If you’re craving a dish that’s hearty, colorful, and totally vibrant in flavor, the Butternut Squash Feta Salad is going to become an obsession in your kitchen. Roasted cubes of butternut squash mingle with creamy feta, nutty toasted pecans, tart cranberries, and peppery greens—all tossed in a tangy balsamic-maple dressing you’ll want to drizzle over everything. Whether you serve it as a show-stopping side or a satisfying main, this salad is truly autumn in a bowl. It’s a recipe that manages to feel cozy and fresh all at once!
Ingredients You’ll Need
Simplicity is key with this Butternut Squash Feta Salad: each ingredient brings something unique—sweet, salty, tangy, or crunchy—rounding out every bite. These carefully chosen staples are the secret to those knockout contrasts in texture and rich color.
- Butternut squash: Roasts up sweet, tender, and caramelized, creating the hearty backbone of the salad.
- Olive oil: Helps the squash develop golden, crispy edges and adds lushness to the dressing.
- Salt: Enhances the natural sweetness of the squash and balances the salad flavors.
- Black pepper: Brings gentle warmth and depth to every bite.
- Baby arugula or mixed greens: Adds a peppery counterpoint and vibrant color contrast to the roasted veggies.
- Feta cheese: Gives a creamy, tangy pop that elevates each forkful.
- Dried cranberries: Bring chewy texture and bursts of tart-sweet flavor.
- Pecans or walnuts (toasted): Add an irresistible crunch and rich nutty notes; toasting takes them over the top!
- Balsamic vinegar: The foundation for a bright, zippy, slightly sweet dressing that ties the whole salad together.
- Maple syrup: Sweet, woodsy, and caramel-like; it balances the tanginess of the vinegar and mustard.
- Dijon mustard: Lends gentle heat and a touch of creaminess to the dressing.
How to Make Butternut Squash Feta Salad
Step 1: Roast the Squash
Start by preheating your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and black pepper until each piece is evenly coated—trust me, this step ensures the squash develops those irresistible caramelized edges. Spread the cubes out in a single layer on a baking sheet, making sure they’re not crowded so they roast instead of steam. Roast for 25 to 30 minutes, stirring halfway through, until the squash is golden, tender, and slightly crispy on the edges. Let the squash cool for several minutes before assembling the salad.
Step 2: Mix the Maple-Balsamic Dressing
While the squash is roasting, whisk together the balsamic vinegar, maple syrup, and Dijon mustard in a small bowl. The moment you start mixing, you’ll see how the sharpness of the vinegar melds beautifully with that sweet, velvety maple, while the mustard adds body and depth. Give it a taste—you might be tempted to use it on all your salads!
Step 3: Toast the Nuts
If your pecans or walnuts aren’t already toasted, pop them in a dry skillet over medium heat for about 3 to 5 minutes. Watch closely and stir often: once they turn fragrant and deepen in color, they’re ready. Toasting draws out their nutty richness, which is key for that oh-so-satisfying salad crunch.
Step 4: Assemble the Salad
Now comes the fun part! In a big salad bowl, layer your baby arugula or mixed greens as a base. Gently scatter over the roasted butternut squash, sprinkle on the crumbled feta, dried cranberries, and toasted nuts. Drizzle with that luscious dressing and toss lightly to combine—don’t over-mix, you want to keep the salad fluffy and pretty. Each ingredient should shine!
Step 5: Serve and Enjoy
Serve your Butternut Squash Feta Salad immediately for a warm and comforting experience, or let it sit for a few minutes for the flavors to meld beautifully. Every forkful is a play of sweet, salty, creamy, and crunchy—absolutely irresistible!
How to Serve Butternut Squash Feta Salad
Garnishes
For a finishing flourish, sprinkle a few extra crumbles of feta or a pinch of flaky sea salt over the top. A light scatter of fresh herbs—like chopped parsley or a hint of thyme—can add a bright, aromatic lift to the Butternut Squash Feta Salad. If you’re feeling decadent, a drizzle of extra balsamic glaze wouldn’t go amiss.
Side Dishes
This salad is equally at home as a showstopper side at weeknight dinners and festive holiday tables. It pairs gorgeously with roasted chicken, simple grilled salmon, or just a slice of rustic bread for a more casual meal. For vegetarians, try it with a hearty lentil soup or alongside a savory tart.
Creative Ways to Present
Let your presentation reflect the salad’s character! Pile it high in a shallow serving bowl for sharing, or plate as individual composed salads for a dinner party. If you’re hosting a buffet, layer the Butternut Squash Feta Salad in a clear trifle bowl for a dramatic visual—a true celebration of colors and textures.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Butternut Squash Feta Salad, store it in an airtight container in the refrigerator for up to two days. The greens will soften as they absorb the dressing, but the flavors deepen and remain absolutely delicious. For best results, keep the dressing separate until just before serving if you expect to have extras.
Freezing
Freezing isn’t recommended for this salad—you’ll lose the lovely textures that make it shine, and the greens won’t fare well after thawing. However, you can roast batches of butternut squash ahead and freeze the cubes individually, then thaw and assemble the salad fresh when needed.
Reheating
To revive the flavors if the salad’s been chilled, let the portion come to room temperature, or gently reheat just the squash cubes in a skillet or microwave before tossing them back with the greens and toppings. This brings back the warmth and freshly-roasted essence without wilting everything else.
FAQs
Can I use another cheese instead of feta?
Absolutely! Goat cheese is a wonderful swap for feta in Butternut Squash Feta Salad, lending a similar creamy, tangy vibe. You could even try blue cheese or ricotta salata for a different twist.
What greens work best for this salad?
Baby arugula adds a peppery punch, but spinach, mixed greens, or even massaged kale are equally delicious bases for your Butternut Squash Feta Salad. Pick your favorite or mix it up depending on what looks fresh.
Is this salad suitable for meal prep?
Definitely! Roast the squash, toast the nuts, and prepare the dressing ahead of time. Store everything separately and combine just before serving for a fresh, vibrant salad—even a day or two after prepping.
Can I make the salad vegan?
Of course! Simply swap the feta for your favorite plant-based cheese or a sprinkle of nutritional yeast for a savory touch. Double-check that your Dijon is vegan, and you’re good to go.
How can I make this a main course?
For a heartier version of Butternut Squash Feta Salad, toss in a scoop of cooked quinoa, some chickpeas, or slices of grilled chicken or tofu. These additions turn this already satisfying salad into a full-blown meal.
Final Thoughts
One bite of this Butternut Squash Feta Salad, and you’ll understand why it’s a favorite for both casual lunches and holiday feasts. It’s vibrant, cozy, and so ridiculously flavorful. Don’t be surprised if it disappears in record time—give it a try and watch it win over everyone at the table!
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Butternut Squash Feta Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash Feta Salad is a delightful mix of roasted butternut squash, tangy feta cheese, sweet cranberries, crunchy nuts, and peppery arugula, all tossed in a flavorful balsamic dressing. It’s a perfect fall salad that’s both satisfying and refreshing.
Ingredients
For the salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 oz baby arugula or mixed greens
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (toasted)
For the dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Make the dressing: Whisk together balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
- Assemble the salad: In a large bowl, combine arugula, roasted squash, feta cheese, cranberries, and nuts. Drizzle with dressing and toss gently.
- Serve: Serve immediately.
Notes
- You can swap feta for goat cheese and use spinach instead of arugula.
- Add cooked quinoa or grilled chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion
- Calories: 280
- Sugar: 10g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
