If you are craving a dish that perfectly balances sweet, savory, crunchy, and nutty flavors, this Honey Roasted Butternut Squash Salad with Savory Granola and Nutty Balsamic Dressing Recipe is about to become your new favorite. With tender, caramelized butternut squash cubes, a generous handful of crunchy, spiced granola, pops of dried cranberries, and a luscious balsamic dressing enriched with browned butter, every bite sings with warmth and depth. It’s an absolute knockout salad that works beautifully as a hearty lunch or an eye-catching side at your next gathering.
Ingredients You’ll Need
The magic of this salad comes from simple, thoughtfully chosen ingredients that each lend something special—whether it’s texture, flavor, or color—to the plate. From the earthy roasted squash to the sweet-tart cranberries and the nutty granola, everything plays together in harmony.
- Large egg white: Creates a light coating that helps the granola cluster and brown beautifully.
- Olive oil (1/4 cup plus 2 tablespoons): Adds richness and helps with roasting and binding flavors.
- Honey (2 tablespoons plus 2 tablespoons): Provides a delicate sweetness that glazes the squash and granola.
- Kosher salt (varied amounts): Enhances all the flavors, balancing sweet and savory elements.
- Sage (1 teaspoon plus fresh for garnish): Imparts an earthy, aromatic note that complements the squash.
- Cayenne (1/2 teaspoon): Adds a gentle kick to the granola for a spicy surprise.
- Walnuts (1 cup): Provide crunch and a rich, buttery flavor in the granola.
- Old fashioned oats (1 cup): The base of the granola to add hearty texture.
- Shelled pistachios (1/2 cup): Bring a pop of color and a slightly sweet, nutty crunch.
- Pine nuts (1/2 cup): Offer a soft, buttery texture in the granola mix.
- Butternut squash, peeled and chopped (about 3 pounds): The star ingredient, roasting down to sweet, tender chunks.
- Black pepper (1/2 teaspoon plus to taste): Lends a subtle earthiness and warmth.
- Butter (3/4 cup): For browning—this adds unprecedented depth and richness to the dressing.
- Brown sugar (1 tablespoon): Sweetens the vinaigrette slightly and balances acidity.
- Balsamic vinegar (6 tablespoons): The tangy backbone of the dressing that cuts through sweetness beautifully.
- Small shallot (1): Adds mild, sweet onion notes to the dressing.
- Dijon mustard (2 teaspoons): Gives a gentle bite and helps emulsify the dressing.
- Baby spinach (about 10 ounces): The fresh, green base that keeps the salad lively.
- Dried cranberries (1 cup): Warmed with the squash, they burst with tart-sweet juiciness.
- Parmesan cheese (3/4 cup shaved): Brings a salty, nutty finish to the salad.
- Fresh cranberries (for garnish): Brighten up the presentation and add crisp freshness.
How to Make Honey Roasted Butternut Squash Salad with Savory Granola and Nutty Balsamic Dressing Recipe
Step 1: Prepping the Oven and Baking Sheets
Heat your oven to 350°F and prepare two rimmed baking sheets by spraying them lightly with nonstick spray. This ensures a fuss-free roasting experience for both the granola and the squash later on.
Step 2: Whip Up the Savory Granola Mixture
In a large bowl, beat the egg white until foamy; this step is key for the granola’s perfect crunchy clusters. Then add olive oil, honey, kosher salt, sage, and cayenne, stirring until well combined. The spices and honey here set the savory-sweet tone you’ll love in every bite.
Step 3: Add Nuts and Oats, Bake the Granola
Mix in walnuts, oats, pistachios, and pine nuts, then spread the mixture evenly on one of your prepared baking sheets. Pop it into the oven and bake for 20-25 minutes until the nuts are golden and the kitchen smells irresistible—the granola should be toasted just right, with a touch of spice.
Step 4: Prepare the Butternut Squash
While the granola bakes, peel and chop your butternut squash into about 1-inch cubes. A little tip: use a canning jar lid to scoop out the seeds easily. This prep ensures that when roasted, the squash is tender inside but beautifully caramelized outside—perfect for salad texture.
Step 5: Season and Roast the Butternut Squash
Using the same bowl (no cleaning needed!), toss the squash with olive oil, honey, kosher salt, and black pepper. Spread the cubes on the second baking sheet, then crank your oven up to 400°F. Roast for 25-30 minutes—tossing halfway through—until the squash is fork-tender and golden at the edges. About five minutes before finishing, stir in dried cranberries to warm them slightly and soften their bite.
Step 6: Create the Nutty Balsamic Dressing
Melt salted butter over medium heat in a small saucepan, stirring occasionally until it foams and then browns with fragrant swirls—this nutty browned butter is a game changer. While it cools, blend brown sugar, balsamic vinegar, shallot, Dijon mustard, salt, and pepper until smooth. Slowly whisk in the browned butter to create a silky dressing that perfectly complements both the sweet squash and crunchy granola.
Step 7: Assemble the Salad
In a large bowl, lightly toss baby spinach with a few tablespoons of the warm but not hot dressing—this keeps the greens fresh and crisp. Add the roasted squash and cranberries, then sprinkle in as much savory granola as you desire. Finish with shaved Parmesan, a generous scattering of fresh sage, and fresh cranberries for color and zing.
How to Serve Honey Roasted Butternut Squash Salad with Savory Granola and Nutty Balsamic Dressing Recipe
Garnishes
Adding fresh sage leaves and a handful of fresh cranberries elevates the salad’s appearance and adds subtle herbal and tart notes that brighten every forkful. Freshly shaved Parmesan also makes a decadent finish with its salty, nutty layers.
Side Dishes
This hearty salad pairs beautifully with roast chicken or a simple grilled steak. It also complements a creamy risotto or a rustic bread basket, making it a wonderfully versatile dish that can stand both as a vibrant side or a standalone meal for lighter days.
Creative Ways to Present
Serve this salad in a large wooden bowl for a rustic vibe or arrange individual portions on chilled plates for an elegant touch. For a festive twist, try layering the greens, squash, and granola in clear glasses or mason jars—perfect for picnics or potlucks where you want to impress without stress.
Make Ahead and Storage
Storing Leftovers
You’ll want to keep salad components separate if you have leftovers—the granola can stay crispy on the counter in an airtight container for up to two weeks, while the squash, dressing, and greens do best refrigerated in individual containers to maintain their texture and flavor.
Freezing
The roasted butternut squash can be frozen if needed, but the fresh greens and granola won’t hold up well. Freeze the squash in a sealed container for up to two months and thaw in the fridge before reheating and assembling the salad.
Reheating
Reheat the squash in a 400°F oven for 5-8 minutes to bring back that fresh, roasted texture. Warm the dressing gently in the microwave, stirring to restore its smooth consistency before tossing with the greens and other components.
FAQs
Can I make the savory granola ahead of time?
Absolutely! In fact, making the granola up to three days ahead lets the flavors develop and makes your salad prep on serving day a breeze.
What can I substitute for baby spinach?
You can use kale, arugula, or mixed greens depending on your preference — just keep in mind that stronger greens may need a bit more dressing and gentle tossing.
Is the dressing suitable for vegans?
This particular dressing uses browned butter, so it’s not vegan. However, you could try swapping browned vegan butter or olive oil for a dairy-free version with a similar flavor profile.
How spicy is the savory granola?
The cayenne adds a subtle warmth without overwhelming the palate—feel free to adjust the amount depending on how much heat you like.
Can I prepare the salad components in advance for a party?
Yes! Prepare the granola and dressing a few days ahead, roast the squash the day before (keep it a bit firm), and assemble everything just before serving to keep the textures fresh and vibrant.
Final Thoughts
I cannot recommend this Honey Roasted Butternut Squash Salad with Savory Granola and Nutty Balsamic Dressing Recipe enough—it truly transforms humble ingredients into a bowl of seasonal magic. Every forkful offers a beautiful symphony of textures and flavors that feels like a warm hug in salad form. Whether you are looking for an impressive dish to share or a nourishing lunch for yourself, don’t hesitate to dive in and enjoy every bite. You will find yourself making it again and again!
