Roasted Butternut Squash Salad with Arugula, Pecans, and Feta

Roasted Butternut Squash Salad with Arugula, Pecans, and Feta is a vibrant, nutritious dish that brings together warm roasted squash, crisp greens, creamy cheese, and crunchy nuts. Finished with a simple vinaigrette, this salad delivers a perfect balance of sweet, savory, and tangy flavors. It is elegant enough for entertaining yet simple enough for everyday meals.

Why You’ll Love This Recipe

This salad offers a delightful variety of textures and flavors. The natural sweetness of roasted butternut squash pairs beautifully with peppery arugula and the richness of feta cheese. Pecans provide satisfying crunch, while the light dressing ties everything together. It is wholesome, flavorful, and visually stunning—ideal as a main course or a sophisticated side dish.

Ingredients

Salad:

• 3 cups cubed butternut squash
• 1 tablespoon olive oil
• Salt and pepper
• 4 cups arugula
• 1/3 cup pecans, toasted
• 1/3 cup crumbled feta cheese

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 20–25 minutes or until tender and lightly caramelized.
4. Allow the roasted squash to cool slightly.
5. In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
6. In a large salad bowl, combine arugula, roasted squash, toasted pecans, and feta.
7. Drizzle with the dressing and toss gently to combine.
8. Serve immediately.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: 35 minutes

Variations

• Replace pecans with walnuts or almonds.
• Add dried cranberries for a hint of sweetness.
• Substitute feta with goat cheese for a creamier texture.
• Add quinoa for a more filling meal.
• Use balsamic vinaigrette for a richer, deeper flavor.

Storage/Reheating

Store the components separately for best results. The roasted squash and dressing can be refrigerated for up to 4 days. Reheat the squash lightly before serving if desired. Once dressed, the salad is best enjoyed immediately to maintain its freshness.

FAQs

Can I use frozen butternut squash?

Yes, but roast it directly from frozen and expect slightly softer texture.

Can I substitute arugula?

Spinach or mixed greens also work well.

Do I need to peel the squash?

Yes, the skin is tough and should be removed before roasting.

Can I prepare the squash in advance?

Absolutely; roast it ahead and refrigerate until ready to assemble the salad.

Can I make this salad dairy-free?

Yes, simply omit the feta or use a dairy-free alternative.

Can I use another type of cheese?

Goat cheese, blue cheese, or Parmesan all complement the flavors nicely.

How do I toast pecans?

Heat them in a dry skillet over medium heat for 3–4 minutes until fragrant.

Can I add protein?

Grilled chicken, salmon, or chickpeas pair very well with this salad.

Is the dressing interchangeable?

Yes, balsamic, apple cider, or lemon vinaigrettes all work beautifully.

Can I serve this salad warm?

Yes, warm roasted squash adds comfort and contrast to the fresh greens.

Conclusion

Roasted Butternut Squash Salad with Arugula, Pecans, and Feta is a flavorful, wholesome dish that brings comfort and freshness together. Its combination of textures and vibrant ingredients creates a memorable salad suitable for any occasion. Whether served as a light entrée or a stylish side, this recipe provides a delicious and nutritious addition to your table.

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