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This Butternut Squash and Feta Salad is the perfect mix of sweet and savory flavors with roasted vegetables, tangy Feta cheese, crunchy pumpkin seeds, and a fresh maple orange dressing. The ultimate Fall salad.
This salad is perfect as a light meal on a busy weeknight or for a dish to serve at fall gatherings. This salad is filling yet light, so everyone will still have plenty of room for dessert. If you love fall ispired salads, you can also try my Sweet Potato Quinoa Salad or Autumn Chopped Chicken Salad.
Ingredients You Need
- Vegetables: Butternut squash, beetroot, mixed greens and red onion.
- Toppings: Crumbled Feta, pumpkin seeds, dried cranberries, candied walnuts.
- Dressing: Orange juice, maple syrup, olive oil, salt and pepper.
- Seasoning: Ground cinnamon, salt and pepper.
Full ingredient list with measurements in the recipe card below.
Pro Tips, Variation and Storage
- Cool veggies: Wait until the roasted veggies are cooled before mixing in with greens.
- Storage: Store dressing and veggies separately to keep greens fresh. Good for uptp 3 days.
- Switch it up: Use goat cheese, blue cheese or pecans for a new flavor twist.
- Make it a meal: Add grilled chicken, steak or quinoa for protein.
- Cut vegetables into similar-sized cubes for even cooking.
How To Make Butternut Squash Feta Salad
Step 1: Prepare the vegetables to roast. In a bowl, toss cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.
Step 2: Spread the vegetables on the baking sheet. Roast for 25-30 minutes until tender and golden. Allow them to cool.
Step 3: Mix the salad. In a large bowl, combine mixed greens, red onion, dried cranberries, candied walnuts, crumbled Feta, and pumpkin seeds.
Step 4: Make the dressing. Whisk the orange juice, olive oil, maple syrup, salt and pepper.
Step 5: Finish the salad. Add the roasted veggies to the salad and drizzle with the dressing. Toss gently before serving.
Butternut Squash and Feta Salad
Ingredients
To Roast:
- 3 cups butternut squash, cubed
- 1 cup beetroot, cubed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
For the Salad:
- 4 cups mixed greens
- ½ cup thinly sliced red onion
- ¼ cup dried cranberries
- ¼ cup candied walnuts
- ¼ cup crumbled Feta cheese
- 2 tbsp pumpkin seeds
For the Maple Orange Dressing:
- ¼ cup fresh orange juice
- ¼ cup olive oil
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat the oven to 400°F. Line a parchment paper over a baking tray.
- Toss the cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.
- Spread evenly on a prepared baking sheet and roast for 25-30 minutes, or until tender and golden. Set aside to cool.
- In a large platter, combine mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
- Whisk together fresh orange juice, olive oil, maple syrup, salt, and pepper until well combined.
- Add the roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve fresh.
Notes
- Cool veggies: Wait until the roasted veggies are cooled before mixing in with greens.
- Storage: Store dressing and veggies separately to keep greens fresh. Good for uptp 3 days.
- Cut vegetables into similar-sized cubes for even cooking.
Nutrition
Common Questions
Yes! Roast veggies and make the dressing up to 2 days in advance. Store separately in the fridge and assemble when ready
Absolutely. Air fry squash and beetroot in a preheated airfryer at 375°F for 15–20 mins, shaking halfway through.
Serving Suggestions
Pair this salad with Mediterranean Lamb Chops or Roasted Turkey Breast for a complete meal. If you want to keep it light, serve it alongside a warm cup of soup, like my Creamy Homemade Tomato Soup, for a cozy fall dinner.
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