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.
