If you’re searching for that perfect harmony of sweet, savory, and tangy in a single bite, look no further than this Butternut Squash Feta Salad. It’s a vibrant medley of creamy squash, salty feta, and tart cranberries tossed on a bed of fresh greens, finished with a maple balsamic dressing that just makes every forkful sing. Whether you need a show-stopping side for a festive dinner or a standout lunch salad, this is the recipe friends and family will ask for again and again!
Ingredients You’ll Need
This salad comes together with a colorful lineup of simple, honest ingredients—each one bringing its own star quality to the plate. The beauty of this recipe is how each element layers in texture, flavor, or a pop of color, for a salad that’s as beautiful as it is delicious.
- Butternut squash: Choose a fresh, firm squash for the sweetest flavor and creamy texture.
- Olive oil: Helps caramelize the squash and adds depth to the dressing.
- Salt: Just a touch enhances every ingredient here.
- Black pepper: Adds a subtle zing and balances the sweetness of the squash and dressing.
- Baby arugula or mixed greens: Peppery arugula is especially good, but any crisp greens will do beautifully.
- Feta cheese: Tangy, crumbly feta is the perfect counter to the roasted squash’s sweetness.
- Pumpkin seeds (pepitas): Toasted for crunch and a rich, nutty note.
- Dried cranberries: Their chewy sweetness contrasts the feta and complements the squash.
- Red onion: Thin slivers give a gentle sharpness that wakes up the whole salad.
- Balsamic vinegar: Brings complex acidity and depth to the dressing.
- Maple syrup: For natural sweetness that ties everything together.
- Dijon mustard: Adds a subtle kick and helps the dressing emulsify.
- Extra virgin olive oil: Smooth, fruity, and essential for a luscious dressing.
How to Make Butternut Squash Feta Salad
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a sprinkle of salt, and black pepper until every piece glistens. Spread them in a single layer on a baking sheet for even roasting. Bake for 25 to 30 minutes, flipping halfway through, until the cubes are fork-tender and beautifully caramelized at the edges—this is where so much of the salad’s sweet, earthy flavor is born!
Step 2: Whisk Together the Dressing
While the squash roasts, grab a small bowl and whisk together the balsamic vinegar, maple syrup, Dijon mustard, and extra virgin olive oil. Taste and adjust—if you like it tangier, add a splash more vinegar; for more sweetness, an extra drop of syrup. Your dressing should be silky and glossy, ready to coat every morsel in flavor.
Step 3: Assemble the Butternut Squash Feta Salad
In a generously sized bowl, combine the fresh arugula or greens, warm roasted squash cubes, crumbled feta, thin slices of red onion, toasted pumpkin seeds, and plump dried cranberries. This is where the magic happens: drizzle the dressing over the top and gently toss everything together so the flavors mingle without bruising the delicate greens. The Butternut Squash Feta Salad looks incredibly inviting already!
Step 4: Serve and Savor
Pile the salad onto plates or a big serving platter and give it one last flourish of feta or seeds if you like. Serve immediately for a comforting, slightly warm salad, or chill for a refreshing, make-ahead option. Every color and ingredient in the Butternut Squash Feta Salad stands out, making it as lovely to serve as it is to eat.
How to Serve Butternut Squash Feta Salad
Garnishes
Sprinkle an extra handful of toasted pumpkin seeds or a few vibrant pomegranate seeds on top for a great crunch and gorgeous color contrast. A final crumble of feta over the bowl will make it feel even more luxurious and inviting for your guests (or yourself!).
Side Dishes
This salad is delicious all on its own, but it also pairs beautifully with a warm, crusty whole-grain bread or a side of herby quinoa. It’s a fantastic partner for roasted chicken, grilled fish, or a hearty vegetarian soup if you’re building a more robust meal.
Creative Ways to Present
You can serve Butternut Squash Feta Salad in a big, shallow platter for family-style gatherings or layer individual servings in wide bowls for an elegant starter. For a fun twist at parties, try assembling the salad in large jars or tumblers, perfect for grabbing and mingling.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. It stays fresh and delicious for up to 2 days—while the greens may soften slightly, the flavors meld and deepen beautifully.
Freezing
It’s best not to freeze this salad, as the textures of the greens and feta can suffer. However, you can roast the butternut squash ahead of time and freeze just the squash. Thaw and bring to room temperature before tossing into the salad.
Reheating
If you’d like to enjoy the salad warm, simply reheat the roasted squash (only) in a skillet or microwave until heated through, then toss with the other ingredients just before serving for that cozy, just-roasted flavor.
FAQs
Can I use another type Salad
Absolutely! Goat cheese makes a tasty substitute, delivering creaminess and tang, or you could even try shaved Parmesan for a saltier, nuttier profile.
How can I make Butternut Squash Feta Salad vegan?
For a vegan version, simply replace the feta with a dairy-free cheese alternative or use avocado cubes, which add richness and creaminess without any dairy.
Is it possible to make Butternut Squash Feta Salad in advance?
Yes! You can roast the squash and prepare the dressing up to a day ahead, then store separately and combine all the components just before serving for maximum freshness.
What other greens work well in this salad?
Spinach, kale (massage it with a little olive oil if using), or spring mix all make excellent bases for Butternut Squash Feta Salad if you’d like a change from arugula.
Can I use a different squash or sweet potato?
Of course! Acorn squash, delicata squash, or even roasted sweet potatoes are all delicious substitutions and provide their own unique flavor spins.
Final Thoughts
There’s something genuinely special about sharing a bowl of Butternut Squash Feta Salad—it’s comforting yet just a touch fancy, and packed with so much flavor that it’s always a hit. If you haven’t tried it yet, I promise you’ll be reaching for this recipe all season long.
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Butternut Squash Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Butternut Squash Feta Salad is a delightful mix of roasted butternut squash, tangy feta cheese, crunchy pumpkin seeds, and sweet dried cranberries, all tossed together with a balsamic maple dressing. It’s a perfect side dish for any meal or a light and satisfying lunch on its own.
Ingredients
Roasted Butternut Squash:
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 5 oz baby arugula or mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds (pepitas)
- 1/4 cup dried cranberries
- 1/4 red onion, thinly sliced
Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Butternut Squash: Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Make Dressing: Whisk balsamic vinegar, maple syrup, Dijon mustard, and olive oil in a bowl.
- Assemble Salad: Combine arugula, roasted squash, red onion, feta, pumpkin seeds, and cranberries. Toss with dressing.
- Serve: Serve immediately or chill before serving.
Notes
- You can substitute arugula with spinach or kale.
- For added crunch, try adding roasted chickpeas.
- This salad is delicious warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 9g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
