If you're looking for a vibrant dish that feels both comforting and refreshing, this Butternut Squash and Feta Salad is just the thing. The combination of golden roasted squash, salty feta cheese and crisp spinach makes for the perfect salad that's hearty enough to serve as a main, yet elegant enough for a dinner party starter. Whether it's your first time roasting squash or you're a seasoned home cook, this recipe is one you'll want to come back to all autumn long.
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Delicious Autumnal Salad
This butternut squash salad works so well because it balances flavours and textures beautifully. The sweetness of the squash pairs wonderfully with tangy, salty feta. A drizzle of balsamic dressing ties it together with just the right amount of sharpness, while toasted pumpkin seeds or nuts add crunch.
It's the kind of hearty salad that feels wholesome and filling but still light enough to leave room for dessert.
Perfect for a quick weeknight supper, or as a side dish at a festive Thanksgiving dinner. And if you love this recipe, you'll definitely want to explore more autumn salads next.
Ingredient Notes
- Butternut squash. Peel with a vegetable peeler and cut into roughly 3 cm(1.25-inch cubes). The more evenly sized, the better they'll roast. You can swap it for pumpkin or sweet potato if that's what you have.
- Olive oil. A drizzle before roasting helps the squash caramelise beautifully. Use extra virgin olive oil in the dressing for the best flavour.
- Spinach. Baby spinach works well, but other hearty greens like kale or rocket (arugula) are also delicious.
- Feta. Salty feta cheese crumbled over the top adds a sharp contrast to the sweetness of the squash. Goat cheese or even a crumbly blue cheese, such as Stilton, are excellent alternatives.
- Pine nuts. These add richness, but pumpkin seeds, pecans, or walnuts can be used instead.
- Dressing ingredients. A simple mix of olive oil, balsamic vinegar, honey, sea salt and black pepper. White wine vinegar or a splash of maple syrup also work if you want to mix things up.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Variations
The beauty of this butternut squash feta salad is its versatility. A few ideas to take it to the next level:
- Swap the squash for pumpkin or sweet potatoes (or try balsamic roasted sweet potatoes) - equally delicious and seasonal.
- Replace feta with goat cheese for a creamier bite, or crumble over blue cheese for a bolder, richer flavour.
- Try a different dressing - a maple dressing with olive oil and maple syrup works wonderfully, or a Tahini Maple dressing for a nutty, earthy finish. Pomegranate molasses dressing adds both sweetness and tang.
- Scatter fresh pomegranate seeds over the salad for extra crunch and colour.
- Mix in roasted red onions or beetroot for more depth and variety.
Tips For Best Results
- Cut evenly. Use a sharp knife to cut the squash into uniform inch cubes. This ensures they roast at the same rate and you don't end up with half undercooked, half mushy squash.
- Single-layer roasting. Spread the squash in a single layer on a parchment paper-lined baking sheet. Overcrowding will steam the veg instead of roasting it.
- Toast your nuts or seeds. Whether you're using pine nuts, pumpkin seeds, or walnuts, lightly toasting them in a dry pan brings out much flavour and adds a golden brown crunch.
- Toss gently. When combining everything in a large bowl, don't overdo it. A light hand will stop the feta from breaking down too much and keep the salad looking fresh.
- Dress in stages. Toss the greens with a little dressing first, then add the squash and cheese. Finish with another drizzle on top of the batter just before serving for the best flavour and presentation.
Serving Suggestions
This salad is wonderfully versatile. Serve this healthy salad warm as a main for a light supper, or at room temperature in small bowls as part of a spread.
It makes a fantastic starter at a dinner party, or a colourful side for roast chicken, lamb or fish. At a Thanksgiving dinner, it looks beautiful on the table next to heavier mains, bringing balance and a splash of colour.
For a creative twist, pile it onto toasted sourdough for a hearty open sandwich, or top with a poached egg for brunch.
Storage
Leftovers can be stored in an airtight container in the fridge for up to three days. If you're making ahead, store the roasted squash, toasted nuts and dressing ingredients separately, then assemble just before serving for the best results. The salad also tastes lovely the next day as the flavours mingle, though the greens are best fresh.
More Butternut Squash Recipes
If you love this butternut squash and feta salad, you'll definitely want to try more recipes featuring this sweet, versatile veg.
Butternut Squash and Feta Salad
Equipment
Ingredients
- 900 g (2 lb) butternut squash (650-700g prepped weight) peeled, deseeded and cut into 3 cm cubes
- a drizzle of olive oil
- salt and black pepper
- 30 g (3 tablespoon) pine nuts pumpkin seeds, pecans or walnuts
- 160 g (5.5 oz) spinach
- 100 g (3.5 oz) feta
Dressing:
- 2 tablespoon olive oil extra virgin
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey
- salt and black pepper
Instructions
- Preheat the oven to 200 C (400 F). Line a large baking sheet/ tray with parchment paper.
- Toss the cubed butternut squash with olive oil, salt and pepper.
- Spread it in a single layer on a baking sheet, and roast for 30-40 minutes, mixing once halfway through.
- In the meantime, prepare the dressing by pouring olive oil, balsamic vinegar, honey and salt and pepper into a small jar and shaking vigorously for a moment.
- In a dry pan, lightly toast the pine nuts (or any alternative nuts or seeds) until just starting to brown. Remove them from the heat and set aside.
- Add spinach to a large mixing bowl and toss it with half of the dressing.
- Add the roasted butternut squash and half of the crumbled up feta and toss gently to combine.
- Spoon the salad onto a serving plate or individual bowls and top with the remaining feta and pine nuts.
- Drizzle the rest of the dressing on top, and enjoy!
Nutrition
p says
I don't know if the squash and pine nuts shpuld cool first or be added hot/warm.
Ieva Greber says
It doesn't matter much for the pine nuts, but we love this salad served immediately with warm butternut squash. The spinach will wilt a little and stick to the squash cubes making it easier to eat too!
p says
Thank you so much!