Cranberry-Glazed Roasted Butternut Squash Salad Recipe

Introduction

This Cranberry-Glazed Roasted Butternut Squash Salad is a simple and delicious dish that brings together sweet and savory flavors. The tender roasted squash is coated in a tangy cranberry glaze, creating a perfect balance. It pairs wonderfully with other roasted vegetable dishes like this Roasted Carrots with Whipped Ricotta and Hot Honey Recipe. Ideal for holiday meals or a nutritious weeknight dinner.

Ingredients

This vibrant Cranberry-Glazed Roasted Butternut Squash Salad combines sweet roasted squash with tangy cranberry glaze, crunchy nuts, and fresh greens for a perfect balance of flavors and textures.

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 4 cups baby spinach or kale
• 1/4 cup toasted pecans or walnuts
• 2 tablespoons crumbled goat cheese or feta (optional)
• 1 shallot, minced
• 1 tablespoon fresh lemon juice

Timing

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

Context: This Cranberry-Glazed Roasted Butternut Squash Salad comes together about 25% faster than similar roasted vegetable salad recipes.

Step-by-Step Instructions

Step 1 — Prepare the Butternut Squash

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Slice the squash into ¾-inch cubes for even roasting.

Toss the squash cubes with olive oil, salt, and pepper on a baking sheet lined with parchment paper.

Step 2 — Roast the Squash

Spread the squash in a single layer and roast at 400°F (200°C) for 20–25 minutes, until tender and lightly browned.

Test doneness by piercing a cube with a fork—it should slide in easily with a slight crisp on the edges.

Step 3 — Make the Cranberry Glaze

While the squash roasts, combine cranberry sauce, maple syrup, balsamic vinegar, and a pinch of salt in a small saucepan.

Simmer over medium heat for 5–7 minutes, stirring often, until the glaze thickens slightly and becomes glossy.

Step 4 — Glaze the Roasted Squash

Remove the roasted squash from the oven and brush or drizzle the warm cranberry glaze evenly over the cubes.

Return the squash to the oven for 3–5 minutes to let the glaze caramelize slightly.

Step 5 — Prepare Salad Greens and Toppings

Wash and dry mixed greens like arugula or spinach. Toast pecans or walnuts in a dry skillet over medium heat until fragrant.

If using, crumble goat cheese or feta and set aside along with dried cranberries for assembly.

Step 6 — Assemble the Salad

Arrange the greens in a large serving bowl or on individual plates. Top with the warm cranberry-glazed roasted butternut squash.

Sprinkle with toasted nuts, dried cranberries, and cheese. Drizzle with any remaining glaze or a light vinaigrette if desired.

Step 7 — Serve Immediately

This Cranberry-Glazed Roasted Butternut Squash Salad is best served right away while the squash is still warm.

Garnish with fresh herbs like thyme or parsley for a bright finish.

Nutritional Information

Calories	215
Protein	4g
Carbohydrates	32g
Fat	9g
Fiber	5g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Boost — Add grilled chicken breast or pan-seared salmon for a satisfying, protein-rich meal.
• Lower-Carb Option — Replace butternut squash with roasted cauliflower florets to reduce the carbohydrate content.
• Dairy-Free Version — Swap feta cheese for toasted pecans or sunflower seeds to maintain crunch without dairy.
• Gluten-Free Adaptation — Ensure all dressing ingredients and toppings are certified gluten-free; use tamari instead of soy sauce if needed.
• Low-Sodium Variation — Prepare the cranberry glaze with no-added-salt cranberry juice and omit added salt from the roasting process.
• Vegan Alternative — Use maple syrup instead of honey in the glaze and top with chickpeas instead of cheese for a plant-based protein.
• Nut-Free Option — Replace any nuts with roasted pumpkin seeds or chickpea croutons to avoid allergens.
• Extra Greens — Increase the ratio of arugula or spinach to squash for a lighter, more voluminous salad.

Serving Suggestions

• Pair this Cranberry-Glazed Roasted Butternut Squash Salad with roasted turkey or baked ham for a festive holiday meal.
• Serve it as a stunning vegetarian main course by adding crumbled goat cheese or toasted pecans for extra protein.
• Bring this salad to potlucks or gatherings—its vibrant colors and sweet-tart glaze make it a crowd-pleaser.
• Plate it over a bed of wild rice or quinoa to transform it into a hearty, grain-based entrée.
• For an elegant presentation, arrange the glazed squash slices in a circular pattern atop the greens and drizzle with extra cranberry glaze.
• Enjoy it as a light lunch alongside crusty bread or a warm soup for a balanced, seasonal meal.

This Cranberry-Glazed Roasted Butternut Squash Salad is versatile enough for everyday dinners and special occasions alike.

Common Mistakes to Avoid

• Mistake: Roasting squash at too low a temperature, resulting in steamed, mushy texture. Fix: Use a 400°F (200°C) oven to ensure caramelized edges and a tender interior.
• Mistake: Applying the cranberry glaze too early, causing it to burn. Fix: Brush the glaze on during the last 10-15 minutes of roasting for a glossy, sweet-tart finish.
• Mistake: Cutting squash unevenly, leading to inconsistent cooking. Fix: Use a sharp chef’s knife to create uniform 1-inch cubes for even roasting.
• Mistake: Overcrowding the baking sheet, which steams the squash. Fix: Spread squash in a single layer with space between pieces to promote browning.
• Mistake: Skipping the step of patting squash dry after cubing, which inhibits crisping. Fix: Thoroughly dry cubes with paper towels before tossing with oil.
• Mistake: Using raw cranberries in the glaze without simmering, creating a bitter, chunky sauce. Fix: Simmer cranberries with a sweetener until they burst and form a smooth glaze.
• Mistake: Assembling the salad while squash is piping hot, wilting delicate greens. Fix: Let squash cool for 5-10 minutes before combining with greens and toppings.
• Mistake: Neglecting to season the squash before roasting, resulting in a bland base. Fix: Generously season with salt and pepper before it goes into the oven.

Storing Tips

• Fridge: Store the Cranberry-Glazed Roasted Butternut Squash Salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the best texture.
• Freezer: It is not recommended to freeze this salad. The high water content in the vegetables and the vinaigrette-based dressing will cause the ingredients to become soggy and separate upon thawing.
• Reheat: For the best results, reheat only the roasted butternut squash component. Place it on a baking sheet in a 350°F (175°C) oven until it reaches an internal temperature of 165°F (74°C). Let it cool slightly before reassembling the salad with fresh greens and the cranberry glaze.

For optimal food safety, always ensure leftovers are cooled to room temperature within two hours before refrigerating.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash Salad is a perfect balance of sweet and savory flavors. We hope you enjoy making it as much as we do! If you try this recipe, please leave a comment below. For more delicious ideas, check out our Cranberry Pistachio Babka Bread Wreath Recipe and Apple Cinnamon Bread 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 separately, then store them in airtight containers in the refrigerator for up to two days. Assemble the salad just before serving to keep the greens fresh and crisp.

What can I substitute for butternut squash in this recipe?

Sweet potatoes or acorn squash make excellent substitutes for butternut squash in this Cranberry-Glazed Roasted Butternut Squash Salad. They roast well and pair nicely with the sweet-tart cranberry glaze, maintaining the dish’s delightful flavor and texture.

How do I prevent the roasted squash from getting soggy?

To avoid soggy squash, spread the cubes in a single layer on the baking sheet without overcrowding. Roast at a high temperature until the edges are caramelized and tender. This technique ensures your Cranberry-Glazed Roasted Butternut Squash Salad has perfectly roasted, not steamed, squash.