Roasted Butternut Squash & Sweet Potato Salad with Feta, Pear, Cranberries & Candied Walnuts

Roasted Butternut Squash & Sweet Potato Salad with Feta, Pear, Cranberries & Candied Walnuts is a colourful seasonal salad that brings together tender caramelised vegetables, crisp pear, creamy feta, sweet dried cranberries, and crunchy candied walnuts. A simple honey balsamic dressing ties everything together with a bright sweet-and-tangy finish.

It is hearty enough to serve as a satisfying side dish while still feeling fresh and vibrant. The contrast between the warm roasted vegetables, cool greens, juicy pear, salty feta, and crunchy walnuts makes every bite interesting and full of flavour.

Ingredients

For the Roasted Vegetables:

• 3 cups butternut squash, peeled and cubed (420 g)
• 2 cups sweet potato, peeled and cubed (300 g)
• 2 tbsp olive oil (30 ml)
• 1 tbsp maple syrup (20 g)
• 1 tsp garlic powder (3 g)
• 1 tsp dried thyme (1 g)
• ½ tsp smoked paprika (1 g)
• ¾ tsp kosher salt (4 g)
• ½ tsp black pepper (1 g)

For the Salad:

• 4 cups mixed greens or baby spinach (120 g)
• 1 large ripe pear, thinly sliced (180 g)
• ½ cup dried cranberries (75 g)
• ¾ cup crumbled feta cheese (110 g)

For the Candied Walnuts:

• ¾ cup walnut halves, roughly chopped (85 g)
• 2 tbsp maple syrup (40 g)
• 1 tbsp brown sugar (13 g)
• 1 tbsp butter (14 g)
• ¼ tsp cinnamon (0.5 g)
• Pinch of kosher salt

For the Honey Balsamic Dressing:

• 3 tbsp olive oil (45 ml)
• 2 tbsp balsamic vinegar (30 ml)
• 1 tbsp honey (21 g)
• 1 tsp Dijon mustard (5 g)
• 1 tbsp fresh lemon juice (15 ml)
• ¼ tsp kosher salt (1.5 g)
• ¼ tsp black pepper (0.5 g)

For Garnish (optional):

• 1 tbsp fresh parsley, chopped (4 g)
• 1 tbsp fresh thyme leaves (3 g)
• 1 tbsp pomegranate arils (15 g)

How to Make It

1. Roast the Vegetables

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the butternut squash and sweet potato to a large bowl and toss with olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.

Spread the vegetables over the prepared baking sheet in a single layer, leaving some space between the pieces so they roast rather than steam. Roast for 30–35 minutes, turning the vegetables halfway through, until tender and caramelised around the edges. Remove from the oven and let them cool slightly.

2. Make the Candied Walnuts

While the vegetables roast, melt the butter in a dry skillet over medium-low heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and a pinch of kosher salt.

Cook for 3–4 minutes, stirring frequently, until the walnuts are glossy and lightly caramelised. Transfer them immediately to a piece of parchment paper, separate them slightly, and allow them to cool completely so they become crisp.

3. Prepare the Dressing

Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, fresh lemon juice, kosher salt, and black pepper until smooth and well combined.

4. Assemble the Salad

Place the mixed greens or baby spinach on a large serving platter or in a large salad bowl. Arrange the roasted butternut squash, sweet potato, sliced pear, dried cranberries, and crumbled feta over the greens.

5. Add the Dressing

Drizzle the honey balsamic dressing over the salad just before serving. Gently toss everything together, taking care not to break up the feta or bruise the pear slices.

6. Finish and Serve

Scatter the candied walnuts over the top and garnish with fresh parsley, thyme leaves, and pomegranate arils if desired. Serve immediately while the roasted vegetables are slightly warm and the walnuts are crunchy.

Why This Recipe Works

This salad works because it combines a variety of flavours and textures in one dish. The butternut squash and sweet potato become tender and caramelised in the oven, while the pear adds a fresh, juicy contrast. Creamy salty feta, tart dried cranberries, and crunchy candied walnuts add even more variety.

The honey balsamic dressing brings the components together with a balanced sweet, tangy, and savoury flavour. Roasting the vegetables also makes the salad feel substantial enough for a satisfying meal or a generous side dish.

Tips for the Best Roasted Butternut Squash & Sweet Potato Salad

• Give the vegetables space: Spread the squash and sweet potato out in a single layer with room between the pieces for better caramelisation.
• Cut evenly: Try to cut the vegetables into similarly sized cubes so they cook at roughly the same rate.
• Watch the walnuts: The maple syrup and brown sugar can caramelise quickly, so stir frequently and keep the heat at medium-low.
• Cool the walnuts completely: Let the candied walnuts cool before adding them to the salad so they become crisp.
• Add dressing at the end: Drizzle the dressing just before serving to keep the greens fresh and the walnuts crunchy.
• Keep the pear fresh: Slice the pear shortly before assembling the salad for the best texture and appearance.

Serving Suggestions

Serve this salad as a colourful side dish alongside roasted chicken, turkey, grilled meats, or other vegetable-based dishes. The combination of roasted vegetables, feta, fruit, and walnuts also makes it substantial enough to enjoy as a light lunch.

For an especially attractive presentation, arrange the ingredients across a large platter rather than mixing everything immediately. Finish with the candied walnuts, fresh herbs, and a few pomegranate arils before bringing the salad to the table.

Frequently Asked Questions

Can I use another type of squash?

Yes. Another firm winter squash can be used in place of butternut squash. Cut it into similar-sized pieces so the vegetables roast evenly.

What type of pear works best?

A ripe but still firm pear works well because it provides sweetness and freshness while holding its shape when sliced.

Can I make the candied walnuts ahead of time?

Yes. The candied walnuts can be prepared ahead and cooled completely before storing them in an airtight container. Add them to the salad just before serving to preserve their crunch.

Can I prepare the dressing ahead?

Yes. The honey balsamic dressing can be whisked together ahead of time and kept refrigerated. Give it another good whisk before drizzling it over the salad.

Can I use a different cheese instead of feta?

Yes. A crumbly cheese with a savoury flavour can be used if you prefer a different variation. Goat cheese is another option that pairs nicely with the roasted vegetables, pear, and cranberries.

Can I serve this salad cold?

Yes. The salad can be served at room temperature or chilled, although serving it with the vegetables slightly warm creates a particularly enjoyable contrast with the greens, pear, feta, and crunchy walnuts.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Calories	405 kcal
Protein	8 g
Carbohydrates	49 g
Fat	21 g
Fiber	8 g
Sugar	25 g
Sodium	525 mg

Final Thoughts

This Roasted Butternut Squash & Sweet Potato Salad brings together everything you want in a seasonal salad: caramelised vegetables, fresh fruit, creamy feta, tart cranberries, crunchy candied walnuts, and a bright honey balsamic dressing.

It is colourful enough for entertaining but simple enough for a weeknight meal. Serve it immediately with the vegetables slightly warm and the walnuts crisp for the best combination of flavours and textures.

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