Roasted Butternut Squash And Feta Salad (Easy Fall Recipe)

A glass bowl filled with butternut squash feta salad over kale.

5 from 1 vote

Roasted Butternut Squash And Feta Salad (Easy Fall Recipe)

This Butternut Squash And Feta Salad is hearty, colorful, and bursting with fall flavor. What makes my version different is that I use frozen cubed butternut squash and pre-cooked beets to cut the prep way down. Serve it as a base salad with grilled chicken or steak for dinner, or bring it to your Thanksgiving table as a stunning side. Best of all, it comes together in about 30 minutes and makes 4 generous servings.

Prep Time5

Cook Time25

Total Time30

Course: dinner, Side Dish

Cuisine: American

Servings:

Calories: 315kcal

Author: Nadia

Ingredients

16 oz Butternut Squash frozen, cubed
1 tablespoon Avocado Oil
½ teaspoon Sea Salt
¼ teaspoon Cayenne pepper
⅛ teaspoon Cinnamon
8 oz Kale chopped
1 cup Beets cooked
4 oz Feta Cheese crumbled
2 tablespoons Pumpkin Seeds

Salad Dressing

¼ cup Lemon Juice
2 tablespoon Maple Syrup
1 tablespoon Stone Ground Mustard
¼ teaspoon Sea Salt
2 tablespoons Olive Oil

Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread the thawed butternut squash cubes on the sheet, drizzle with avocado oil, and season with sea salt, cayenne, and cinnamon. Toss to coat, then roast for 20-25 minutes, or until the squash is caramelized and tender.
16 oz Butternut Squash, 1 tablespoon Avocado Oil, ½ teaspoon Sea Salt, ¼ teaspoon Cayenne pepper, ⅛ teaspoon Cinnamon
While the squash is roasting, whisk together the lemon juice, maple syrup, mustard, sea salt, and olive oil in a small bowl until smooth and creamy.
¼ cup Lemon Juice, 2 tablespoon Maple Syrup, 1 tablespoon Stone Ground Mustard, ¼ teaspoon Sea Salt, 2 tablespoons Olive Oil
Place the kale in a large bowl and pour the dressing over the top. Use your hands to massage the dressing into the leaves for about a minute, until they soften, shrink slightly, and turn glossy. Massaging lets the acid and salt break down the fibers so the kale is more tender.
8 oz Kale
Once the squash has cooled slightly, add it to the kale along with the pre-cooked beets. Toss gently to combine, then fold in the crumbled feta and pumpkin seeds. Top with a few extra pumpkin seeds and a sprinkle of feta before serving.
1 cup Beets, 4 oz Feta Cheese, 2 tablespoons Pumpkin Seeds

Notes

Expert Tips And Notes

Lean on shortcuts. Using frozen butternut squash and pre-cooked beets makes this recipe so much easier. This is the trick that keeps me making it on weeknights instead of saving it for "special occasions." No one at the table will know you didn't peel and roast everything from scratch.
Choose the right feta. Always go for a block of feta (organic if you can find it). The flavor is richer, the texture is creamier, and it crumbles perfectly. Skip the pre-crumbled packs-they just don't compare.
Massage the kale. It might sound like an extra step, but it makes a huge difference. Massaging the dressing into the kale softens the leaves, adds shine, and makes every bite more flavorful.
Balance the richness. This salad is fresh and light, which makes it the perfect side for smoked meats like brisket or ribs. The sweet squash and earthy beets balance out those bold, smoky flavors beautifully.

Nutrition