Can I make this salad ahead of time?

Yes! This Butternut Squash Feta Salad can be made ahead of time, but I recommend storing the components separately. You can roast the butternut squash and prepare the dressing a day before. Keep the arugula, feta, walnuts, and cranberries fresh in the fridge until you’re ready to assemble. When ready to serve, just toss everything together and drizzle with the dressing.

Can I use a different type of squash?

Definitely! While butternut squash works wonderfully in this recipe due to its sweet flavor, you can easily substitute it with acorn squash , delicata squash , or even sweet potatoes . Just make sure to adjust roasting time depending on the size and texture of the squash you choose.

Is this salad gluten-free?

Yes, this Butternut Squash Feta Salad is naturally gluten-free ! It’s made with whole, fresh ingredients like squash, arugula, walnuts, and cranberries, making it a great choice for those avoiding gluten.

Can I make the dressing ahead of time?

Yes, you can make the maple date dressing ahead of time! It will keep well in the refrigerator for up to a week. Just make sure to give it a good shake or stir before using, as it may thicken in the fridge. If needed, add a little water to adjust the consistency.

Butternut Squash Feta Salad – A Perfect Hearty Side Dish

Description

This Butternut Squash Feta Salad combines the earthy sweetness of roasted butternut squash with tangy feta, crunchy walnuts, and a zesty maple date vinaigrette.

Ingredients

Scale

1 small butternut squash
1½ Tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional)
7 cups arugula
⅓ cup feta cheese, crumbled
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 soaked date for the dressing
¼ tsp nutmeg
¼ tsp cumin
¼ tsp cinnamon
1 garlic clove

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Instructions

Preheat oven to 425°F (220°C) and prepare baking sheet.
Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and cayenne.
Roast for 30-40 minutes until tender and caramelized.
Blend dressing ingredients until smooth and adjust consistency with water.
Assemble salad with arugula, roasted squash, walnuts, cranberries, and feta. Drizzle with dressing and serve.

Notes

For a vegan option, skip the feta or use plant-based alternatives. Feel free to adjust spices or greens as per your taste.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12g
Sodium: 200mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 6g
Cholesterol: 15mg