This delightful Butternut Squash Feta Salad is a true celebration of vibrant color, hearty flavors, and contrasting textures, all tied together with a tangy balsamic dressing. Tender roasted butternut squash pairs effortlessly with creamy feta, peppery greens, crunchy nuts, sweet cranberries, and a scattering of pumpkin seeds. Every bite is both satisfying and surprisingly refreshing, making it the perfect dish for cozy fall gatherings or any time you crave something wholesome, beautiful, and deeply flavorful.
Ingredients You’ll Need
The ingredients for this salad are as straightforward as they are essential. Each item brings its own magic—from the caramelized edges of roasted squash to the briny pop of feta, every component builds a layer of flavor and texture that makes this salad truly irresistible.
- Butternut squash (4 cups, peeled and cubed): Roasts up sweet and tender, providing the dish’s warming backbone.
- Olive oil (1 tablespoon for roasting, 3 tablespoons for dressing): Ensures the squash caramelizes perfectly and gives the dressing smooth richness.
- Salt (1/2 teaspoon for squash plus to taste for dressing): Brings all the flavors into balance and enhances the natural sweetness of the squash.
- Black pepper (1/4 teaspoon for squash plus to taste): Adds gentle warmth and a savory finish.
- Mixed greens (6 cups, such as arugula and spinach): Peppery and fresh, they make every bite lively and nutritious.
- Feta cheese (1/2 cup, crumbled): Adds creamy, tangy contrast to the sweetness of the squash.
- Dried cranberries (1/4 cup): A hint of tart chewiness that brightens up the salad.
- Toasted pecans or walnuts (1/4 cup): Bring toasty crunch and nutty richness that plays so well with the other flavors.
- Pumpkin seeds (2 tablespoons, pepitas): Offer a satisfying crunch and a beautiful pop of green.
- Red onion (1/4 small, thinly sliced): Offers sharpness and color, balancing creamy and sweet notes.
- Balsamic vinegar (1 tablespoon for dressing): Its deep, tangy-sweet flavor pulls everything together.
- Honey or maple syrup (1 teaspoon): Just the right touch of sweetness for a balanced dressing.
- Dijon mustard (1 teaspoon): Adds a subtle kick and helps emulsify the dressing.
How to Make Butternut Squash Feta Salad
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper. Spread the chunks on a baking sheet, making sure they’re in a single layer for even caramelization. Roast for 25 to 30 minutes, flipping once halfway, until the squash is deeply golden and tender at the edges. Let it cool slightly before adding to the salad to avoid wilting the greens too much.
Step 2: Prepare the Dressing
While the squash is roasting, whisk up the dressing. Grab a small bowl or a jar with a tight-fitting lid, and combine the remaining 3 tablespoons of olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, and a good pinch of salt and pepper. Whisk or shake until the mixture is glossy and well blended. This tangy-sweet dressing will perfectly complement the earthy, creamy, and nutty elements of the Butternut Squash Feta Salad.
Step 3: Mix the Salad
In your largest mixing bowl, pile up the fresh greens. Scatter over the slightly warm butternut squash, then sprinkle on the crumbled feta, dried cranberries, toasted nuts, pumpkin seeds, and thinly sliced red onion. Wait until just before serving to dress the salad—drizzle over the prepared balsamic dressing, then gently toss everything together to coat without bruising the greens.
Step 4: Serve and Enjoy
Transfer your Butternut Squash Feta Salad to a serving platter or individual bowls. Admire those gorgeous bursts of orange, green, red, and white before digging in! Whether served warm or cold, this salad is sure to impress with every forkful.
How to Serve Butternut Squash Feta Salad
Garnishes
A good garnish is like a finishing touch that wakes up all your senses. Try an extra crumble of feta, a few more toasted pepitas, or a swirl of good olive oil. Fresh herbs such as parsley, chives, or even a scatter of microgreens will add not just color, but also an herbal brightness that lifts each bite.
Side Dishes
The Butternut Squash Feta Salad pairs beautifully with a range of sides. Consider a crusty hunk of sourdough bread, a bowl of hearty soup, or a small plate of grilled chicken or salmon if you want to add protein. For a vegetarian feast, serve it alongside a grain pilaf or a simple roasted vegetable medley.
Creative Ways to Present
If you’re entertaining, think about serving the salad atop individual crostini as a festive appetizer. You can also layer the components in a mason jar for a portable lunch, or arrange them artistically on a large platter for maximum visual impact. For a heartier variation, try tossing in cooked quinoa or wild rice to make it a main course.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Butternut Squash Feta Salad, store it in an airtight container in the refrigerator. For the best texture, keep the dressing separate and add it just before serving. The salad holds up well for a day, though the greens might soften slightly as they absorb the flavors.
Freezing
Freezing is not recommended for this salad, as the fresh greens and feta tend to lose their delightful texture after thawing. However, you can roast the butternut squash in advance and freeze it, then defrost and add to fresh ingredients when assembling the salad later.
Reheating
If you want to enjoy the salad warm, gently reheat the roasted squash in the microwave or oven before tossing with the other ingredients. Avoid reheating the greens or feta—they’re best added cold or at room temperature for optimal texture.
FAQs
Can I use a different type Salad
Absolutely! While butternut squash offers a sweet, buttery base, you can easily swap in acorn squash, delicata squash, or even cubed roasted sweet potatoes. The flavors will shift a bit, but the salad will still be wonderful.
What other nuts or seeds work well in this salad?
The beauty of this recipe is its flexibility—try almonds, cashews, hazelnuts, or sunflower seeds instead of pecans, walnuts, or pepitas for a different crunch and flavor profile.
Is there a vegan version of Butternut Squash Feta Salad?
Yes! Simply substitute the feta cheese for a good vegan feta alternative, and use maple syrup in the dressing instead of honey. You can enjoy all the deliciousness without any dairy or animal products.
Can I make the salad in advance for a party?
Definitely. You can roast the squash and prepare the dressing a day ahead. Keep the greens and toppings separate, then assemble and toss everything with the dressing just before serving to maintain crispness and freshness.
What is the best way to toast nuts for this salad?
Spread the pecans or walnuts on a baking sheet and toast in a 350°F oven for 5–8 minutes until golden and fragrant, or use a dry skillet over medium heat for a few minutes, stirring frequently to prevent burning.
Final Thoughts
I truly hope you give this Butternut Squash Feta Salad a try—it’s a dish that has brightened so many of my own meals, no matter the season. Whether you enjoy it as a side or a centerpiece, each bite offers a little celebration of flavor and texture. Let this colorful bowl bring some extra joy to your table!
Print
Butternut Squash Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-American
- Diet: Vegetarian
Description
Enjoy the delightful blend of flavors and textures in this Butternut Squash Feta Salad. Roasted butternut squash, mixed greens, feta cheese, dried cranberries, and nuts come together with a tangy balsamic dressing for a satisfying dish.
Ingredients
For the Salad:
- 4 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed greens (such as arugula and spinach)
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons pumpkin seeds (pepitas)
- 1/4 small red onion, thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender. Let cool slightly.
- Prepare the dressing: Whisk together olive oil, balsamic vinegar, honey/maple syrup, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine mixed greens, roasted squash, feta, cranberries, nuts, seeds, and red onion. Drizzle with dressing, toss gently, and serve.
Notes
- You can serve this salad warm or cold.
- Add quinoa or grilled chicken for a heartier meal.
- Goat cheese is a great feta substitute.
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