Fresh, maple-roasted cranberries and roasted butternut squash combine with tender spinach and creamy goat cheese to make a salad you’ll reach for again and again. This roasted butternut squash salad with cranberries is an ideal holiday side or a vibrant everyday meal.
*Please note* This post was originally published in 2017. The text has been updated while the recipe remains the same.
It might seem odd to post a salad during the height of cookie season, but after a week (or longer) of rich baking and heavy meals, a bright, nourishing salad is exactly what I need. This roasted butternut squash salad balances sweet, tart, creamy, and crunchy elements — a refreshing break from all the sweets while still feeling festive.
The roasted squash becomes caramelized and tender, while the fresh cranberries lightly roasted in maple syrup mellow in tartness and gain a lovely gloss. Soft spinach leaves provide a mild, leafy base and goat cheese adds a creamy, tangy counterpoint. Candied pecans introduce texture and a buttery crunch that makes every bite interesting.
On top of being delicious, this salad is versatile: serve it as a main with a grain like quinoa added in for extra protein, or present it as a colorful side dish beside a holiday roast. If you like a little more heft, the quinoa is a welcome addition — it clings to the greens and brings subtle texture to each forkful.
How to make this roasted squash salad
Begin by roasting the squash and cranberries together so they have time to cool. Start the quinoa at the same time if you plan to include it; it also needs time to cool. Roasting the cranberries with maple syrup softens their bite and adds a glossy, lightly sweet finish. The candied pecans are straightforward to make at home and can be prepared in a larger batch and stored for other salads or snacks.
The maple and red wine vinaigrette for this salad is simple and pantry-friendly: Dijon mustard, red wine vinegar, maple syrup, lemon juice, olive oil, and a pinch of salt. It yields more dressing than required, so add it gradually and dress the salad to taste.
Ingredients
- 2 cups butternut squash, diced into 1/2″ pieces
- 2 tbsp olive oil, divided
- 1 cup fresh cranberries
- 2 tsp maple syrup
- 8 cups fresh spinach
- 1 cup quinoa, cooked and cooled (optional)
- 1 cup goat cheese, crumbled
Candied Pecans
- 1/2 cup pecans
- 1/4 cup brown sugar
- 1 tbsp water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Maple-Red Wine Vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 1/4 tsp salt, or to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Peel and slice about half a butternut squash into 1/2″ pieces to yield approximately 2 cups. Toss the squash with 1 tablespoon olive oil and a sprinkle of sea salt, then spread it in a single layer on the baking sheet.
- Roast the squash for 10 minutes. While it roasts, combine 1 cup fresh cranberries with 2 teaspoons maple syrup and the remaining tablespoon of olive oil.
- Remove the squash from the oven, flip the pieces, and scatter the cranberries over and between the squash pieces. Return the baking sheet to the oven and roast for another 5–6 minutes, until the squash and cranberries are tender. Remove from the oven and allow to cool completely before assembling the salad.
- In a large salad bowl, combine the fresh spinach, cooked and cooled quinoa (if using), and crumbled goat cheese. Set aside.
- Make the candied pecans: In a small bowl, whisk together the brown sugar, water, vanilla, and salt. In a skillet over medium heat, toast the pecans for 3–4 minutes until fragrant. Add the sugar mixture and stir constantly until the syrup thickens and clings to the pecans. There should be little to no liquid left in the pan. Immediately spread the coated pecans onto a parchment-lined sheet to cool completely.
- Whisk together the vinaigrette ingredients until well combined. Add the cooled roasted squash, cranberries, and candied pecans to the salad bowl, then drizzle the dressing over the salad slowly. Start with half the dressing, toss gently, taste, and add more dressing as desired.
- Serve immediately. Leftovers: pre-dressed salad keeps in the refrigerator for 1–2 days; undressed salad will keep for 3–4 days.
Notes and variations
- Swap the quinoa for farro, barley, or cooked freekeh for a different texture and earthy flavor.
- Use pecans, walnuts, or almonds for the candied nuts. If you prefer less sweetness, reduce the brown sugar or omit it and simply toast the nuts with a pinch of salt.
- Goat cheese may be replaced with feta for a saltier tang or ricotta salata for a milder finish.
- For a vegan version, skip the cheese and use a firm tofu crumb or a dairy-free cheese alternative.
This roasted butternut squash and cranberry salad delivers seasonal flavor with texture and balance: sweet roasted squash, tangy roasted cranberries, creamy goat cheese, and crunchy candied pecans all brought together with a bright maple–red wine vinaigrette. It works well as a satisfying, colorful main or as an eye-catching accompaniment to any holiday table.