Description
Discover how to make a delicious Butternut Squash Feta Salad that is perfect for any occasion. Get the recipe and step-by-step instructions here!
Ingredients
- 2 lbs (907 g) butternut squash, cubed, equals 5-6 heaping cups
- 2 Tbsp (30 ml) olive oil
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) garlic powder
- 1/4 tsp (1.25 ml) kosher salt
- 1/4 tsp (1.25 ml) pepper
- 5 oz (142 g) hearty greens such as arugula, spinach, kale, or Swiss chard
- 3/4 cup (180 ml) walnuts or nuts of choice
- 3/4 cup (180 ml) crumbled feta cheese
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (30 ml) lemon juice
- 1 Tbsp (15 ml) Dijon mustard
- 1 Tbsp (15 ml) maple syrup
- 1/4 tsp (1.25 ml) kosher salt
- pinch of pepper
Instructions
- Preheat your oven to 400°F.
- Slice off the ends of the squash using a sharp knife and dispose of them.
- Divide the squash into two sections. Lay the halves flat on a cutting board. Carefully remove the outer layer with a knife or peeler, then discard the peels.
- Halve the sections once more. Use a spoon to scoop out the seeds and fibrous parts, similar to preparing a pumpkin. Discard these extras.
- Cut the remaining squash into slices, then into cubes, ensuring they’re uniform for even cooking. Aim for 5-6 heaping cups of squash pieces.
- Spread the squash cubes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, ensuring they are well-coated. Alternatively, use two smaller baking sheets if needed.
- Evenly sprinkle the squash with smoked paprika, garlic powder, kosher salt, and pepper. Mix until everything is well distributed.
- Place the baking sheet in the oven and roast for 22-25 minutes, checking for tenderness with a knife. Remove and let cool when ready.
- In a small bowl, mix together olive oil, lemon juice, Dijon mustard, maple syrup, kosher salt, and a pinch of pepper.
- Use a whisk or fork to blend the ingredients until they are fully combined.
- On the stovetop, heat a small pan over medium-low heat. Add walnuts or your choice of nuts.
- Toast the nuts for 5-6 minutes, stirring occasionally to prevent burning. Remove from heat once toasted.
- In a large bowl, place your choice of hearty greens.
- Pour your desired amount of dressing over the greens and toss until they are well-coated.
- For serving, arrange the dressed greens on a platter or in a large bowl. Top with the roasted butternut squash, toasted nuts, and crumbled feta cheese.
Notes
- For a nut-free option, consider using pumpkin or sunflower seeds instead of walnuts.
- Try substituting feta cheese with goat cheese or Parmesan for a delicious alternative.
- Experiment with various hearty greens to add diverse flavors and textures to the salad.