This vibrant Butternut Squash Feta Salad brings together the earthy sweetness of roasted butternut squash, the creamy tang of feta, and the crunch of toasted nuts, making it a delicious and colorful addition to any meal. Ideal for fall gatherings, light lunches, or as a side dish to your favorite protein, this salad is sure to impress with its balance of textures and flavors.
Ingredients:
for Butternut Squash Feta Salad:
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)
1/4 cup dried cranberries
1/2 cup crumbled feta cheese
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
Directions:
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 the squash is tender and golden brown. Let cool slightly.
In a large bowl, combine the mixed greens, crumbled feta, dried cranberries, toasted pecans or walnuts, and thinly sliced red onion.
Prepare the dressing by whisking together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper in a small bowl.
Add the roasted butternut squash to the salad bowl, and drizzle with the vinaigrette. Toss gently to combine.
Serve immediately, garnished with additional feta or nuts, if desired.
Serving Tips:
Serve Fresh: This salad is best served fresh while the butternut squash is still warm, which enhances its natural sweetness. The combination of warm squash with the cool greens and tangy dressing creates a delightful contrast.
Pairing Suggestions: This salad pairs beautifully with roasted meats like chicken, turkey, or pork, or as a side to a vegetarian main dish like quinoa or lentils. It’s also great alongside a hearty soup, such as butternut squash soup or tomato basil soup.
Garnish: Add extra feta cheese, toasted nuts, or a sprinkle of fresh herbs (like basil or parsley) for extra flavor and visual appeal.
Adjust Seasonings: Taste and adjust the seasoning before serving, especially with the dressing. Add more salt, pepper, or vinegar depending on your flavor preferences.
Storage Tips:
Storage in the Fridge: If you have leftovers, store the salad in an airtight container in the fridge. The roasted butternut squash and dressing may cause the greens to wilt, so it’s best to store the salad and dressing separately if you plan to keep it for longer than a few hours.
Butternut Squash Storage: Roasted butternut squash can be stored in a separate airtight container in the fridge for up to 3-4 days. You can easily add it back into the salad just before serving.
Dressing Storage: The balsamic vinaigrette can be stored in a sealed jar or container in the fridge for up to a week. Shake it well before using.
Freezing: While this salad is best enjoyed fresh, the roasted butternut squash can be frozen for up to 3 months. When you’re ready to use it, thaw and reheat the squash before adding it to the salad.
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FAQs:
Can I make this Butternut Squash Feta Salad ahead of time?
Yes, you can prep most of the ingredients ahead of time. Roast the butternut squash and store it in an airtight container in the fridge for up to 3-4 days. You can also prepare the dressing in advance and store it in the fridge. However, it’s best to assemble the salad just before serving to keep the greens fresh and crisp.
Can I substitute the butternut squash with another vegetable?
Yes, if you can’t find butternut squash, you can substitute it with other roasted vegetables like sweet potatoes, carrots, or pumpkin. These vegetables provide a similar texture and sweetness that complements the feta and dressing.
Is this salad gluten-free?
Yes, this Butternut Squash Feta Salad is naturally gluten-free. It contains no wheat or gluten-containing ingredients, making it a safe choice for anyone following a gluten-free diet.
Can I make this salad vegan?
Yes, to make this salad vegan, simply omit the feta cheese and use a plant-based cheese alternative or skip it altogether. You can also enhance the flavor with additional nuts or seeds to replace the creamy feta.
Conclusion:
This Butternut Squash Feta Salad is a delightful blend of savory, sweet, and tangy flavors that will add a refreshing and wholesome touch to your fall meals. Perfect for any occasion, from a light lunch to a festive gathering, this dish is as nourishing as it is delicious.
📖 Recipe:
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Butternut Squash Feta Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
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
