why this salad feels like fall on a fork.

Quick Ingredient Highlights

Butternut Squash: 1 medium – roasted until tender

Kale: 4 cups – massaged for extra tenderness

Red Onion: ½ – quick pickled in vinegar

Pecans: ½ cup – toasted for crunch

Pepitas: 2 tbsp – nutty and crisp

Dried Cranberries: ⅓ cup – sweet pops of flavor

Feta Cheese: ½ cup – creamy and salty

Lemon Juice: 2 tbsp – bright and zesty

Dijon Mustard: 1 tsp – for tangy balance

Maple Syrup: 1 tsp – hint of sweetness

How to Make Roasted Butternut Squash Salad

STEP 1 – Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube your butternut squash, then toss it with olive oil, salt, and pepper until evenly coated. Spread the cubes in a single layer on a baking sheet and roast for about 25–30 minutes, or until golden and tender.
You can use any pan you already have, but I personally love the Nordic Ware Natural Aluminum Half Sheet — it helps the squash roast evenly and develop that caramelized edge without sticking.

STEP 2 – Toast the Nuts and Seeds

While the squash roasts, place a dry skillet over medium heat. Add the pecans and pepitas and toast for about 3–4 minutes, stirring occasionally until fragrant. Keep a close eye on them — they go from perfectly toasted to burnt in seconds.
You can use any spatula here, but the OXO Good Grips Silicone Spatula is great for stirring since it handles heat and doesn’t scratch your pan.

STEP 3 – Quick Pickle the Red Onion

In a small bowl, combine thinly sliced red onion with apple cider vinegar. Let it sit for around 10 minutes while you finish the other prep work. This softens the onion and gives a tangy bite that balances the sweetness of the squash.

STEP 4 – Massage the Kale

Place the torn kale leaves in a large mixing bowl. Drizzle lightly with olive oil and use your hands to massage for a minute or two, just until the leaves darken and soften. It’s amazing how this small step makes kale tender and brings out its flavor.
You can use any bowl, but I personally like the Pyrex 4-Quart Glass Mixing Bowl — it’s sturdy, clear, and makes it easy to see when everything is evenly coated.

STEP 5 – Make the Lemon Dijon Dressing

In a small bowl or jar, whisk together lemon juice, Dijon mustard, maple syrup (if using), salt, and black pepper until smooth. Taste and adjust as needed — you’re looking for a bright, tangy flavor that balances the richness of the squash and feta.

STEP 6 – Combine the Salad

In your mixing bowl with the massaged kale, add the roasted butternut squash, toasted pecans, pepitas, pickled onions, dried cranberries, and crumbled feta. Pour the dressing over everything and gently toss until all ingredients are evenly coated.

STEP 7 – Serve and Enjoy

Serve the salad while the squash is still warm, or chill it slightly for a cool, hearty option. Each bite gives you a perfect mix of creamy, crunchy, and sweet — a true cozy fall favorite.

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