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
Scale
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
