The perfect salad for winter, this Roasted Butternut Squash and Feta Salad is filled with textures and flavors! Arugula is the perfect base for this hearty salad, and pomegranate and pumpkin seeds add crunch and an extra pop of sweetness.
The Perfect Butternut Squash Salad
This salad is the crown jewel of your winter table! This salad makes the best of seasonal fall produce and makes a crave-worthy side dish.
Roasting vegetables for salads in the winter is a great way to increase veggie intake. The slightly caramelized, tender veggies, with some peppery and hearty greens, are warming and mindful.
To make this combo extra special for a holiday meal, I topped it with feta cheese (for a creamy-salty flavor), pomegranate (pop of sweetness), and pumpkin seeds (some crunch!).
While I have Christmas or Thanksgiving dinner in mind for this salad, it’s great any day of the week. Turn this side dish into a main course by adding some grilled chicken or pork to the top!
First, I roasted butternut squash with some red onion and cauliflower in my Sharp European Convection Oven.
Once the roasted vegetables began to cool, I combined the salad — creamy feta, juicy pomegranate seeds, and crunchy pumpkin seeds!
I love my Sharp appliances for holiday cooking. The oven is roomy inside, so multiple dishes can be warmed at the same time.
What You’ll Need
- Butternut Squash
- Red Onion
- Cauliflower
- Olive Oil
- Sea Salt & Black Pepper
- Feta Cheese (or even bleu cheese!)
- Arugula (baby spinach or baby kale are awesome as well!)
- Pomegranate Arils (or sub dried cranberries)
- Pumpkin Seeds (sunflower seeds, pine nuts, crunchy pecans or chopped walnuts are also good here!)
Dijon Vinaigrette
- Olive Oil (or avocado oil)
- Lemon Juice
- Red Wine Vinegar (white wine vinegar, balsamic vinegar, or apple cider vinegar work also)
- Dijon Mustard
- Maple Syrup ( or sub honey, optional – I typically omit)
- Sea Salt & Black Pepper
How to Make Roasted Butternut Squash and Feta Salad
How to Prep Butternut Squash
Step 1: Peel butternut with a vegetable peeler.
Step 2: Use a spoon to remove the seeds and pith.
Step 3: Chop butternut squash into 1 1/2-inch cubes.
How to Make Butternut Squash and Feta Salad
Step 1: Combine all dressing ingredients in a jar or small bowl, and shake or whisk to combine. Set aside until ready to serve salad.
Step 2: Line a sheet pan with parchment paper. Add chopped butternut squash, red onion, and cauliflower to the pan. Drizzle with olive oil, and season well with sea salt and black pepper. Toss to evenly coat the vegetables and spread them into a single layer.
Step 3: Roast the vegetables in the oven at 425º F for 30 minutes, or until vegetables are lightly charred and soft inside. Let cool for at least 10 minutes before assembling salad. (This salad can be served with warm or room temperature vegetables. Hot vegetables will wilt the greens!)
Step 4: Into a large salad bowl, add arugula, and top with slightly cooled roasted vegetables.
Step 5: Top the salad with salty feta cheese, pomegranate arils, and pumpkin seeds (or other nut/seed of choice).
Step 6: Drizzle the dressing over the salad, and toss to combine.
How to Store Leftover Salad
Only add dressing to as much roasted butternut squash salad as you plan on serving. If you’re planning on keeping some of the salad for leftovers, store the components separately.
When ready to serve, toss the vegetables with greens, pomegranate, and pumpkin seeds, and drizzle on the dressing.
Arugula is a hearty green, so if you do have leftovers with the dressing, store them in an airtight container in the refrigerator for up to 4 days. This salad has such great flavors and textures it’s even good cold!
How to Serve Butternut Squash and Feta Salad
- Elevate a holiday dinner! Serve this show-stopping salad with a Garlic & Herb Beef Tenderloin.
- Serve with grilled salmon, chicken, or steak for a warming & mindful salad.
- Top with fried eggs for a satisfying vegetarian lunch!
Other Salad Recipes:
If you loved this Butternut and Feta Salad, try some of our other favorites:
Roasted Butternut Squash and Feta Salad
This warming winter salad is perfect for a holiday table! Layers of hearty arugula, caramelized roasted vegetables, and creamy feta make this irresistible. The leftovers make an amazing lunch!
Ingredients
- 1 butternut squash about 2 pounds, peeled and cubed
- 1 red onion
- 4 cups cauliflower chopped
- 1 tablespoon olive oil
- sea salt to taste
- black pepper to taste
- 10 cups arugula
- 1/2 cup feta cheese
- 1/2 cup pomegranate arils
- 1/4 cup pumpkin seeds
- Dijon Vinaigrette
- 1/4 cup olive oil
- 1/4 cup red wine vinegar or vinegar of choice
- 2 tablespoons lemon juice
- 1 teaspoon dijon
- 1-2 tablespoons maple syrup or honey optional, to sweeten
- pinch sea salt
- pinch black pepper
Instructions
Preheat oven to 425º F. Line a baking tray with parchment paper.
Add chopped butternut squash, red onion, and cauliflower to a large baking pan. Drizzle with olive oil, and season well with sea salt and black pepper. Toss to evenly coat the vegetables and spread them into a single layer.
Roast the vegetables in the oven at 425º F for 30 minutes, or until vegetables are lightly charred and soft inside. Let cool for at least 10 minutes before assembling salad.
Into a large salad bowl, add arugula, and top with slightly cooled roasted vegetables.
Top the salad with salty feta cheese, pomegranate arils, and pumpkin seeds (or other nut/seed of choice).
Drizzle the dressing over the salad, and toss to combine.
