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
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 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.
