Butternut Squash Feta Salad
This butternut squash feta salad is a warm, hearty, and flavorful dish made with roasted squash, creamy feta, and crunchy greens. Perfect for fall or a cozy side dish!
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!