To me, this Butternut squash feta salad is the best way to kick off our fall gatherings! Its sweet roasted butternut, salty feta cheese, and tart pomegranate seeds make it the star of our Thanksgiving table every year.
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This holiday salad with maple-Dijon vinaigrette is perfect for special occasions or easy weeknight dinners. Preparing it is quite simple, but the addition of toasted pumpkin seeds and the contrast of colors take it to the next level. It's so good that sometimes my daughter adds an extra handful of pomegranate seeds, calling them “little bursts of yummy”!
For more festive recipes, try my No-Cook Cranberry Jalapeño Salsa and Turkey Roll Ups to keep your friends and family happy and snacking throughout the night. Now let’s roast and toss this hearty salad!
Jump to:
- Why You’ll Love This Butternut Squash Feta Salad Recipe
- Ingredients and Substitutions
- How to Make Butternut Squash Feta Salad
- Variations For This Butternut Squash Salad
- Serving Suggestions & Food Pairings for Butternut Squash Feta Salad
- Storage Tips
- Top Tips for Butternut Squash Feta Salad
- FAQs
- Related
- Pairing
- Easy Roasted Butternut Squash Feta Salad (Holiday Side Salad)
Why You’ll Love This Butternut Squash Feta Salad Recipe
This roasted squash salad with tangy homemade dressing is a standout holiday side dish! It’s one of our favorite waysto celebrate cozy fall flavors and seasonal ingredients.
Quick to prep: Ready to roast in just 15 minutes.
Bright and colorful: Orange squash, fresh greens, and red pomegranate seeds brighten any dinner table.
Perfect for holidays: The flavor combination is great for Thanksgiving, Christmas, or New Year's.
Versatile: Enjoy it as a side, add protein, or crank up the heat with red pepper flakes.
Ingredients and Substitutions
This spiced, seasonal vegetable salad comes together with fresh, cozy ingredients! Scroll to the recipe card at the end of this post for the full recipe with exact ingredients.
- Butternut squash: Adds sweet, nutty warmth. Sweet potatoes are a great swap.
- Olive oil: Helps add nice, golden edges to the butternut. Avocado oil works too.
- Smoked paprika: Regular paprika is a milder substitute.
- Ground cumin: Brings earthy warmth and smokiness. Skip it if preferred.
- Salt: Sea salt or kosher salt is best.
- Black pepper: Freshly cracked pepper is my favorite because it's spicier.
- Mixed salad greens: Baby spinach, kale, or Swiss chard offers a fresh base.
- Pomegranate seeds: Dried cranberries or cherries are great substitutes.
- Feta cheese: I prefer to crumble mine from a block of feta.
- Toasted pumpkin seeds: Sunflower seeds or pine nuts are good alternatives.
- Apple cider vinegar: Gives the dressing a nice tang. Fresh lemon juice or lime juice work too.
- Maple syrup: Feel free to use honey and agave nectar instead.
- Dijon mustard: Stone-ground mustard is fine as well.
See recipe card for quantities.
How to Make Butternut Squash Feta Salad
This warm butternut squash salad is simple to whip up for any occasion! Roast, toss, and drizzle for a healthy salad you can enjoy during the holidays or on a random weeknight.
- Step 1: Cut off both ends of the ½ butternut squash. Peel it, remove the seeds, and cut into 1-inch cubes.
2. Step 2: In a bowl, toss the squash cubes with olive oil, smoked paprika, cumin, salt, and pepper until coated.
3. Step 3: Spread the squash on a baking sheet and roast at 400°F for 20–25 minutes, turning halfway, until golden and tender.
4. Step 4: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon, salt, and pepper.
5. Step 5: On a platter or in a bowl, layer the greens. Top with roasted squash, pomegranate seeds, and feta. Sprinkle pumpkin seeds or walnuts on top. Drizzle with dressing and toss gently. Serve warm or at room temperature.
Variations For This Butternut Squash Salad
This sweet and tangy, cozy fall recipe is easy to customize for your holiday gatherings! Try these yummy twists to keep it fresh and exciting from fall to winter:
Add grains: Toss in ½-1 cup cooked red quinoa, farro, millet, wild rice, or couscous for a heartier salad.
Make it spicier: Use arugula as your mixed salad greens base for a spicier, more peppery bite.
More nutty crunch: Replace pumpkin seeds with toasted pecans, walnuts, pistachios, cashews, or almonds for variety.
Crank up the heat: Toss the squash with ¼-1/2 teaspoon red pepper flakes, chili powder, or chili oil for a kick of heat.
Turn it into a main dish: Top the salad with grilled chicken, roasted turkey, shredded rotisserie chicken, or sliced steak.
Sweeten it more: Swap the toasted pumpkin seeds with candied pecans or walnuts.
Serving Suggestions & Food Pairings for Butternut Squash Feta Salad
This seasonal vegetarian salad is my go-to when I need a hearty but effortless recipe packed with fall flavors like maple syrup and smoky cumin! Here are our favorite ways to enjoy it:
- Serve with pork tenderloin or roasted turkey for a classic holiday menu.
- Pair with Garlic Roasted Green Beans, Roasted beets and carrots or Roasted Parsnips and Carrots for a colorful Thanksgiving spread.
- Bring to potlucks with my Instant Pot Mac and Cheese and Creamed Corn with Jalapeño.
- Enjoy as a light dinner with lentil soup on the side or my 5-Ingredient Chickpea Curry.
- Add a festive touch with cocktails like Slow Cooker Mulled Wine, Strawberry Moscow Mule, or Raspberry Moscow Mule for a cheerful holiday pairing.
Storage Tips
Prepping this oven-baked butternut squash salad recipe ahead or saving leftover salad? Here’s how to keep it fresh and delicious for later:
Refrigerator
Refrigerate in an airtight container for up to 3 days. Store dressing in a separate container for up to 5 days.
Freezer
Only the roasted squash can be frozen for up to 2 months in case you want to get a headstart on your holiday cooking.
Top Tips for Butternut Squash Feta Salad
These simple tricks will ensure your smoky, roasted butternut squash salad with toasty pumpkin seeds shines every time:
Cut evenly: The butternut squash should be cut into evenly-sized cubes to ensure even cooking.
Don’t crowd: When spread out on the prepared baking sheet, the butternut squash should have some space between the pieces to avoid steaming.
Toast the pumpkin seeds: If your pumpkin seeds aren't roasted, do it at home. Toast them in a dry skillet over medium heat for 2–3 minutes until lightly golden and fragrant.
Hold the dressing: Add the dressing until right before serving to keep the greens crisp and golden butternut squash edges crispy.
Use leftovers: Toss roasted broccoli, Roasted Sweet Potatoes, or red cabbage with the butternut squash during the last 5 minutes of baking time. Toss with dressing as usual and serve.
FAQs
Here’s what other salad lovers are asking about this holiday season butternut squash salad!
Yes! Fresh and dried cranberries are both wonderful substitutes for pomegranate seeds.
Absolutely! Roast the squash a day ahead and store in an airtight container. Assemble with salad greens and dressing before serving.
Yes! Swap feta with goat cheese or blue cheese for a different flavor.
Use a vegan cheese alternative instead of feta.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Roasted Butternut Squash Salad Recipe:
This Thanksgiving salad with roasted veggies and tangy Dijon-maple dressing is our favorite way to celebrate fall flavors! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more autumn side dish recipes and recipe cards!
Easy Roasted Butternut Squash Feta Salad (Holiday Side Salad)
Ingredients
- 1 lb medium butternut squash peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups mixed salad greens
- ¼ cup pomegranate seeds or dried cranberries
- 3 tablespoons crumbled feta cheese
- 2 tablespoons toasted pumpkin seeds
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut off both ends of the ½ butternut squash. Slice it in half where the neck meets the bulb. Peel the skin with a vegetable peeler, then cut the squash into slices and 1-inch cubes. Scoop out and discard the seeds from the bulb section.
- In a mixing bowl, toss the squash cubes with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
- Spread the spiced squash cubes on the prepared baking sheet. Roast for 20–25 minutes, turning halfway, until golden and tender.
- Meanwhile, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.
- On a large platter or in a salad bowl, layer the greens. Top with roasted squash, pomegranate seeds, and crumbled feta. Sprinkle toasted pumpkin seeds or walnuts on top.
- Drizzle with the dressing just before serving. Toss gently and enjoy warm or at room temperature.
Notes
Nutrition
Risa says
This is a gorgeous fall salad! Saving this for Thanksgiving dinner, thanks for the great recipe!
Madhu (Author) says
I agree, it's one of my favorite ways to bring a little freshness and color to the holiday table!
Tina says
This salad is soooo good! Perfect side for Thanksgiving! Saving it for my holiday table:)
Madhu (Author) says
That is absolutely wonderful to hear! I am so thrilled that you think it is the perfect side for your Thanksgiving table.
Abi says
This roasted butternut squash feta salad looks like the ultimate holiday side dish! Bookmarking this recipe!
Madhu (Author) says
You've hit the nail on the head! Roasted butternut squash and feta together create that perfect mix of sweet, savory, and cozy flavor that makes it the ultimate holiday side dish.