Butternut squash feta salad is a colorful, flavorful dish that brings together the sweetness of roasted squash, the creaminess of feta cheese, and the crunch of walnuts. It’s an excellent choice for a light lunch or a delightful side dish. With its vibrant ingredients, this salad not only looks great but also provides a healthy mix of nutrients.
Why Make This Recipe
This recipe is perfect for anyone looking to create a nutritious meal that is easy to prepare. It features seasonal ingredients that are not only delicious but also packed with vitamins. Plus, it’s ideal for gatherings, as it pleases both vegetarians and meat-eaters alike. The balance of flavors—sweet, savory, and tangy—makes it a satisfying dish that can be enjoyed year-round.
How to Make Butternut Squash Feta Salad
Ingredients:
- 1 butternut squash, peeled and cubed
- 4 cups mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a large bowl, combine mixed greens, feta cheese, walnuts, dried cranberries, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
- Once the squash is done roasting, let it cool for a few minutes, then add it to the salad mixture.
- Drizzle the vinaigrette over the salad, toss gently to combine, and serve.
How to Serve Butternut Squash Feta Salad
Serve this salad chilled or at room temperature. It makes a great main dish for lunch or a side dish for dinner. You can also pair it with grilled chicken or fish for added protein. Presentation is important; feel free to arrange the ingredients beautifully on a platter or serve it in a large bowl for sharing.
How to Store Butternut Squash Feta Salad
If you have leftovers, store them in an airtight container in the fridge. The salad can be kept for up to 2-3 days. However, it’s best to keep the vinaigrette separate until you are ready to eat, as the greens can wilt if they sit in the dressing for too long.
Tips to Make Butternut Squash Feta Salad
- Make sure to cut the butternut squash into even cubes for even cooking.
- You can roast the squash ahead of time to save on prep. Just let it cool completely before storing.
- Feel free to mix in other ingredients like apples or pears for added sweetness.
Variation
You can customize this salad to suit your taste. Try adding grilled chicken for extra protein or swapping walnuts for pecans. You can also use goat cheese instead of feta for a different flavor.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just roast it as per the package instructions, adjusting the cooking time as needed.
2. Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free.
3. Can I prepare this salad in advance?
You can prepare the salad and vinaigrette beforehand, but add the dressing right before serving for the best texture.
Butternut Squash Feta Salad
Ingredients
Salad Ingredients
- 1 whole butternut squash, peeled and cubed
- 4 cups mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
Vinaigrette Ingredients
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 25-30 minutes until tender.
Combine Salad
- In a large bowl, combine mixed greens, feta cheese, walnuts, dried cranberries, and red onion.
Make Vinaigrette
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
Mix Salad
- Once the squash is done roasting, let it cool for a few minutes, then add it to the salad mixture.
- Drizzle the vinaigrette over the salad, toss gently to combine, and serve.