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Save Butternut Squash Feta Salad for busy weeknights.

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
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
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,