A warm salad of roasted squash and salty feta feels like a hug on a cool day.
INTRODUCTION
This Butternut Squash Feta Salad mixes sweet, salty, and nutty flavors. It is bright and simple. Roasted butternut squash gives a soft, sweet bite. Feta adds salt and cream. Dates and cranberries bring chewy sweetness. Walnuts give crunch. A maple-date dressing ties everything together.
This salad works for weeknight dinners, packed lunches, or a side at a party. It is easy to make and looks lovely on the table. You can change small parts to match what you have in the kitchen. The recipe uses common pantry items and one small baking step. The result tastes fresh and warm at the same time.
WHY YOU WILL LOVE THIS RECIPE
You will love this salad because it balances flavor and texture in a simple way. The roasted squash is soft and sweet. The feta is salty and creamy. Dates and cranberries add chewy, fruity notes. Walnuts add a crunchy contrast. The maple-date dressing is sweet with a touch of spice and acid. It is not heavy. It is easy to eat on its own or serve with protein.
This salad is also fast to make. Most work is in chopping and roasting. The dressing blends in minutes. The salad is flexible. Use different greens or nuts if needed. It travels well and holds up for a few hours after dressing. It also makes a great side for roasted chicken, fish, or grains.
HOW TO MAKE Butternut Squash Feta Salad
This section shows the big picture steps in plain words. Follow the full step-by-step list below to make the salad.
- Roast the cubed squash until tender and caramelized.
- Blend the maple-date dressing until smooth.
- Toss arugula, roasted squash, nuts, fruits, and dressing.
- Top with crumbled feta and serve.
EQUIPMENT NEEDED
- Baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Small blender or food processor for dressing
- Measuring cups and spoons
- Sharp knife and cutting board
- Spoon or spatula for tossing
- Serving platter or bowls
Ingredients You’ll Need :
- 1 small butternut squash, peeled and cubed
- 4 cups arugula
- 1/2 cup feta cheese, crumbled
- 1/3 cup chopped dates
- 1/3 cup walnuts
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Pinch of cayenne pepper (optional)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2-3 soft dates (for dressing)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/8 teaspoon nutmeg
- Water to thin dressing if needed
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, salt, pepper, and cayenne if using.
- Spread squash on baking sheet in a single layer and roast for 30–40 minutes until tender and caramelized.
- While squash roasts, blend maple syrup, apple cider vinegar, soft dates, cinnamon, cumin, nutmeg, and a splash of water until smooth to make the dressing.
- Let roasted squash cool slightly after baking.
- In a large bowl, add arugula, roasted squash, walnuts, cranberries, and chopped dates.
- Drizzle with maple date dressing and toss gently.
- Top with crumbled feta before serving.
HOW TO SERVE Butternut Squash Feta Salad
Serve the salad slightly warm or at room temperature. If you like warm food, toss the warm squash with the dressing and add the greens quickly so they do not wilt too much. If you prefer a crisper green, let the squash cool more before tossing.
Serve on a large platter for a shared meal or in individual bowls. Add extra whole walnuts or a few date slices on top for a pretty look. A drizzle of good olive oil or a squeeze of lemon brightens the salad just before serving.
This salad pairs well with roasted chicken, grilled fish, or a simple grain dish like quinoa or farro. You can also add a slice of crusty bread to make the meal more filling.
STORAGE & FREEZING : Butternut Squash Feta Salad
Store any leftover salad in an airtight container in the fridge. Keep the dressing separate if you can. If already dressed, eat within 2 days for best texture. The arugula will soften over time and the nuts may lose crunch.
You can roast extra squash and freeze it on a baking sheet first, then transfer to a freezer bag. Frozen cooked squash keeps well for up to 3 months. Thaw in the fridge before reheating or adding to a salad. Do not freeze the full salad once dressed; the greens become limp and the dressing can separate.
If you plan to keep the salad for later, store components separately: roasted squash, dressing, and greens. This gives the best texture when you are ready to eat.
SERVING SUGGESTIONS
- Add grilled chicken, roasted turkey, or pan-seared salmon for protein.
- Serve over warm cooked grains like rice, farro, or quinoa to make it a main dish.
- Swap arugula for baby spinach or mixed greens for a milder taste.
- Add a soft-boiled egg for extra richness.
- Sprinkle toasted pepitas or sunflower seeds if you want a different crunch.
- For a fuller meal, serve with warm bread or a simple soup.
VARIATIONS
- Vegan: Replace feta with a plant-based cheese or toss in extra nuts and seeds for creaminess.
- Nut-free: Use roasted chickpeas for crunch instead of walnuts.
- Spicy: Add red pepper flakes or a dash more cayenne to the squash before roasting.
- Herby: Mix fresh parsley or mint into the salad for a bright twist.
- Citrus: Add orange segments for another layer of sweet and tart flavor.
- Maple-Lemon Dressing: Swap apple cider vinegar for lemon juice for a brighter dressing.
FAQs
Q: Can I use a different green than arugula?
A: Yes. Use spinach, mixed greens, or kale. If using kale, massage it lightly with a little oil or lemon to soften it first.
Q: How do I pick a good butternut squash?
A: Choose one that is firm and heavy for its size. The skin should be matte and free of soft spots. A small squash will be sweeter and cook faster.
Q: Can I make the dressing without dates?
A: Yes. You can use extra maple syrup and a little Dijon mustard or a spoon of almond butter to add body. The dates add natural sweetness and thickness, but you can change them out.
Q: Can I toast the walnuts first?
A: Yes. Toasting walnuts in a dry pan for a few minutes brings out their flavor. Watch them closely so they do not burn.
Q: Is this salad good for meal prep?
A: Yes, if you store parts separately. Keep roasted squash and dressing in separate containers from the greens. Assemble just before eating.
Q: Can I bake the squash at a lower temperature?
A: Yes. You can roast at 400°F but it will take a bit longer. Lower heat can help if you want less browning and more even cooking.
MAKE-AHEAD TIPS FOR Butternut Squash Feta Salad
- Roast the squash a day ahead and store it in the fridge. Warm slightly before adding to the salad or use cold.
- Make the dressing up to 3 days ahead. Keep it in a jar in the fridge. Shake or stir before using.
- Chop dates and toast nuts ahead of time and store in airtight containers.
- Keep greens separate until ready to toss to avoid wilting.
- If you plan to pack the salad for lunch, layer ingredients in a jar: dressing on the bottom, then squash and nuts, then greens on top. Shake and toss just before eating.
Conclusion
This Butternut Squash Feta Salad is a simple, tasty dish that combines sweet roasted squash, salty feta, and a maple-date dressing. It works well as a side or a main and adapts to what you have in the kitchen. For a full post with pictures and more tips, see Sailor Bailey’s recipe for Butternut Squash Feta Salad.
Butternut Squash Feta Salad
Ingredients
Method
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, salt, pepper, and cayenne if using.
- Spread squash on baking sheet in a single layer and roast for 30–40 minutes until tender and caramelized.
- While squash roasts, blend maple syrup, apple cider vinegar, soft dates, cinnamon, cumin, nutmeg, and a splash of water until smooth to make the dressing.
- Let roasted squash cool slightly after baking.
- In a large bowl, add arugula, roasted squash, walnuts, cranberries, and chopped dates.
- Drizzle with maple-date dressing and toss gently.
- Top with crumbled feta before serving.