Inspired by Cooking Light Magazine
I’ve got the perfect butternut squash salad for you today to help balance out all the holiday food that’s coming up! This recipe would be a great way to start out Thanksgiving dinner next week or simply to enjoy between now and then (for dinner or lunch). It’s hearty enough to eat on its own or great paired with a batch of Whole-Grain Pumpkin Muffins for a meatless meal. And bonus, this butternut squash salad is tasty leftover the next day (just hold back the avocado until just before serving), so you can double the recipe to set yourself up with some quick real food lunches for the week!
Check out this video showing you how to make my Butternut Squash Salad!
Butternut Squash Salad with Feta
Inspired by Cooking Light Magazine
Print Recipe
Servings: 6 people
Ingredients
For the salad
Instructions
For the salad
- Preheat oven to 400 degrees F. Toss the squash together with the olive oil, salt and pepper. Spread out on a baking sheet and roast until tender when pierced with a fork, about 30 minutes. Allow to cool slightly.
- Arrange the arugula on a large platter and top with the squash. Add the feta and avocado.
For the dressing
- Blend together all ingredients until smooth. I used my hand immersion blender since this is a small job. A mini food processor would work nicely as well. Drizzle dressing over top of the salad and serve.
Notes
- Ensure your tahini is nut-free if you are allergic (some contain peanut oil).
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Butternut Squash Salad with Feta
Amount Per Serving
Calories 272
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 228mg10%
Potassium 706mg20%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 5g6%
Protein 7g14%
Vitamin A 12815IU256%
Vitamin C 32.6mg40%
Calcium 205mg21%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Any substitute for tahini? We cannot have sesame seeds…
While we haven’t tried any substitutes for this particular recipe, you might try either Greek yogurt, sunflower butter, almond, or cashew butter. The taste will be a bit different, but it might be a good sub. I would definitely experiment with the dressing before serving for any large gathering :) . – Nicole
This would be great with the pumpkin cooked in an air fryer actually. I could see this becoming a quick and easy meal idea in our house.
This was excellent. Omitted the feta and served over spinach, kept everything else the same. I loved it and will make it regularly! Thanks for another great recipe!
Looks like the ideal salad for supper tonight. Thanks!
Sounds good!
As a food allergy mom, I appreciate your note on checking the tahini for nuts. Thank you!