Butternut Squash Feta Salad
A colorful and flavorful salad featuring roasted butternut squash, creamy feta, crunchy walnuts, and mixed greens, perfect for a light lunch or as a side dish.
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.
Notes
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for added protein. Keep the vinaigrette separate until ready to serve to avoid wilting.