Butternut Squash Salad

Name: Butternut Squash Salad
Ingredients: 1 recipe Roasted Butternut Squash; 220g mixed greens; 1 red apple, diced; 40g dried cranberries; 30g feta or goat cheese crumbles (optional for vegan); 25g chopped pecans; 2 tbsp white wine vinegar; 1 tbsp Dijon mustard; 1 tbsp orange zest; 2 tbsp honey (or maple syrup for vegan); 1/4 tsp kosher salt; 120ml olive oil

By admin 2/28/2026

This fall and winter salad combines roasted butternut squash with crisp apple, tart cranberries, and crunchy pecans. A citrusy orange vinaigrette adds a bright and refreshing finish. The recipe suits holiday tables as a side dish or becomes a main course when paired with grains or protein.

Ingredients

Scale:

Units:

1 recipe Roasted Butternut Squash
220g mixed greens
1 red apple, diced
40g dried cranberries
30g feta or goat cheese crumbles (optional for vegan)
25g chopped pecans
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tbsp orange zest
2 tbsp honey (or maple syrup for vegan)
1/4 tsp kosher salt
120ml olive oil

Instructions

Prepare roasted butternut squash following separate recipe instructions; store refrigerated and bring to room temperature before serving.
Whisk together vinegar, mustard, orange zest, honey, and salt in a medium bowl. Gradually whisk in olive oil until creamy. Store leftover dressing refrigerated.
Arrange greens on plates or platter. Top with roasted squash, diced apple, cranberries, cheese crumbles, and pecans. Drizzle with approximately 6 tablespoons dressing per 4 servings.