If you’re searching for a salad that’s both hearty and full of flavor, look no further than the Butternut Squash Feta Salad. This delicious dish blends the earthy sweetness of roasted butternut squash with the tangy creaminess of feta cheese, making it an irresistible addition to any meal. The salad is dressed in a zesty maple date vinaigrette, creating a unique fusion of sweet and savory that’s both satisfying and nutritious. Whether you’re looking for a side dish or a main meal, this salad is perfect for any occasion.
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Why You’ll Love This Butternut Squash Feta Salad
This Butternut Squash Feta Salad is the ideal recipe for those seeking something quick, healthy, and packed with flavor. The roasted butternut squash brings a naturally sweet, caramelized flavor, which pairs wonderfully with the tangy feta cheese. The addition of dates and walnuts adds complexity in both flavor and texture, while the zesty maple date vinaigrette ties everything together beautifully. This salad can be served warm or cold, making it versatile for all seasons. Plus, it’s easy to prepare in just about 30 minutes!
Ingredients
• Butternut Squash: The star of the salad, providing a natural sweetness and soft texture once roasted.
• Arugula: A peppery green that adds freshness and contrast to the sweetness of the squash.
• Feta Cheese: Offers a tangy, creamy element that balances the sweetness of the squash and dates.
• Dates: Chopped dates contribute a rich, nutty sweetness to the salad and are also used in the dressing.
• Walnuts: These add a delightful crunch and a bit of bitterness that pairs well with the sweetness of the squash and dates.
• Cranberries: A burst of tartness to complement the sweet and savory flavors in the salad.
• Olive Oil: Used for roasting the squash and in the vinaigrette dressing for a rich, smooth texture.
• Maple Syrup: Sweetens the vinaigrette, giving it a natural sweetness that balances the other flavors.
• Apple Cider Vinegar: Adds a tangy depth to the dressing, enhancing the overall flavor profile.
• Spices: Cinnamon, cumin, cayenne pepper, and nutmeg season the butternut squash and dressing, providing warmth and complexity.
Alternative Ingredient Suggestions
• Greens: If you prefer something milder than arugula, try mixed greens or spinach as a base for the salad.
• Cheese: For a variation, use goat cheese or blue cheese instead of feta. Vegan feta is also an excellent substitute for a dairy-free version.
• Nuts: Swap walnuts with pecans or almonds if preferred, adding a different texture and flavor.
• Sweeteners: Instead of maple syrup, try honey or agave nectar for a slightly different sweetness in the dressing.
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the butternut squash: Peel the squash using a vegetable peeler. Cut it into small, even 1-inch cubes and discard the seeds.
- Roast the squash: Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, cayenne, and cumin. Toss to coat and spread evenly. Roast for 30 to 40 minutes, or until the squash is tender and browned at the edges.
- Make the maple date dressing: While the squash roasts, blend together lemon juice, maple syrup, apple cider vinegar, garlic, dates, and spices in a blender until smooth. Add water to thin the dressing to your desired consistency.
- Assemble the salad: Let the roasted squash cool slightly. In a large bowl, layer the arugula, followed by the roasted butternut squash, walnuts, cranberries, chopped dates, and feta cheese. Drizzle with the maple date dressing and toss gently to combine.
- Serve and enjoy: This salad can be served immediately while warm or chilled if you prefer it cold.
Tips & Tricks
• Roasting Tips: Ensure the butternut squash cubes are evenly sized to guarantee even roasting. Toss the cubes halfway through to promote an even golden-brown finish.
• Dressing Storage: The maple date vinaigrette can be made ahead of time and stored in an airtight container in the fridge for up to one week. Always shake well before serving.
• Avoid Soggy Salad: If you plan to make this salad ahead, store the dressing separately from the greens to prevent the salad from becoming soggy.
Pairing Ideas and Variations
This Butternut Squash Feta Salad pairs beautifully with a variety of dishes. Serve it as a side with roasted chicken, grilled salmon, or my favorite turkey burgers. For a complete meal, top the salad with grilled chicken or even some crispy bacon for extra flavor.
If you’re looking for other side dish ideas, try serving the salad alongside rustic bread, such as a Margherita flatbread or pesto flatbread.
For a make-ahead option, you can prepare the components of the salad and keep them stored separately in the fridge. Assemble just before serving to keep everything fresh.
Seasonal Twist: Fall-Inspired Butternut Squash Feta Salad
This salad is perfect for fall, showcasing seasonal ingredients like butternut squash, cranberries, and walnuts. The earthy sweetness of the squash combined with the warming spices in the dressing makes it ideal for cozy, autumn meals. It’s also a fantastic addition to a Thanksgiving feast, providing a refreshing, yet hearty alternative to heavier sides.
By using seasonal produce, this Butternut Squash Feta Salad brings together the best of fall flavors, making it both delicious and nourishing for cooler months.
Conclusion
The Butternut Squash Feta Salad is a perfect combination of sweetness, tanginess, and crunch, making it an ideal dish for any occasion. With its vibrant ingredients like roasted butternut squash, feta cheese, and a zesty maple date vinaigrette, it brings a delightful balance of flavors and textures. Whether you’re looking for a side dish to accompany a main meal or a light, satisfying salad to enjoy on its own, this recipe is sure to become a favorite. Its versatility also allows for easy adaptations, whether you’re swapping ingredients or making it in advance. With just a few simple steps, you can enjoy a nourishing and delicious salad that’s as easy to make as it is tasty.
FAQs
1. Can I make Butternut Squash Feta Salad ahead of time?
Yes, you can make the components of this salad in advance, but it’s best to store the dressing separately from the salad to avoid sogginess. The roasted butternut squash can be prepared ahead of time and stored in the fridge for up to 3 days. Assemble the salad just before serving for the freshest taste.
2. Can I serve this Butternut Squash Feta Salad warm or cold?
This salad can be enjoyed both warm and cold. If you prefer the roasted butternut squash to be warm, serve it immediately after roasting. For a chilled version, allow the squash to cool before assembling the salad, or store the salad in the fridge for a refreshing, cold option.
3. What can I use instead of feta cheese in the Butternut Squash Feta Salad?
If you’re not a fan of feta, or if you want a different flavor, you can substitute it with goat cheese or blue cheese. For a dairy-free version, vegan feta cheese works well and maintains the creamy texture.
More Relevant Recipes
PrintButternut Squash Feta Salad
This Butternut Squash Feta Salad combines the sweet and savory flavors of roasted butternut squash, tangy feta cheese, and a zesty maple date vinaigrette. It’s the perfect side dish or light meal that’s easy to prepare and packed with nutrients.
Ingredients
- 1 small butternut squash, peeled and cubed
- 1½ Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for a bit of heat)
- 7 cups arugula
- ⅓ cup crumbled feta cheese
- 3 dates, pitted and chopped
- ¼ cup walnuts, chopped
- ¼ cup dried cranberries
- 3 Tbsp olive oil (for dressing)
- 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 (for the dressing)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Peel the butternut squash using a vegetable peeler and cut it into small, even 1-inch cubes, discarding the seeds.
- Place the butternut squash cubes on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, cayenne, and cumin. Toss to coat evenly and spread out on the baking sheet.
- Roast the squash for 30 to 40 minutes, or until it is tender and golden brown around the edges. Toss halfway through roasting for even browning.
- While the squash roasts, make the maple date dressing. Combine the lemon juice, maple syrup, apple cider vinegar, garlic, dates, spices, and olive oil in a blender. Add water to thin, and blend until smooth.
- Once the squash is done, let it cool slightly. Then, assemble the salad by layering the arugula, followed by the roasted squash, walnuts, cranberries, chopped dates, and feta cheese. Drizzle with the maple date dressing and toss gently.
- Serve and enjoy immediately or refrigerate to serve later.
Notes
- Store the dressing separately if making ahead to prevent the salad from becoming soggy.
- For a dairy-free version, substitute feta with vegan feta cheese or omit cheese entirely.
- If you prefer a spicier salad, increase the amount of cayenne pepper or add red pepper flakes to the dressing.
- For a variation, use spinach or mixed greens instead of arugula for a milder flavor.
