If you’re searching for a salad that sings with autumn colors and cozy flavors, the Butternut Squash Feta Salad is pure joy in a bowl. Roasted cubes of sweet butternut squash mingle with creamy feta, tart cranberries, and the nutty crunch of pumpkin seeds—all finished with a sweet tangy drizzle of balsamic. It’s a dish that strikes just the right balance of satisfying and refreshing, hearty enough for a main yet elegant enough to start your next dinner party. This salad brings warmth to any table and, trust me, one bite will have everyone asking for the recipe.
Ingredients You’ll Need
The beauty of this Butternut Squash Feta Salad is in how its simple, wholesome ingredients come together to create something truly greater than the sum of its parts. Each element plays a special role, from the bright color of the squash to the savory richness of the cheese.
- Butternut squash: Sweet, nutty, and vibrant—roasted squash is the heart of this salad and brings gorgeous color and warmth.
- Olive oil: Helps the squash roast to caramelized perfection and adds a subtle, fruity richness.
- Salt: Essential for bringing out the flavors of the squash and balancing sweetness.
- Black pepper: Adds a gentle background warmth to each bite.
- Ground cinnamon: A pinch of cozy spice that makes the butternut squash extra special.
- Mixed greens or arugula: Fresh, peppery greens form a crisp, refreshing base for the salad.
- Feta cheese: Salty, creamy crumbles bring delightful contrast to the sweet squash and tart fruit.
- Dried cranberries: Pops of chewy, tangy-sweet flavor brighten up the entire salad.
- Toasted pumpkin seeds (pepitas): Add irresistible crunch and a nutty flavor that plays beautifully with the cheese and greens.
- Balsamic glaze or balsamic vinaigrette: A luscious finishing drizzle that ties all the flavors together with sweet, tangy notes.
How to Make Butternut Squash Feta Salad
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F and line a baking sheet with parchment for easy cleanup. Spread the cubed butternut squash in a single layer, then toss thoroughly with olive oil, salt, black pepper, and that magical sprinkle of cinnamon. Roast for about 25 to 30 minutes, giving everything a toss halfway through—this helps the cubes get deliciously caramelized on all sides!
Step 2: Let the Squash Cool
Once the squash is tender and golden, take it out of the oven and let it cool for a few minutes. You want it to be warm but not piping hot, so it blends with the rest of your salad without wilting the greens or melting the feta.
Step 3: Assemble the Salad
In your largest, prettiest salad bowl, add the mixed greens or arugula. Top with the gorgeous roasted butternut squash, crumbled feta cheese, dried cranberries, and toasted pumpkin seeds. Each toss introduces color and texture you won’t want to miss.
Step 4: Dress and Toss
Right before serving, drizzle the balsamic glaze or vinaigrette over the salad. Give everything a gentle toss—coating the greens and toppings just enough to mingle the flavors while keeping the delicate textures intact.
How to Serve Butternut Squash Feta Salad
Garnishes
Make your Butternut Squash Feta Salad shine with a few final flourishes: extra crumbles of feta, a handful of fresh herbs like parsley or thyme, and perhaps an extra drizzle of balsamic glaze for a glossy, restaurant-worthy finish. For a little sparkle, a quick zest of orange peel or a pinch of flaky sea salt can really wake up the flavors.
Side Dishes
This salad is wonderfully versatile, pairing beautifully with grilled chicken, roast pork, or even a warm bowl of soup. For a vegetarian meal, serve it with warm crusty bread or a simple lentil stew. The contrast in textures and temperatures is always a win!
Creative Ways to Present
For a fun twist, try serving your Butternut Squash Feta Salad in roasted squash halves for a striking presentation. You can also portion it into small cups or jars for lunchboxes or picnics. At a potluck, arrange everything on a big platter so the colors and textures really pop—guaranteed to grab attention at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash Feta Salad keeps surprisingly well for up to two days in the refrigerator. Just store it in an airtight container and wait to add the dressing until just before serving to keep the greens as perky as possible.
Freezing
Freezing is not recommended for this salad, as the roasted squash and greens both lose their texture and become mushy upon thawing. If you need to work ahead, roast the squash and store it separately, then assemble fresh when you’re ready.
Reheating
If you prefer your Butternut Squash Feta Salad slightly warm, simply reheat the roasted squash in the microwave or oven until just warmed through. Add to the greens and top with the rest of the ingredients for a toasty twist on the classic.
FAQs
Can I use a different type Salad
Absolutely! Goat cheese would be delightful for a tangier twist, while blue cheese or even shavings of parmesan add their own personality. Feta just happens to hit the salty-creamy-sweet trifecta that makes this salad so crave-worthy.
What can I substitute for dried cranberries?
Try dried cherries, chopped dried apricots, or even fresh pomegranate seeds for different pops of sweet-tart flavor. Each brings a lovely color and a unique accent to your Butternut Squash Feta Salad.
Is it possible to make this salad vegan?
Yes! Simply swap the feta for your favorite plant-based cheese or sprinkle in some roasted, salted cashews for creaminess and extra crunch. Make sure your dressing is vegan as well, and you’re set.
Can I use pre-cut squash to save time?
Pre-cut butternut squash from the grocery store is a huge timesaver and works beautifully. Just be sure to spread the cubes in a single layer for even roasting, and check them a few minutes early as they can sometimes roast a bit faster.
What protein can I add to make this salad a meal?
For staying power, toss in grilled chicken, crispy chickpeas, or thinly sliced steak. These pair naturally with the flavors in Butternut Squash Feta Salad and instantly make it a filling, balanced meal.
Final Thoughts
I can’t think of a cozier way to celebrate the flavors of fall than with a big bowl of Butternut Squash Feta Salad. Between the sweet roasted squash and the punchy feta, there’s something magical in every bite. Don’t be surprised if this salad becomes your new go-to—share it with friends, bring it to a gathering, or keep it all to yourself. However you enjoy it, you’ll be making it again and again!
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Butternut Squash Feta Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Butternut Squash Feta Salad is a delightful mix of roasted butternut squash, feta cheese, dried cranberries, and pumpkin seeds tossed with mixed greens and drizzled with balsamic glaze. Perfect for a light main dish or a hearty side, this salad is bursting with autumn flavors.
Ingredients
For the Salad:
- 1 small butternut squash (peeled and cubed, about 3 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 5 ounces mixed greens or arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds (pepitas)
- 2 tablespoons balsamic glaze or balsamic vinaigrette
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the squash: Toss cubed butternut squash with olive oil, salt, pepper, and cinnamon. Roast for 25–30 minutes until tender and caramelized.
- Prepare the salad: In a large bowl, combine mixed greens, roasted squash, feta cheese, cranberries, and pumpkin seeds.
- Finish and serve: Drizzle with balsamic glaze or vinaigrette, toss gently, and serve immediately.
Notes
- For added protein, top with grilled chicken or chickpeas.
- This salad can be served warm or chilled and is perfect for fall gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
