Roasted Butternut Squash Salad with Maple Vinaigrette

Roasted butternut squash salad is the perfect fall salad. Peppery baby arugula is topped with creamy white beans, crunchy toasted pecans, sweet dried cranberries and roasted butternut squash, then drizzled with maple vinaigrette.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my blue cheese spinach salad and my roasted delicata squash salad recipes. For ease of browsing, you can find all of my salad recipes in one place.

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Roasted butternut squash salad

The combination of the vegetables and beans with a little sweet and a little crunch makes this a delicious salad any day of the week. This hearty salad is a great option for a meatless meal, but you can also add some grilled chicken if you want to bulk it up even more.

What you need to know

This butternut squash arugula salad has become one of my go-to salads in the fall and winter. It is hearty and filling, yet not heavy. If I’m feeling the need to make it even more substantial (read: I’m starving!), I’ll cook some grains and toss them in. Use whatever you have on hand but my favorite grains for this salad are: freekeh, wheat berries, farro, or barley. I like something a little chewy here.

Canned beans are perfect for busy weeknight cooking, and I use them myself when I’m short on time. However, if I have planned ahead that week, I really prefer soaking and cooking dried beans. You get so much more flavor out of dried beans. That being said, I’ve used canned beans in this recipe, because it is convenient and practical. And also, because I did not plan ahead.

Ingredients

• Arugula – Baby arugula is a bit peppery, which really goes well with the creaminess of the squash.
  • Substitution: Feel free to swap out different greens like baby spinach or spring mix.
• Butternut squash – Like any winter squash, roasting brings out the natural sweetness.
• Cannellini beans – Canned beans for convenience, just drain and rinse before tossing onto the salad.
• Dried cranberries – Sweet and a little tart, they are a great pop of flavor.
• Pecans – Toasted pecans add great crunch.
• Olive oil – A bit of oil is needed for the vinaigrette and for coating the squash before roasting.
• Apple cider vinegar – Apple cider vinegar gives the dressing some zing.
• Maple syrup – This is the sweetener for the vinaigrette.
• Whole grain mustard – You can also use Dijon, if that’s what you have.
• Salt and pepper – Season everything, always.

How to make

Here’s a quick summary of how to make this roasted butternut squash salad. Please see the recipe card at the bottom of this post for the full recipe. 

1. Prep – Preheat oven to 400°F // 200°C. Roast the butternut until soft and slightly caramelized.
2. Make – Make the maple mustard vinaigrette while the squash is in the oven.
3. Toast – Place the pecans in the oven for a few minutes to toast.
4. Assemble – Place beans, cranberries, pecans and butternut on top of a bed of arugula.

How to peel butternut squash

Butternut squash has a long neck and a round, seeded bottom. I find the easiest way to peel and seed a butternut squash is to slice a thin piece off from both ends and then, using a Y-peeler, peel from top to bottom.

Once the squash is peeled, slice through it at the bottom of the neck, just above the rounded bottom half. The neck does not have seeds, which makes it easier to cube. The bottom is mostly seeds, so you’ll need a large spoon to scoop those out.

Don’t discard the seeds. Make roasted squash seeds for a tasty snack.

Roasted butternut squash salad FAQ’s

Variations and substitutions

• Cheesy – Top this roasted butternut squash salad with creamy goat cheese or fresh mozzarella/burrata for a delicious addition.
• Nuts – No pecans? Try toasted almonds or pistachios instead.

Helpful tools and equipment

Here’s a list of what you’ll need to make this recipe:

• Chef’s knife
• Sheet Pan
• Cutting board
• Parchment paper
• Y-peeler

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Originally published in 2016, most recent update 10/1/25.