Cranberry-Glazed Roasted Butternut Squash Salad Recipe

Introduction

This Cranberry-Glazed Roasted Butternut Squash Salad recipe is the perfect blend of sweet and savory for a quick, impressive side dish. The tender roasted squash gets a glossy, tart cranberry finish that pairs wonderfully with fresh greens. For another fantastic way to enjoy the flavor of cranberries, try these Cranberry Orange Muffins. It’s an easy salad that delivers vibrant color and fantastic taste with minimal prep time.

Ingredients

This easy salad recipe combines the sweet, caramelized flavor of roasted butternut squash with a tangy cranberry glaze, fresh greens, and creamy goat cheese for a perfect balance of textures.

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• 1/2 cup cranberry juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons maple syrup (or honey)
• 1 small garlic clove, minced
• 3 cups mixed salad greens (kale, spinach, or your choice)
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup goat cheese, crumbled (feta cheese can be substituted)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This streamlined process makes our Cranberry-Glazed Roasted Butternut Squash Salad about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes for even roasting.

Tip: A sharp, sturdy chef’s knife makes peeling and cubing the squash much safer and easier.

Step 2 — Season the Squash

Place the cubed squash on a large, rimmed baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Toss until all pieces are evenly coated.

For extra flavor, you can add a pinch of dried thyme or smoked paprika at this stage.

Step 3 — Roast the Squash

Spread the squash in a single layer on the baking sheet. Roast for 20-25 minutes, or until the squash is tender and the edges are caramelized and golden brown.

Doneness Cue: The squash should be easily pierced with a fork. Avoid overcrowding the pan to ensure proper roasting instead of steaming.

Step 4 — Prepare the Cranberry Glaze

While the squash roasts, make the glaze. In a small saucepan, combine cranberry sauce, a splash of balsamic vinegar, and a touch of maple syrup or honey. Warm over medium heat, stirring until smooth.

Tip: If using whole-berry sauce, you can mash the berries slightly for a smoother consistency or leave it chunky.

Step 5 — Glaze the Squash

Once the squash is roasted, transfer it to a large bowl. Pour the warm cranberry glaze over the squash and toss gently to coat every piece evenly.

Act quickly while the squash is hot, as it will absorb the glaze better, creating a deliciously sticky coating.

Step 6 — Assemble the Salad

Arrange a bed of your favorite salad greens, such as baby spinach or arugula, on a serving platter or in individual bowls. Top with the cranberry-glazed roasted butternut squash.

For added texture and flavor, sprinkle with crumbled goat cheese or feta and toasted pecans or walnuts.

Step 7 — Add Final Touches and Serve

Drizzle the entire Cranberry-Glazed Roasted Butternut Squash Salad with a light vinaigrette if desired. Serve immediately while the squash is still warm for the best flavor and texture contrast.

This easy salad recipe is perfect as a hearty side or a satisfying main course.

Nutritional Information

Calories	~215 kcal
Protein	~4 g
Carbohydrates	~35 g
Fat	~9 g
Fiber	~5 g
Sodium	~180 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Swap: Add Chickpeas — For a plant-based protein boost, toss a can of rinsed chickpeas with the squash before roasting. They add a satisfying, hearty texture.
• Lower-Carb Option: Swap Squash for Zucchini — Use roasted zucchini or yellow squash for a similar roasted vegetable element with fewer carbohydrates.
• Dairy-Free Dressing — Replace honey in the cranberry glaze with maple syrup and ensure any cheese garnish is omitted for a completely dairy-free Cranberry-Glazed Roasted Butternut Squash Salad.
• Nut-Free Version — Instead of pecans or walnuts, use toasted sunflower seeds or pepitas for a delicious crunch without the nuts.
• Gluten-Free Assurance — This salad is naturally gluten-free, but always double-check labels on pre-made dressings or cranberry sauces if using shortcuts.
• Low-Sodium Adjustment — Significantly reduce or omit added salt during roasting and rely on fresh herbs like rosemary or thyme for flavor.
• Vinegar Variation — For a tangier glaze, use apple cider vinegar instead of balsamic to brighten the flavors of the easy salad recipe.
• Greens Swap — Use nutrient-dense kale or spinach instead of mixed greens; massaging the kale with a little olive oil first makes it tender.

Serving Suggestions

• For a festive holiday meal, pair this salad with a main course like roast turkey, glazed ham, or a herb-crusted pork loin.
• Serve it as a stunning starter for a dinner party, plating individual portions on chilled plates to keep the greens crisp.
• Turn it into a complete vegetarian lunch by adding a protein like crumbled feta cheese, toasted pecans, or a scoop of quinoa.
• Perfect for a potluck or buffet; keep the roasted squash and dressing separate until just before serving to maintain texture.
• For an elegant presentation, arrange the roasted squash slices in a circular pattern over the bed of greens and drizzle the cranberry glaze in a zig-zag pattern.
• This salad pairs beautifully with a crisp, unoaked white wine like Sauvignon Blanc or a dry Riesling to complement the sweet and tangy flavors.

This Cranberry-Glazed Roasted Butternut Squash Salad is incredibly versatile, making it suitable for everything from a simple weeknight dinner to a special occasion centerpiece.

Common Mistakes to Avoid

• Mistake: Using watery squash varieties like zucchini. Fix: Stick with dense, sweet butternut squash for superior caramelization and texture.
• Mistake: Crowding the baking sheet with squash cubes. Fix: Use two sheets if needed to ensure a single layer, which is essential for even roasting, not steaming.
• Mistake: Applying the cranberry glaze too early. Fix: Brush it on during the last 10-15 minutes of roasting to prevent burning the sugars.
• Mistake: Dressing the warm salad immediately, causing wilting. Fix: Let the roasted squash cool slightly before tossing with delicate greens to maintain crispness.
• Mistake: Skipping the step to toast the nuts or seeds. Fix: A quick toast in a dry pan unlocks essential oils, adding a crucial depth of flavor and crunch.
• Mistake: Under-seasoning the squash before roasting. Fix: Generously season with salt and pepper before it goes in the oven, as this builds the flavor foundation.
• Mistake: Using a bland, overly sweet commercial vinaigrette. Fix: Balance the sweet glaze with a sharp, acidic dressing like a simple lemon vinaigrette to cut through the richness.
• Mistake: Neglecting to add a creamy element for contrast. Fix: Crumble tangy goat cheese or feta over the top to complement the sweet and savory notes.

Storing Tips

• Fridge: Store the salad in an airtight container for up to 3 days. Keep the dressing separate if possible to maintain the best texture.
• Freezer: Freezing is not recommended for this salad, as the fresh greens and roasted squash will become soggy and watery upon thawing.
• Reheat: If you wish to reheat the roasted squash component, place it on a baking sheet in a 350°F (175°C) oven until warmed through, about 10-15 minutes. Ensure it reaches an internal temperature of 165°F (74°C) for food safety before adding it back to the fresh salad ingredients.

For the best experience, assemble this easy Cranberry-Glazed Roasted Butternut Squash Salad just before serving.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash Salad is an easy salad recipe that delivers incredible flavor. We hope you love this vibrant, seasonal dish! Give it a try and let us know what you think in the comments. For more cranberry inspiration, check out our White Chocolate Cranberry Pecan Clusters Recipe.

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FAQs

Can I make this Cranberry-Glazed Roasted Butternut Squash Salad ahead of time?

Yes, you can prepare components ahead. Roast the squash and make the cranberry glaze up to two days in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving to keep the greens fresh.

What can I use instead of butternut squash in this easy salad recipe?

Acorn squash or sweet potatoes are excellent substitutes for butternut squash in this Cranberry-Glazed Roasted Butternut Squash Salad. They roast well and pair beautifully with the sweet-tart cranberry glaze. The cooking time may vary slightly, so check for tenderness.

How do I store leftovers of this salad?

Store any leftover Cranberry-Glazed Roasted Butternut Squash Salad in an airtight container in the refrigerator for up to 2 days. Note that the greens may wilt. For best quality, store the dressing and roasted squash separately from the greens if you anticipate having leftovers.