Craving a side dish that’s both hearty and refreshing? This Butternut Squash and Feta Salad combines the natural sweetness of roasted butternut squash with the tangy bite of feta cheese for a perfect balance of flavors. Made with just a few ingredients and tossed with a zesty apple cider vinaigrette, this salad is the perfect addition to your dinner table.
I love butternut squash, but sometimes it's hard to know what to do with it! You can only eat so much butternut squash soup, even if it is absolutely delicious! This butternut squash and feta salad is similar to a vinegar based potato salad, only it's made with butternut squash instead! I've added a little crunch with the addition of walnuts, and you could easily serve this salad over your favorite hearty greens to make a full meal out of it.
This butternut squash salad recipe is a perfect side dish option for your weeknight meal prep, holidays dinners, or served over mixed greens. If you want some more simple salad or side dish options, check out my recipe for Dairy Free Chicken Salad or High Protein Quinoa Salad. For another salad that uses butternut squash, I recommend my Fall Quinoa and Chickpea Salad.
Jump to:
- What are the Ingredients for Butternut Squash and Feta Salad?
- How do I make Butternut Squash and Feta Salad ?
- Recipe Substitutions
- Ways to Serve Butternut Squash and Feta Salad
- Tips for Perfecting This Recipe
- Storage, Freezing, and Reheating
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Butternut Squash and Feta Salad
What are the Ingredients for Butternut Squash and Feta Salad?
- Butternut squash - The base for this salad recipe is butternut squash, which adds a yummy natural sweetness that is balanced with a tangy vinaigrette.
- Avocado oil - I like to roast vegetables in avocado oil, because it has a higher smoke point than olive oil. It is also a more neutral flavor, so it allows the flavor of the vegetables to shine through.
- Paprika, garlic powder, and ground turmeric - This spice combination is so delicious with fall squash. The sweetness of the paprika is the perfect balance alongside the earthy, slightly spicy flavor of turmeric.
- Coarse Kosher salt and pepper - Salt and pepper is a given in all roasted veggie recipes.
- Pecans - Since I live in the south, I love to add a little southern flare with pecans. The nuttiness is the perfect addition to the sweet and salty combination of butternut squash and feta cheese.
- Crumbled feta cheese - Feta cheese is delicious with butternut squash, because it's salty and slightly tangy. I prefer to use a goat cheese feta.
- Extra virgin olive oil - Every vinaigrette needs extra virgin olive oil. By using it in the vinaigrette instead of roasting the vegetables, the flavor of the oil shines through.
- Apple cider vinegar - Apple cider vinegar has many health benefits and tastes delicious with dijon mustard on butternut squash.
- Dijon mustard - Dijon mustard adds the perfect zesty flavor to any vinaigrette, without the "bite" of vinegar. It also helps to emulsify dressings so you end up with a thick and creamy vinaigrette.
- Coarse Kosher salt, pepper, and garlic powder - This seasoning blend is the cherry on top of all vinaigrettes and salad dressing recipes.
How do I make Butternut Squash and Feta Salad ?
- Preheat the oven to 425°F.
- On a medium sheet pan, toss together the butternut squash, avocado oil, paprika, garlic powder, ground turmeric, salt, and pepper. Spread into a single layer, and place in the oven.
- Roast the butternut squash until tender and lightly browned, about 20-24 minutes. During the last 5 minutes of cooking, sprinkle the pecans over the butternut squash to lightly toast them.
- While the butternut squash is roasting, place all dressing ingredients in a small glass jar, and shake until well mixed. This is the EASIEST way to make a vinaigrette! You can store it in the glass jar in the refrigerator for a month.
- Once the squash and pecans are cooked, remove from the oven, and set aside to cool to room temperature. Once cooled, toss with the feta cheese and vinaigrette, and if using, add the cranberries. Store in the refrigerator in an airtight container for up to 1 week.
Recipe Substitutions
- Butternut squash substitution: You can easily substitute another kind of squash, like delicata squash for the butternut squash. Sweet potatoes would also taste great in this recipe.
- Pecan substitution: You can either omit the pecans altogether, or you can substitute a different kind of nut or seed. Pine nuts or pumpkin seeds would be delicious in this fall salad.
- Feta cheese substitution: If you are dairy free, this salad is equally yummy without any cheese. You can also substitute goat cheese for the feta cheese.
Ways to Serve Butternut Squash and Feta Salad
- Over hearty greens - You can serve butternut squash and feta salad over spinach, baby kale, baby arugula, or mixed greens.
- With lean protein - If you want to make a full, protein-packed meal out of this salad, then serve it over your favorite hearty greens with grilled salmon or chicken breast. It makes the perfect meal prep dinner this fall.
- With dried cranberries - I have this as an optional ingredient in the ingredient list. Dried cranberries are an excellent addition to this recipe, but can easily be omitted.
Tips for Perfecting This Recipe
- Watch the butternut squash closely when roasting. Butternut squash can go from perfectly cooked to burned in a matter of just a couple minutes. If your oven runs hot, watch closely so it doesn't burn.
- Cool the butternut squash to room temperature before adding the dressing and the cheese. Allowing the squash to cool will ensure the dressing doesn't soak right into the squash, and it will keep the squash from becoming too mushy when the cheese. It will also keep the cheese from melting if you wait until the squash cools.
Storage, Freezing, and Reheating
To store the dressing: The dressing for butternut squash and feta salad can be made well in advance and stored for up to 1 month in the refrigerator. This salad can be made and stored in the refrigerator in an airtight container for up to 1 week.
To store the salad: This salad can be made and stored in the refrigerator in an airtight container for up to 1 week.
This salad would not freeze well, and it is meant to be served cold, so there is no need to reheat!
Recipe FAQ's
Yes! Delicata squash would be delicious in this recipe. If using delicata squash, cut in half lengthwise, remove the seeds, and slice into ¼ inch thick slices. Roast the same way as the butternut squash. NOTE: You can leave the peel on a delicata squash.
During the fall months, you can often find butternut squash that has already peeled and cubed. I highly recommend using this shortcut when possible!
I do not recommend using frozen butternut squash. When roasted, it tends to turn very soft before it is browned, so frozen butternut squash is best used in applications where it will be mashed or pureed, like in soups or stews.
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Butternut Squash and Feta Salad
Equipment
- 1 sheet pan
- 1 Set of measuring spoons
- 1 Cutting board
- 1 Chef's knife
Ingredients
Salad Ingredients
- 6 cups butternut squash peeled and cut into 1-inch cubes
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoons ground turmeric
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon fresh ground black pepper
- ⅔ cup chopped pecans
- ½ cup crumbled feta cheese
- ½ cup dried cranberries optional
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoons dijon mustard
- ¼ teaspoon coarse Kosher salt
- ⅛ teaspoon fresh ground black pepper
- Dash garlic powder
Instructions
- Preheat the oven to 425°F.
- On a medium sheet pan, toss together the butternut squash, avocado oil, paprika, garlic powder, ground turmeric, salt, and pepper. Spread into a single layer, and place in the oven.
- Roast the butternut squash until tender and lightly browned, about 20-24 minutes. During the last 5 minutes of cooking, sprinkle the pecans over the butternut squash to lightly toast them.
- While the butternut squash is roasting, place all dressing ingredients in a small glass jar, and shake until well mixed. This is the EASIEST way to make a vinaigrette! You can store it in the glass jar in the refrigerator for a month.
- Once the squash and pecans are cooked, remove from the oven, and set aside to cool to room temperature. Once cooled, toss with the feta cheese and vinaigrette, and if using, add the cranberries. Store in the refrigerator in an airtight container for up to 1 week.
Notes
- Be sure to watch the butternut squash and pecans so they do not burn. They go from perfectly cooked to burned in a matter of minutes.
- Cool the butternut squash to room temperature before tossing with the vinaigrette and cheese
- The cranberries are optional, but I highly recommend!
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