Save Pin This autumn-inspired salad combines tender, sweet roasted butternut squash cubes with crisp mixed greens and thinly sliced red onion. Tossed in a zesty vinaigrette made from extra virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard, the salad is topped with creamy crumbled feta and toasted pumpkin seeds or walnuts. The warming spices of smoked paprika and cinnamon on the roasted squash deepen the flavor profile, while the balance of textures and flavors makes it a perfect light lunch or side for your Mediterranean-inspired meals.
Discovering this roasted butternut squash salad felt like finding a vibrant autumn treasure in my kitchen, a blend of sweet, savory, and tangy that instantly became a favorite go-to for crisp fall evenings.
I remember the first time I pulled this salad together when unexpected guests stopped by; the blend of roasted sweetness and sharp feta had everyone asking for seconds before dinner even started.
Ingredients
- Butternut Squash: I always reach for a medium squash that feels heavy for its size; peeling and cubing it just right ensures even roasting and sweet caramelization
- Mixed Salad Greens: Arugula and baby spinach add a peppery freshness that balances the richness of the squash and feta
- Feta Cheese: Crumbled feta brings the perfect creamy tang, and using a high-quality block makes all the difference
- Toasted Pumpkin Seeds: These add a delightful crunch and nutty depth, swapping in walnuts if you prefer a different texture
- Vinaigrette Components: Extra virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard create a dressing that ties everything together beautifully
- Spices for Roasting: Smoked paprika and a touch of cinnamon give the squash a cozy, warming flavor that’s subtle but unforgettable
Instructions
- Get Everything Ready:
- Preheat your oven to 400°F (200°C) and line a baking sheet; the smells of warm spices and roasting squash will start filling your kitchen soon
- Coat the Squash:
- Toss the cubed squash with olive oil, smoked paprika, cinnamon, salt, and pepper until every piece shines with seasoning
- Roast to Perfection:
- Spread squash on the baking sheet in a single layer and roast 25 to 30 minutes, turning once; look for caramelized edges and tender softness
- Whisk the Dressing:
- In a small bowl or jar, mix olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified, a tangy balance to the sweet squash
- Assemble the Salad:
- Combine greens, roasted squash, and thinly sliced red onion in a large bowl; drizzle with dressing and toss gently to coat everything evenly
- Finish & Serve:
- Top your salad with crumbled feta and toasted pumpkin seeds for a contrast of creamy and crunchy textures; serve immediately to enjoy fresh flavors
Save Pin This salad has become more than just a meal; it’s a comfort on chilly nights and a celebration of autumn’s best flavors shared with close friends around the table.
Keeping It Fresh
Always add the dressing just before serving so the greens stay crisp and vibrant; this keeps the texture contrast alive and the flavors bright.
When You're Missing Something
If you don’t have smoked paprika, a pinch of ground cumin adds warmth while maintaining the cozy profile; and goat cheese can be a lovely substitute when feta isn’t on hand.
Serving Ideas That Clicked
This salad pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir, and adding cooked quinoa or farro makes it a heartier meal.
- Always keep extra dressing on hand in case your salad looks dry
- Feel free to sprinkle pomegranate seeds for an unexpected tart pop
- Remember to toast your pumpkin seeds just before assembling for maximum crunch
Save Pin Thanks for sharing this kitchen moment with me; may this salad bring warmth and joy to your table all season long.
Recipe Questions & Answers
- → How do I roast butternut squash evenly?
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Cut the squash into uniform cubes, toss with oil and seasoning, then spread in a single layer on a baking sheet to ensure even roasting.
- → Can I use other nuts instead of pumpkin seeds?
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Yes, toasted walnuts or pecans work well and add a complementary crunch and flavor to the salad.
- → What dressing complements roasted butternut squash in this dish?
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A tangy vinaigrette made with extra virgin olive oil, balsamic vinegar, maple syrup or honey, and Dijon mustard enhances the natural sweetness of the squash.
- → Is it possible to prepare the salad ahead of time?
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Yes, roast the squash in advance and keep it refrigerated. Assemble the salad and dress it just before serving to maintain freshness.
- → What cheeses can substitute feta in this salad?
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Goat cheese or ricotta salata provide similar creamy and tangy elements if you prefer an alternative to feta.
