If you are searching for a bright, flavorful dish that brings together the sweet earthiness of roasted butternut squash with the tangy creaminess of feta, this Butternut Squash Feta Salad Recipe is your new go-to. It is a delightful mix of textures and colors that’s as nourishing as it is stunning on the plate, perfect for sharing with friends or simply treating yourself. Whether you want a satisfying side or a light main course, this salad delivers a vibrant blend of fresh greens, crunchy nuts, and a luscious dressing that ties everything together beautifully.
Ingredients You’ll Need
The charm of this Butternut Squash Feta Salad Recipe lies in its simple yet thoughtfully chosen ingredients, each bringing its own magic to the table. From the sweet roast of butternut squash enhancing the earthiness, to the tang of feta cheese balancing with a creamy texture, every component is essential for that perfect harmony of taste and mouthfeel.
- Butternut Squash: Peeled and cubed, this provides the warm, sweet roasted base for the salad.
- Olive Oil: Used twice—once to roast the squash and once in the dressing for richness.
- Salt and Pepper: Basic seasonings to elevate all the flavors gracefully.
- Mixed Greens: A colorful and fresh mix like arugula, spinach, or spring mix adds vibrant color and crispness.
- Feta Cheese: Crumbled to add the perfect salty tang and creamy contrast to the sweet squash.
- Dried Cranberries: Their sweet-tart bite introduces delightful bursts of flavor throughout the salad.
- Pecans or Walnuts: Toasted nuts bring crunch and a toasty nuttiness that balances the textures.
- Red Onion: Thinly sliced for a sharp, slightly sweet bite that wakes up the palate.
- Balsamic Vinegar: In the dressing, it adds a subtle acidity that ties the salad together.
- Honey or Maple Syrup: A touch of natural sweetness to round out the dressing’s flavors beautifully.
How to Make Butternut Squash Feta Salad Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a tablespoon of olive oil, plus salt and pepper to taste. Spread the cubes evenly on a baking sheet so they roast up nicely golden and tender, which usually takes about 25 to 30 minutes. This roasting enhances the squash’s natural sweetness and gives the salad its signature warmth.
Step 2: Prepare the Salad Base
While your squash is roasting, gather your mixed greens, crumbled feta, dried cranberries, toasted pecans or walnuts, and thinly sliced red onion into a large salad bowl. This vibrant medley builds the refreshing and textured foundation that perfectly complements the roasted squash.
Step 3: Whisk the Dressing
In a small bowl, combine three tablespoons of olive oil, one tablespoon of balsamic vinegar, and one teaspoon of honey or maple syrup. Add salt and pepper to taste, then whisk everything together until the dressing is smooth, shiny, and slightly thickened. This dressing will add the perfect balance of acidity and sweetness to the salad.
Step 4: Combine and Toss
When the butternut squash has cooled down a bit, add it to the salad bowl. Drizzle your freshly whisked dressing over the salad, then gently toss everything together to make sure all the flavors mingle without bruising the leaves or squash cubes. This step brings all the elements of the Butternut Squash Feta Salad Recipe into perfect harmony.
Step 5: Serve with Style
Serve immediately, and if you like, sprinkle a little extra feta or toasted nuts on top for an eye-catching finish and added texture. This salad is best enjoyed fresh, bursting with the contrast of warm squash and crisp greens.
How to Serve Butternut Squash Feta Salad Recipe
Garnishes
For an extra special touch, add a few more crumbles of feta or a sprinkle of toasted nuts right before serving. Fresh herbs like chopped parsley or mint can also lift the salad with an herbal brightness that complements the sweet and tangy notes.
Side Dishes
This salad pairs beautifully with simple roasted chicken, grilled fish, or even a hearty grain bowl. Its bright and fresh profile works well alongside a warm quinoa or couscous salad, making any meal feel colorful and balanced.
Creative Ways to Present
Try serving the salad in individual clear bowls to show off the layers of colorful ingredients, or plate it on a rustic wooden board for a casual, inviting vibe. You can also add edible flowers or pomegranate seeds for a pop of color that will wow your guests visually as well as in taste.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Butternut Squash Feta Salad Recipe should be stored in an airtight container in the refrigerator. It’s best eaten within 2 days to maintain the freshness of the greens and texture of the roasted squash. Keep the dressing separate if possible to avoid sogginess.
Freezing
Because this salad relies on fresh, crisp greens and delicate textures, freezing is not recommended. The squash itself can be frozen after roasting if you want to prep in advance, but assemble the salad fresh for the best results.
Reheating
If you have leftover roasted butternut squash stored separately, warming it gently in the oven or microwave before mixing into fresh greens is a great way to revive its flavor and softness without losing the crispness of the salad components.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta is traditional for its tangy, creamy texture, goat cheese or ricotta salata also make wonderful substitutes that bring their own unique flair to this salad recipe.
What nuts work best in the salad?
Toasted pecans and walnuts are classic choices due to their rich flavor and crunch, but toasted almonds or hazelnuts can also be delicious for a slightly different taste and texture profile.
Is this salad suitable for a vegan diet?
To make this Butternut Squash Feta Salad Recipe vegan, simply omit the feta or replace it with a plant-based cheese alternative. Make sure to use a vegan-friendly sweetener in the dressing as well.
Can I prepare any parts of this recipe ahead of time?
You can roast the butternut squash and toast the nuts a day ahead. Just store them separately and toss everything together just before serving to keep the salad fresh and vibrant.
What greens are best for this salad?
Mixed greens like arugula, spinach, and spring mix offer a good balance of peppery and mild flavors with tender leaves that complement the roasted squash perfectly. Feel free to experiment with kale or baby chard if you prefer.
Final Thoughts
This Butternut Squash Feta Salad Recipe is truly one of those dishes that feels like a warm hug in every bite. The balance of sweet, tart, creamy, and crunchy elements makes it endlessly satisfying and versatile. I hope you give it a try soon and find it as much a beloved staple in your kitchen as it is in mine.
Print
Butternut Squash Feta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Butternut Squash Feta Salad featuring roasted butternut squash, mixed greens, tangy feta, dried cranberries, and toasted nuts, all tossed in a lightly sweet balsamic dressing. This salad is perfect as a light lunch or a colorful side dish, combining sweet, savory, and crunchy textures for a delightful eating experience.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts, toasted
- 1/4 red onion, thinly sliced
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the peeled and cubed butternut squash evenly on a baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly golden. Remove from the oven and allow to cool slightly.
- Prepare the Salad Base: In a large mixing bowl, combine the 4 cups of mixed greens with the crumbled feta cheese, dried cranberries, toasted pecans or walnuts, and thinly sliced red onion. Gently toss these ingredients together to distribute evenly.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey or maple syrup, and salt and pepper to taste. Ensure the dressing is well-emulsified and balanced in flavor.
- Assemble the Salad: Add the roasted butternut squash into the bowl with the greens and other salad ingredients. Drizzle the prepared dressing over the top. Toss gently to combine all the flavors without bruising the greens.
- Serve: Plate the salad immediately. Optionally garnish with additional crumbled feta or extra toasted nuts for added texture and flavor. Enjoy fresh for best taste and texture.
Notes
- To toast the pecans or walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- You can substitute honey with maple syrup to make the dressing vegan.
- Feel free to use either pecans or walnuts based on preference or availability.
- For a nuttier flavor, add a sprinkle of toasted pumpkin seeds or sunflower seeds.
- This salad is best served immediately, but leftovers can be stored separately in the fridge for up to 2 days.
