ULTIMATE BUTTERNUT SQUASH SALAD

I remember the first fall I truly embraced butternut squash. My garden had exploded with them, and I was determined to find more ways to enjoy their sweet, nutty flavor beyond just roasting. Experimenting in the kitchen, I stumbled upon a combination that blew my mind – pairing the roasted squash with salty feta, crunchy pecans, and a tangy vinaigrette. Today, I’m sharing all my secrets for the most amazing Butternut Squash Feta Salad you’ll ever make!

The Magic of Butternut Squash Feta Salad

Oh, my friend, prepare to enter a world of culinary bliss! Butternut Squash Feta Salad is more than just a salad; it’s a symphony of flavors and textures that dance across your palate. Imagine sweet, roasted butternut squash, its caramelized edges offering a delightful contrast to the creamy, salty feta cheese. Add in some toasted nuts for crunch, maybe some vibrant greens, and a zesty vinaigrette to tie it all together – pure heaven, I tell you!

This isn’t just a side dish; it’s a star. It’s perfect for a light lunch, a stunning addition to any dinner table, or even a potluck showstopper. Plus, it’s incredibly versatile! You can adjust the ingredients to your liking, swap out the nuts, add different greens, or even throw in some grilled chicken or chickpeas for a heartier meal.

Why You’ll Absolutely LOVE This Salad

• Flavor Explosion: Sweet, salty, creamy, crunchy, tangy – it hits every note!
• Versatile: Serve it as a side, a light meal, or a party appetizer.
• Healthy and Delicious: Packed with nutrients and bursting with flavor.
• Easy to Make: Simple ingredients and straightforward instructions.
• Impress Your Guests: This salad is guaranteed to be a crowd-pleaser.

Let’s Make Some Butternut Squash Feta Salad!

Alright, let’s get down to business! Don’t worry, this recipe is super easy, and I’ll guide you through every step of the way. Get ready to create a salad that will knock your socks off!

Ingredients You’ll Need:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 4 ounces feta cheese, crumbled
• 1/2 cup pecans or walnuts, toasted
• 5 ounces mixed greens or baby spinach
• 1/4 cup dried cranberries or pomegranate seeds (optional)
• For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar or balsamic vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This ensures the squash roasts beautifully and evenly.
2. Prepare the butternut squash: Peel, seed, and dice the butternut squash into 1-inch cubes. Try to keep the pieces roughly the same size for even cooking.
3. Season the squash: In a large bowl, toss the butternut squash with 2 tablespoons of olive oil, salt, and pepper. Make sure each piece is lightly coated.
4. Roast the squash: Spread the squash in a single layer on a baking sheet. This prevents steaming and encourages caramelization. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through. The edges should be slightly caramelized – that’s where the real flavor is!
5. Toast the nuts: While the squash is roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Keep a close eye on them, as they can burn quickly! Alternatively, you can toast them in the oven alongside the squash for the last 5 minutes of roasting time.
6. Make the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar (or balsamic vinegar), maple syrup (or honey), Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until the vinaigrette is emulsified and slightly thickened. Taste and adjust seasonings as needed. I sometimes add a tiny pinch of red pepper flakes for a little kick!
7. Assemble the salad: In a large bowl, combine the mixed greens or baby spinach, roasted butternut squash, crumbled feta cheese, toasted pecans or walnuts, and dried cranberries or pomegranate seeds (if using).
8. Dress the salad: Drizzle the vinaigrette over the salad and gently toss to combine. Be careful not to overdress the salad, as it can become soggy. Start with a little dressing and add more as needed.
9. Serve immediately: Enjoy your Butternut Squash Feta Salad fresh for the best flavor and texture.

Success Tips for the BEST Butternut Squash Feta Salad

• Don’t overcrowd the baking sheet: Overcrowding will steam the squash instead of roasting it. Use two baking sheets if necessary.
• Toast the nuts: Toasting the nuts brings out their nutty flavor and adds a delightful crunch. Don’t skip this step!
• Use high-quality feta: The quality of the feta cheese can make a big difference in the overall flavor of the salad. I prefer using a block of feta and crumbling it myself.
• Taste and adjust the vinaigrette: The key to a great vinaigrette is balancing the acidity, sweetness, and saltiness. Taste and adjust the ingredients to your liking.
• Don’t overdress the salad: Overdressing can make the salad soggy. Start with a little dressing and add more as needed. You can always add more, but you can’t take it away!

Variations and Adaptations

The beauty of this Butternut Squash Feta Salad is that it’s incredibly customizable! Feel free to experiment with different ingredients and flavors to create your own unique version.

• Add protein: Grilled chicken, chickpeas, or lentils would be fantastic additions for a heartier salad.
• Swap the nuts: Use pumpkin seeds, almonds, or walnuts instead of pecans.
• Change the cheese: Goat cheese or blue cheese would also be delicious in this salad.
• Add different greens: Arugula or kale would add a peppery bite to the salad.
• Use different fruits: Apples, pears, or grapes would be a great addition.
• Make it vegan: Use a vegan feta cheese alternative and maple syrup instead of honey in the vinaigrette.

Serving Suggestions

This Butternut Squash Feta Salad is incredibly versatile and can be served in a variety of ways.

• As a side dish: Serve it alongside grilled chicken, fish, or roasted vegetables. It pairs beautifully with Roasted Zucchini & Squash.
• As a light lunch: Add some grilled chicken or chickpeas for a protein-packed lunch.
• As a party appetizer: Serve it in individual cups or on a platter for a stunning and delicious appetizer.
• On top of toast: Spoon the salad over toasted bread for a delicious and easy bruschetta.

Make-Ahead Tips

Good news! You can definitely prepare parts of this salad ahead of time. Here’s how:

• Roast the butternut squash: The roasted butternut squash can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
• Toast the nuts: The toasted nuts can also be made up to 3 days in advance and stored in an airtight container at room temperature.
• Make the vinaigrette: The vinaigrette can be made up to 1 week in advance and stored in the refrigerator in an airtight container.
• Assemble the salad: I recommend assembling the salad just before serving to prevent the greens from wilting. If you need to assemble it ahead of time, wait to add the vinaigrette until just before serving.

Storing Leftovers

Leftover Butternut Squash Feta Salad can be stored in the refrigerator in an airtight container for up to 2 days. Keep in mind that the greens may wilt slightly over time. It’s still delicious, though!

Butternut Squash Nutrition Benefits

Beyond its amazing taste, butternut squash is packed with nutritional benefits! It’s a great source of:

• Vitamin A: Important for vision, immune function, and cell growth.
• Vitamin C: An antioxidant that helps protect against cell damage.
• Fiber: Promotes healthy digestion and helps you feel full.
• Potassium: Helps regulate blood pressure.
• Antioxidants: Protect your body against free radicals.

Adding Butternut Squash to Other Recipes

Once you’ve discovered the deliciousness of butternut squash, you’ll want to use it in everything! It’s incredibly versatile. Consider adding roasted butternut squash to your SWEET POTATO CHILI for an extra layer of sweetness and depth. Or, cube and roast it alongside zucchini for a fantastic side dish. You can even puree it and add it to soups or pasta sauces for a creamy, nutrient-rich boost. It would taste amazing in a similar way to my Creamy Cucumber Salad but in a roasted format. The possibilities are endless!

The Perfect Dressing for Roasted Vegetables

This salad’s vinaigrette is so versatile that it’s perfect for other roasted vegetables! The blend of olive oil, vinegar, maple syrup, and Dijon mustard creates a harmonious balance that enhances the natural flavors of vegetables like broccoli, carrots, or even brussel sprouts. It’s a great way to elevate a simple side dish and make it something truly special. You could also use a lighter version of this vinaigrette for a Cucumber Tomato Salad.

Feta: More Than Just a Topping

Feta cheese is a star ingredient in this salad, but its versatility extends far beyond just salads. This salty, tangy cheese can add a burst of flavor to a variety of dishes. Crumble it over scrambled eggs for a delicious and easy breakfast, or sprinkle it on top of pizzas or flatbreads for a Mediterranean twist. It’s also a fantastic addition to pasta dishes, omelets, or even Roasted Parmesan Zucchini. The possibilities are endless!

There you have it! My ultimate guide to making the most delicious Butternut Squash Feta Salad. I promise, once you try this recipe, you’ll be hooked! Enjoy!

Ultimate Butternut Squash Feta Salad

Amelia Chen-Morrison

This Butternut Squash Feta Salad is a symphony of flavors and textures, combining sweet roasted squash with salty feta, crunchy pecans, and a tangy vinaigrette. It’s a versatile dish perfect as a light lunch, side, or appetizer, customizable with protein, different nuts or cheeses, and varied greens.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Lunch, Salad, Side Dish

Cuisine American

Servings 4

Calories 350 kcal

Equipment

• Baking Sheet
• Large bowl
• Small bowl
• Whisk
• Dry skillet
• Measuring cups and spoons
• Peeler
• Knife
• Cutting board
• Spatula

Ingredients

  

• 1 medium butternut squash about 2 pounds
• 4 ounces feta cheese, crumbled
• ½ cup pecans or walnuts, toasted
• 5 ounces mixed greens or baby spinach
• ¼ cup dried cranberries or pomegranate seeds optional
• 2 tablespoons olive oil for roasting squash
• Salt to taste
• Pepper to taste
• ¼ cup olive oil for vinaigrette
• 2 tablespoons apple cider vinegar or balsamic vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Pinch of red pepper flakes optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• Peel, seed, and dice the butternut squash into 1-inch cubes.
• In a large bowl, toss the butternut squash with 2 tablespoons of olive oil, salt, and pepper.
• Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
• While the squash is roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
• In a small bowl, whisk together the olive oil, apple cider vinegar (or balsamic vinegar), maple syrup (or honey), Dijon mustard, minced garlic, salt, and pepper. Whisk until emulsified. Taste and adjust seasonings as needed.
• In a large bowl, combine the mixed greens or baby spinach, roasted butternut squash, crumbled feta cheese, toasted pecans or walnuts, and dried cranberries or pomegranate seeds (if using).
• Drizzle the vinaigrette over the salad and gently toss to combine. Start with a little dressing and add more as needed to avoid sogginess.
• Serve immediately.

Notes

For best results, don’t overcrowd the baking sheet when roasting the squash; use two sheets if necessary. Toasting the nuts enhances their flavor and adds a desirable crunch. Use high-quality feta for the best taste. You can prepare the butternut squash, nuts, and vinaigrette ahead of time for convenience. Store leftovers in an airtight container in the refrigerator for up to 2 days, but be aware the greens may wilt. To make this salad vegan, use a vegan feta cheese alternative and maple syrup instead of honey.