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Winter is the time for comfort food, and this roasted butternut squash salad is perfect for a chilly day, especially on autumn days. The combination of roasted squash, spinach, toasted pecans, and dried cranberries is delicious and satisfying. Plus, this salad is vegan-friendly, so everyone can enjoy it! Roasting the butternut squash brings out its natural sweetness, and the tartness of the cranberries pairs perfectly with the kale. This salad is sure to become a favorite!


vegan holiday recipe

roasted butternut squash salad


Your new favorite recipe!


This roasted butternut squash salad is going to become your new favorite recipe! It’s easy to make, healthy, and flavorful. Plus, it’s vegan! This roasted butternut squash salad is the perfect dish to bring to a potluck or picnic. It’s easy to make, healthy, and flavorful. Plus, it’s vegan! Here are four reasons why you will become favorite this recipe:


1. Healthy. This salad is packed with vitamins and minerals from the butternut squash, kale, and quinoa. It’s also low in calories and fat.

2. Flavorful. The roasted butternut squash, tangy lemon dressing, and crispy quinoa all work together to create a flavor-packed salad.

3. Easy to make. This salad comes together quickly and can be made ahead of time. Simply roast the butternut squash, cook the quinoa, and combine everything together in a bowl. Then, just add the dressing right before serving.

4. Vegan. This salad is perfect for vegans or anyone looking for a meat-free option. If you’re looking for a little extra protein, you can always add some chickpeas or tofu to the mix.


So what are you waiting for? Give this roasted butternut squash salad a try! I guarantee you’ll love it as much as I do. Thanks for reading!


Vegan Globetrotter Suggestions and Tips


This roasted butternut squash salad is a simple, yet elegant dish that is perfect for fall entertaining. The salad features roasted butternut squash, dried cranberries, toasted pecans, and a maple Dijon vinaigrette. It can be served as a side dish or a main course.


Serving Suggestions

This roasted butternut squash salad is best served at room temperature or slightly chilled. If you are serving it as a side dish, it pairs well with roasted chicken or grilled salmon. If you are serving it as a main course, it is hearty enough to stand on its own.


Storing Tips

Leftover roasted butternut squash salad can be stored in an airtight container in the refrigerator for up to 3 days.


Recipe Tips

  • To save time, you can use pre-cut butternut squash. Look for it in the refrigerated section of your grocery store near the other pre-cut vegetables.
  • I like to roast the butternut squash in the oven with a little bit of olive oil, salt, and pepper. However, you could also slice the squash thinly and roast it in a skillet over medium-high heat if you prefer.
  • You can toast the pecans in the oven along with the butternut squash. Just spread them out on a baking sheet and roast them for 8-10 minutes at 400 degrees F. Alternatively, you could toast them in a dry skillet over medium-high heat for 5-7 minutes.


This roasted butternut squash salad is the perfect dish for fall entertaining. It is simple to make and can be served as a side dish or main course. The leftovers store well in the fridge, making it a great make-ahead dish. And if you are short on time, you can use pre-cut butternut squash to save even more time. Give this salad a try at your next get-together!


vegan holiday recipe

warm salad in a bowl


Roasted Butternut Squash Salad FAQs


One of our favorite recipes to make during this season is roasted butternut squash salad. This salad is hearty and filling, yet still light enough to enjoy as a side or main course. Keep reading to find answers to some of the most common questions we get about this recipe.


Is this recipe difficult to make? 

No, this recipe is actually quite easy to make. The most time-consuming part is roasting the squash, but that can be done up to 3 days in advance. Once the squash is roasted, the rest of the recipe comes together in just a few minutes.


Can I use pre-cut butternut squash? 

Yes, you can use pre-cut butternut squash if you are short on time. Look for it in the produce section of your grocery store. However, we recommend roasting your own squash for the best flavor and texture.


Do I have to use kale in this recipe? 

No, you do not have to use kale in this recipe. You can substitute spinach or arugula if you prefer. Kale has a slightly bitter flavor that goes well with the sweetness of the roasted squash and maple vinaigrette, but feel free to use whatever greens you have on hand.


We hope these FAQs have been helpful and that you will give our roasted butternut squash salad a try soon! If you have any other questions about this recipe or would like to share your own tips, please leave us a comment below. Happy cooking!


Warm salad in a bowl!

vegan holiday recipe

Roasted Butternut Squash Salad

This salad is a perfect fall dish. The squash is roasted and then combined with spinach, dried cranberries, and toasted pecans, and drizzled with balsamic vinegar. The result is a flavorful, healthy salad that is sure to please.
Cook Time 25 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 Servings
Calories 344 kcal


Easy-to-find ingredients:

  • 1 medium butternut squash peeled and cubed, roasted
  • 4 tbsp olive oil divided
  • kosher salt
  • black pepper
  • 1/2 cup pecans
  • 3 Tbsp brown sugar
  • 2 cups baby spinach or aragula, chopped
  • 1/2 cup cranberries dried
  • 2 tbsp balsamic vinegar optional


Easy-to-make salad:

  • Preheat the oven to 400°F.
  • In a baking dish, add the peeled cubed butternut squash drizzle with olive oil, and season with kosher salt and black pepper. Roast them for 25 minutes or until tender.
  • Meanwhile, in a skillet over medium-high heat, add the pecans and toast them until fragrant but don't over toast, then remove them from the skillet.
  • In the same skillet, add the olive oil and brown sugar. Mix them well until; add the toasted pecans and season with kosher salt. Cook them until fragrant.
  • In a preferred serving bowl, add the chopped spinach or arugula, dried cranberries, and roasted butternut squash, and toss with toasted pecans.
  • Serve with balsamic vinegar or your favorite homemade salad dressing.


Calories: 344kcalCarbohydrates: 36gProtein: 4gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 24mgPotassium: 826mgFiber: 6gSugar: 15gVitamin A: 21352IUVitamin C: 45mgCalcium: 124mgIron: 2mg
Keyword butternut squash, plant-based, salad, vegan
Tried this recipe?Let us know how it was!


For More Vegan Recipes


I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters, and for more vegan recipes subscribe to our newsletter.


1. Autumn Salad

2. Roasted Asparagus; Balsamic

3. Farro Spinach Salad-Air Fried Beets


To Wrap It All Up


The next time you’re in the mood for a flavorful, filling salad that will leave you feeling satisfied, give this roasted butternut squash salad a try. You won’t be disappointed! And, if you have any questions or suggestions, please feel free to reach out to us – we’d love to hear from you.


Connect With Us


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Read More


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Butternut squash-Benefits

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