Roasted Butternut Squash Salad

Why You’ll Love This Recipe

You’ll love this Roasted Butternut Squash Salad because it’s packed with flavors and textures that create the perfect balance of warmth and freshness. The sweet roasted squash pairs beautifully with the creamy feta cheese, while the nuts add a satisfying crunch. The dressing adds a light tang, which ties the entire dish together. It’s a nutritious, feel-good salad that’s perfect for a light lunch, a side dish, or even as a meal on its own.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 2 tablespoons olive oil

• Salt and pepper to taste

• 4 cups mixed greens (such as arugula, spinach, or baby kale)

• 1/4 cup feta cheese, crumbled

• 1/4 cup toasted pecans or walnuts

• 1/4 cup dried cranberries (optional)

• 1/4 red onion, thinly sliced (optional)

For the dressing:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out evenly on the prepared baking sheet.

3. Roast the squash for 25-30 minutes, flipping halfway through, until it’s tender and golden brown.

4. While the squash is roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Set aside.

5. Once the squash is roasted, let it cool slightly.

6. In a large bowl, combine the mixed greens, roasted butternut squash, crumbled feta cheese, toasted pecans or walnuts, and dried cranberries (if using).

7. Drizzle the dressing over the salad and toss gently to combine.

8. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add protein: For a heartier meal, add grilled chicken, turkey, or roasted chickpeas.

• Make it vegan: Omit the feta cheese and use a plant-based cheese alternative or leave the cheese out altogether.

• Use different greens: If you don’t have mixed greens, feel free to use arugula, spinach, or even baby kale for a different flavor.

• Add other fruits: Try adding apple slices, pomegranate seeds, or orange segments for a touch of sweetness.

• Try different nuts: If you don’t have pecans or walnuts, try almonds, cashews, or sunflower seeds for a different texture.

Storage/Reheating

This salad is best enjoyed fresh, but if you have leftovers:

• Store the roasted butternut squash and the mixed greens separately in airtight containers in the refrigerator for up to 2 days.

• Keep the dressing in a separate container and drizzle over the salad just before serving.

• Reheating the salad is not recommended, as the greens will wilt and the squash may lose its crispy texture.

FAQs

Can I use frozen butternut squash?

While fresh butternut squash gives the best flavor and texture, you can use frozen cubed butternut squash if needed. Just make sure to thaw it completely and pat it dry before roasting to avoid extra moisture.

Can I make this salad ahead of time?

You can prepare the roasted squash and dressing ahead of time, but it’s best to assemble the salad right before serving to keep the greens fresh and the squash crispy.

Can I use other types of cheese instead of feta?

Yes! Goat cheese, blue cheese, or even parmesan would work well as a substitute for feta, depending on your flavor preference.

How can I add more flavor to the roasted squash?

You can toss the squash with spices like cinnamon, cumin, or smoked paprika before roasting to add more depth of flavor.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, so it’s a great option for those with gluten sensitivities.

Can I use a different type of vinegar for the dressing?

Yes, you can substitute the balsamic vinegar with apple cider vinegar, red wine vinegar, or white wine vinegar for a different flavor.

How do I keep the salad fresh for leftovers?

Store the roasted squash and greens separately to prevent the salad from becoming soggy. Only toss the dressing with the salad when you’re ready to serve.

How can I make the salad spicier?

If you like a little heat, add a pinch of red pepper flakes to the dressing or sprinkle some chili powder over the roasted squash.

How long will the roasted squash stay fresh?

Roasted butternut squash can be stored in the refrigerator for up to 3 days in an airtight container.

Can I make this salad without nuts?

Yes, you can skip the nuts if you prefer or substitute them with seeds, such as sunflower or pumpkin seeds, for crunch.

Conclusion

This Roasted Butternut Squash Salad is a delightful mix of sweet, savory, and crunchy textures, making it the perfect salad for any occasion. The caramelized butternut squash adds richness, while the creamy feta, nuts, and tangy dressing bring balance and depth. It’s an easy yet impressive dish that’s perfect as a side or a light meal. Whether served for a family dinner or a festive gathering, this salad is sure to be a hit.

Roasted Butternut Squash Salad

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Roasted Butternut Squash Salad is a hearty and flavorful dish with roasted butternut squash, creamy feta, crunchy nuts, and fresh greens, all topped with a tangy dressing. It’s the perfect balance of sweet, savory, and refreshing.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course, Side Dish
• Method: Roasting, Tossing
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 1 medium butternut squash, peeled, seeded, and cubed
   
   2 tablespoons olive oil
   
   Salt and pepper to taste
   
   4 cups mixed greens (such as arugula, spinach, or baby kale)
   
   1/4 cup feta cheese, crumbled
   
   1/4 cup toasted pecans or walnuts
   
   1/4 cup dried cranberries (optional)
   
   1/4 red onion, thinly sliced (optional)
   
   2 tablespoons olive oil (for the dressing)
   
   1 tablespoon balsamic vinegar
   
   1 teaspoon Dijon mustard
   
   1 teaspoon honey
   
   Salt and pepper to taste

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

1. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it evenly on the prepared baking sheet.
2. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown.
3. While the squash is roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Set aside.
4. Once the squash is roasted, let it cool slightly.
5. In a large bowl, combine the mixed greens, roasted butternut squash, crumbled feta cheese, toasted pecans or walnuts, and dried cranberries (if using).
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy!

Notes

1. For a vegan version, omit the feta cheese and use a plant-based cheese alternative.
2. If you prefer a different nut, try almonds, cashews, or sunflower seeds.
3. To add more depth of flavor, toss the squash with spices like cinnamon or cumin before roasting.
4. This salad is naturally gluten-free, so it’s perfect for gluten-free diets.

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 13g
• Sodium: 280mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 15mg