Easy Butternut Squash Salad with Feta

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

5 from 2 votes

Course: Dinner, Lunch, Salads

Cuisine: Italian

Keyword: spring salad

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Category: Holiday Dishes

Active Time: 10 minutes

Roasting Time: 30 minutes

Total Time: 40 minutes

Servings (Adjust to suit): 6 people

Calories: 272 kcal

Inspired by Cooking Light Magazine

Print

---

Ingredients

For the salad

• 1 1/2 pounds butternut squash, peeled, seeded and cubed (I buy it already cut up in the produce section)
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 8 cups arugula
• 4 ounces feta cheese, crumbled
• 1 avocado, diced

For the dressing

• 3 tablespoons tahini
• 3 tablespoons water
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, fresh
• 1 clove garlic, crushed
• 1 teaspoon honey
• salt, to taste
• pepper, to taste

Instructions

For the salad

1. 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.

2. Arrange the arugula on a large platter and top with the squash. Add the feta and avocado.

For the dressing

1. 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.

---

Recipe Notes

1. Ensure your tahini is nut-free if you are allergic (some contain peanut oil).
2. 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.

 

914shares

• Facebook179
• Pinterest735
• Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!