Side Dishes

Butternut Squash and Cranberry Salad

To get a head start on prep, roast the squash a day ahead, then assemble and dress just before serving.

Two easy variations:

Cheesy: Sprinkle with 1 Tbsp. each feta cheese and toasted pine nuts. Bacon & orange: Swap cranberries for 1 can drained mandarin oranges. Top with crumbled cooked bacon.


2 servings

Total Time

Cook Time


  • 1 1/2 c. peeled, seeded and cubed butternut squash
  • 1 tbsp. olive oil
  • 2 c. mixed salad greens
  • 2 tbsp. dried cranberries
  • 1 tbsp. minced red onion
  • 2 tbsp. light raspberry vinaigrette, divided


Heat oven to 425°F. Spread squash in baking pan. Toss with oil; season with salt and pepper. Roast 15 min. Stir well; roast 10 min. longer or until tender and golden brown. Let cool.

Toss salad greens, cranberries and red onion with half of raspberry vinaigrette; divide among serving plates. Toss roasted squash with remaining vinaigrette; spoon over greens.

This recipe originally appeared in our print magazine.

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