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This butternut squash salad is everything I crave when fall rolls around! Sweet roasted squash, crispy bacon, tangy feta, and crunchy toasted pecans all tossed together with a creamy roasted sesame dressing. What’s not to love?!
If you think salads are just a bunch of boring lettuce, this one might change your mind! Roasted butternut squash and Brussels sprouts bring all those cozy fall flavours, while fresh greens, sliced onion, and a handful of toasted pecans keep every bite interesting. It’s hearty, colourful, and surprisingly easy to throw together.
Serve this roasted butternut squash salad as a satisfying lunch, a light dinner, or a colourful addition to your holiday table. And if you’re as obsessed with roasted squash as I am, you’ll definitely want to try my roasted butternut squash with garlic and parsley next!
What You’ll Need to Make Butternut Squash Salad
This salad is all about combining cozy roasted vegetables with fresh, crunchy ingredients and plenty of flavour. Here’s what you’ll need:
- Lettuce: The fresh, crisp base of the salad. I used mixed leaf lettuce, but spinach, arugula, or kale work too. You can even mix a few different greens!
- Butternut Squash: The star of the show! Roasting brings out its natural sweetness and gives the edges a little caramelization. Cut it into bite-sized cubes so it’s easy to eat.
- Brussels Sprouts: Add a slightly earthy, nutty flavour that pairs beautifully with the sweet squash. Roasting them brings out their sweetness, too.
- Bacon: Adds a smoky, salty crunch that balances the sweeter roasted vegetables. I like making mine using my oven-broiled bacon method.
- Feta Cheese: A little tangy, creamy goodness in every bite! It helps balance the richness of the bacon and roasted vegetables.
- White Onion: Adds a fresh, sharp bite. Red onion works just as well if that’s what you have.
- Pecans: Bring a buttery crunch and nutty flavour. I recommend toasting them first for extra flavour. Check out my guide on how to toast pecans for two easy methods.
- Avocado Oil: Helps the vegetables roast evenly and develop those golden edges. Extra virgin olive oil works too.
- Salt and Pepper: Simple seasonings that let the other ingredients shine.
- Roasted Sesame Dressing: The creamy, nutty finishing touch that ties everything together! My homemade roasted sesame dressing is what I originally made this salad with, but a store-bought Japanese roasted sesame dressing (like Kewpie) works great too!
Find the full ingredient list and exact measurements in the recipe card below.
Tips for the Best Roasted Butternut Squash Salad
You can find the full step-by-step instructions in the recipe card below, but here are a few tips to make sure your roasted butternut squash salad turns out just right!
- Cut the vegetables into bite-sized pieces. Keep the butternut squash cubes fairly uniform and halve the Brussels sprouts so everything roasts evenly. Smaller pieces also make it easier to get a little bit of everything in each forkful!
- Don’t overcrowd the baking sheet. Give the squash and Brussels sprouts enough room to roast rather than steam. Spread them out in a single layer so they can develop those golden, caramelized edges. Use a second baking sheet if needed.
- Cook the bacon first and save the drippings. I like cooking the bacon before roasting the vegetables so I can use some of that flavourful bacon grease on the same baking sheet. Just be sure to drain off any excess before adding the squash and Brussels sprouts.
- Keep an eye on the pecans. Toast them in a dry skillet over medium-low heat, stirring frequently. They only need a few minutes to become fragrant, and they can go from beautifully toasted to burnt pretty quickly!
- Let the roasted vegetables cool slightly. You want them warm, not piping hot, when they hit the lettuce. Otherwise, the heat can wilt your greens before you even get a chance to dig in.
- Make sure your greens are completely dry. A salad spinner is your best friend here! Excess water can dilute the dressing and leave you with a soggy salad, and nobody wants that.
- Add the dressing just before serving. Toss everything together when you’re ready to eat so the lettuce stays crisp, the pecans keep their crunch, and every bite has that lovely combination of textures.
Butternut Squash Salad Variations and Substitutions
One of my favourite things about this butternut squash salad is how easy it is to switch things up! Here are a few ways to make it your own:
- Switch up the greens. Swap the leaf lettuce for baby spinach, peppery arugula, or chopped kale. If you’re making a kale butternut squash salad, massage the kale with a little olive oil first to soften the leaves.
- Add something sweet. A handful of dried cranberries, pomegranate seeds, or thinly sliced apples adds a pop of sweetness that pairs beautifully with the roasted squash.
- Try a different cheese. Creamy goat cheese is a great alternative to feta, especially with the toasted pecans and roasted vegetables.
- Make it vegetarian. Skip the bacon and roast the vegetables with olive oil instead of bacon drippings. Add air fried chickpeas for a little extra crunch and substance.
- Make it even heartier. Toss in some cooked quinoa or farro to turn it into a more substantial grain salad. Great for meal prep or a filling lunch!
- Change up the nuts. Walnuts, toasted pepitas, or even my spiced candied pecans add a different kind of crunch. The candied pecans are especially good if you like a little sweet-and-savoury action!
- Try a different dressing. Not feeling the roasted sesame dressing? A creamy balsamic vinaigrette or lemon tahini dressing would also pair beautifully with the roasted squash, feta, and toasted pecans!
Frequently Asked Questions
more cozy fall recipes to try
If you’re loving all those roasted veggies and cozy fall flavours, here are a few more recipes worth adding to your menu!
- Butternut Squash and Carrot Soup. Creamy comfort for chilly fall days.
- Creamy Brussels Sprouts. Another cozy way to enjoy Brussels sprouts.
- Butternut Squash Mushroom Risotto. Creamy, cozy, and packed with fall flavour.
- Turkey and Spinach Stuffed Spaghetti Squash. A hearty, veggie-packed dinner idea.
- Scalloped Sweet Potatoes. Rich, comforting, and holiday table worthy.
- Apple Cranberry Crisp. A warm, fruity finish to dinner.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Roasted Butternut Squash Salad
Video
Ingredients
- 6 slices bacon
- 1 small butternut squash (peeled, seeded, and cut into bite-sized cubes)
- ½ lb Brussels sprouts (trimmed and halved)
- 1 tbsp avocado oil or extra virgin olive oil
- salt and pepper (to taste)
- ⅓ cup pecan halves
- 1 head leaf lettuce (washed, dried, and chopped)
- ¼ white onion (thinly sliced)
- ⅓ cup crumbled feta cheese
- 1 recipe roasted sesame dressing (for serving)
Instructions
- Cook the bacon on a rimmed baking sheet using my oven-broiled bacon method. Transfer to a paper towel-lined plate to drain, reserving a little bacon grease on the baking sheet. Once cool enough to handle, chop into bite-sized pieces. Set aside.
- Set the oven to 400°F (200°C).
- While the oven heats, add the pecans to a dry skillet over medium low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside.
- Add the cubed butternut squash and halved Brussels sprouts to the baking sheet with the reserved bacon grease. Drizzle with avocado oil, season with salt and pepper, and toss to coat. Spread into a single layer, using a second baking sheet if needed.
- Roast for 25–30 minutes, tossing halfway through, until the squash is fork-tender and the vegetables are lightly browned around the edges. Let cool slightly.
- Divide the chopped lettuce among four serving bowls. Top with the roasted vegetables, sliced onion, chopped bacon, crumbled feta, and toasted pecans. Drizzle with the roasted sesame dressing just before serving. Enjoy!
Notes
Nutrition
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