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top view winter salad in a white plate

Butternut Squash Salad

This Butternut Squash Salad is made with roasted squash, shaved Brussels sprouts, and tender quinoa. Toss it with dried cranberries, pumpkin seeds, and a delicious maple mustard dressing for the ultimate winter salad!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8
Calories 348kcal
Author Rena


Roasted Butternut Squash

  • 1 small red onion diced
  • 1 small butternut squash peeled, seeded, and cut into 3/4-inch chunks (about about 2-pound butternut squash or 4 cups)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp ground cinnamon


  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar or white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  • 1 lb Brussels sprouts outer leaves discarded, ends trimmed and shaved
  • 2 cups cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 2 tbsp chopped fresh thyme


To roast the butternut squash:

  • Preheat your oven to 400F and line a large baking sheet with parchment paper.
  • Add the cubed butternut squash to the prepared sheet pan. Drizzle with oil and sprinkle with the seasonings. Toss well to coat and arrange in a single layer.
  • Bake for 18-20 min, or until fork tender.

To make the dressing:

  • To a small bowl, combine all dressing ingredients. Whisk until emulsified. Set aside until ready to use.

To assemble the salad:

  • Add the roasted butternut squash, shaved sprouts, sliced onion and cooked quinoa to a large bowl. Top with dried cranberries, pumpkin seeds and thyme, and drizzle with the dressing. Toss well to combine.


  • Butternut squash: You can buy the squash peeled and cut from the store, or you can do it yourself.
  • Extra-virgin olive oil: Substitute with grapeseed oil or canola oil.
  • Apple cider vinegar: You can substitute with white vinegar.
  • Brussels sprouts: You can buy these shredded from the store, or you can thinly slice/shave them with a knife at home.
  • Dressing: You can make the dressing ahead and store in the fridge for up to 5 days.
  • Assembly tip: You can prep elements of this salad ahead, but it is best when the squash is roasted and salad assembled shortly before serving.
  • Storage: If you have leftovers, you can store in the fridge in a sealed container for 2-4 days. 


Calories: 348kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 641mg | Potassium: 932mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13968IU | Vitamin C: 96mg | Calcium: 126mg | Iron: 4mg