Ultimate Butternut Squash Feta Salad
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.
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.