Butternut Squash Feta Salad

$- 2 cups butternut squash, peeled and diced - 4 cups mixed greens (arugula and spinach) - 1/2 cup feta cheese, crumbled The star of this salad is the butternut squash. I love its sweet, nutty flavor. It pairs so well with the greens. Mixed greens like arugula and spinach add a nice crunch and earthiness. Feta cheese adds creaminess and a bit of salt. You can’t go wrong with this combo. - 2 tablespoons balsamic vinegar - 1 tablespoon maple syrup The dressing is simple yet tasty. Balsamic vinegar gives a tangy kick. Adding maple syrup balances the flavors with a hint of sweetness. This dressing brings the whole salad together. - 1/4 cup dried cranberries - 1/4 cup walnuts, roughly chopped - Fresh thyme leaves (for garnish) You can add dried cranberries for a sweet touch. Walnuts add crunch and healthy fats. Fresh thyme leaves give an aromatic finish. These extras make the salad even more delicious. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This ensures the squash cooks evenly. Next, take 2 cups of peeled and diced butternut squash and place it in a bowl. Drizzle in 1 tablespoon of olive oil. Add salt and pepper to taste. Toss everything together until the squash is well coated. Spread the squash out on a baking sheet in a single layer. Roast it in the oven for about 25-30 minutes. Stir halfway through for even cooking. The squash should turn tender and caramelized. While the squash roasts, it's time to make the dressing. In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup. Blend them well until smooth. Set this dressing aside for later use. This sweet and tangy mix adds a nice kick to the salad. In a large salad bowl, combine your roasted butternut squash with 4 cups of mixed greens, like arugula and spinach. Add 1/2 cup of crumbled feta cheese, 1/4 cup of dried cranberries, and 1/4 cup of roughly chopped walnuts. Drizzle the dressing over the salad. Toss everything gently to combine. Be careful not to break the feta too much. Finally, garnish your salad with fresh thyme leaves for a pop of flavor and a lovely presentation. Enjoy your fresh and flavorful salad! To ensure even roasting of butternut squash, cut it into similar-sized cubes. This helps it cook at the same rate. Toss the cubes with olive oil, salt, and pepper in a bowl before spreading them on a baking sheet. Stir them halfway through roasting to get that nice golden color on all sides. For the best flavor, season the squash well. Use good quality salt and fresh pepper. You can also add spices like cinnamon or nutmeg for warmth. These little touches make a big difference in taste. This salad pairs well with grilled chicken or fish. The flavors of the squash and feta balance nicely with the protein. You can also serve it next to a hearty soup for a full meal. For presentation, serve the salad in a large bowl. Spread it out so the colors shine. A sprinkle of fresh thyme on top adds a lovely touch. Aim for four servings to keep it easy for family or friends. To prep butternut squash easily, use a sharp knife and a sturdy cutting board. Cut off the ends first, then slice it in half. Scoop out the seeds, then dice the flesh. This method saves time and effort. You can make the salad ahead of time. Just store the dressing separately. Toss the salad just before serving to keep everything fresh. The roasted squash will still taste great even after a few hours in the fridge. Pro Tips Choose the Right Squash: Select a butternut squash that feels heavy for its size and has a smooth, even skin. This ensures maximum flavor and sweetness. Don’t Skip the Thyme: Fresh thyme adds a wonderful aromatic quality to the salad. If you can’t find fresh, opt for dried thyme but use it sparingly. Make Ahead: Roast the butternut squash a day in advance and store it in the fridge. This saves time and allows the flavors to meld. Customize Your Nuts: Feel free to swap walnuts for pecans or almonds based on your preference. Each nut offers a unique flavor and texture. {{image_2}} You can easily change up your salad ingredients. Try using different greens like kale, romaine, or even baby spinach. Each green brings its own taste and crunch. You can also swap feta cheese for goat cheese or even a dairy-free option. Both will add a unique flavor to your salad. Adding seasonal veggies can make your salad even better. Try roasted beets, Brussels sprouts, or sweet peppers. These add color and taste. Fruits also add freshness. Consider adding apple slices, pomegranate seeds, or orange segments for a sweet touch. You can explore other vinaigrettes for your salad. A lemon vinaigrette or honey mustard dressing can give it a new twist. If you want a dairy-free option, use a vinaigrette with olive oil and vinegar. This keeps the salad light and fresh while enhancing the flavors. To keep the salad fresh, store it in an airtight container. This helps prevent moisture loss. Place the salad in the fridge to maintain its taste and texture. It will stay good for about 3 days. If you store the dressing separately, it can last longer. You might wonder if you can reheat roasted squash. I recommend not reheating the whole salad. Roasted squash tastes best warm, but it can be enjoyed cold too. If you want to serve it warm, heat the squash in the oven at 350°F (175°C) for about 10 minutes. Get creative with leftovers! You can mix it into a grain bowl or use it as a topping for toast. Preparing the salad components ahead of time can save you effort later. You can roast the squash and chop the greens a day before. Store them in separate containers in the fridge. Assemble the salad just before serving. This keeps the greens crisp and the feta intact. Drizzle the dressing on top and enjoy your fresh butternut squash feta salad! Yes, you can prepare parts of this salad ahead of time. Here are a few tips: - Roast the squash: You can roast the butternut squash a day before. Let it cool and store it in the fridge. - Make the dressing: Whisk the balsamic and maple dressing and keep it in a jar. It will stay fresh for a week. - Assemble before serving: Mix the greens, feta, and nuts just before serving. This keeps everything crisp and fresh. If you want a different cheese, try these options: - Goat cheese: This has a similar tangy flavor and creamy texture. - Ricotta: A mild choice that adds creaminess. - Tofu: For a dairy-free option, use crumbled tofu mixed with a little lemon juice. Yes, butternut squash is very healthy! Here are some benefits: - Rich in vitamins: It has a lot of vitamin A, which is good for your eyes. - High in fiber: This helps your digestion and keeps you full. - Low in calories: It's a great choice for weight management. The mixed greens, cranberries, and walnuts also add nutrients, making this salad a balanced meal. This salad combines roasted butternut squash, mixed greens, feta, and a sweet dressing. You learned how to prepare each ingredient, assemble the salad, and make it shine on the plate. Use tips for flavor and variety to keep it fresh. Don't forget storage advice and alternative options to suit your taste. Remember, cooking should be fun and creative! Enjoy making this salad, and feel free to experiment with each step. Healthy eating is rewarding, and this salad is a great start!$

Butternut Squash Feta Salad

A refreshing salad featuring roasted butternut squash, mixed greens, and feta cheese, topped with a balsamic dressing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 cups butternut squash, peeled and diced
1 tablespoon olive oil
to taste Salt and pepper
4 cups mixed greens (arugula and spinach)
1 2 feta cheese, crumbled
1 4 dried cranberries
1 4 walnuts, roughly chopped
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
for garnish Fresh thyme leaves

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
Roast in the oven for about 25-30 minutes, or until it's tender and slightly caramelized, stirring halfway through for even cooking.
While the squash is roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar and maple syrup until well combined. Set aside.
In a large salad bowl, combine the mixed greens, roasted butternut squash, crumbled feta cheese, dried cranberries, and chopped walnuts.
Drizzle the dressing over the salad and toss gently to combine all ingredients without breaking the feta too much.
Garnish with fresh thyme leaves for added flavor and presentation.

Notes

Feel free to add other nuts or seeds for extra crunch.

Keyword butternut squash, feta cheese, healthy, salad