There’s an amazing smell that fills this house of ours every fall: butternut squash caramelizing in the oven with rosemary folded within it. I’m telling you, it’s the smell of the season turning. When the summer vegetables are coming to an end, butternut squash is the crop I look forward to hauling in from the garden.
It stores beautifully, it’s forgiving to work with, and it turns something as simple as a spinach salad into a dish that feels like a full-on autumn dinner.
This Roasted Butternut Squash Spinach Salad with Maple Dijon Vinaigrette recipe came together when I was craving a sweet, savory topping for a salad, and I can’t describe how well it hit the spot!
It’s also incredibly easy to pull together: roasted squash with rosemary, a tangle of baby spinach, dried cranberries, toasted pecans, goat cheese, and a maple Dijon vinaigrette whisked together in the time it takes the squash to roast.
In fact, we love roasted butternut squash so much that I often just serve it on its own as a side, since it pairs so well with almost anything on the table this time of year. The sweet, caramelized flavor makes it an irresistible dish. Check out my Roasted Butternut Squash with Rosemary and Garlic recipe for a tasty side dish!
I hope you get a chance to make this salad. At my house, it disappears fast!
Why You’ll Love This Roasted Butternut Squash Spinach Salad
The squash is the centerpiece of the dish. Caramelized edges, earthy rosemary, sweet flesh. Once it comes out of the oven it is already the best thing on the table. The salad just gives it a beautiful home.
The maple Dijon vinaigrette is so delicious. Sweet from the maple syrup, tangy from apple cider vinegar, with just enough Dijon to give it backbone. It comes together in minutes and works on just about any fall salad you make.
You get all the textures in one perfect bite!. Tender warm squash, crisp spinach, chewy cranberries, crunchy toasted pecans, and creamy goat cheese. Every bite has something going on!
It works as a side or a main. Light enough to sit alongside a holiday spread, but satisfying enough to be dinner on its own.
Make-ahead friendly. Roast the squash, make the vinaigrette, and prep the toppings. All of it can be done ahead of time. Assemble right before serving and it comes together in minutes.
Ingredients
The Roasted Squash
Butternut squash: One medium to large squash, peeled and cubed.
Olive oil, salt, pepper, and fresh rosemary: This simple seasoning lets the squash do all the talking.
The Maple Dijon Vinaigrette
Olive oil: A good quality olive oil makes a difference here since the vinaigrette is simple enough that every ingredient shows up.
Maple syrup: Pure maple syrup only – not pancake syrup. It adds a warm, natural sweetness that pairs perfectly with the squash and cranberries.
Apple cider vinegar: Bright and tangy. Balances the sweetness without overpowering.
Dijon mustard: Acts as an emulsifier to help the dressing hold together, and adds a gentle sharpness that keeps the vinaigrette from being too sweet.
Garlic powder, salt, and pepper: Seasoning that rounds everything out. Whisk it all together and it is done.
The Salad
Baby spinach: Its mild flavor and tender leaves are the perfect backdrop for the warm, sweet squash. Don’t dress it until you are ready to serve, since dressed spinach wilts quickly.
Dried cranberries: A chewy, tart-sweet that weaves through the salad.
Toasted pecans: Toast them yourself in a dry skillet for 3 to 4 minutes. The difference between raw and toasted pecans in a salad gives you more flavor and better crunch.
Goat cheese: Creamy and slightly tangy, crumbled over the top. Feta is a wonderful swap if that’s what you have on hand.
How to Make Roasted Butternut Squash Spinach Salad
Roast the squash first. Peel, cube, season, and roast at 350°F for 35 minutes. Give it time to get those golden, caramelized edges.
Whisk the vinaigrette while the squash roasts. It takes two minutes and it’s done before the squash comes out of the oven. Make extra and keep it in the fridge. It’s good for up to two weeks.
Toast the pecans. A dry skillet, medium heat, 3 to 4 minutes, stirring often. Watch closely. They go from golden to burnt quickly.
Assemble just before serving. Toss the spinach with the warm squash first, then add the cranberries, pecans, and crumbled goat cheese. Drizzle with the vinaigrette and toss gently.
How to Serve Roasted Butternut Squash Spinach Salad
As a fall dinner salad on its own. It’s satisfying enough to be a complete meal, especially with a piece of crusty bread.
As a Thanksgiving or holiday side. It holds its own on a big spread and looks beautiful on the table with the cranberries and goat cheese.
Alongside roasted chicken or pork. The maple Dijon vinaigrette pairs naturally with both.
For entertaining. Prep all the components ahead and assemble tableside or just before guests sit down.
Frequently Asked Questions
Can I serve this salad cold?
You can, and it is still good cold. However, the warm squash against the spinach is one of the things that makes this salad feel like a real autumn dish. If you do serve it cold, let the squash come to room temperature first rather than serving it straight from the fridge.
What can I use instead of goat cheese?
Feta is the most natural substitute and adds a saltier, firmer crumble. Fresh ricotta adds creaminess without the tang. Sharp shaved Parmesan is a wonderful option if you want something more subtle. All three work well with the maple Dijon vinaigrette.
Can I add protein to make it a full meal?
Absolutely. Grilled or roasted chicken sliced over the top is the most natural addition, or pan-seared maple dijon glazed salmon. Candied or spiced chickpeas can work for a vegetarian protein boost.
Want to grow your own butternut squash?
Here’s my Complete Guide to Growing Butternut Squash, where you’ll find everything you need to know about how to plant, water, fertalize, dealing with pesky pests and dusty mildew, to harvesting and curing. Follow this guide and you’ll have a generous harvest each autumn!
Roasted Butternut Squash Spinach Salad with Maple Dijon Vinaigrette
Equipment
- sheet pan
- Large mixing bowl
- small bowl or jar (for vinaigrette)
- whisk
- vegetable peeler
- chef's knife
- dry skillet (for toasting pecans)
Ingredients
Roasted Butternut Squash:
- 1 medium to large butternut squash (peeled, de-seeded, and cubed (about 4 to 5 cups))
- 2 Tbsp olive oil
- 4 fresh rosemary sprigs (finely chopped)
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
Maple Dijon Vinaigrette:
- ¼ cup olive oil
- 2 Tbsp pure maple syrup
- 1½ Tbsp apple cider vinegar
- 1½ tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp cracked black pepper
The Salad:
- 4 cups baby spinach
- ¼ cup dried cranberries
- ¼ cup toasted pecans (chopped)
- 2 oz goat cheese (crumbled)
Instructions
Roasted Butternut Squash:
- Preheat the oven to 350°F (175°C).
- Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds, then cut each half into 1½-inch cubes.
- Place the cubed squash on a baking sheet. Drizzle with olive oil and add the chopped rosemary, salt, and pepper. Toss directly on the baking sheet until evenly coated, then spread into a single even layer.
- Roast for 35 minutes, until the squash is tender and the edges are golden and caramelized.
Maple Dijon Vinaigrette:
- While the squash roasts, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until fully combined and smooth. Set aside.
Assembling the Salad:
- In a large bowl, gently toss the baby spinach with the warm roasted squash.
- Add the dried cranberries, toasted pecans, and crumbled goat cheese.
- Drizzle with the maple Dijon vinaigrette and toss gently to combine. Serve immediately.
Notes
Make ahead:
- Roast the squash up to 4-5 days ahead and refrigerate. Reheat before assembling the salad.
- Vinaigrette keeps in a sealed jar in the refrigerator for up to 2 weeks. Shake or whisk before using.
- Toast pecans ahead and store at room temperature.
- Assemble and dress the salad just before serving.
How to store:
- Store roasted squash separately in an airtight container in the refrigerator for up to 4 to 5 days.
- Assembled dressed salad is best eaten right away. Spinach wilts and pecans soften once dressed.
- Vinaigrette keeps in a sealed jar in the refrigerator for up to 2 weeks.
How to reheat:
- Reheat squash in a 375°F (190°C) oven for 8 to 10 minutes until warmed through and edges crisp back up.
- Alternatively, warm in a skillet over medium heat with a small drizzle of olive oil.
- Assemble the salad fresh after reheating the squash.
Freezing:
- Roasted squash freezes well on its own for up to 3 months in an airtight freezer-safe container.
- Thaw overnight in the refrigerator and reheat in the oven to help restore texture.
- Do not freeze the assembled salad or the vinaigrette. Spinach and goat cheese do not hold up well once thawed.
Did You Make This Recipe?
Let us know in the comments below and share a photo on Facebook or Instagram. Mention or tag @countrygardensandtable!
Leave a Reply