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
Scale
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
