Description
This vibrant Butternut Squash Feta Salad combines the natural sweetness of roasted butternut squash with tangy feta, crunchy toasted nuts, and a sweet-tart balsamic dressing. Perfect as a light lunch or a colorful side dish, it balances fresh greens with autumnal flavors in a simple, wholesome recipe.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad Base
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts, toasted
- 1/4 red onion, thinly sliced
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the peeled and cubed butternut squash evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until the squash is tender and has a golden color. Remove from the oven and let it cool slightly.
- Prepare the Salad Base: In a large salad bowl, combine the mixed greens, crumbled feta cheese, dried cranberries, toasted pecans or walnuts, and thinly sliced red onion. Toss the ingredients gently to mix.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, honey (or maple syrup), plus salt and pepper to taste until emulsified and well combined.
- Combine Salad: Add the roasted butternut squash to the salad bowl. Drizzle the prepared dressing over all the ingredients. Toss everything gently to evenly coat the salad without breaking up the squash cubes.
- Serve: Serve the salad immediately for the best texture and flavor. Optionally, garnish with additional crumbled feta or extra toasted nuts for added texture and taste.
Notes
- Use either honey or maple syrup in the dressing depending on your preference or dietary needs (maple syrup makes it vegan).
- To toast nuts, spread them on a baking sheet and roast in the oven at 350°F (175°C) for 5-8 minutes until fragrant and lightly browned.
- This salad is best served fresh to maintain the crispness of greens and crunch of nuts.
- Can be made ahead by roasting squash and prepping dressing in advance, then assembling just before serving.
- Try swapping out mixed greens with kale or baby spinach for nutritional variations.
