Roasted Butternut Squash Noodle Cranberry Salad: An Easy & Elegant Vegan Holiday Side Dish

Discover the perfect blend of sweet and savory with this roasted butternut squash noodle salad, featuring tender squash spirals, vibrant yellow onion, fragrant fresh sage, and tangy dried cranberries. This delightful dish is not only easy to prepare but also a fantastic vegan and gluten-free option for your next holiday gathering or weeknight meal!

The holidays often bring cherished traditions, and for many, that includes a feast of comforting dishes. A few years ago, my family introduced a warm butternut squash and cranberry salad to our Thanksgiving spread, and it instantly captured my heart. With just one forkful, I was utterly smitten, immediately going back for seconds. Its simplicity was its charm, a truly elegant dish that perfectly balanced sweet and savory notes. Upon finishing our plates, I eagerly inquired about the recipe, only for my mom to reveal it was a serendipitous find from Whole Foods – and honestly, there’s no shame in embracing convenience, especially during busy times!

Fast forward to this year, and my culinary journey brought me full circle. While browsing the hot foods section at Whole Foods, I stumbled upon that very same butternut squash creation. Intrigued, I picked it up and closely examined the ingredient list: butternut squash, cranberries, onion, sage, and various seasonings. As I stood there, momentarily blocking the hot bar with my frozen cart, a lightbulb moment struck me: “Hey, I can recreate this at home. And I might even be able to make it even better!”

Thus, this Butternut Squash Noodle Cranberry Salad was born. It’s a quick and effortless recipe that truly sings with naturally sweetened dried cranberries, melt-in-your-mouth succulent squash, and aromatic savory sage. This dish isn’t just a side; it’s a vibrant celebration of flavors and textures, designed to impress without the stress, making it an ideal addition to any meal, particularly during festive seasons.

Essential Ingredients for Your Butternut Squash Noodle Cranberry Salad

Crafting this flavorful salad requires just a handful of fresh, high-quality ingredients that come together beautifully. Here’s a detailed look at what you’ll need to make this vibrant dish a reality:

• Organic Butternut Squash Spirals: The star of our show! Using pre-packaged squash noodles saves immense time and effort.
• Avocado Oil: A healthy fat source for roasting that provides a neutral flavor, allowing the natural tastes of the vegetables to shine.
• Himalayan Sea Salt: To enhance all the flavors and bring a subtle brininess.
• Yellow Onion: Thinly sliced, it caramelizes beautifully, adding a sweet and pungent depth.
• Fresh Sage: This aromatic herb is crucial for imparting that distinct, earthy, and slightly peppery holiday flavor.
• Dried Cranberries: Offering bursts of tart sweetness and a festive pop of color.
• Ground Black Pepper: A simple seasoning that adds a touch of warmth and spice.

That’s truly it for the core ingredients! The beauty of this recipe lies in its simplicity and the quality of its components. To make a butternut squash noodle salad, the primary requirement, of course, is the squash noodles themselves. For unparalleled convenience and a consistent aesthetic, I highly recommend using Cece’s Veggie Co. Organic Butternut Squash Spirals. These ready-to-use spirals eliminate the tedious tasks of peeling, slicing, and spiralizing your own squash, allowing you to get dinner on the table much faster. Their uniform, smaller density also contributes to quicker baking times, which is a major win when you’re orchestrating a holiday meal and every minute counts.

However, if you find that organic butternut squash noodles aren’t readily available in your local grocery store, don’t despair! You can easily substitute them with freshly chopped butternut squash. Just remember to adjust the bake time accordingly, increasing it to approximately 25-30 minutes, or until the squash is tender and slightly caramelized.

Step-by-Step Guide: How to Make Butternut Squash Noodle Cranberry Salad

This recipe is designed for ease and efficiency, ensuring you spend less time in the kitchen and more time enjoying your delicious meal. Follow these simple steps to create a vibrant and flavorful butternut squash noodle cranberry salad:

1. Prepare Your Oven and Baking Sheet: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the optimal temperature for even roasting. Line a large baking sheet with parchment paper. Parchment paper is essential here as it prevents the squash and onions from sticking and makes cleanup a breeze, ensuring those beautiful caramelized edges don’t get left behind.
2. Combine and Season Ingredients: Carefully remove the butternut squash spirals from their packaging and transfer them into a spacious mixing bowl. Add the finely sliced yellow onion. Drizzle generously with avocado oil. If you’re aiming for an oil-free option, you can certainly omit the oil – the squash will still roast beautifully, perhaps just a little less caramelized. Next, season the mixture with the fresh chopped sage, a generous pinch of Himalayan sea salt, and ground black pepper. Use your hands or a spatula to gently toss everything together, ensuring the squash noodles and onion are evenly coated with the oil and seasonings.
3. Roast to Perfection: Spread the seasoned butternut squash and onion mixture in a single layer onto the parchment-lined baking sheet. Avoid overcrowding the sheet; if necessary, use two baking sheets to ensure optimal air circulation and even caramelization, rather than steaming. Bake in the preheated oven for approximately 18-20 minutes.
4. Monitor for Tenderness: It’s crucial to watch the squash noodles closely during the baking process to prevent overcooking. Butternut squash spirals cook relatively quickly due to their thinness. They are perfectly done when they are tender and soft enough to pierce easily with a fork, but still hold their shape and have slightly caramelized edges. Avoid baking them until they are mushy or burnt, as this will compromise the texture of your salad.
5. Final Toss and Serve: Once the squash and onions have achieved that perfect tender, caramelized state, remove the baking sheet from the oven. Immediately transfer the roasted vegetables back into your large mixing bowl (or a serving bowl if preferred) and toss them with the dried cranberries. The warmth of the squash will slightly soften the cranberries, releasing their sweet-tart flavors. Serve this delightful salad immediately while still warm to fully appreciate its comforting aromas and vibrant flavors.
6. Storing Leftovers: Any leftover salad can be stored in an airtight container in the refrigerator for up to one week. When you’re ready to enjoy it again, simply reheat it gently on the stovetop or in the oven until warmed through.

The brightness of fresh sage truly elevates this dish, so if you can find it, I highly recommend using it. However, if fresh sage isn’t available, about 1 teaspoon of dried sage can be substituted in a pinch. The key to the onion’s perfect texture is slicing it very thinly; this ensures it cooks at the same rapid pace as the squash spirals and blends seamlessly into the salad.

Creative Ways to Serve Your Butternut Squash Noodle Cranberry Salad

This Butternut Squash Noodle Cranberry Salad is more than just a recipe; it’s a versatile dish that brightens any table. It’s truly perfect for a quick yet elegant holiday side for you and your loved ones, especially when you’re seeking a vegan and gluten-free option that doesn’t compromise on flavor. Its vibrant colors – the warm orange of the squash, the rich red of the cranberries, and the green flecks of sage – make it incredibly pretty and festive, adding a cheerful touch to any holiday spread. And of course, the taste is equally impressive!

For this recipe, I typically use two packages of Organic Butternut Squash Spirals, which yields a generous 6-8 servings, making it ideal for family dinners or entertaining. However, you can easily cut the recipe in half if you’re cooking for fewer people, or if you simply want a smaller batch for meal prepping. The beauty of this dish is its adaptability.

If you don’t have dried cranberries on hand, feel free to get creative with your substitutions. Raisins or finely chopped dates work wonderfully, offering a similar burst of natural sweetness. For those pursuing an oil-free lifestyle, this recipe can be easily adapted: simply omit the avocado oil and roast the squash and onions as is. The natural moisture and sugars within the vegetables will still allow for some caramelization, providing a delicious, lighter alternative.

One of the best qualities of this salad is how well leftovers store. You can prepare it ahead of time for your holiday meal or enjoy it fresh, knowing that any remaining portions will keep beautifully in the fridge for several days. Simply reheat gently on the stovetop or in the oven for a comforting meal that tastes just as good, if not better, the next day. Enjoy every warm, flavorful bite!

Explore More Delicious Vegan Thanksgiving Side Recipes

If you’re planning a holiday feast or simply looking to expand your repertoire of plant-based dishes, you’ll love these other flavorful vegan side recipes:

• Roasted Brussels Sprouts With Hazelnut Butter Sauce

• Dijon Tahini Green Beans

• Roasted Brussels Sprouts With Figs & Pecans

• Cauliflower Mashed Potatoes With Almond Butter Gravy

• Harissa Roasted Cauliflower With Cranberries & Hazelnuts

• Roasted Squash & Arugula Salad

• Tri-Colored Roasted Cauliflower Salad

• Vegan & Grain-Free Sweet Potato Casserole

• Stovetop Cauliflower Rice Stuffing

• Low-Sugar Orange Cranberry Sauce

• Delicata Chickpea Bake With Almond Butter “Gravy”

• Pumpkin Cornbread Mini Muffins

• 2-Way Low Sugar Cranberry Sauce

• Candied Yams with Cacao Nibs & Pecans

I Want to Hear From You! Share Your Culinary Creations!

If you decide to make this delightful Butternut Squash Noodle Cranberry Salad recipe, please don’t hesitate to let me know how it turned out! Your feedback is invaluable and truly helps me create more delicious content for you.

Be sure to leave a comment below, along with a rating and review, so I can use your insights to refine and develop even more fantastic recipes. I love hearing about your kitchen adventures and how you make these dishes your own.

Also, I would absolutely love to see your beautiful creations! Give me a shout-out on Instagram and remember to use the hashtag #floraandvino to share your culinary masterpieces with our growing community.

For more recipe inspiration and to discover other mouth-watering dishes like this one, be sure to check out my Pinterest page. It’s a treasure trove of recipes ready to be pinned and added to your future meal plans.

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XO Lauren

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