Description
A delicious and nutritious butternut squash feta salad featuring roasted butternut squash, tangy feta cheese, and mixed greens with a honey olive oil dressing.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup feta cheese, crumbled
- 4 cups mixed greens
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1/2 cup walnuts or pecans
- Salt and pepper to taste
Instructions
- Prep and Preheat: Preheat your oven to 400°F (200°C). Line baking sheet with parchment paper.
- Season Squash: Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on baking sheet.
- Roast Squash: Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- Toast Nuts: Toast walnuts or pecans in dry skillet over medium heat for 5 minutes until fragrant.
- Prepare Base: Layer mixed greens in large serving bowl as the foundation.
- Add Toppings: Once squash cools slightly, add to greens with crumbled feta and toasted nuts.
- Make Dressing: Whisk remaining olive oil with honey in small bowl until smooth.
- Finish and Serve: Drizzle dressing over salad just before serving for best results.
Notes
- Cut butternut squash into uniform 1-inch cubes for even roasting and consistent texture
- Let roasted squash cool for 5-10 minutes before adding to greens to prevent wilting
- Toast nuts until they smell fragrant but watch carefully to prevent burning
- Add dressing just before serving to maintain crisp greens and prevent sogginess
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 12g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: butternut squash feta salad, roasted squash salad, healthy salad, fall salad, vegetarian salad