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Warm Honey Roasted Butternut Squash Salad, with fresh cranberries and goat cheese. Recipe from Confessions of a Fit Foodie

Warm Honey Roasted Butternut Squash Salad

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Side Dishes


Butternut Squash Salad is healthy and delicious as both a Holiday meal side, or a weeknight dinner!  Sweet roasted butternut squash is paired with tart cranberries and tangy goat cheese in this flavorful, warm side dish made all on one pan! 


  • 6 cups of peeled and chopped butternut squash
  • olive oil cooking spray
  • 1 T of olive oil
  • salt, pepper, and garlic powder, to taste
  • 1 cup fresh cranberries (Out of season?  Readers have reported that blueberries are an amazing sub!)
  • 2 T honey
  • ¼ cup of crumbled goat cheese (I used honey flavored from Aldi)
  • 1/81/4 tsp of cinnamon
  • fresh or dried parsley to garnish


  1. Preheat oven to 400 degrees F.
  2. Spray a baking sheet with olive oil cooking spray.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon and honey. Then gently mix in goat cheese.
  9. Garnish with parsley for some beautiful color and serve while it’s hot.


Serves 6

21 Day Fix: 1 GREEN, 1 tsp, trace BLUE, trace PURPLE (per serving)

WW: Green, Blue, Purple – 2 points (per serving)

Keywords: side, butternut squash, winter squash, fall, seasonal, vegetarian, cranberries, goat cheese, gluten-free, grain-free