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Craving a bright and comforting dish that captures the essence of autumn? This Golden Roasted Butternut & Feta Harvest Salad strikes the perfect balance between sweet, salty, and tangy flavors. With tender roasted squash, rich feta cheese, and a warm maple vinaigrette, this salad is guaranteed to become a new favorite on any crisp day.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- ¾ cup pecans (or walnuts, if preferred)
- 2 tablespoons maple syrup, divided
- 4 cups fresh baby spinach or mixed greens
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Extra olive oil, to taste
Instructions
Start by preheating your oven to 400°F (200°C). Toss your cubed butternut squash with the olive oil, plus a generous pinch of salt and black pepper. Spread the squash out on a baking sheet lined with parchment paper or lightly greased foil for easy cleanup. Let it roast for about 25 to 30 minutes, stirring halfway through to ensure even browning. You’ll know it’s ready when the squash is caramelized on the outside and fork-tender on the inside.
While the squash is roasting, prepare the maple-coated pecans. In a small pan over medium heat, toast the pecans for a minute or two, just until fragrant. Drizzle 1 tablespoon of the maple syrup over the pecans, stirring continuously so they don’t burn. Remove from heat and spread the pecans out on a plate to cool.
Next, assemble the greens in a serving bowl or platter. Scatter the sliced red onion on top, then arrange the warm roasted squash. Sprinkle the cooled, glazed pecans over everything. Finish with a generous crumble of feta cheese to bring a pop of creamy, tangy flavor.
For the dressing, whisk together the balsamic vinegar, remaining 1 tablespoon of maple syrup, Dijon mustard, and a pinch of salt and pepper. Gradually add a bit of extra olive oil (1–2 tablespoons) to achieve your desired consistency. Drizzle this warm, sweet and tangy dressing over the salad right before serving.
This Golden Roasted Butternut & Feta Harvest Salad is a spectacular way to celebrate seasonal produce. It’s ideal for anyone seeking a hearty yet healthy dish that’s brimming with fall flavors. If you’d like to switch things up, try swapping the feta for goat cheese or add dried cranberries for an extra tart-sweet twist. The combination of roasted squash, vibrant greens, and creamy cheese is nourishing, and the recipe offers plenty of room for creativity—perfect for family meals or a festive gathering. Enjoy!
