The Best Butternut Squash Feta Salad – Warm, Fresh, and Flavorful

Some salads feel like they belong on the side of your plate. This one shows up and takes over dinner. Butternut Squash Feta Salad mixes warm roasted squash, salty feta, crisp greens, chewy cranberries, and crunchy nuts into one bright bowl that feels cozy and fresh at the same time.

This salad comes together with simple steps and very little cleanup. You roast the squash on one pan. You toss everything into one big bowl. You get big flavor without big effort. It works for busy weeknights, meal prep lunches, and holiday tables. It tastes fancy but stays friendly. FYI, people tend to ask for seconds, so making extra never hurts.

Grab a pan and a big bowl. Let’s make a salad that feels special without the stress.

Why This Recipe Is Awesome

This salad makes everyday meals feel better.

• It uses one sheet pan and one bowl.

• It blends warm and fresh textures.

• It feels rich but still light.

• It travels well for potlucks and gatherings.

• It works for meal prep.

Butternut Squash Feta Salad also stays naturally gluten-free and vegetarian. You can easily adjust it for different diets. That makes it a reliable choice for shared meals and family dinners.

Ingredients You’ll Need

Each ingredient plays an important role.

• Butternut squash – Adds sweet roasted flavor and creamy texture.

• Olive oil – Helps squash caramelize and adds richness.

• Salt and black pepper – Balance the sweetness.

• Mixed greens or arugula – Add fresh, peppery crunch.

• Crumbled feta cheese – Adds salty creaminess.

• Dried cranberries – Add chewy sweetness.

• Red onion – Adds mild bite and color.

• Toasted walnuts or pecans – Add crunchy contrast.

• Apple cider vinegar – Brightens the dressing.

• Honey – Balances tang.

• Dijon mustard – Adds gentle depth.

Step-by-Step Instructions

Step 1: Roast the Squash

Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast until golden and tender.

Step 2: Prep the Greens

Wash and dry greens. Slice red onion thin.

Step 3: Make the Dressing

Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

Step 4: Build the Salad

Add greens to a large bowl. Top with warm squash, onion, cranberries, and nuts.

Step 5: Add Feta

Sprinkle feta over the salad.

Step 6: Dress and Toss

Drizzle dressing and toss gently.

Step 7: Serve

Serve right away while squash stays warm.

Common Mistakes to Avoid

Let’s keep your salad perfect.

• Crowding the pan. Squash needs space to roast properly.

• Skipping salt. Squash needs seasoning.

• Adding dressing too early. Greens wilt fast.

• Using cold squash. Warm squash boosts flavor.

IMO, warm squash makes this salad shine.

Alternatives & Substitutions

Switch things up easily.

• Use goat cheese instead of feta.

• Add pomegranate seeds instead of cranberries.

• Use spinach instead of mixed greens.

• Add grilled chicken for protein.

• Use maple syrup instead of honey.

Helpful & Expert Tips

• Roast squash ahead for fast meals.

• Toast nuts for stronger flavor.

• Double the dressing for extra drizzle.

• Let squash cool slightly before tossing.

Serving Suggestions

Serve Butternut Squash Feta Salad with:

• Roasted chicken

• Grilled salmon

• Soup and crusty bread

• Holiday dinners

• Simple pasta dishes

Storage and Reheating Tips

Store leftovers in airtight containers.

• Fridge: Up to 3 days

• Keep dressing separate if possible.

  

  Butternut Squash Feta Salad

  Arif

  This salad feels warm and fresh. It uses one pan and one bowl. Dinner feels easy.

  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 25 minutes mins

  Resting Time 5 minutes mins

  Total Time 50 minutes mins

  Course Roasting

  Cuisine American

  Servings 4

  Calories 310 kcal

  Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

  Ingredients

    

  • 4 cups cubed butternut squash – sweet roasted base
  • 2 tablespoons olive oil – helps roasting
  • ½ teaspoon salt – balances sweetness
  • ¼ teaspoon black pepper – mild spice
  • 4 cups mixed greens or arugula – fresh base
  • ½ cup crumbled feta – creamy salty contrast
  • ⅓ cup dried cranberries – chewy sweetness
  • ¼ cup thin sliced red onion – mild bite
  • ¼ cup toasted walnuts or pecans – crunchy texture
  • Dressing
  • 3 tablespoons olive oil – smooth texture
  • 1 tablespoon apple cider vinegar – bright tang
  • 1 tablespoon honey – gentle sweetness
  • 1 teaspoon Dijon mustard – flavor depth
  • Pinch salt and pepper

  Instructions

   

  • Preheat oven to 400°F.
  • Toss squash with olive oil, salt, and pepper.
  • Roast squash for 25 minutes until tender and golden.
  • Add greens to a bowl.
  • Whisk dressing ingredients in a small bowl.
  • Top greens with squash, cranberries, onion, nuts, and feta.
  • Drizzle dressing and toss gently.
  • Serve warm.

  Notes

  Use maple syrup for vegan version.

  Keep dressing separate for storage.

  Roast squash ahead to save time.

  Nutritional Facts (per serving)

  Calories: 310
  Carbohydrates: 28g
  Protein: 6g
  Fat: 18g
  Fiber: 5g
  Sugar: 9g
  Sodium: 380mg

  Keyword Butternut Squash Feta Salad, Fall Squash Salad, Roasted Butternut Squash Salad, Squash Feta Salad,

FAQs About Butternut Squash Feta Salad

Can I make this salad ahead?

Yes. Keep ingredients separate until serving.

Can I use frozen squash?

Yes. Roast it straight from frozen.

Can I make it vegan?

Use vegan feta and maple syrup.

Can I add grains?

Add quinoa or farro.

Can I use balsamic vinegar?

Yes. It tastes great.

Can I use pecans instead of walnuts?

Yes. Both work well.

Final Thoughts on Butternut Squash Feta Salad

Butternut Squash Feta Salad blends cozy roasted flavor with crisp freshness in one bright bowl. It fits everyday dinners and special occasions.

This salad proves that simple food can still feel special. Make it once and watch it become a regular in your kitchen.

Now grab a fork and enjoy every warm, crunchy, creamy bite.