Hearty Roasted Butternut Squash Salad with Feta

Ingredients for Roasted Butternut Squash Salad

• Butternut Squash: This is our star, obviously! I always pick one that feels heavy for its size. Honestly, don’t skimp on a good, firm squash, it roasts up beautifully sweet and tender.
• Olive Oil: Just a drizzle for roasting. I’ve tried other oils, but a good extra virgin olive oil really brings out the squash’s flavor without overpowering it.
• Feta Cheese: Crumbly, salty, and creamy all at once. It’s the perfect tangy counterpoint to the sweet squash. I once tried goat cheese it worked, kinda, but feta is the real deal here.
• Pecan Halves: These get toasted and coated in maple, adding that essential crunch and sweetness. I always buy extra because, to be real, I snack on at least half of them before they even make it to the salad.
• Maple Syrup: Pure maple syrup, please! None of that pancake syrup stuff. It’s crucial for the maple pecans and adds a lovely depth of flavor.
• Mixed Greens: A sturdy mix like baby spinach and arugula works best. It needs to stand up to the warm squash. I tried delicate butter lettuce once, and it just wilted into oblivion oops!
• Red Onion: Thinly sliced, it adds a sharp bite that cuts through the richness. If you’re not a fan of raw onion, a quick soak in ice water for 10 minutes mellows it out beautifully.
• Apple Cider Vinegar: For the dressing. It provides a bright, acidic kick. I’ve experimented with white wine vinegar too, but ACV just has a warmer, fruitier note I adore.
• Dijon Mustard: A little emulsifier for the dressing. It adds a subtle tang and helps everything come together. Don’t use grainy mustard here, it changes the texture too much.
• Salt & Black Pepper: Essential seasoning. I always taste as I go, especially with the squash. A pinch more salt can really make the sweetness pop.

Crafting Your Roasted Butternut Squash Salad

Prep the Squash:

First things first, get that butternut squash peeled, seeded, and cubed into about 1-inch pieces. This is where I always get a little messy, but it’s part of the fun, right? Drizzle the cubes with a tablespoon of olive oil, a good pinch of salt, and a grind of black pepper. Toss them right on a baking sheet. You want them in a single layer, so they roast instead of steam. My kitchen smells so earthy and promising at this point, honestly, it’s the best.

Roast the Squash:

Pop that baking sheet into a preheated oven at 400°F (200°C) for about 20-25 minutes. You’re looking for tender, slightly caramelized edges. Give them a flip halfway through to ensure even browning. This is where the magic happens, the squash softens and sweetens, and that roasted aroma fills the whole house. I once forgot to flip them, and one side got a bit too toasty. Learn from my oops moment!

Maple Pecans, Oh My!:

While the squash is roasting, let’s make those irresistible maple pecans. In a small skillet over medium heat, toast your pecan halves for about 3-5 minutes until they’re fragrant. Keep an eye on them, they burn fast! Then, drizzle in the maple syrup and a tiny pinch of salt. Stir until the pecans are coated and the syrup thickens slightly, maybe 1-2 minutes. Take them off the heat and let them cool on some parchment paper. They get wonderfully crunchy as they cool, trust me.

Whisk the Dressing:

In a small bowl, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard. Add a pinch of salt and pepper. Taste it! Does it need a little more tang? A touch more salt? This is your dressing, make it perfect for you. I once added too much vinegar and had to balance it with a tiny bit more olive oil it’s all about adjusting to taste, hon.

Assemble the Roasted Butternut Squash Salad:

In a large bowl, combine your mixed greens and thinly sliced red onion. Once the roasted butternut squash is slightly cooled (it doesn’t have to be cold, warm is great!), gently add it to the greens. This is where I usually admire the vibrant colors the orange squash, green leaves, purple onion, it’s just so pretty! Try not to smash the squash, it’s delicate after roasting.

Finishing Touches:

Pour the dressing over the salad and toss gently to coat everything. Then, crumble in the feta cheese and sprinkle those glorious maple pecans over the top. Serve immediately, while the squash is still warm and the pecans are crunchy. The smell of the warm squash mingling with the tangy feta and sweet pecans? Pure bliss, honestly. This Roasted Butternut Squash Salad is ready to impress!

Roasted Butternut Squash Salad Storage Tips

Okay, so storing this Roasted Butternut Squash Salad is a bit of an art. If you have leftovers, which honestly, is rare in my house, it’s best to store the components separately if you can. The dressed greens will get soggy overnight I microwaved it once and the whole thing became a sad, wilted mess, so don’t do that lol. Store the roasted squash, feta, and maple pecans in airtight containers in the fridge for up to 3-4 days. The dressing can be kept separately for about a week. When you’re ready for more, just warm the squash slightly, toss with fresh greens, and add the toppings. It holds up surprisingly well if kept apart!

Roasted Butternut Squash Salad Ingredient Swaps

I’ve definitely experimented with swaps for this Roasted Butternut Squash Salad, and some worked, some… kinda. If you don’t have butternut squash, sweet potatoes or even acorn squash would be a decent stand-in, though the flavor profile will shift a bit. I tried acorn once, and it was good, but not quite the same sweetness. No feta? Goat cheese is a good, tangy alternative, or even a crumbled blue cheese if you’re feeling bold! For the pecans, walnuts or even pepitas would add a nice crunch. Maple syrup can be swapped for honey in the pecan coating, but I think maple’s earthy sweetness is superior here. Honestly, play around with it, that’s how new favorites are found!

Serving Your Roasted Butternut Squash Salad

This Roasted Butternut Squash Salad is so versatile! It’s hearty enough to be a light main course, especially with a crusty piece of bread on the side. But it also shines as an incredible side dish for so many meals. I love serving it alongside a simple roasted chicken or a pan-seared pork chop. For a vegetarian meal, it pairs beautifully with a lentil soup or a quinoa pilaf. And for a truly cozy night? This salad, a big blanket, and a feel-good movie maybe a glass of crisp white wine or a warm spiced cider. It’s a flavor combo that just screams comfort, no matter the occasion.

The Story Behind Roasted Butternut Squash Salad

While this particular Roasted Butternut Squash Salad is a modern creation, the concept of roasting vegetables and combining them with fresh greens, cheese, and nuts has roots in various culinary traditions. Squash, of course, has been a staple in North American diets for thousands of years, revered by indigenous cultures. The idea of sweet and savory combinations, like maple with nuts, feels very “fall harvest” to me, reminiscent of rustic European and American farm-to-table traditions. For me, discovering this salad felt like connecting with that simple, wholesome way of eating, bringing together fresh seasonal produce with comforting flavors. It’s a dish that feels both timeless and perfectly suited for today’s table.

Frequently Asked Questions

→ Can I make this Roasted Butternut Squash Salad ahead of time?

You can definitely roast the squash and make the maple pecans a day or two in advance. Keep them separate! The dressing can also be made ahead. Just combine everything right before serving to keep your greens crisp and the textures spot on. Trust me, soggy salad is a no-go.

→ What if I don’t like feta cheese?

No problem! I’ve tried it with crumbled goat cheese, and it was lovely, a bit creamier. You could also use a mild blue cheese for a stronger flavor, or even some shaved Parmesan for a different kind of saltiness. Experiment and see what you like best with your Roasted Butternut Squash Salad!

→ How do I prevent my pecans from burning?

Ah, the classic pecan dilemma! Keep the heat on medium-low and stir constantly. They go from lightly toasted to burnt very quickly. Don’t walk away from the pan, even for a second, I learned that the hard way when I got distracted by a phone call oops!

→ Can I add other vegetables to this salad?

Absolutely! I’ve sometimes added roasted Brussels sprouts or even some cooked quinoa for extra heartiness. Roasted red bell peppers would also be delicious. This Roasted Butternut Squash Salad is super forgiving, so feel free to throw in whatever fresh veggies you have on hand that you think would complement the flavors.

→ Is this salad good warm or cold?

Honestly, it’s fantastic both ways! I usually prefer it slightly warm, with the roasted squash still retaining some heat, as it makes the flavors bloom. But it’s also a delicious cold salad for lunch the next day. The contrast of warm squash and cool greens is really something special.