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Home » Blog » Easy Butternut Squash Salad with Feta

Easy Butternut Squash Salad with Feta

 Updated: March 22, 2018    Lisa Leake    4 Comments

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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!

Butternut Squash Salad with feta cheese and a tahini dressing
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

Easy Butternut Squash Salad with Feta 1

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.

 

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Category: Dinner, Lunch, Recipes, Salads & Sides, Videos

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Air Fryer Kitchen

    November 26, 2017 at 8:21 pm

    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.

    Reply
  2. Erin

    November 19, 2017 at 6:19 pm

    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!

    Reply
  3. Heather

    November 16, 2017 at 12:45 pm

    Looks like the ideal salad for supper tonight. Thanks!

    Reply
  4. Ana

    November 15, 2017 at 11:01 am

    Sounds good!
    As a food allergy mom, I appreciate your note on checking the tahini for nuts. Thank you!

    Reply

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