Butternut Squash Feta Salad is a vibrant, flavor-packed dish that combines sweet, caramelized squash with creamy feta, tart cranberries, and crunchy nuts—creating a true celebration of color and texture. Every forkful is a comforting medley of fall flavors balanced with the tang of balsamic and the freshness of greens. This salad is equally at home on a holiday table or as a bright, healthy weeknight dinner. It’s satisfying, irresistible, and incredibly easy to pull together, making it one of those rarities you’ll reach for all season long.
Ingredients You’ll Need
Ingredients You’ll Need
This Butternut Squash Feta Salad leans on just a handful of simple yet essential ingredients, each playing a star role. You’ll appreciate how every component adds its own special something—whether it’s creaminess, crunch, or a pop of color. Gather these, and you’re already halfway to a showstopping salad.
- Butternut squash: Peel and cube a medium squash—its naturally sweet and nutty flavor is the backbone of this salad.
- Olive oil: A couple of tablespoons help the squash roast up golden and luscious.
- Salt and pepper: Enhances the earthy sweetness of the squash—don’t skimp!
- Mixed greens or arugula: These bring crispness and a peppery kick that balances the richness of other ingredients.
- Feta cheese: Crumble for creamy, salty bursts that play beautifully against the sweetness of the squash.
- Dried cranberries: Little jewels of tartness and chew; they punctuate each bite with flavor.
- Chopped walnuts or pecans (toasted): Toasting draws out their aroma and adds delightful crunch.
- Balsamic glaze or vinaigrette: For a tangy finish that ties everything together—drizzle just before serving.
How to Make Butternut Squash Feta Salad
Step 1: Roast the Butternut Squash
Begin by heating your oven to 400°F (200°C). Toss your peeled and cubed butternut squash with olive oil, a generous pinch of salt, and ground black pepper. Spread the pieces evenly on a baking sheet in a single layer. Roast for about 25 to 30 minutes, flipping them over halfway for even caramelization. You’re looking for that golden, slightly crisp edge and tender bite—these golden cubes are what make Butternut Squash Feta Salad truly unforgettable.
Step 2: Toast the Nuts
While the squash is roasting, toast your walnuts or pecans in a dry skillet over medium heat, stirring often, just until they’re fragrant and a little deeper in color. This only takes 3 or 4 minutes, but it brings out a warmth and crunch that really pops in the salad.
Step 3: Layer the Greens
Grab a large salad bowl or favorite platter and make a bed with your mixed greens or arugula. The greens are the refreshing canvas that sets off all your autumnal toppings.
Step 4: Add the Toppings
Once the squash has cooled just a bit (it can still be slightly warm—that’s the best), layer it over the greens. Scatter on the crumbled feta cheese, dried cranberries, and your toasted nuts. These toppings bring color, texture, and that wow factor with every bite.
Step 5: Dress and Serve
Finish off by drizzling balsamic glaze or your favorite tangy vinaigrette right over the top of the Butternut Squash Feta Salad. Serve while the squash is still slightly warm for a dreamy contrast, or at room temperature for easy entertaining.
How to Serve Butternut Squash Feta Salad
Garnishes
For a restaurant-worthy presentation (with zero fuss), sprinkle a little extra feta and some fresh herbs like chopped basil or parsley over the salad. A little extra drizzle of balsamic glaze right before serving adds glossy appeal and another punch of flavor. The finishing touches help your Butternut Squash Feta Salad look as magical as it tastes.
Side Dishes
Pair this salad with a hearty grain like quinoa or warm farro if you want to turn it into a grain bowl. It’s equally fantastic alongside a roast chicken, grilled fish, or even a cozy lentil soup for a satisfying vegetarian meal. The salad’s bold flavors can stand up to just about anything you’re serving.
Creative Ways to Present
Try serving your Butternut Squash Feta Salad in individual bowls or mason jars for a fun lunchbox or potluck twist. For parties, assemble it on a wide platter, fanning out the ingredients in vibrant stripes. Layering it in a large trifle dish also creates a stunning look that showcases every gorgeous ingredient.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Butternut Squash Feta Salad, store it in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to 3 days, though the greens may lose a bit of crispness as they absorb the dressing.
Freezing
Most salads are best made fresh, and Butternut Squash Feta Salad is no exception. While you can freeze roasted butternut squash by itself, avoid freezing the whole salad since the greens and cheese don’t thaw well and may become soggy or watery.
Reheating
If you prefer to eat the salad slightly warm, simply reheat the roasted squash (and nuts, if you like) in the microwave or oven until just warmed through. Then toss with the fresh greens and remaining toppings for a made-new-again salad experience.
FAQs
Can I make Butternut Squash Feta Salad ahead of time?
Absolutely! You can roast the squash, toast the nuts, and prepare the other toppings a day ahead—just keep everything separate and assemble shortly before serving so the greens stay fresh and crisp.
What’s the best substitute for feta cheese?
If feta isn’t your thing, try goat cheese for a similar creamy-tangy effect. Even blue cheese works if you love a bit more boldness, or try vegan feta for a plant-based option.
How can I make this salad more filling?
Add a generous scoop of cooked quinoa, farro, or even some grilled chicken or chickpeas to turn Butternut Squash Feta Salad into a hearty main meal that will keep you going for hours.
Should the butternut squash be served warm or cold?
Both ways are delicious, but many people find that slightly warm squash on cool greens creates the best texture and flavor contrast in Butternut Squash Feta Salad. Serve it however you love it!
Can I use different types of greens?
Definitely! Baby spinach, chopped kale, or a spring mix all work beautifully here. Just choose what you have and love, or mix and match for extra diversity in taste and texture.
Final Thoughts
I can’t say enough good things about this Butternut Squash Feta Salad—it’s gorgeous, so easy to put together, and packs flavor like you wouldn’t believe. Whether you’re meal prepping, hosting friends, or just treating yourself, give this salad a try and let it become a new favorite in your kitchen!
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Butternut Squash Feta Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful Butternut Squash Feta Salad recipe that combines the sweetness of roasted butternut squash with the tanginess of feta cheese, finished with a balsamic glaze.
Ingredients
For the Roasted Squash:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Salad:
- 5 oz mixed greens or arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans, toasted
- 2 tablespoons balsamic glaze or vinaigrette
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Roast the Squash: Toss the cubed squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized, flipping halfway through.
- Assemble the Salad: In a bowl, layer the greens. Top with roasted squash, feta, cranberries, and nuts. Drizzle with balsamic glaze before serving.
Notes
- Add cooked quinoa or grilled chicken for a heartier dish.
- Substitute goat cheese for feta if desired.
- Best enjoyed slightly warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
