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
Scale
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
