why make this recipe
Butternut Squash Feta Salad is a delicious combination of flavors and textures. It’s a great choice for anyone looking to enjoy a nutritious and tasty meal. The sweetness of roasted butternut squash pairs perfectly with the salty feta cheese, while the dried cranberries add a hint of tartness. This salad is not only satisfying but also packed with vitamins and healthy fats from the walnuts.
how to make Butternut Squash Feta Salad
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups mixed salad greens
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard to make the vinaigrette.
- In a large bowl, combine the mixed salad greens, roasted butternut squash, crumbled feta cheese, dried cranberries, and toasted walnuts.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately as a hearty salad or side dish.
how to serve Butternut Squash Feta Salad
This salad can be served as a main dish or as a side. It’s perfect for lunch or dinner. You can also take it to gatherings or picnics. Just make sure to dress it right before serving for the best taste.
how to store Butternut Squash Feta Salad
If you have leftovers, you can store them in an airtight container in the refrigerator. It’s best to keep the dressing separate until you are ready to eat. This will help keep the salad fresh and the greens crisp for longer.
tips to make Butternut Squash Feta Salad
- Make sure the butternut squash is evenly cut to ensure even roasting.
- You can toast the walnuts for a few minutes to enhance their flavor.
- Feel free to adjust the amount of feta cheese and cranberries to your liking.
- Add a sprinkle of fresh herbs such as parsley or cilantro for added freshness.
Make-Ahead, Add-Ons & Dressing Tricks
MAKE-AHEAD GAME PLAN
Roast squash up to 4 days ahead; cool completely, then refrigerate airtight. Rewarm briefly (or serve room temp).
Mix vinaigrette up to 1 week ahead; store chilled and shake before using.
Keep greens, nuts, cheese, cranberries, squash, and dressing separate until serving to prevent sogginess.
TEXTURE & PROTEIN BOOSTS
Add cooked grains (farro, quinoa, couscous) for a heartier bowl.
Protein ideas: roasted chicken, seared salmon, chickpeas, or lentils.
Crunch upgrades: pumpkin seeds, pistachios, or almonds; toast briefly for 2–3 minutes in a dry pan.
DRESSING TRICKS
Whisk Dijon with vinegar + maple first, then stream in oil to emulsify.
Brighten at the end with ½–1 tsp lemon zest or a squeeze of lemon.
For creamier vibes, whisk in 1–2 tbsp Greek yogurt.
FLAVOR TWISTS
Swap feta → goat cheese, blue cheese, or shaved Parmesan.
Add spice: a pinch of Aleppo pepper, chili flakes, or smoked paprika on the squash before roasting.
Herb it up: parsley + mint combo is fantastic; thyme on the squash while roasting adds warmth.
variation
You can customize this salad by adding other ingredients such as grilled chicken for protein or swapping the feta for another cheese like goat cheese. Adding avocado can also give it a creamy texture.
FAQs
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw it and pat it dry before roasting.
How long does this salad last in the fridge?
The salad can last for about 3 days in the fridge, but it’s best eaten fresh.
Can I make the vinaigrette ahead of time?
Yes, you can prepare the vinaigrette ahead of time. Just store it in the fridge for up to a week. Make sure to shake it well before using.
Butternut Squash Feta Salad
Ingredients
Salad Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups mixed salad greens
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized.
Vinaigrette Preparation
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard to make the vinaigrette.
Assembly
- In a large bowl, combine the mixed salad greens, roasted butternut squash, crumbled feta cheese, dried cranberries, and toasted walnuts.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately as a hearty salad or side dish.