Oh, let me tell you about this Butternut Squash Feta Salad! It’s one of those dishes that just sings with flavor. You get the sweet, tender roasted squash playing perfectly with that salty, creamy feta, all brought together with a dressing that’s got just the right amount of tang and sweetness. I’m Daniel, by the way, and I started Reciqa because, honestly, I just love sharing food that makes people happy. For me, cooking has always been about more than just what’s on the plate; it’s about the feeling of home, the connections we make, and those little memories we create around the table. So, whether it’s a comforting everyday meal, a little sweet treat, or something a bit healthier, my goal is always to make good food feel joyful and nourishing. Let’s have some fun in the kitchen together!
Why You’ll Love This Butternut Squash Feta Salad
Seriously, this salad is a winner for so many reasons! You’re going to adore how:
- It’s surprisingly easy to whip up, even with roasting the squash.
- The flavors are just out-of-this-world good – sweet, savory, tangy, crunchy, creamy, all in one bite!
- It’s packed with wholesome ingredients that feel good to eat.
- It’s versatile enough for a quick weeknight lunch or to impress guests at a dinner party.
- This Butternut Squash Feta Salad is a beautiful way to celebrate the season’s best produce!
Gathering Your Butternut Squash Feta Salad Ingredients
Alright, let’s get our mise en place ready! Here’s what you’ll need to make this amazing salad shine. Don’t worry, it’s all pretty straightforward.
| Ingredient | Quantity | Preparation |
| Butternut Squash | 1 small | Peeled, seeded, and cut into 1-inch cubes |
| Olive Oil | 1½ Tbsp (for squash) + 3 Tbsp (for dressing) | — |
| Salt | ½ tsp (for squash) + ¼ tsp (for dressing) | — |
| Black Pepper | ½ tsp (for squash) + ¼ tsp (for dressing) | — |
| Cayenne Pepper (optional) | ½ tsp | — |
| Arugula | 7 cups | — |
| Feta Cheese | ⅓ cup | Crumbled |
| Dates | 3 chopped + 1 soaked (for dressing) | Pitted |
| Walnuts | ¼ cup | Chopped |
| Dried Cranberries | ¼ cup | — |
| Maple Syrup | 3 Tbsp (for dressing) | — |
| Fresh Lemon Juice | 1 Tbsp (for dressing) | — |
| Apple Cider Vinegar | 2 Tbsp (for dressing) | — |
| Water | 1-2 tsp (for dressing) | To thin |
| Nutmeg | ¼ tsp (for dressing) | — |
| Cumin | ¼ tsp (for dressing) | — |
| Cinnamon | ¼ tsp (for dressing) | — |
| Garlic Clove | 1 | — |
Ingredient Notes and Substitutions
A few little notes on some of these ingredients! If you can’t find dates or want a different flavor profile, a little bit of honey or agave can work in the dressing, though dates give it a unique sweetness. For the greens, if peppery arugula isn’t your jam, feel free to swap it out for a mix of spinach and romaine, or just stick to one of those. And for the cheese, goat cheese is a lovely, creamy alternative to feta if you prefer. The key is that little kick of salty goodness!
Mastering the Butternut Squash Feta Salad: Step-by-Step Instructions
Alright, let’s get this amazing Butternut Squash Feta Salad from the page to your plate! It’s really not complicated at all, just a few simple steps that come together beautifully. The key is to get a head start on roasting that squash while you whip up the dressing. Trust me, the little bit of effort is so worth it!
Roasting the Butternut Squash to Perfection
First things first, let’s get that oven preheating to 425°F. While it’s warming up, grab a baking sheet and line it with some parchment paper – this makes clean-up a breeze, I promise! Now, take your cubed butternut squash and toss it with a good drizzle of olive oil, a pinch of salt, pepper, and that optional cayenne if you like a little kick. Spread it all out in a single layer so it roasts evenly, not steams. You’ll want to pop it in the oven for about 30 to 40 minutes. Keep an eye on it! You’re looking for tender squash that’s nicely browned around the edges. That caramelization is where all the flavor lives!
Crafting the Tangy Maple-Date Dressing
While the squash is doing its thing in the oven, we can whip up the most divine dressing. Grab your blender, and toss in the fresh lemon juice, maple syrup, cumin, cinnamon, salt, pepper, nutmeg, apple cider vinegar, that single garlic clove, and one of your pitted dates. Oh, and don’t forget the 3 tablespoons of olive oil! If it looks a little thick, add a teaspoon or two of water to get it to a nice, pourable consistency. Blend it all up until it’s wonderfully smooth. That soaked date works like magic, making the dressing naturally sweet and a little thicker. It’s seriously delicious!
Assembling Your Beautiful Butternut Squash Feta Salad
Okay, the moment of truth! Once your roasted butternut squash has cooled just a touch (you don’t want it piping hot, but warm is lovely!), it’s time to assemble this masterpiece. Start with a generous bed of peppery arugula on your serving platter or in individual bowls. Neatly arrange the warm, roasted squash over the greens. Then, sprinkle on those crunchy walnuts, the sweet dried cranberries, and the chopped dates. Now, give it a good drizzle of that incredible maple-date dressing you just made. Finally, finish it off with a generous crumble of salty feta cheese right on top. It looks as good as it tastes!
Tips for the Ultimate Butternut Squash Feta Salad Experience
You’ve put in the work, and now it’s time to make sure your Butternut Squash Feta Salad is absolutely perfect. A few little tricks can take it from great to unforgettable! First off, don’t skip the cayenne pepper if you’re feeling a bit adventurous – it adds a subtle warmth that really makes the sweet and savory flavors pop. Also, make sure your squash is roasted until it’s tender but still holds its shape; mushy squash is just… sad. And for the dressing, blending it until it’s super smooth is key for that lovely texture. Don’t be afraid to taste and adjust the seasonings before you dress the salad!
Serving Suggestions for Your Salad
This Butternut Squash Feta Salad is fantastic all on its own for a light lunch, but it’s also a stellar sidekick! Try it with some grilled chicken or salmon for a complete meal. It’s also wonderful alongside a hearty lentil soup or a slice of crusty bread. Honestly, it makes almost any main dish feel a little more special!
Storing and Reheating Your Butternut Squash Feta Salad
So, you’ve got some leftover Butternut Squash Feta Salad? Lucky you! The best way to keep it fresh is to store the components separately if you can. If you’ve already dressed it, pop it into an airtight container in the fridge. It’s best enjoyed within a day, as the arugula can get a bit wilted and the squash might soften more than you’d like after being dressed.
Best Practices for Leftovers
To keep things from getting soggy, try to store the dressing and the roasted squash separately from the arugula. Reassemble and dress just before serving if possible. The feta and walnuts will hold up okay for a day!
Frequently Asked Questions about Butternut Squash Feta Salad
Got questions about this delicious Butternut Squash Feta Salad? I’ve got you covered! It’s one of those recipes that people often ask about because it’s just so satisfying.
Q1. Can I make this salad ahead of time?
You can definitely prep components ahead! Roast the squash and make the dressing up to two days in advance and store them separately in the fridge. Chop your dates and walnuts too. The best bet is to assemble the salad with the arugula, squash, and other toppings right before serving to keep everything fresh and vibrant, especially the greens!
Q2. What other greens can I use instead of arugula?
Arugula has that lovely peppery bite that pairs so well with the sweet squash, but it’s not for everyone! Mixed greens, baby spinach, or even a spring mix would be fantastic substitutes. You could also use romaine for a bit more crunch. Just make sure whatever you choose is fresh!
Q3. I don’t have dates, what can I use in the dressing?
No worries if you’re out of dates! For the dressing, you can substitute them with about 1 tablespoon of honey or maple syrup (in addition to the amount already in the dressing) to get that touch of sweetness. If you want a little more thickness, you could add a tiny bit more olive oil or even a splash of tahini for a different nutty flavor profile.
Q4. Can I add protein to this salad?
Absolutely! This Butternut Squash Feta Salad is a great base for adding protein. Grilled chicken breast, pan-seared shrimp, or even some crumbled cooked sausage would be delicious additions. For a vegetarian boost, add some cooked quinoa or chickpeas.
Nutritional Snapshot of Butternut Squash Feta Salad
Here’s a look at the estimated nutritional information for one serving of this delightful salad. Keep in mind these numbers can vary a bit based on exact ingredient sizes and brands!
| Nutrient | Amount (per serving) |
| Serving Size | 1.25 cups |
| Calories | 377kcal |
| Sugar | 22g |
| Sodium | 597mg |
| Fat | 24g |
| Saturated Fat | 4g |
| Unsaturated Fat | 20g |
| Trans Fat | 0g |
| Carbohydrates | 41g |
| Fiber | 5g |
| Protein | 5g |
| Cholesterol | 11mg |
Please note: Nutritional values are estimates and can vary.
Amazing Butternut Squash Feta Salad: 1 Flavorful Bite
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Butternut Squash Feta Salad is a delightful mix of sweet and savory flavors. Roasted butternut squash, creamy feta, crunchy walnuts, and sweet dates come together with a tangy maple-date dressing over a bed of peppery arugula. It’s a perfect dish for a light lunch or a vibrant side.
Ingredients
- 1 small butternut squash
- 1½ Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- 7 cup arugula
- ⅓ cup feta, crumbled
- 3 dates, pitted and chopped
- ¼ cup walnuts, chopped
- ¼ cup dried cranberries
- Maple Date Dressing:
- 3 Tbsp olive oil
- 3 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 2 Tbsp apple cider vinegar
- 1-2 tsp water (to thin)
- ¼ tsp nutmeg
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 garlic clove
- 1 soaked date, pitted
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Peel the butternut squash and cut into 1-inch cubes, discarding seeds.
- Place squash on the baking sheet, drizzle with olive oil, salt, cayenne, and pepper. Toss to coat and spread evenly.
- Roast for 30 to 40 minutes, until tender and browned.
- While squash roasts, prepare the dressing. Combine lemon juice, maple syrup, cumin, cinnamon, salt, pepper, nutmeg, apple cider vinegar, garlic, soaked dates, water, and olive oil in a blender. Blend until smooth.
- Once squash is done, let it cool slightly.
- Assemble the salad: layer arugula, roasted squash, walnuts, cranberries, chopped dates, and dressing. Top with crumbled feta.
- Serve immediately.
Notes
- Mixed greens or spinach can be substituted for arugula.
- Goat cheese or blue cheese can be used instead of feta.
- Soaking dates in hot water for a few minutes softens them, making them easier to chop and blend.
- Store leftovers in an airtight container in the fridge for up to 1 day. The salad may become soggy if stored longer with dressing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and Blending
- Cuisine: American
