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Butternut Squash Feta Salad

A warm salad of roasted butternut squash, salty feta, and a sweet maple-date dressing complemented by nuts and fruits, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 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 chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • Salt to taste salt and black pepper
  • Pinch cayenne pepper (optional) for added spice
Dressing Ingredients
  • 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 if needed water

Method
 

Preparation
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Toss butternut squash cubes with olive oil, salt, pepper, and cayenne if using.
  3. Spread squash on baking sheet in a single layer and roast for 30–40 minutes until tender and caramelized.
  4. 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.
  5. Let roasted squash cool slightly after baking.
Assembly
  1. In a large bowl, add arugula, roasted squash, walnuts, cranberries, and chopped dates.
  2. Drizzle with maple-date dressing and toss gently.
  3. Top with crumbled feta before serving.

Notes

Serve the salad slightly warm or at room temperature. Pair with grilled chicken, roasted turkey, or quinoa for a fuller meal. Store leftovers in an airtight container, keeping dressing separate if possible.