Easy Cranberry-Glazed Roasted Butternut Squash Salad

Did You Know Roasted Butternut Squash Could Outshine Turkey as the Star of Your Holiday Table?

It’s true—while turkey may take center stage during festive gatherings, a humble roasted butternut squash, when glazed with tart cranberry and nestled into a vibrant salad, can steal the show. This Cranberry-Glazed Roasted Butternut Squash Salad isn’t just a side dish; it’s a celebration of textures and flavors that dance between sweet, savory, and tangy. And here’s the best part: it’s as nourishing as it is beautiful, packed with vitamins, fiber, and that irresistible autumnal warmth we all crave.

Picture this: caramelized edges of butternut squash, kissed by a glossy cranberry glaze, mingling with crisp greens, creamy goat cheese, and a sprinkle of toasted pecans. It’s the kind of dish that makes even the most devoted meat-eaters pause and reconsider their plate priorities. Whether you’re hosting a cozy Friendsgiving or simply craving a wholesome weeknight meal, this salad bridges the gap between comfort and elegance effortlessly.

But what makes this Cranberry-Glazed Roasted Butternut Squash Salad truly special? It’s the way the cranberry glaze—a quick simmer of fresh cranberries, maple syrup, and a hint of orange zest—transforms the roasted squash into something magical. The natural sweetness of the squash deepens in the oven, while the cranberry adds a bright, festive punch that cuts through the richness. Tossed with peppery arugula or tender baby kale, every bite becomes a symphony of fall flavors.

Stay tuned for the recipe—where we’ll dive into the secrets for achieving perfectly roasted squash (no mushiness allowed!), the ideal balance for the glaze, and how to assemble a salad that’s as stunning as it is delicious. Trust me, this is one dish that’ll have everyone asking for seconds—and the recipe.

Print

Cranberry-Glazed Roasted Butternut Squash Salad

There’s something magical about the way roasted butternut squash caramelizes in the oven—its natural sweetness deepening, its edges crisping just enough to make every bite irresistible. Now, imagine that paired with a tart-sweet cranberry glaze, nestled atop a bed of peppery greens. This salad is autumn on a plate, and I can’t wait for you to try it.

Ingredients You’ll Need

• 1 medium butternut squash – Look for one that feels heavy for its size, with smooth, unblemished skin. Peeling and cubing it is a labor of love, but so worth it.
• 2 tablespoons olive oil – A good, fruity extra-virgin olive oil will add depth to the roasting process.
• 1 teaspoon smoked paprika – This adds a whisper of warmth and smokiness that plays beautifully with the squash.
• ½ teaspoon sea salt – Don’t skimp—salt is what makes the flavors sing.
• ¼ teaspoon black pepper – Freshly cracked, if possible, for the best aroma.
• ½ cup fresh cranberries – Their bright tartness is the perfect counterpoint to the squash.
• 2 tablespoons maple syrup – Use the real stuff here; its rich, caramel notes are irreplaceable.
• 1 tablespoon apple cider vinegar – Just a splash to balance the sweetness of the glaze.
• 5 oz baby arugula or mixed greens – I love the peppery bite of arugula, but any tender greens will do.
• ¼ cup crumbled goat cheese or feta – Creamy, tangy, and utterly decadent sprinkled over the top.
• ¼ cup toasted pecans or walnuts – Because every salad deserves a little crunch.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). While it warms up, peel and cube the butternut squash into 1-inch pieces. Pro tip: A sharp knife and a steady hand make this task much easier—don’t rush it!
2. Toss the squash with olive oil, smoked paprika, salt, and pepper. I like to do this right on the baking sheet to save a bowl, but if you prefer, mix everything in a large bowl first. Just make sure every golden cube is well coated.
3. Roast for 25 minutes. Spread the squash in a single layer—no overcrowding!—and let the oven work its magic. Halfway through, give the pan a gentle shake to ensure even browning.
4. Meanwhile, make the cranberry glaze. In a small saucepan, combine the cranberries, maple syrup, and apple cider vinegar. Simmer over medium-low heat for about 5 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. It should be glossy and just thick enough to coat the back of a spoon.
5. Glaze the squash. Once the squash is tender and caramelized at the edges, drizzle the cranberry glaze over it and toss gently. Return to the oven for another 5 minutes—this lets the flavors meld and the glaze cling to every bite.

At this point, your kitchen will smell like a cozy autumn dream. The squash should be tender but not mushy, with sticky-sweet edges from the glaze. Let it cool slightly while you prepare the greens—this salad is best served warm, not piping hot.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash Salad is the perfect harmony of sweet, savory, and tangy flavors—all wrapped up in a cozy, autumnal dish. The caramelized squash, tart cranberry glaze, and crunchy pecans create a symphony of textures that’s as satisfying as it is beautiful. Whether you’re serving it as a festive side or a hearty main, this salad is sure to impress.

Ready to bring this seasonal star to your table? Give it a try and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to explore our other fall-inspired dishes for more delicious inspiration.

FAQs

Can I make this salad ahead of time?

Absolutely! You can roast the butternut squash and prepare the glaze a day in advance. Store them separately in airtight containers in the fridge, then assemble the salad just before serving to keep the greens fresh and crisp.

What can I substitute for pecans?

If you’re not a fan of pecans, walnuts or pumpkin seeds make great alternatives. Both add a lovely crunch and pair well with the cranberry glaze.

Is there a vegan option for the glaze?

Yes! Simply swap the honey for maple syrup or agave nectar to keep the glaze vegan-friendly while maintaining that perfect balance of sweetness.

Can I use frozen butternut squash?

Fresh squash is ideal for roasting, but frozen cubed butternut squash works in a pinch. Just pat it dry before tossing with oil to help it crisp up in the oven.

How do I store leftovers?

Store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. The glaze can be kept separately and reheated slightly before drizzling over the salad when ready to serve.