Description
This Butternut Squash Feta Salad combines the earthy sweetness of roasted butternut squash with the creamy tang of feta cheese, crispy mixed greens, dried cranberries, and toasted pecans. A light balsamic vinaigrette ties everything together, creating a refreshing salad perfect for fall gatherings or a light lunch. This vibrant dish offers a delicious blend of textures and flavors and is ideal for any occasion.
Ingredients
1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste
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
For the Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden. Let cool slightly.
- In a large bowl, combine the mixed greens, crumbled feta, dried cranberries, toasted pecans or walnuts, and sliced red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper to make the dressing.
- Add the roasted butternut squash to the salad bowl and drizzle with the dressing. Toss gently to combine.
- Serve immediately, garnished with additional feta or nuts, if desired.
Notes
Vegan Option: Omit the feta and use a plant-based cheese alternative.
Nut-Free Option: Skip the pecans or walnuts if you have nut allergies.
Adding Protein: For a heartier salad, add grilled chicken or turkey.
Storage: Store leftovers in the fridge for up to 3 days. Keep the dressing separate if storing to prevent wilting the greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salads, Side Dishes, Fall Recipes
- Method: Roasting, Tossing
- Cuisine: American, Fall
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
