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Butternut Squash Feta Salad

Butternut Squash Feta Salad
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Butternut Squash Feta Salad is a vibrant and nutritious dish that seamlessly combines the sweetness of roasted butternut squash with the tanginess of feta cheese and crunchy walnuts. Dressed in a zesty maple date vinaigrette, this salad is perfect for any occasion, whether as a hearty main course, a side dish, or an eye-catching addition to your holiday table. With its colorful ingredients and diverse textures, this salad not only satisfies the palate but also nourishes the body. Easy to prepare and packed with flavor, Butternut Squash Feta Salad is sure to become a favorite in your culinary repertoire.

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
  • â…“ cup feta, 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
  • 1–2 tsp water (to thin the dressing)
  • ¼ tsp nutmeg
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp salt (for dressing)
  • 1 garlic clove
  • 1 soaked date, pitted

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Peel the butternut squash using a vegetable peeler. Carefully cut it into small 1-inch cubes and discard the seeds.
  2. Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil and season with salt, black pepper, and optional cayenne pepper. Toss to coat everything well. Spread evenly on the baking sheet. Roast for 30 to 40 minutes until tender and browned around the edges.
  3. While the squash roasts, prepare the dressing. In a small blender, combine lemon juice, maple syrup, cumin, cinnamon, salt, black pepper, nutmeg, apple cider vinegar, garlic clove, soaked date, water, and olive oil. Blend until smooth.
  4. Once roasted butternut squash has cooled slightly, assemble your salad. Start with arugula at the bottom of your serving bowl. Add roasted squash on top followed by walnuts, cranberries, chopped dates, drizzle with dressing, and finish with crumbled feta. Serve immediately and enjoy!

Nutrition

Find it online: https://quickwithemma.com/butternut-squash-feta-salad/