Roasted Butternut Squash Salad


Total Time:

40 minutes



Hands down my favorite thing about this time of year is throwing a big tray of vegetables into the oven and roasting them until they are caramelized and crazy flavorful. I like them a bit crispy, perfectly seasoned and then I use them on all sorts of things, like this Roasted Butternut Squash Salad!

Roasted Butternut Squash Salad from (@whatsgabycookin)

This Roasted Butternut Squash Salad is a once a week kinda thing in our home. I make it on a weekly rotation and keep all the ingredients locked and loaded in the fridge so I can assemble it at a moments notice. And you can bet it’s going to make an appearance on the Thanksgiving menu this year.

There’s a quick video below if you want a visual play by play but bottom line – roast the heck out of your veggies, add them to a peppery arugula salad bed, top it was walnuts and goat cheese and then make one of my famous homemade vinaigrettes and you’re done! And feel free to add to it! Roasted sweetpotatoes would be an excellent replacement to butternut squash if you prefer that! You could add a few leftover roasted Brussels Sprouts! Skies the limit. Any roasted vegetable would be a great addition or substitution!

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Roasted Butternut Squash Salad

5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish, Salad
Cuisine Mediterranean
Servings 6 -8 servings


For the Salad

  • 3 cups cubed butternut squash
  • 4-5 small heirloom beets halved
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • 3 cups arugula
  • 1/4 cup candied walnuts
  • 1/4 cup goat cheese
  • 1/4 cup dried cranberries

For the Honey Balsamic Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper


  • Preheat the oven to 425 degrees F.
  • Place the cubed squash and beets on a large baking sheet, along with the wedged onion. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 30-40 minutes until golden brown.
  • Remove and let cool slightly, carefully rub the skin off the beets. In a large salad bowl or serving platter, arrange the roasted squash, arugula, beets, walnuts, goat cheese.
  • In a small bowl whisk together the honey, balsamic and olive oil until mixed. Season with salt and pepper. Dress salad as needed and serve immediately.

Photography by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling Amy Paliwoda / Props by Casa de Perrin and The Surface Library / Recipe by What’s Gaby Cooking

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Recipe Rating


  1. Laura

    I agree. Just the best. Costco should begin to sell the cubed butternut squash. Off to meet your parents in Dallas today for our sojourn to Guatemala. Glad you’re enjoying Chile. We love South American countries more and more as we travel down there.

  2. Laura

    I agree. Just the best. Costco should begin to sell the cubed butternut squash. Off to meet your parents in Dallas today for our sojourn to Guatemala. Glad you’re enjoying Chile. We love South American countries more and more as we travel down there.

  3. Katy @ Tasty Little Crouton

    How funny, I’m reading this post as I’m roasting up butternut squash and garlic for some hummus. Roasted squash + goat cheese + prosciutto… you are speaking straight to my heart! Just stumbled upon your blog today, and I love it! Super cute 🙂 I’m just getting started in the blog world, and I am over at if you have a second to stop by! Cheers!!

  4. Sommer @ ASpicyPerspective

    OMG!! What an amazing drink, Gaby! I so need one of these right now!

  5. Katie

    Salty, creamy, sweet, bitter, spicy. It’s a flavor party in a salad bowl. Can’t wait to try this one.

  6. Meg Jones | The Spatularette

    Between traveling and friends’ weddings, I’ve been non-stop indulgent eating lately. This one is definitely getting put on the menu for next week to get some healthy dinners back into my life!

  7. Heather Christo

    This salad is so beautiful Gaby, this would make a perfect weeknight meal for me!!

  8. Katie

    Just made this today and it’s delicious! Got my squash already peeled and diced from Costco!

  9. Cassie

    LOVE this salad…everything about it. Now I’m craving roasted butternut squash!

  10. Leslie

    Awesome salad! I’ve been wanting to make this since you posted it last week…finally had a chance today!
    So so good!!!

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    […] Europe after all). His descriptions of his meals inspired some alterations to a wonderful recipe at that she makes with roasted butternut squash, so if you’re not a fan of beets (and […]

  13. Kate

    This salad looks divine! I might substitute with some crispy bacon, but my husbando would totally be into the prosciutto. Either way, great salad!

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  15. Heather Christo

    This is so gorgeous Gaby! Just the kind of salad I would want on my Thanksgiving table!

  16. Meiko And The Dish

    Yum!!! this reminds me of a salad that I make. I love the addition of dried cranberries. I will have to try this.

  17. Monika

    This is a delicious seasonal salad!! We just love different ways to use butternut squash!

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  20. Summer

    5 stars
    I really love everything about this salad. It’s delicious and easy to make and it makes salad fun! Thank you!