When the air turns crisp and the leaves start to fall, I find myself craving cozy, comforting flavors. That’s where this Butternut Squash Feta Salad comes in, it’s the perfect mix of hearty roasted squash, creamy feta, and crunchy textures.
Every bite feels like a celebration of autumn. I first made this salad on a chilly weeknight when I needed something quick yet satisfying, and it’s been a family favorite ever since.
What makes this recipe so special is the balance of sweet and savory. The roasted butternut squash caramelizes in the oven, the feta adds a tangy creaminess, and the toasted nuts and greens tie it all together.
Whether you’re serving it as a side dish for a festive gathering or enjoying it for lunch, this salad is guaranteed to impress.
What’s Inside This Recipe?
Ingredients for Butternut Squash Feta Salad
Let’s gather everything you’ll need for this flavorful salad. These simple ingredients come together beautifully to create a colorful, delicious dish.
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon (optional, for a hint of warmth)
- 5 ounces mixed greens (spinach, arugula, or your favorite blend)
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries (or raisins for a less tangy option)
- 1/4 cup toasted pecans or walnuts, roughly chopped
- 2 tablespoons pumpkin seeds (optional, for extra crunch)
- 3 tablespoons balsamic glaze or dressing
Special tools:
- A large baking sheet for roasting
- A sharp knife for cubing the squash.
Once you’ve got everything ready, let’s dive into the step-by-step instructions!
How to Make Butternut Squash Feta Salad
This Butternut Squash Feta Salad is simple and straightforward, even if you’re new to roasting vegetables or assembling salads. I’ll guide you every step of the way to make sure it turns out perfectly.
Step 1: Prep and roast the butternut squash
Preheat your oven to 400°F. Spread the cubed butternut squash on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cinnamon, if using. Toss everything together to coat the squash evenly.
Roast the squash for 25–30 minutes, flipping halfway through, until the edges are golden and caramelized. Let it cool slightly before adding it to the salad.
Step 2: Toast the nuts
While the squash is roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3–4 minutes. Stir frequently to prevent burning. Toasting brings out their natural sweetness and adds a lovely crunch.
Step 3: Assemble the salad
In a large serving bowl, arrange the greens as your base. Scatter the roasted butternut squash on top, followed by the crumbled feta, dried cranberries, toasted nuts, and pumpkin seeds if using.
Step 4: Add the finishing touch
Drizzle the balsamic glaze or dressing over the salad just before serving. Toss gently to combine, or leave it layered for a prettier presentation at the table.
And that’s it, you’ve made a vibrant, cozy Butternut Squash Feta Salad!
Recipe Variations and Customization Ideas
This salad is so easy to adapt to your tastes or dietary needs. Here are some ideas I love:
- Vegetarian: This recipe is already vegetarian, but you can make it vegan by swapping the feta for a plant-based cheese or skipping it altogether. Add a sprinkle of nutritional yeast for a cheesy flavor.
- Gluten-free: The recipe is naturally gluten-free, but double-check your balsamic glaze or dressing to make sure it doesn’t contain hidden gluten.
- Protein-packed: Add some grilled chicken, roasted chickpeas, or quinoa to make it a more filling meal. I love the nutty flavor quinoa brings to the dish.
- Make-ahead option: Roast the squash and toast the nuts ahead of time. Store them separately, and assemble the salad just before serving for a quick and easy meal.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Just keep the dressing separate to avoid soggy greens.
Frequently Asked Questions about Butternut Squash Feta Salad
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash is a great time-saver. Just make sure the pieces are evenly sized so they roast evenly.
What can I use instead of feta cheese?
Goat cheese is a fantastic substitute if you’re not a fan of feta. It’s creamy and tangy, just like feta, but slightly milder.
Can I serve this salad warm?
Yes! This salad is delicious warm or at room temperature. Just assemble it right after roasting the squash, and let the warm squash slightly wilt the greens.
What other dressings work well with this salad?
While I love the sweet tang of balsamic glaze, a lemon vinaigrette or honey mustard dressing would also pair beautifully with the flavors.
How do I peel and cut a butternut squash?
Peeling squash can feel tricky, but here’s my trick: use a sharp vegetable peeler to remove the skin, then slice off the top and bottom. Cut it in half lengthwise, scoop out the seeds, and cube it into bite-sized pieces.
Let’s Wrap It Up
There you have it, my all-time favorite Butternut Squash Feta Salad! It’s the perfect combination of sweet, savory, and crunchy, and it’s sure to be a hit at your table.
Whether you’re making it for a cozy dinner at home or a festive potluck, this salad is as beautiful as it is delicious.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or tag me on Instagram so I can see your creations. And if you’re looking for more easy fall recipes, check out my Easy Blueberry Peach Feta Salad, it’s another crowd-pleaser.
Happy cooking!
Wanda
Butternut Squash Feta Salad
Equipment
- A large baking sheet for roasting.
- A sharp knife for cubing the squash.
Ingredients
- Medium butternut squash about 2 pounds, peeled, seeded, and cubed
- Olive oil
- Salt
- Black pepper
- Ground cinnamon optional, for a hint of warmth
- Mixed greens spinach, arugula, or your favorite blend
- Crumbled feta cheese
- Dried cranberries or raisins for a less tangy option
- Toasted pecans or walnuts roughly chopped
- Pumpkin seeds optional, for extra crunch
- Balsamic glaze or dressing
Instructions
Step 1: Prep and roast the butternut squash
- Preheat your oven to 400°F. Spread the cubed butternut squash on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cinnamon, if using. Toss everything together to coat the squash evenly.
- Roast the squash for 25–30 minutes, flipping halfway through, until the edges are golden and caramelized. Let it cool slightly before adding it to the salad.
Step 2: Toast the nuts
- While the squash is roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3–4 minutes. Stir frequently to prevent burning. Toasting brings out their natural sweetness and adds a lovely crunch.
Step 3: Assemble the salad
- In a large serving bowl, arrange the greens as your base. Scatter the roasted butternut squash on top, followed by the crumbled feta, dried cranberries, toasted nuts, and pumpkin seeds if using.
Step 4: Add the finishing touch
- Drizzle the balsamic glaze or dressing over the salad just before serving. Toss gently to combine, or leave it layered for a prettier presentation at the table.
- And that’s it, you’ve made a vibrant, cozy Butternut Squash Feta Salad!
