Butternut Squash Feta Salad

🍂 Roasted Butternut Squash Feta Salad - A Fall Salad That’s Fresh, Flavorful & Easy to Prepare

This butternut squash feta salad captures the essence of the fall season.  Golden roasted squash, tender baby greens, tart cranberries, jewel-like pomegranate seeds, toasted pecans, and creamy feta, are all tossed in a bright maple-Dijon vinaigrette. The result is a salad that’s as beautiful as it is flavorful, balancing sweetness and tang, softness and crunch.

It’s simple to assemble, easy to make ahead, (especially if you start with store-bought peeled and cubed butternut squash for even quicker prep) and endlessly adaptable. Serve it as a colorful side or add legumes to create a satisfying vegetarian main. Light yet comforting, it’s the kind of dish that feels right at home on both a weeknight table and a festive fall feast.

🍂 Why You’ll Love This Fall Salad Recipe

• ✅ A perfect fall salad recipe that’s full of color and texture
• ✅ Balanced with sweet, savory, creamy, and crunchy elements
• ✅ Naturally gluten-free and vegetarian — great for gatherings
• ✅ Ideal for lunch, meal prep, or as a vibrant Thanksgiving salad idea

🛒 Butternut Squash Salad Ingredients

This salad brings together a handful of seasonal ingredients to create one of the best salads you’ll make all fall.

For the Salad

• Butternut squash – Peeled, cubed, and roasted until golden and caramelized. (or use pre-peeled and cubed butternut squash from the store for easier prep)
• Mixed baby greens or spring mix – Tender, mild, and a perfect contrast to the sweet roasted squash.
  Alternative: Use shredded, massaged kale for a heartier version that holds up well when dressed ahead of time.
• Cranberries – Dried for a pop of tart-sweet flavor and chewy texture.
• Pomegranate seeds – Add a burst of color, freshness, and juicy crunch.
• Pecans – Toasted for depth and texture; walnuts or almonds also work.
• Feta cheese – Creamy, salty, and the perfect contrast to the squash.

For the Maple-Dijon Vinaigrette

• Apple cider vinegar – For acidity and brightness
• Olive oil – Rich and fruity
• Maple syrup – Sweetens and balances the vinaigrette
• Dijon mustard – Adds tang and helps emulsify
• Shallot - Finely minced for a subtle flavor.
• Salt & pepper – To season and round out the flavors

This dressing is simple but so flavorful — it ties everything together and makes this a standout autumn salad you’ll want on repeat.

🥗 Step-by-Step: How to Make Roasted Butternut Squash Feta Salad

1. Roast the Squash

Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash, then toss with a drizzle of olive oil and a pinch of salt.  If using store-bought pre-cut squash, simply toss it straight onto your baking sheet — no prep needed!
Spread the cubes out in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway, until tender and golden brown at the edges.
Remove from the oven and set aside to cool slightly.

2. Toast the Pecans

After the squash comes out, reduce the oven temperature to 350°F (175°C).
Spread the pecans on a baking sheet and toast in the oven for 3–5 minutes, just until fragrant and slightly darkened.
Remove and let cool completely.

3. Make the Maple-Dijon Vinaigrette

In a small bowl or jar, whisk together:

• apple cider vinegar
• Dijon mustard
• maple syrup
• olive oil
• shallot
• Sea salt and freshly ground black pepper

Whisk or shake until emulsified. Taste and adjust seasoning as needed.

4. Assemble the Salad

In a large serving bowl, combine:

• The mixed baby greens (or spring mix)
• The roasted butternut squash
• The toasted pecans
• Dried cranberries
• Pomegranate seeds
• Cubed feta cheese

Drizzle with the maple-Dijon vinaigrette and toss gently to coat everything evenly. Taste and adjust with additional salt, pepper, or a touch more vinaigrette if needed.
Serve immediately.

(If using kale instead of baby greens, massage the kale with a tablespoon of vinaigrette before assembling the salad to soften and mellow its flavor.)

💡 Butternut Squash Salad Tips, Swaps & Variations

• Swap butternut squash for delicata squash or sweet potatoes if desired.
• Use pre-cut squash: For a major time-saver, grab a box of pre-peeled and cubed butternut squash from the grocery store.
• Use kale for a sturdier salad that can be dressed ahead of time.
• Make it vegan by skipping the feta or using a plant-based alternative.
• Try pumpkin seeds or walnuts instead of pecans.
• Make it ahead: Roast the squash and mix the dressing in advance. Assemble just before serving for best texture.

🍽 How to Serve This Roasted Squash Salad

This easy roasted squash salad with feta, cranberries, and pomegranate is perfect for:

• A weeknight dinner side
• A vegetarian main with added chickpeas or lentils for lunch
• Your Thanksgiving salad or fall holiday table

It’s one of those easy fall salads that looks fancy but comes together with minimal effort.

📌 Final Thoughts

Whether you’re planning a seasonal side dish or want to freshen up your weekly meal rotation, this butternut squash salad is a flavorful, flexible option that truly showcases autumn’s best ingredients. It’s hearty, colorful, and that maple-Dijon vinaigrette might just become your new go-to.

Save this recipe for your next gathering, and don’t be surprised when it disappears fast!

More Butternut Squash Recipes:

• Sage Roasted Butternut Squash
• Butternut Squash Curry
• Butternut Squash Kale Salad