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