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Butternut Squash and Feta Salad

Erica Hopper
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.
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Prep Time 15 minutes
Cook Time 25 minutes
20 minutes
Total Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 247 kcal

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! 

Nutrition

Calories: 247kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 8mgSodium: 351mgPotassium: 437mgFiber: 4gSugar: 14gVitamin A: 11331IUVitamin C: 22mgCalcium: 107mgIron: 1mg
Keyword butternut squash recipes, easy thanksgiving side dishes, healthy holiday recipes, healthy thanksgiving side dishes, roast with butternut squash, roasted butternut squash, thanksgiving side dish recipes
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