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Roasted Butternut Squash and Spinach Salad with Gorgonzola

The sweet-salty pairing of roasted butternut squash, dried cherries and crumbled gorgonzola, finished with a light crunch from pumpkin seeds and a honey-Dijon vinaigrette, makes this spinach salad a standout. Bright, seasonal and satisfying, it works equally well as a lunch, a light dinner or an accompaniment on holiday menus like Thanksgiving.

The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite of this spinach salad!Spinach and Butternut Squash Salad with Gorgonzola

I originally bought the butternut squash without a concrete plan, but this salad turned my simple ingredients into a memorable meal. The roasted squash brings caramelized sweetness and depth, dried cherries add fruity brightness, and gorgonzola supplies the salty, creamy contrast. Toasted pumpkin seeds (pepitas) provide crunch and a nutty dimension, while a honey-Dijon vinaigrette brings everything together with a balanced sweet-and-tangy finish. The result is a colorful, texturally lively dish that celebrates fall produce.

This salad is naturally vegetarian and gluten free. It can easily be adapted for vegan diets by omitting the gorgonzola or substituting a plant-based cheese. You can roast the squash ahead of time and refrigerate it, then assemble the salad just before serving to preserve the spinach’s freshness. If you don’t have pumpkin seeds, toasted sunflower seeds also work well.

Why this salad works

Combining a warm ingredient—honey-roasted butternut squash—with cool baby spinach creates a pleasing temperature contrast that enhances flavor perception. The interplay of sweet (squash and honey), tart (dried cherries), salty/creamy (gorgonzola) and crunchy (pumpkin seeds) makes each bite interesting. Butternut squash is also nutrient-dense and versatile; adding it to salads increases fiber and vitamin content while keeping the dish light.

Serving suggestions

  • Serve this as a main course for a light lunch or dinner, paired with a crusty slice of bread or a warm grain such as farro.
  • Offer it as a colorful side for holiday spreads—its fall tones, texture and bright dressing complement richer mains like roast turkey or pork.
  • To make it heartier, add grilled chicken, roasted chickpeas or warm lentils.

More Butternut Squash Recipes you might enjoy:

  • Spicy Sausage, Brussels and Butternut Squash Foil Packets
  • Spaghetti with Butternut Leek Parmesan Sauce
  • Pasta with Butternut Squash Sauce, Sausage and Spinach
  • Stuffed Turkey Breasts with Butternut Squash and Figs
  • Butternut Squash Risotto

Baby Spinach Salad with Honey-Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries

Yield: 4 servings • Serving size: 1/4 of the salad

Prep: 5 mins • Cook: 25 mins • Total: 30 mins

Ingredients

For the squash

  • 1 1/4 lbs butternut squash, peeled and diced into 3/4-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Kosher salt and freshly ground black pepper, to taste

For the vinaigrette

  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp white balsamic vinegar (or a mild white wine vinegar)
  • 1 tbsp honey
  • 1/2 tbsp minced shallot (or finely chopped red onion)
  • 2 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste

For the salad

  • 5 oz baby spinach, washed and spun dry
  • 1/4 cup raw, hulled pumpkin seeds (pepitas), toasted if desired
  • 3 tbsp dried cherries
  • 1/4 cup reduced-fat crumbled gorgonzola (or regular gorgonzola if preferred)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the diced butternut squash with 1 tablespoon olive oil, 1 tablespoon honey, a pinch of salt and freshly ground black pepper until evenly coated.
  3. Spread the squash in a single layer on a baking sheet and roast in the center of the oven for 20–25 minutes, turning once halfway through, until tender and lightly caramelized. Remove and let cool to room temperature.
  4. While the squash roasts, whisk together the vinaigrette: combine the white balsamic vinegar, minced shallot, remaining honey and Dijon mustard. Slowly whisk in 1 1/2 tablespoons olive oil until emulsified. Season with salt and pepper to taste.
  5. Divide baby spinach among four plates or a large serving bowl. Top each portion with roasted butternut squash, pumpkin seeds, dried cherries and crumbled gorgonzola.
  6. Drizzle the vinaigrette over the salads just before serving and toss gently if desired. Serve immediately.

Notes and variations

  • To make this vegan, omit the cheese or use a plant-based alternative and substitute maple syrup for honey in the squash and dressing.
  • For extra crunch and flavor, lightly toast the pumpkin seeds in a dry skillet for 2–3 minutes until aromatic. Watch carefully so they don’t burn.
  • Swap dried cherries with dried cranberries or chopped apricots for a different fruity note.
  • Make-ahead tip: roast the squash up to two days in advance and keep refrigerated. Bring to room temperature before assembling the salad.

Nutrition (approximate per serving)

Calories: 242 kcal • Carbohydrates: 26.5 g • Protein: 7.5 g • Fat: 13.5 g • Fiber: 5.5 g • Sugar: 8.5 g • Sodium: 160 mg

The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite of this spinach salad!