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Butternut Squash Feta Salad

Butternut squash feta salad pairs tender, browned roasted squash with peppery arugula, creamy feta, dried cranberries, and roasted pepitas. A tangy balsamic Dijon dressing ties it together, and it’s best tossed just before serving.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Roasted squash
  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
Salad
  • 5 oz baby arugula
  • 4 oz feta cheese crumbled
  • 0.33 cup dried cranberries
  • 0.33 cup roasted pepitas

Equipment

  • 1 large rimmed baking sheet

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the squash on the prepared baking sheet with 1 tablespoon olive oil, kosher salt, and black pepper.
  4. Spread the squash in a single layer.
  5. Roast for 25–30 minutes, turning the squash once, until tender and browned in spots.
  6. Let the squash cool for 10 minutes.
Make the dressing
  1. Whisk 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, and maple syrup in a small bowl until combined.
Assemble the salad
  1. Arrange the arugula on a serving platter or in a large bowl, then top with the roasted squash, feta, dried cranberries, and pepitas.
  2. Drizzle with the dressing and toss gently just before serving.

Notes

For the best texture, dress the salad just before serving. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.