Butternut Squash Feta Salad
A vibrant mix of roasted butternut squash, tangy feta cheese, and fresh greens with light vinaigrette, perfect for cozy nights or festive occasions.
Ingredients
Salad Ingredients
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups mixed greens (such as arugula, spinach, or kale)
- ½ cup crumbled feta cheese
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 1 tablespoon chopped fresh mint (optional) Optional for added flavor
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the pieces out in a single layer on the baking sheet.
Roasting
- Bake for 20 to 25 minutes, flipping halfway through, until the squash is tender and slightly caramelized on the edges. Let it cool for a few minutes before assembling the salad.
Dressing Preparation
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Assembly
- In a large bowl, combine mixed greens, roasted butternut squash, sliced red onion, parsley, and mint. Add the feta on top.
- Pour the dressing over the salad just before serving and toss gently to coat everything evenly.
Notes
Serve with slightly warm roasted squash for a cozy version. Add toasted pecans or pumpkin seeds for crunch. Substitute feta with plant-based cheese for a dairy-free option. Roast squash up to two days in advance.