Butternut Squash Feta Salad
What makes this dish stand out is the balance. The caramelized edges of roasted squash add depth, while the salty feta cuts through the sweetness just enough to keep every bite interesting.
Equipment
- Sharp chef’s knife
- Cutting board
- Baking Sheet
- Mixing Bowls
- Whisk or fork
- Salad Tongs or Serving Spoon
Ingredients
For the Salad:
- 1 medium butternut squash peeled and cubed
- 3 –4 cups mixed salad greens arugula, spinach, or spring mix
- ½ cup feta cheese crumbled
- ¼ cup red onion thinly sliced
- ¼ cup dried cranberries optional
- ¼ cup walnuts or pecans roughly chopped
For the Roasting:
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika optional
- ½ teaspoon garlic powder
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
Step 1: Prep the butternut squash
- Start by peeling the butternut squash carefully using a sharp knife or vegetable peeler. Cut it in half, scoop out the seeds, and chop it into even, bite-sized cubes.
- Try to keep the pieces similar in size so they roast evenly. This makes a big difference in getting that perfect tender inside and slightly crisp edge that makes this BUTTERNUT squash salad so good.
- Pro tip: If the squash feels too hard to cut, microwave it for 1–2 minutes to soften it slightly before chopping.
Step 2: Season and roast
- Place the cubed squash on a baking sheet. Drizzle with olive oil, then sprinkle salt, black pepper, paprika, and garlic powder. Toss everything together until well coated.
- Spread the squash out in a single layer so it roasts instead of steaming. Bake at 400°F (200°C) for about 25–30 minutes, flipping halfway through for even browning.
- Pro tip: Don’t overcrowd the pan. Giving the squash space is what helps it caramelize properly for that rich flavor in your BUTTERNUT feta salad.
Step 3: Make the dressing
- In a small bowl, combine olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Whisk everything together until smooth and slightly thickened. Taste and adjust—add a little more honey if you like it sweeter or more vinegar for extra tang.
- Pro tip: Whisk continuously to keep the dressing emulsified so it doesn’t separate later when added to the salad.
Step 4: Prepare the salad base
- In a large bowl, add your mixed greens, sliced red onions, dried cranberries, and chopped nuts.
- Toss lightly just to distribute everything evenly. This gives your Fall salad a good mix of textures before adding the warm squash.
Step 5: Assemble the salad
- Once the roasted squash is done, let it cool slightly for about 5 minutes. Add it to the salad bowl along with the feta cheese.
- Drizzle the dressing over everything and gently toss until well combined, being careful not to break the squash pieces.
- Pro tip: Add the squash while it’s still slightly warm—it helps the feta soften slightly and brings all the flavors together beautifully.
Step 6: Serve and enjoy
- Transfer the salad to a serving bowl or individual plates. Sprinkle a little extra feta or nuts on top if you like a more textured finish.
- Serve immediately while the squash is warm and the greens are fresh and crisp.
Notes
Nutritional Value (Per Serving – approximate)
- Calories: 280–380 kcal
- Protein: 7–10g
- Carbohydrates: 25–35g
- Fat: 18–25g
- Fiber: 4–7g
- Sugar: 8–12g
- Sodium: 300–500mg