Easy Roasted Butternut Squash Feta Salad (Holiday Side Salad)

This holiday salad with maple-Dijon vinaigrette is perfect for special occasions or easy weeknight dinners. Preparing it is quite simple, but the addition of toasted pumpkin seeds and the contrast of colors take it to the next level. It's so good that sometimes my daughter adds an extra handful of pomegranate seeds, calling them “little bursts of yummy”!

For more festive recipes, try my No-Cook Cranberry Jalapeño Salsa and Turkey Roll Ups to keep your friends and family happy and snacking throughout the night. Now let’s roast and toss this hearty salad!

This roasted squash salad with tangy homemade dressing is a standout holiday side dish! It’s one of our favorite waysto celebrate cozy fall flavors and seasonal ingredients.

Quick to prep: Ready to roast in just 15 minutes.

Bright and colorful: Orange squash, fresh greens, and red pomegranate seeds brighten any dinner table.

Perfect for holidays: The flavor combination is great for Thanksgiving, Christmas, or New Year's.

Versatile: Enjoy it as a side, add protein, or crank up the heat with red pepper flakes.

This spiced, seasonal vegetable salad comes together with fresh, cozy ingredients! Scroll to the recipe card at the end of this post for the full recipe with exact ingredients.

• Butternut squash: Adds sweet, nutty warmth. Sweet potatoes are a great swap.
• Olive oil: Helps add nice, golden edges to the butternut. Avocado oil works too.
• Smoked paprika: Regular paprika is a milder substitute.
• Ground cumin: Brings earthy warmth and smokiness. Skip it if preferred.
• Salt: Sea salt or kosher salt is best.
• Black pepper: Freshly cracked pepper is my favorite because it's spicier.
• Mixed salad greens: Baby spinach, kale, or Swiss chard offers a fresh base.
• Pomegranate seeds: Dried cranberries or cherries are great substitutes.
• Feta cheese: I prefer to crumble mine from a block of feta.
• Toasted pumpkin seeds: Sunflower seeds or pine nuts are good alternatives.
• Apple cider vinegar: Gives the dressing a nice tang. Fresh lemon juice or lime juice work too.
• Maple syrup: Feel free to use honey and agave nectar instead.
• Dijon mustard: Stone-ground mustard is fine as well.

See recipe card for quantities.

This warm butternut squash salad is simple to whip up for any occasion! Roast, toss, and drizzle for a healthy salad you can enjoy during the holidays or on a random weeknight.

1. Step 1: Cut off both ends of the ½ butternut squash. Peel it, remove the seeds, and cut into 1-inch cubes.

2. Step 2: In a bowl, toss the squash cubes with olive oil, smoked paprika, cumin, salt, and pepper until coated.

3. Step 3: Spread the squash on a baking sheet and roast at 400°F for 20–25 minutes, turning halfway, until golden and tender.

4. Step 4: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon, salt, and pepper.

5. Step 5: On a platter or in a bowl, layer the greens. Top with roasted squash, pomegranate seeds, and feta. Sprinkle pumpkin seeds or walnuts on top. Drizzle with dressing and toss gently. Serve warm or at room temperature.

This sweet and tangy, cozy fall recipe is easy to customize for your holiday gatherings! Try these yummy twists to keep it fresh and exciting from fall to winter:

Add grains: Toss in ½-1 cup cooked red quinoa, farro, millet, wild rice, or couscous for a heartier salad.

Make it spicier: Use arugula as your mixed salad greens base for a spicier, more peppery bite.

More nutty crunch: Replace pumpkin seeds with toasted pecans, walnuts, pistachios, cashews, or almonds for variety.

Crank up the heat: Toss the squash with ¼-1/2 teaspoon red pepper flakes, chili powder, or chili oil for a kick of heat.

Turn it into a main dish: Top the salad with grilled chicken, roasted turkey, shredded rotisserie chicken, or sliced steak.

Sweeten it more: Swap the toasted pumpkin seeds with candied pecans or walnuts.

This seasonal vegetarian salad is my go-to when I need a hearty but effortless recipe packed with fall flavors like maple syrup and smoky cumin! Here are our favorite ways to enjoy it:

• Serve with pork tenderloin or roasted turkey for a classic holiday menu.
• Pair with Garlic Roasted Green Beans, Roasted beets and carrots or Roasted Parsnips and Carrots for a colorful Thanksgiving spread.
• Bring to potlucks with my Instant Pot Mac and Cheese and Creamed Corn with Jalapeño.
• Enjoy as a light dinner with lentil soup on the side or my 5-Ingredient Chickpea Curry.
• Add a festive touch with cocktails like Slow Cooker Mulled Wine, Strawberry Moscow Mule, or Raspberry Moscow Mule for a cheerful holiday pairing.

Prepping this oven-baked butternut squash salad recipe ahead or saving leftover salad? Here’s how to keep it fresh and delicious for later:

Refrigerator

Refrigerate in an airtight container for up to 3 days. Store dressing in a separate container for up to 5 days.

Freezer

Only the roasted squash can be frozen for up to 2 months in case you want to get a headstart on your holiday cooking.

These simple tricks will ensure your smoky, roasted butternut squash salad with toasty pumpkin seeds shines every time:

Cut evenly: The butternut squash should be cut into evenly-sized cubes to ensure even cooking.

Don’t crowd: When spread out on the prepared baking sheet, the butternut squash should have some space between the pieces to avoid steaming.

Toast the pumpkin seeds: If your pumpkin seeds aren't roasted, do it at home. Toast them in a dry skillet over medium heat for 2–3 minutes until lightly golden and fragrant.

Hold the dressing: Add the dressing until right before serving to keep the greens crisp and golden butternut squash edges crispy.

Use leftovers: Toss roasted broccoli, Roasted Sweet Potatoes, or red cabbage with the butternut squash during the last 5 minutes of baking time. Toss with dressing as usual and serve.

Here’s what other salad lovers are asking about this holiday season butternut squash salad!

Yes! Fresh and dried cranberries are both wonderful substitutes for pomegranate seeds.

Absolutely! Roast the squash a day ahead and store in an airtight container. Assemble with salad greens and dressing before serving.

Yes! Swap feta with goat cheese or blue cheese for a different flavor.

Use a vegan cheese alternative instead of feta.

Looking for other recipes like this? Try these:

Creamy Cucumber Pepper Salad Recipe (Vegan & Sugar Free)

Healthy Orzo Pasta Salad with Honey Dijon Dressing

Mexican Street Corn Chicken Salad

Street Corn Pasta Salad

These are my favorite dishes to serve with this Roasted Butternut Squash Salad Recipe:

Easy Oven-Roasted Green Beans with Garlic and Lemon

Easy Roasted Beets & Carrots with Maple Orange Glaze

Easy Roasted Parsnips and Carrots with Herbs – Perfect Side for Any Season

Spicy Creamed Corn Recipe with Jalapeño (Easy Holiday Sides)

This Thanksgiving salad with roasted veggies and tangy Dijon-maple dressing is our favorite way to celebrate fall flavors! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more autumn side dish recipes and recipe cards!