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Roasted Butternut Squash Salad w/ Cranberries & Pecans


  • 1 ½ cups butternut squash, peeled and cut into ½-inch cubes
  • 5 Tbsp olive oil, divided
  • sea salt
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 cup pecans
  • 2 Tbsp red wine vinegar
  • 2 tsp. honey
  • freshly ground black pepper
  • 6 cups spinach or arugula leaves
  •  1/2 cup dried cranberries


1) Preheat oven to 400°F. In a bowl combine squash cubes, 1 tablespoon olive oil and sea salt to taste, mixing thoroughly to coat squash with oil. Transfer squash to a rimmed baking sheet and roast for 20-25 minutes, until soft.  Remove from oven and let cool.

2) Meanwhile, melt butter in a saucepan over medium heat. Once bubbling, stir in brown sugar, followed by pecans. Sauté pecans, stirring frequently, until coated with mixture, 7-10 minutes. Remove from heat and allow to cool completely.

3) Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl. Assemble salad: Combine arugula, squash, pecans and cranberries in a large bowl, drizzle dressing over and gently toss.

Adapted from Saveur