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
Scale
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.
