Butternut Squash Feta Salad Recipe
A vibrant and nutritious Butternut Squash Feta Salad featuring roasted butternut squash cubes, peppery arugula, sweet dates and dried cranberries, crunchy walnuts, all tossed in a flavorful maple-lemon dressing with warm spices and topped with tangy crumbled feta. This salad balances sweet, savory, and spicy notes for a deliciously satisfying dish perfect for a light meal or side.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash and Salad
- 1 small butternut squash
- 1½ Tbsp olive oil (for roasting)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
- 7 cups arugula
- ⅓ cup feta, crumbled
- 3 dates, pitted and chopped
- ¼ cup walnuts, chopped
- ¼ cup dried cranberries
Dressing
- 3 Tbsp olive oil
- 3 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 2 Tbsp apple cider vinegar
- 1–2 tsp water (to thin dressing, as needed)
- ¼ tsp nutmeg
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 garlic clove
- 1 soaked date, pitted
Instructions
- Preheat and Prepare Butternut Squash: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Peel the butternut squash using a vegetable peeler, then carefully cut it into 1-inch cubes, discarding the seeds.
- Roast the Squash: Spread the squash cubes evenly on the baking sheet. Drizzle with 1½ tablespoons olive oil, then sprinkle with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper if using. Toss to coat the squash evenly. Roast in the preheated oven for 30 to 40 minutes, or until tender and browned around the edges.
- Make the Dressing: While the squash roasts, prepare the dressing. In a small blender, combine 3 tablespoons olive oil, 3 tablespoons maple syrup, 1 tablespoon fresh lemon juice, 2 tablespoons apple cider vinegar, ¼ teaspoon each of nutmeg, cumin, cinnamon, and salt, 1 garlic clove, 1 soaked pitted date, and 1-2 teaspoons of water to thin. Blend thoroughly until smooth and well combined.
- Assemble the Salad: Once the roasted squash has cooled slightly, arrange the salad. Begin with a bed of arugula on a large plate or bowl. Top with the roasted butternut squash cubes, then sprinkle chopped walnuts, dried cranberries, and chopped dates evenly over the top. Drizzle the prepared dressing over everything, and finish by sprinkling the crumbled feta cheese over the salad.
- Serve: Toss gently if desired and serve immediately to enjoy the contrasting warm roasted squash with fresh greens and the sweet, tangy dressing.
Notes
- Arugula adds a peppery bite; however, you can substitute with baby spinach or mixed greens if preferred.
- For a vegan version, replace feta with a plant-based cheese or omit.
- Soaking the date for the dressing softens it, making it blend smoothly.
- If you want less heat, omit the cayenne pepper when roasting the squash.
- Leftover dressing can be stored in the fridge for up to 3 days.
Keywords: Butternut squash salad, roasted squash salad, feta salad, autumn salad, maple dressing, roasted vegetables, healthy salad
Find it online: https://epicrecipebox.com/butternut-squash-feta-salad-recipe/