If you’re craving a salad that feels like a cozy hug on a plate, this Butternut Squash Feta Salad Recipe is exactly what you need. Roasted butternut squash brings a natural sweetness with a tender bite that pairs beautifully with tangy, crumbly feta cheese. The dried cranberries add bursts of tartness while toasted nuts offer a satisfying crunch, all tossed with fresh mixed greens and a vibrant balsamic-honey dressing. Every forkful is a delightful dance of autumnal flavors that’s light enough for lunch yet hearty enough as a side for dinner. Trust me, this salad quickly became one of my all-time favorites and I’m so excited to share it with you!
Ingredients You’ll Need
This Butternut Squash Feta Salad Recipe shines thanks to a handful of simple, thoughtfully chosen ingredients. Each one brings a unique texture or flavor that makes the final dish sing, from the creamy feta to the crunchy toasted nuts and sweet roasted squash.
- Butternut squash: The star of the dish, roasted until golden and tender for natural sweetness and softness.
- Olive oil: Both for roasting and dressing, it provides richness and helps meld flavors together.
- Salt and pepper: Essential seasoning to enhance every element of the salad.
- Mixed greens: Choose arugula, spinach, or a spring mix for fresh, peppery to mild leafy textures.
- Crumbled feta cheese: Adds a salty, creamy contrast to the sweet squash.
- Dried cranberries: Offer tart bursts that brighten up the salad’s flavor profile.
- Toasted pecans or walnuts: Provides toasted nuttiness and a delightful crunch.
- Red onion, thinly sliced: Brings a sharp, slightly sweet zing that balances the dish.
- Balsamic vinegar: A tangy base for the dressing that complements the sweetness of the squash and honey.
- Honey or maple syrup: Just a touch of natural sweetness for the dressing.
How to Make Butternut Squash Feta Salad Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Peel the butternut squash and cut it into bite-sized cubes. Toss them with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25 to 30 minutes until the squash is tender and develops a beautiful golden color. Roasting brings out the squash’s natural sweetness and caramelization — the foundation for this salad’s flavor.
Step 2: Prepare the Salad Base
While the squash cooks, gather your fresh ingredients. In a large bowl, toss together the mixed greens, crumbled feta, dried cranberries, toasted nuts, and thinly sliced red onion. Each component contributes a contrasting texture or flavor, setting the stage for that perfect balance.
Step 3: Whisk the Dressing
In a small bowl, combine olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper. Whisk the ingredients until emulsified. This dressing is light but packed with flavor, tying the sweet and savory elements of the salad together with a subtle tang and just enough sweetness.
Step 4: Assemble the Salad
Add the slightly cooled roasted butternut squash to the salad bowl. Drizzle the dressing over everything and toss gently to coat the ingredients evenly. The warmth of the squash softens the greens just slightly, making for an inviting texture combination that feels fresh but cozy.
Step 5: Final Touches
Serve your Butternut Squash Feta Salad Recipe immediately. If you want to add a special finishing touch, sprinkle extra feta or nuts on top for an eye-catching presentation and added flavor.
How to Serve Butternut Squash Feta Salad Recipe
Garnishes
Simple garnishes can elevate the salad beautifully. Try a sprinkle of freshly cracked black pepper, a few more toasted pecans or walnuts, or even a tiny handful of fresh herbs like parsley or thyme for a pop of green and aromatic freshness. These finishing touches bring additional layers of flavor and a pretty presentation.
Side Dishes
This salad pairs wonderfully with a range of dishes. It’s light enough alongside grilled chicken or fish, but also makes a fantastic complement to heartier mains like roasted pork or a pasta dish. For a vegetarian meal, serve it alongside a warm grain bowl or fresh artisan bread to soak up any remaining dressing.
Creative Ways to Present
Serve the salad in a large wooden bowl for rustic charm or plate individual servings on crisp white dishes for a more refined look. You can also layer the ingredients in a clear glass jar for an on-the-go lunch or picnic treat, keeping the dressing separate until ready to toss. This recipe is versatile and fun to style in any setting.
Make Ahead and Storage
Storing Leftovers
If you have leftover Butternut Squash Feta Salad Recipe, store the salad components separately for best freshness. Keep the roasted squash and greens in airtight containers in the refrigerator. Toss everything together only when ready to serve to prevent sogginess and preserve textures.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The mixed greens and fresh toppings will not hold up well to freezing, and the dressing may separate upon thawing. However, you can freeze extra roasted butternut squash cubes separately for future salads or soups.
Reheating
If you want to enjoy the roasted squash warm, gently reheat it in the oven or on the stovetop before combining with the fresh salad ingredients. Avoid microwaving the entire salad since it may wilt the greens and alter the texture of the cheese and nuts.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta’s salty tang is a highlight here, goat cheese or even a mild blue cheese can work nicely. These cheeses also add creaminess and a complementary flavor to the roasted squash and nuts.
What nuts work best in this salad?
Pecans and walnuts are both excellent choices because of their crunch and slightly sweet, buttery taste. You can also try almonds or pistachios for a twist, just make sure to toast them lightly to bring out their flavor.
Is this salad suitable for vegans?
To make this Butternut Squash Feta Salad Recipe vegan-friendly, simply omit the feta cheese or substitute it with a plant-based cheese alternative. Maple syrup is a great choice for the dressing’s sweetness instead of honey.
Can I prepare the salad in advance?
Yes, you can roast the butternut squash and prepare the greens and toppings a few hours ahead. Just keep the dressing separate and toss everything together right before serving to maintain freshness and texture.
How can I make this salad gluten-free?
This salad is naturally gluten-free as is, just ensure any nuts or additional toppings you use have not been cross-contaminated with gluten-containing ingredients.
Final Thoughts
If you’re looking for a dish that feels nourishing, bursting with color, and packed with cozy fall flavors, this Butternut Squash Feta Salad Recipe checks every box. It’s a beautiful combination of textures and tastes that’s simple to prepare and sure to impress. Whether you make it for a family meal or to share with friends, this salad will quickly become a go-to favorite. Give it a try and watch how fast it disappears from the table!
Print
Butternut Squash Feta Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and wholesome Butternut Squash Feta Salad featuring roasted butternut squash, mixed greens, tangy feta, crunchy toasted nuts, and a sweet-tart balsamic dressing. This 40-minute recipe offers a perfect balance of textures and flavors, ideal for a light lunch or side dish.
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 the 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 sprinkle with salt and pepper. Roast for 25-30 minutes, turning halfway through, until squash is tender and golden brown. Remove and let cool slightly.
- Combine Salad Ingredients: In a large bowl, add the mixed greens, crumbled feta cheese, dried cranberries, toasted pecans or walnuts, and thinly sliced red onion. Toss gently to mix the flavors.
- Prepare 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 until emulsified.
- Assemble the Salad: Add the roasted butternut squash to the salad mixture. Pour the dressing over the top and gently toss to ensure everything is evenly coated.
- Serve: Plate the salad immediately, garnished with extra crumbled feta or additional toasted nuts if desired, for added texture and flavor.
Notes
- To toast nuts, warm them in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking frequently to prevent burning.
- You can substitute pecans or walnuts with almonds or pistachios for variation.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Leftover roasted butternut squash can be refrigerated for up to 3 days and added to other dishes.
- If you prefer a sweeter dressing, increase the honey or maple syrup to 1.5 teaspoons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
