Roasted Butternut Squash Feta Salad

This is a picture of a plate of butternut squash feta salad.

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Perfectly roasted butternut squash with caramelized edges tossed with mixed greens, arugula, salty feta, sweet cranberries, candied pecans, crunchy apple and an easy vinaigrette. This salad is absolutely delicious and a must try!

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Servings: servings

Calories: 461.8kcal

Author: Priscilla Lawrence

Equipment

Ingredients

For the roasted butternut squash

1 butternut squash medium, cubed, about 3-4 cups
1 tablespoon olive oil or neutral oil of choice
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

For the salad

6-7 cups mixed greens
2-3 cups arugula
4 ounces crumbled feta or more to taste
⅓ cup dried cranberries
1 apple chopped; honeycrisp, gala or of choice
½ cup candied pecans

For the vinaigrette

¼ cup avocado oil or light tasting olive oil
3 tablespoons white wine vinegar or champagne vinegar or red wine vinegar
1 tablespoon lemon juice fresh
1 teaspoon Dijon mustard
2 tablespoons finely chopped shallot about 1 small shallot
1 pinch salt and pepper

Instructions

Preheat oven to 425° Fahrenheit. Prepare the butternut squash. Start by peeling it.
Cut the 2 ends off, and scrape the seeds out with a spoon.
Cut the butternut squash into ½ to ¾-inch thick disks then into cubes.
Add the cubed squash to a baking sheet with oil and the spices: paprika, garlic and onion powder, salt and pepper and mix everything until well coated. Place in the oven on the middle rack and roast for 25-30 minutes, flipping halfway with a spatula.
While the squash is roasting, whisk the vinaigrette together.
Put the salad together by layering mixed greens and arugula, feta, cranberries, apple, pecans and the roasted butternut squash. Season with salt and pepper, drizzle the vinaigrette, stir and serve. Enjoy!

Notes

Roasting time will vary per oven model and size of the cubes. Check for doneness at about 20 minutes with the tines of a fork.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition