Description
A delicious and nutritious butternut squash feta salad featuring roasted butternut squash, creamy feta cheese, and fresh mixed greens with a simple balsamic dressing.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup feta cheese, crumbled
- 4 cups mixed greens (arugula and spinach)
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Step 1: Prep and Preheat – Preheat oven to 400°F (200°C) and line baking sheet with parchment paper
- Step 2: Season Squash – Toss diced butternut squash with 2 tbsp olive oil, salt, and pepper until well coated
- Step 3: Roast – Spread squash evenly on baking sheet and roast 25-30 minutes until tender and caramelized
- Step 4: Stir Halfway – Stir squash halfway through cooking time for even browning, then let cool slightly
- Step 5: Dress Greens – In large bowl, combine mixed greens with remaining olive oil and balsamic vinegar
- Step 6: Assemble – Add roasted squash to dressed greens, sprinkle with crumbled feta, and toss gently
Notes
- Cut butternut squash into uniform ¾-inch pieces so they roast evenly and finish cooking at the same time
- Don’t overcrowd the baking sheet – use two sheets if needed to ensure proper caramelization
- Let roasted squash cool for 5 minutes before adding to greens to prevent wilting the delicate leaves
- Add feta cheese last and toss very gently to keep the chunks intact and maintain visual appeal
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 185 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: butternut squash feta salad, roasted squash salad, healthy salad, fall salad, vegetarian salad, easy recipe