1. Can I make Butternut Squash Feta Salad ahead of time?

Yes, you can prepare the ingredients ahead of time. Roast the butternut squash and make the dressing a day in advance. However, it’s best to keep the dressing separate until you’re ready to serve to avoid sogginess in the salad greens.

2. Can I substitute butternut squash with another type of squash?

While butternut squash is ideal for this recipe due to its sweetness, you can use other squash varieties like acorn squash. However, the flavor may differ slightly, as butternut squash is sweeter and creamier.

3. Can I make this salad vegan?

Absolutely! To make the Butternut Squash Feta Salad vegan, simply swap out the feta for a plant-based alternative like vegan feta or omit it entirely. The salad is still delicious and full of flavor without the cheese.

4. What are some good additions to this salad?

You can enhance the Butternut Squash Feta Salad with various toppings like roasted beets, pomegranate seeds, or even crispy chickpeas for extra protein. Adding grilled chicken, turkey, or quinoa will also turn it into a heartier meal.

Butternut Squash Feta Salad – Easy & Healthy Recipe

Name: Butternut Squash Feta Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 small butternut squash, peeled and cubed; 1 ½ Tbsp olive oil; ½ tsp salt; ½ tsp black pepper; ½ tsp cayenne pepper (optional); 7 cups arugula (or any other greens like spinach or mixed greens); ⅓ cup feta cheese, crumbled; 3 dates, pitted and chopped; ¼ cup walnuts, chopped; ¼ cup dried cranberries; For the 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)

Description

Butternut Squash Feta Salad combines the earthy sweetness of roasted butternut squash with the tangy creaminess of feta cheese. Tossed in a zesty maple date vinaigrette, it is a perfect balance of savory, sweet, and spicy flavors. This salad is ideal as a light main dish or a satisfying side, ready in just about 30 minutes.

Ingredients

Scale

1 small butternut squash, peeled and cubed
1 ½ Tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional)
7 cups arugula (or any other greens like spinach or mixed greens)
⅓ cup feta cheese, crumbled
3 dates, pitted and chopped
¼ cup walnuts, chopped
¼ cup dried cranberries
For the 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)

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Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Peel the butternut squash with a vegetable peeler, then cut it into small 1-inch cubes and discard the seeds.
Place the cubed squash on the baking sheet. Drizzle with olive oil, salt, pepper, and cayenne (if using). Toss to coat the squash evenly, then spread it out in a single layer on the sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.
While the squash is roasting, prepare the maple date dressing. Combine the lemon juice, maple syrup, apple cider vinegar, cumin, cinnamon, nutmeg, salt, garlic, soaked dates, water, and olive oil in a small blender. Blitz until smooth.
Once the squash is finished roasting, allow it to cool slightly. Assemble the salad by layering the arugula in a large serving dish, followed by the roasted squash, walnuts, cranberries, chopped dates, and crumbled feta. Drizzle with the maple date dressing and toss gently to combine.

Notes

You can prepare the dressing and roast the squash ahead of time. Just keep them separate until you’re ready to serve.
For a vegan version, replace feta with vegan feta or omit cheese altogether.
If you prefer a slightly spicy salad, adjust the cayenne pepper to your taste or leave it out entirely.
The salad can be served warm or cold, depending on your preference.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting and Tossing
Cuisine: American

Nutrition

Serving Size: 1.25 cups
Calories: 377 kcal
Sugar: 22g
Sodium: 597mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 5g
Protein: 5g
Cholesterol: 11mg