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
Scale
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
