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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.

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

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.

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