Butternut Squash Feta Salad

This Butternut Squash Feta Salad recipe is healthy and perfect for fall! It's roasted and tossed with arugula, maple dressing, and walnuts.

This Roasted Butternut Squash Salad is simple and elegant, full of flavorful and healthy ingredients, and makes for a tasty addition to a Thanksgiving or holiday menu.

I love butternut squash for many reasons, one of them being that it is incredibly versatile and can be used in both sweet and savory dishes. Butternut squash can be prepared in any number of ways and delicious served in everything from soups to casseroles to salads.

Butternut squash is naturally sweet and I enjoy pairing it with savory herbs and spices to balance out that natural sweetness. It's perfect tossed in some olive oil, a few simple spices, and roasted in the oven until tender.

Once roasted, butternut squash makes a tasty addition to any salad. It's hearty and pairs nicely with any number of hearty greens, grains, dressings, nuts or seeds, and cheese.

This one is paired with spinach and arugula that is tossed in a lemon maple dressing, along with some toasted walnuts and crumbled feta cheese.

Jump to:

• Does Butternut Squash Need To Be Peeled Before Cooking?
• How To Peel and Cut a Butternut Squash
• Ingredients For Butternut Squash Feta Salad
• How To Roast Butternut Squash
• How To Make Maple Dijon Dressing
• Which Greens Are Best For An Autumn Salad?
• How To Toast The Walnuts
• What To Serve With Butternut Squash Salad
• How Long Does This Salad Last In The Fridge?
• Can It Be Made The Day Ahead?
• Can It Be Frozen?
• Butternut Squash Feta Salad

Does Butternut Squash Need To Be Peeled Before Cooking?

Technically, the skin of butternut squash is edible, but it's generally recommended to peel it before cooking.

Butternut squash skin is quite tough and can make for an unappealing texture when roasting it for salads.

I recommend peeling the butternut squash before making this salad. Removing the skin from a butternut squash is easy and can be peeled using a knife or a vegetable Y-Peeler.

How To Peel and Cut a Butternut Squash

I used to think that peeling and chopping a butternut squash seemed cumbersome and time-consuming, but this is not the case.

Butternut squash is not any more difficult or time consuming to peel and prepare than any other vegetable out there.

I recommend using a large wooden cutting board and sharp knife when cutting squash of any kind.

Squash is often round or irregularly shaped and for this reason, it's best to start by cutting both the top and bottom of the squash with a knife so that it can be placed squarely on the cutting board. This will create a flat surface and the squash won't roll around in your hands.

It's always important to create a flat surface when cutting fruits and vegetables so that you have greater control over them when using a knife.

1. To cut and peel the butternut squash, simply remove the top and bottom of the squash with a sharp knife and discard in the compost or trash bin.
2. Next, cut the butternut squash in half. Place each half, flat side down, on the cutting board.
3. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.
4. Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.
5. Cut each half of the squash into slices and then cut those slices into chunks. It's important that the squash chunks are relatively the same size to ensure that they cook evenly.

This recipe calls for 5-6 heaping cups of chopped butternut squash. Feel free to save any extra for another recipe.

Ingredients For Butternut Squash Feta Salad

This is a great recipe to enjoy during the fall months and perfect if you're looking to a healthy dish to serve during Thanksgiving or any other holiday dinner.

This salad is both vegetarian and gluten free, making it a great choice if you are looking to lighten things up during the holiday season.

Here's what you'll need to make it.

• 2 lbs. Butternut Squash (peeled and cubed) (equals 5-6 heaping cups cubed butternut squash
• ¼ cup Olive Oil (split)
• 1 tsp. Smoked Paprika
• 1 tsp. Garlic Powder
• ½ tsp. Kosher Salt (split)
• ¼ tsp. Pepper
• 5 oz. Arugula, Spinach, Arugula Spinach Blend, or any hearty mixed greens
• 2 Tbsp. Lemon Juice
• 1 Tbsp. Maple Syrup
• 1 Tbsp. Dijon Mustard
• ¾ cup Toasted Walnuts (unsalted) (or nuts of choice)
• ¾ cup Feta Cheese Crumbles (or crumbled cheese of choice)

How To Roast Butternut Squash

The process of roasting butternut squash is easy and works just as it does to roast any other vegetable.

Roasting the butternut squash helps to bring out its natural sweetness. It makes the squash tender and caramelizes the edges of the squash, which gives it even more flavor.

• When roasting butternut squash, or any other vegetable, it's important to use a baking sheet that's large enough to accommodate it. Overcrowding the baking sheet will steam the butternut squash instead of roasting it.
• Leaving enough space between the squash ensures that the edges will caramelize and that all of the squash will cook through evenly.
• If you find that the butternut squash is crowding the baking sheet, feel free to use two baking sheets instead of one.
• It's also important that the squash is fully coated in the olive oil and spices. This helps it to roast properly and ensures that it doesn't dry out as it cooks.
• As mentioned, it's best if the butternut squash cubes are relatively even in size so that they cook evenly.

This butternut squash is roasted at 400 degrees Fahrenheit for 22-25 minutes, or until the squash is tender, but not mushy, and can be easily pierced with a knife or fork.

1. Heat oven to 400 degrees Fahrenheit.
2. Place the cubed butternut squash onto a large baking sheet. Drizzle 2 Tbsp. olive oil over the butternut squash and toss to coat.
3. Sprinkle 1 tsp. each smoked paprika and garlic powder, along with ¼ tsp. each kosher salt and pepper over the butternut squash. Toss until completely combined.
4. Place the baking sheet in the oven and roast the butternut squash for 22-25 minutes, or until tender. Baking times may vary slightly.
5. The squash should be tender, but not mushy, and easily pierced with a knife when done. Remove the pan when finished and set aside to cool.

How To Make Maple Dijon Dressing

One of the great things about this Butternut Squash Feta Salad recipe is the that rest of the ingredients can be prepared as that squash is roasting in the oven.

The roasted squash ends up topping a bed of salad greens and the next step is to whip up that dressing.

This is a simple dressing that's a little sweet, slightly tangy, and pairs nicely with the rest of the ingredients without overpowering them.

1. To make the dressing, combine 2 Tbsp. olive oil, 2 Tbsp. lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. maple syrup, ¼ tsp. kosher salt and a pinch of pepper in a small bowl.
2. Whisk all of the ingredients together until combined using a small whisk or fork.

Feel free to add more maple syrup if you like it sweeter or more lemon if you prefer a tart dressing.

Which Greens Are Best For An Autumn Salad?

When it comes to autumn salads, it's best to use hearty greens because they hold up and don't wilt when all of the other ingredients are added to the salad.

I love to use hearty greens like arugula (also known as rocket), spinach, Swiss chard, or any variety of kale when making autumn salads.

The bitterness of the greens pairs nicely with the sweetness of the squash, tangy flavor of the dressing, earthiness of the walnuts, and saltiness of the feta cheese.

Iceberg lettuce or any other summer greens contain too much water and are not optimal when making chunky salads like this one.

I used a blend of spinach and arugula, but opting for just arugula will give you a great peppery flavor.

1. To dress the greens, simply place 5 oz. of your favorite hearty greens in a large mixing bowl.
2. Drizzle as much or as little of the dressing as you like over the salad and toss until completely coated.

How To Toast The Walnuts

This Butternut Squash Feta Salad is finished with the addition of some toasted walnuts and crumbled feta cheese.

I recommend toasting the walnuts before adding them to the salad. This step is not entirely necessary, but it does help to release the natural oils in the walnuts and makes them even more flavorful.

Make sure to use unsalted walnuts when making this salad. If you don't care for walnuts, feel free to sub unsalted pecans, pine nuts, hazelnuts, or almonds.

Alternately, you can omit them if you have a nut allergy. Or, feel free to sub them for pepitas or sunflower seeds.

1. To toast the walnuts, place a small cast iron skillet or small pan on the stove top. Pour ¾ cup of unsalted walnuts (or nuts of choice) into the pan.
2. Heat to medium-low and toast the nuts for 5-6 minutes, stirring occasionally to prevent them from burning.
3. Remove the pan from heat once the walnuts are fragrant and toasted.

What To Serve With Butternut Squash Salad

After all of the components are ready, it's time to assemble the salad.

1. To serve the salad, pour the dressed greens onto a serving dish or into a large serving bowl.
2. Place the roasted butternut squash on top of the mixed greens.
3. Sprinkle ¾ cup toasted walnuts (or nuts of choice) over the top of the salad, along with ¾ cup feta cheese.

If you don't care for feta cheese, you can sub Parmesan, Pecorino Romano, goat cheese, blue cheese, or gorgonzola cheese.

I love hearty salad like this one with some wild rice, cooked lentils, quinoa, or any variety of cooked grains.

It's perfect paired with roasted meats like beef, chicken or turkey, making it a great Thanksgiving or holiday side dish.

Salads like this one pair nicely with other seasonal side dishes like fennel herb stuffing, green bean casserole, mashed potatoes or kohlrabi, or Brussels sprouts.

Looking for more salads? Check out these recipes!

• Harvest Wild Rice Salad
• Roasted Pumpkin Salad
• Pickled Beet Salad
• Butternut Squash Quinoa Kale Salad

How Long Does This Salad Last In The Fridge?

Any leftover salad may be stored in an airtight container for 1-2 days in the refrigerator.

I would not store it any longer, as the butternut squash will likely dry out and the greens wilted as it sits in the fridge.

Can It Be Made The Day Ahead?

For the best results, I do not recommend making this salad the day ahead.

The butternut squash will be more tender and the greens crispier if it's prepared and assembled right before serving.

If needed, the butternut squash may be peeled and cubed the day before serving. Simply store the uncooked cubed butternut squash in an airtight container to prevent it from drying out.

Can It Be Frozen?

For the best results, I do not recommend freezing this salad.

Love butternut squash? Check out these recipes!

• Butternut Squash Sausage Soup
• Butternut Squash Parmesan Dip
• Creamy Butternut Squash Soup
• Air Fryer Butternut Squash Fries

Looking For More Butternut Squash Recipes? Don't Miss These!

Butternut Squash Lasagna

Butternut Squash Mac & Cheese

Butternut Squash Apple Soup