Roasted Butternut Squash Feta Salad with Cranberries (Print Version)
This Roasted Butternut Squash Feta Salad is a vibrant, warm dish. Sweet squash, tangy feta, and juicy cranberries make for a delightful, easy meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian
# Ingredients:
→ Squash & Salad Base
01 -
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 -
5 oz baby spinach
→ Tangy & Sweet Accents
03 -
4 oz feta cheese, crumbled
04 -
1/2 cup dried cranberries
05 -
1/2 cup pecans or walnuts, toasted
→ Dressing Essentials
06 -
1/4 cup extra virgin olive oil (divided)
07 -
2 tbsp balsamic vinegar
08 -
1 tsp Dijon mustard
09 -
1 tbsp maple syrup
10 -
Salt to taste
11 -
Freshly ground black pepper to taste
# Instructions:
01 -
First things first, get that butternut squash ready! Peel it, scoop out the seeds (that's always a messy job in my kitchen, seeds everywhere!), and then chop it into 1-inch cubes. Try to keep them roughly the same size so they cook evenly. Toss the cubes in a large bowl with a good drizzle of olive oil, a generous sprinkle of salt, and a crack of black pepper. Spread them out on a large baking sheet in a single layer – this is where I learned my lesson, remember? Give them space to get those beautiful caramelized edges. Pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they're tender and slightly browned. Oh, the smell that starts to fill your kitchen... pure autumn bliss!
02 -
While your squash is doing its thing, let's make the dressing. In a small bowl or a jar with a lid (my personal favorite for easy shaking!), combine the olive oil, balsamic vinegar, Dijon mustard, and maple syrup. Give it a good whisk or shake until it's all emulsified and looks smooth. I always taste it here and adjust; sometimes I add a tiny bit more maple syrup if the vinegar is too sharp, or a pinch more salt. This is your chance to make it just how you like it! Don't be afraid to experiment a little, it's your kitchen.
03 -
Next up, the pecans! If you didn't buy them pre-toasted, now's the time. Heat a dry skillet over medium heat and add your pecans. Stir them frequently for about 3-5 minutes, until they're fragrant and lightly browned. Watch them like a hawk, hon, because they go from perfectly toasted to burnt in about 30 seconds, I've done it too many times! Once they're done, immediately transfer them to a plate to cool down a bit so they don't keep cooking in the hot pan.
04 -
Now for the fun part – bringing it all together! In a large serving bowl, lay down a generous bed of baby spinach. Once your roasted butternut squash is out of the oven and still warm, carefully add it on top of the spinach. The warmth from the squash will gently wilt the spinach, which is exactly what we want. Sprinkle over the crumbled feta cheese and those lovely dried cranberries. It already looks so colorful and inviting at this stage, doesn't it? I love seeing all those vibrant hues come to life.
05 -
Pour that delicious dressing evenly over the salad ingredients. Now, here's the trick: gently toss everything together. You want to coat all the ingredients without completely mashing the warm squash or the delicate spinach. I usually use two large spoons or my clean hands for this, being careful not to overmix. You'll see the spinach start to soften and the flavors really begin to mingle. It's a beautiful process, honestly, watching it transform from individual ingredients into a cohesive, inviting dish.
06 -
Finally, sprinkle your toasted pecans (or walnuts!) over the top. A final crack of fresh black pepper, maybe a tiny drizzle of extra virgin olive oil if it looks a little dry, and your Roasted Butternut Squash Feta Salad is ready to shine! Serve it immediately while the squash is still warm, because that's when it truly tastes its best. The combination of sweet, salty, tangy, and crunchy textures is just magical. Enjoy!
# Notes:
01 -
Don't overcrowd the baking sheet when roasting squash; it steams instead of caramelizing!
02 -
Store dressing separately if you want crispy spinach leftovers, or it'll get soggy.
03 -
Goat cheese is a fantastic tangy alternative if you're not a feta fan.
04 -
Serve warm with crusty bread for a truly comforting meal.
# Tools You'll Need:
01 -
Large baking sheet
02 -
mixing bowls
03 -
sharp knife
04 -
whisk
05 -
dry skillet
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 8g