There’s something magical about Butternut Squash Feta Salad — it’s hearty, colorful, and tastes like fall in every bite. The roasted squash adds caramelized sweetness, the feta brings tangy creaminess, and the maple-balsamic dressing ties it all together with just the right amount of richness.
The first time I made this salad, it was right after Thanksgiving when I had leftover squash in the fridge. I tossed it with greens, nuts, and feta, then drizzled it with a quick dressing. What started as a “use-up-what-you-have” moment turned into one of my most-requested salads ever. Now it sits right next to my Cranberry Apple Coleslaw and Loaded Cornbread Casserole as a seasonal favorite.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and golden.
- Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until smooth.
- In a large bowl, combine greens, roasted squash, feta, cranberries, nuts, and red onion.
- Drizzle the dressing over the salad and toss gently to coat.
- This salad tastes amazing either freshly tossed warm or chilled for later — it’s totally flexible.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Butternut Squash Feta Salad
It’s the perfect balance of flavors — sweet roasted squash, tangy feta, earthy greens, and crunchy pecans. It’s filling enough to be a main course but light enough to pair with soup or chicken.
If you love bright, balanced dishes like my Cabbage Detox Soup or Creamy Carrot Lentil Soup, this salad will hit all the right notes.
Ingredients You’ll Need
For the Salad:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 5 cups mixed greens (spinach, arugula, or spring mix)
- ½ cup crumbled feta cheese
- ½ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ red onion, thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
If you love recipes that feel special but come together simply, you’ll also adore my Garten’s Cranberry Orange Bread — same cozy charm, totally different flavor.
How to Make Butternut Squash Feta Salad
Step 1: Roast the Squash
Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and golden.
Step 2: Make the Dressing
Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until smooth.
Step 3: Assemble the Salad
In a large bowl, combine greens, roasted squash, feta, cranberries, nuts, and red onion.
Step 4: Add the Dressing
Drizzle the dressing over the salad and toss gently to coat.
Step 5: Serve Warm or Cold
This salad tastes amazing either freshly tossed warm or chilled for later — it’s totally flexible.
If you enjoy colorful, layered meals like this, you’ll also love my Cajun Potato Soup — same cozy satisfaction, just in soup form.
Tips for Perfect Butternut Squash Feta Salad
- Roast until golden: Slight caramelization gives the squash its signature flavor.
- Use real maple syrup: Adds depth and balances the feta’s saltiness.
- Toss dressing lightly: Too much can overpower the greens.
- Make it hearty: Add cooked quinoa or farro for a meal-style salad.
These are the same kinds of small, game-changing details that make my Cheesy Broccoli Rice Casserole so reliable every time.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep dressing separate until ready to serve for best freshness.
Make Ahead: Roast the squash and prep the dressing in advance, then assemble just before serving.
Like my Christmas Bread Recipe, this salad keeps beautifully and gets better as the flavors meld.
Flavor Variations
- Goat Cheese Swap: Replace feta with creamy goat cheese for a tangier bite.
- Add Grains: Toss in farro or quinoa for extra texture and nutrition.
- Spicy Touch: Sprinkle with red pepper flakes for gentle heat.
- Honey Dijon Dressing: Substitute honey for maple syrup for a lighter sweetness.
If you love flexible recipes that adapt to your pantry, this salad is every bit as versatile as my Cranberry Apple Coleslaw.
Frequently Asked Questions
1. Can I use pre-cut squash?
Absolutely! It saves time and works perfectly for roasting.
2. Can I make it vegan?
Yes — just skip the feta or use a plant-based alternative.
3. Can I use another dressing?
Sure! Lemon vinaigrette or honey mustard both complement the flavors well.
4. Can I serve it warm?
Yes — toss the warm roasted squash with the dressing and greens for a cozy, wilted version.
The Final Bite
This Butternut Squash Feta Salad is everything you want in a side dish — colorful, nutritious, and packed with texture. It’s a little sweet, a little tangy, and full of seasonal flavor that makes every bite satisfying.
Pair it with Crack Chicken & Rice Soup for a cozy weeknight meal or serve it alongside Cajun Seafood Alfredo for a beautiful dinner balance.