Description
This Butternut Squash Feta Salad combines roasted sweet squash, creamy feta, and fresh greens for a colorful and flavorful fall salad. Tossed with a light vinaigrette, it’s perfect as a side or light main dish.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 100g feta cheese, crumbled
- 1/4 cup toasted pecans or walnuts
- 1/4 cup dried cranberries or pomegranate seeds
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Roast squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
- Prepare salad: In a large bowl, combine salad greens, roasted squash, crumbled feta, nuts, and dried cranberries or pomegranate seeds.
- Make dressing: In a small bowl, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper.
- Toss and serve: Drizzle dressing over salad and toss gently to coat. Serve immediately.
Notes
You can add roasted beets or sliced apples for extra color and flavor. For a vegan option, omit the feta or substitute with a plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Salad, Side Dish
- Method: Roasting, Tossed
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: butternut squash salad, feta salad, fall salad, roasted squash salad