Is there anything better than a side dish that’s both stunning and simple to pull off? This Butternut Squash Feta Salad is that dish. It’s the perfect blend of sweet, savory, and tangy, with roasted squash, creamy cheese, and a bright dressing that ties it all together. It feels a little fancy but comes together without any fuss. Honestly, it’s the kind of recipe you’ll want to make all season long, not just for the holidays. So good.
Perfect Thanksgiving Side Dish Ideas
Thanksgiving can feel like a marathon in the kitchen, can’t it? You need sides that are manageable, crowd-pleasing, and don’t require you to camp out by the oven. This salad is a fantastic addition to your Thanksgiving table because it offers something a little different. While everyone expects the classics, this Butternut Squash Feta Salad brings a pop of color and a fresh flavor profile that cuts through the richness of the meal. It’s a welcome surprise alongside the mashed potatoes and green bean casserole.
Healthy and Flavorful Thanksgiving Options
If you’re looking for healthy Thanksgiving side dishes that don’t skimp on flavor, you’ve found one. Roasting the squash caramelizes its natural sugars, making it taste indulgent. The feta adds a salty punch and protein, while the nuts provide a satisfying crunch and healthy fats. It’s a vegetarian Thanksgiving recipe that’s so satisfying and vibrant. And for our friends looking for vegan Thanksgiving recipes, it’s incredibly easy to adapt—just swap the feta for a plant-based alternative or some creamy avocado.
Variations & Substitutions for Your Salad
The beauty of a salad is how easily you can make it your own. Don’t have pecans? Toasted walnuts or pumpkin seeds work wonderfully. Not a fan of feta? Creamy goat cheese would be lovely. For a vegan version, a simple swap to a tangy vegan feta does the trick. Want to add more? Toss in a handful of dried cranberries or cherries for a chewy, sweet element. Feel free to play around with the greens, too—arugula adds a nice peppery kick if you have it.
Storage & Reheating Tips for Leftovers
If you’re lucky enough to have leftovers, they store beautifully! Keep the dressed greens separate from the roasted squash and toppings if you can. The squash mixture will keep in an airtight container in the fridge for up to 4 days. The greens are best eaten fresh. To reheat just the squash, pop it in the microwave for 60-90 seconds or warm it gently in a skillet until it’s just heated through. Then, assemble your salad fresh. It makes for a fantastic lunch the next day.
Pairing Suggestions for a Complete Meal
This salad is a star side, but it also pairs beautifully with so many main courses. For Thanksgiving, it’s a natural fit with roasted turkey. But it’s also fantastic alongside a simple roasted chicken, a seared pork loin (or smoked turkey breast!), or even a hearty lentil loaf for a meat-free feast. It brings a bright, fresh element to the plate that complements richer dishes perfectly.
Frequently Asked Questions
- Can I make any part of this Butternut Squash Feta Salad ahead of time for Thanksgiving? Absolutely! This is one of the best quick Thanksgiving recipes for a reason. You can roast the squash and prepare the dressing up to two days in advance. Store them separately in the fridge. When you’re ready to serve, let the squash come to room temperature or give it a quick warm-up in the oven, then toss everything together with the fresh greens.
- What other Thanksgiving recipes side dishes would this go with? It’s wonderful with all the classics! It adds a fresh note next to creamy mashed potatoes, savory stuffing, and roasted brussels sprouts. It really helps balance out your entire Thanksgiving meal ideas.
- Is butternut squash easy to peel and cut? It can be tricky, but a good sharp chef’s knife is your best friend. You can also look for pre-cubed butternut squash in the produce section of most grocery stores to save a ton of time—a total game-changer for busy weeknights or holiday cooking.
Butternut Squash Feta Salad: Your New Favorite Thanksgiving Side
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Butternut Squash Feta Salad is a cozy-meets-fresh fall favorite! Roasted cubes of tender squash meet salty feta, crisp greens, and crunchy seeds, all tossed in a tangy balsamic vinaigrette. Perfect as a side dish or light lunch.
Ingredients
▢ 1 medium butternut squash, peeled and cubed
▢ 2 tablespoons olive oil
▢ Salt and black pepper, to taste
▢ 5 oz mixed salad greens or arugula
▢ 1/2 small red onion, thinly sliced
▢ 1/3 cup crumbled feta cheese
▢ 1/4 cup toasted pumpkin seeds or pecans
▢ 2 tablespoons balsamic vinegar
▢ 1 tablespoon maple syrup
▢ 1 teaspoon Dijon mustard
▢ 1/4 cup olive oil (for vinaigrette)
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until tender and golden.
3. While the squash roasts, whisk together balsamic vinegar, maple syrup, Dijon mustard, and olive oil to make the vinaigrette.
4. In a large bowl, combine salad greens, sliced red onion, and roasted squash. Drizzle with vinaigrette and toss gently.
5. Top with crumbled feta and toasted seeds. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
