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Butternut Squash Feta Salad

Butternut Squash Feta Salad
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Indulge in the warmth of autumn with this Butternut Squash Feta Salad, a delightful blend of sweet and savory flavors. Featuring roasted butternut squash paired with creamy feta, crunchy walnuts, and a zesty maple date vinaigrette, this salad is both hearty and refreshing. Perfect as a side dish or main meal, it caters to all tastes and is easy to prepare, making it an ideal choice for busy weeknights or family gatherings. Nutrient-packed yet simple to make, this salad will become a staple in your kitchen!

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
  • ⅓ cup feta, crumbled
  • 3 dates, pitted and chopped
  • ¼ cup walnuts, chopped
  • ¼ cup dried cranberries
  • 3 Tbsp olive oil
  • 3 Tbsp maple syrup
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp apple cider vinegar
  • 1–2 tsp water (to thin dressing)
  • ¼ tsp nutmeg
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 garlic clove
  • 1 soaked date, pitted

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Peel, seed, and cube the butternut squash. Toss cubes in olive oil, salt, pepper, and optional cayenne. Spread on the baking sheet in a single layer.
  3. Roast for 30 to 40 minutes until tender and caramelized.
  4. In a blender, combine fresh lemon juice, maple syrup, apple cider vinegar, spices (cumin, nutmeg, cinnamon), garlic clove, soaked date, water, and olive oil. Blend until smooth.
  5. In a large bowl or platter, layer arugula topped with roasted squash cubes, walnuts, cranberries, dates, and crumbled feta. Drizzle with dressing before serving.

Nutrition

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