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–+ servings
Roasted Butternut Squash Feta Salad in a white bowl with salad servers.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!
Yield: 4

Ingredients

For the salad:

  • 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
  • 2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pepitas pumpkin seeds
  • 4 cups baby spring greens mix washed and dried
  • 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
  • 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons dried cranberries

For the salad dressing:

  • 5 tablespoons olive oil 1/3 cup
  • 2 tablespoons red wine vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced about 1/2 teaspoon
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

  • Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

  • Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

  • In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

  • Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
  • Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition Facts

Serving: 1g, Calories: 574kcal, Carbohydrates: 30g, Protein: 13g, Fat: 47g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 30g, Cholesterol: 199mg, Sodium: 442mg, Potassium: 726mg, Fiber: 8g, Sugar: 16g, Vitamin A: 9609IU, Vitamin C: 53mg, Calcium: 243mg, Iron: 2mg