Roasted Butternut Squash Salad (Printable)

Sweet roasted butternut squash, crisp greens, feta, and a tangy dressing come together in this autumn-inspired dish.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 5 oz mixed salad greens (arugula, baby spinach, or spring mix)
03 - 1 small red onion, thinly sliced

→ Cheese & Nuts

04 - 4 oz crumbled feta cheese
05 - 1/3 cup toasted pumpkin seeds or walnuts

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tbsp maple syrup or honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ For Roasting

11 - 2 tbsp olive oil
12 - 1/2 tsp ground cinnamon (optional)
13 - 1/2 tsp smoked paprika
14 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with olive oil, smoked paprika, optional cinnamon, salt, and pepper until evenly coated.
03 - Spread squash on baking sheet and roast for 25 to 30 minutes, turning halfway, until tender and caramelized. Let cool slightly.
04 - Whisk together extra virgin olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until emulsified.
05 - Combine salad greens, roasted squash, and sliced red onion in a large bowl. Drizzle dressing and toss gently to coat.
06 - Top salad with crumbled feta and toasted pumpkin seeds or walnuts. Serve immediately.

# Expert Advice:

01 -
  • It combines warm roasted squash with creamy feta in a way that feels like sharing a cozy secret with a friend
  • The zesty vinaigrette brightens the whole salad, making it burst with flavor every single time
02 -
  • Roasting the squash until just caramelized makes a world of difference in flavor and texture, so don’t rush that step
  • Whisking the dressing vigorously ensures it coats every leaf and cube, making every bite perfectly balanced
03 -
  • Use a heavy-bottomed baking sheet to avoid uneven roasting and burnt spots on the squash
  • Let the roasted squash cool slightly before tossing; this prevents wilting the greens and helps flavors meld

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