“`html
If you’re looking for a salad that truly sings with vibrant autumn flavors and delightful textures, the Butternut Squash Feta Salad Recipe is an absolute must-try. This salad wonderfully balances the natural sweetness of roasted butternut squash with the tangy saltiness of creamy feta, complemented by crunchy toasted nuts and a bright, tangy dressing. It’s colorful, nourishing, and perfect for any occasion when you want something fresh but hearty on your plate.
Ingredients You’ll Need
Each ingredient in this Butternut Squash Feta Salad Recipe is simple yet essential, contributing layers of flavor, texture, and visual appeal that come together effortlessly. From the tender roasted squash to the crisp greens, every component plays a starring role.
- 1 medium butternut squash, peeled and cubed: The star of the dish, its natural sweetness roasts beautifully for a tender, caramelized bite.
- 1 tablespoon olive oil: Keeps the squash perfectly roasted and adds a subtle richness.
- Salt and pepper to taste: Essential for seasoning both the squash and the salad components.
- 4 cups mixed greens (arugula, spinach, or spring mix): Adds freshness, color, and a slightly peppery undertone that balances the sweetness.
- 1/2 cup crumbled feta cheese: Brings a creamy, salty contrast that complements the squash perfectly.
- 1/4 cup dried cranberries: Lends bursts of sweet tartness and a chewy texture.
- 1/4 cup pecans or walnuts, toasted: Adds crunch and nutty depth for a more complex bite.
- 1/4 red onion, thinly sliced: Offers a sharp, slightly sweet sharpness to brighten the salad.
- 3 tablespoons olive oil (for dressing): The base of the dressing that brings everything together.
- 1 tablespoon balsamic vinegar: Adds acidity and richness, enhancing every flavor.
- 1 teaspoon honey or maple syrup: Balances the acidity with gentle sweetness.
How to Make Butternut Squash Feta Salad Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, spreading it out on a baking sheet in a single layer. Roast for 25 to 30 minutes until the squash is tender and beautifully golden on the edges. This roasting step is crucial because it brings out the squash’s natural sweetness and creates that irresistible caramelized texture.
Step 2: Prepare the Salad Base
While the squash is roasting, grab a large bowl and combine your mixed greens with the crumbled feta, dried cranberries, toasted nuts, and thinly sliced red onion. This combination creates a wonderful medley of textures and tastes: crisp, tangy, sweet, and crunchy.
Step 3: Whisk Together the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, and honey, seasoning with salt and pepper to taste. This simple but vibrant dressing perfectly balances sweetness and acidity, tying all the salad’s ingredients together beautifully.
Step 4: Combine and Toss
Add the roasted butternut squash to your salad bowl and generously drizzle the dressing over everything. Gently toss to combine all ingredients without breaking up the cubes of squash or crumbling the feta too much. This ensures each bite is loaded with flavor and texture.
Step 5: Serve Immediately
For the freshest taste and texture, serve this Butternut Squash Feta Salad Recipe right away. If you like, sprinkle extra feta or nuts on top for an added touch of decadence and crunch.
How to Serve Butternut Squash Feta Salad Recipe
Garnishes
Adding freshly cracked black pepper or a sprinkle of fresh herbs like parsley or mint can elevate the salad with added color and aromatic freshness. Toasted seeds such as pumpkin or sunflower seeds also work wonderfully to boost the crunch and nutty flavor profile.
Side Dishes
This salad pairs brilliantly with grilled chicken, roasted pork, or even a warm grain dish like quinoa or farro. Its vibrant flavors and textures can brighten up any main course, making it a perfect companion for cozy dinners or casual lunches alike.
Creative Ways to Present
For a beautiful presentation, serve the salad in a shallow wooden bowl or on a large platter to show off the vibrant colors. You could also layer the ingredients in a clear glass jar for an eye-catching, portable lunch or picnic option.
Make Ahead and Storage
Storing Leftovers
You can store leftover Butternut Squash Feta Salad Recipe in an airtight container in the refrigerator for up to two days. To keep the salad fresh, it’s best to store the dressing separately and toss just before serving.
Freezing
While the roasted butternut squash can be frozen for future use, the salad as a whole isn’t suited to freezing because the fresh greens and feta lose their texture. Instead, freeze the squash in a sealed container and add it to freshly made salad when ready to serve.
Reheating
If you want to enjoy the roasted squash warm, gently reheat it in the oven or a skillet before adding it to the rest of the salad ingredients. Avoid microwaving to preserve its texture and prevent it from becoming mushy.
FAQs
Can I use another type of cheese instead of feta?
Absolutely! While feta’s tangy creaminess is perfect here, goat cheese or even ricotta salata can make excellent substitutes that complement the sweet squash and crunchy nuts beautifully.
What nuts work best in this salad?
Pecans and walnuts are fantastic for their rich flavor and texture, but toasted almonds or pistachios can also bring a delightful crunch and unique taste.
Is there a vegan version of this Butternut Squash Feta Salad Recipe?
Yes! Simply omit the feta or replace it with a plant-based cheese alternative or crumbled tofu seasoned with a touch of lemon juice and salt. Maple syrup works great for the dressing sweetener instead of honey to keep it vegan.
Can I prepare any parts of this salad in advance?
You can roast the butternut squash a day ahead and store it in the fridge. Toast the nuts and slice the onions as well. Combine everything just before serving for the best texture and flavor.
What type of greens are best for this salad?
Mixed greens like arugula, spinach, or a spring mix offer a lovely balance of peppery and mild flavors. Feel free to experiment with baby kale or watercress if you like a bit more bite and nutrition.
Final Thoughts
This Butternut Squash Feta Salad Recipe is one of those dishes that manages to feel both indulgent and wholesome, making it a quick favorite year-round. It’s bursting with warm, comforting autumn flavors, yet remains light and refreshing. I can’t wait for you to try it and watch how it brightens up your meal times with colorful, crisp, and satisfying bites.
“`
Print
Butternut Squash Feta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Butternut Squash Feta Salad featuring roasted butternut squash cubes paired with mixed greens, tangy feta cheese, sweet dried cranberries, toasted nuts, and a zesty balsamic dressing. Perfect for a light lunch or a flavorful side dish, this salad balances sweetness, crunch, and creaminess in every bite.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad Base
- 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
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the peeled and cubed butternut squash evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 25 to 30 minutes until the squash is tender and golden. Remove from oven and allow to cool slightly.
- Prepare the Salad Base: In a large salad bowl, combine 4 cups of mixed greens, 1/2 cup crumbled feta cheese, 1/4 cup dried cranberries, 1/4 cup toasted pecans or walnuts, and 1/4 of a thinly sliced red onion. This creates a flavorful and textured base for your salad.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey or maple syrup, and a pinch of salt and pepper to taste. This dressing will lend a lovely sweet and tangy flavor that enhances the salad ingredients.
- Combine Salad and Dressing: Add the roasted butternut squash to the salad bowl. Pour the dressing over the salad components and toss gently to combine, ensuring an even coating of the dressing on all ingredients.
- Serve: Transfer the salad to serving plates or bowls. Optionally, garnish with extra crumbled feta or toasted nuts for added texture and flavor. Serve immediately to enjoy the freshness and warmth of the roasted squash.
Notes
- To toast nuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes.
- You can substitute pecans or walnuts with almonds or pistachios according to preference.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
- The salad is best served fresh but can be refrigerated separately without dressing for up to 2 days.
- Adjust seasoning in the dressing according to your taste for salt, sweetness, and acidity.
