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
Scale
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.
