Butternut Squash Feta Salad 

5 from 3 votes
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If you’re in search of a salad that’s both hearty and full of flavor, look no further than the Butternut Squash Feta Salad. Dressed in a zesty maple date vinaigrette.

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Why Make This Butternut Squash Feta Salad.

This dish combines the earthy sweetness of roasted butternut squash with the tangy creaminess of feta cheese, creating a delightful fusion of flavors and textures that will leave your taste buds craving for more. This salad is not only a feast for the senses but also a nutritious addition to your menu just like my Honey Roasted Carrots & Parsnips.

Coming together in about 30 minutes, this salad makes for a quick side dish or you can turn it into a meal and top it with grilled chicken or my Naked Chicken Tenders. I also love this salad with my Turkey Burgers (yum!). This makes a great Thanksgiving side dish

Notable Ingredients

Butternut Squash. This recipe is best with fresh squash. You can find this in the product aisle at the store near the potatoes. This is one of my favorite squash!

Dates. These are found with the other dried fruit at the grocery store. I use them in the dressing and chopped in the salad. They add a nutty sweetness.

Arugula. This is for the “salad” portion of the recipe.

Seasonings. Cayenne pepper, salt, pepper, cumin, cinnamon, nutmeg.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Butternut Squash. You can use acorn squash but the flavors won’t be quite the same! Butternut is a bit sweeter.

Arugula. Please use any greens you enjoy most, mixed greens or spinach will work well.

Feta. You can sub goat cheese or blue cheese in place of the feta. Vegan feta will also work.

Steps To Make This Recipe

Step One. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Peel the butternut squash with a vegetable peeler. Carefully cut the butternut squash up into small 1 inch cubes, discard the seeds. Be sure the squash is in equal sizes to ensure even cooking.

Step Two. Place the butternut squash cubes on the sheet and drizzle with olive oil and sea salt, cayenne and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.

Step Three. While the squash is roasting, make the maple dressing. Add lemon, maple syrup, seasonings (cumin, cinnamon, salt, pepper, nutmeg) apple cider vinegar, garlic, soaked dates, water and olive oil to a small blender. Blitz everything together well (photo 3).

Step Four. Once the squash is finished, let it cool a bit. Assemble the salad. I like to add the greens on the bottom, then the squash, walnuts, cranberries, chopped dates, dressing and finish with the crumbled feta. Serve and enjoy! This salad pairs great with my rustic Overnight Bread, I highly recommend.

Store leftovers in an airtight container in the fridge for up to 1 day. The salad will get soggy if left much longer with dressing.

Recipe FAQs

Can I make this Butternut and feta salad  ahead of time?

You can, however make sure you keep the dressing separate until ready to serve, the dressing is a bit runny and can really sog the greens up.

Is this salad served warm or cold?

Butternut and feta salad can be served both warm or cold. Some people prefer it warm with freshly roasted butternut squash, while others like it cold with all the ingredients chilled.

Butternut & Feta Salad Tips

How To Choose a Butternut Squash. When selecting a butternut squash, look for one that is firm, heavy for its size, and has a smooth skin without any blemishes or soft spots. Try not to get one overly large, it is much harder to cut.

Uniform Cubes. Try to cut the butternut squash into evenly sized cubes. This ensures that they roast or cook evenly, and your salad has a consistent texture.

Recipe Pairings

This salad is wonderful with so many dishes. You can make it meal with salmon or chicken. I love to serve this salad with Pesto Flatbread or Margherita Flatbread.

Delicious Side Dishes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Green plate with salad and roasted butternut squash on it. Silver fork on the side.
5 from 3 votes

Butternut Squash Feta Salad

This salad is both hearty and full of flavor. Butternut Squash Feta Salad is sweet, savory and dressed in a zesty maple date vinaigrette. 
Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Equipment

  • large baking sheet
  • small food processor or blender
  • sharp knife

Ingredients 

  • 1 small butternut squash
  • Tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper, *optional for a little heat to pair with the sweet dressing
  • 7 cup arugula, *see notes
  • cup feta, crumbled, *see notes
  • 3 dates, pitted and chopped
  • ¼ cup walnuts, chopped
  • ¼ cup dried cranberries

Maple Date 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 the dressing
  • ¼ tsp nutmeg
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 garlic clove
  • 1 soaked date, pitted, *see notes

Instructions 

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper. Peel the butternut squash with a vegetable peeler. Carefully cut the butternut squash up into small 1 inch cubes, discard the seeds.
  • Place the butternut squash cubes on the sheet and drizzle with olive oil and sea salt, cayenne and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.
  • While the squash is roasting, make the maple dressing. Add lemon, maple syrup, seasonings (cumin, cinnamon, salt, pepper, nutmeg) apple cider vinegar, garlic, soaked dates, water and olive oil to a small blender. Blitz everything together well.
  • Once the squash is finished, let it cool a bit. Assemble the salad. I like to add the greens on the bottom, then the squash, walnuts, cranberries, chopped dates, dressing and finish with the crumbled feta. Serve and enjoy! 

Notes

*mixed greens or spinach will also work
*goat cheese or blue cheese will also work well. 
*soaking dates means you put them in a little hot water for a few minutes to soften them (if they are dried/hard/stale at all) this makes them really easy to chop and blend.
 
Store leftovers in an airtight container in the fridge for up to 1 day. The salad will get soggy if left much longer with dressing. 

Nutrition

Serving: 1.25cup of salad | Calories: 377kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 597mg | Potassium: 758mg | Fiber: 5g | Sugar: 22g | Vitamin A: 15875IU | Vitamin C: 37mg | Calcium: 218mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 377
Keyword: salad, Side Dish
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Recipe Rating




3 Comments

  1. 5 stars
    Made this tonight with rotisserie chicken and it was amazing. We had zero leftovers. That dressing might be my new favorite of yours.

  2. 5 stars
    Salad was soooo good! Made for a holiday party. Added pomegranate seeds on top.

    1. Love the pom seed addition! I must try that. Thanks for making 🙂