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Roasted Butternut Squash and Feta Salad

Roasted butternut squash and feta salad with caramelized golden edges, creamy cheese, and crisp greens tossed in a maple-Dijon vinaigrette. Includes toasted pecans, dried cranberries, and a quick warm-meets-crisp assembly for a fall-ready texture contrast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 butternut squash Peeled and cut into ¾-inch cubes.
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp smoked paprika
  • 6 cup baby spinach or mixed greens
  • 0.75 cup crumbled feta cheese
  • 0.5 cup toasted pecans, roughly chopped
  • 0.33 cup dried cranberries
  • 0.25 small red onion Thinly sliced.
  • 2 tbsp pumpkin seeds
For the Maple-Dijon Vinaigrette
  • 3 tbsp extra-virgin olive oil
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 2 tsp Dijon mustard
  • 0.5 tsp minced garlic
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Roast the squash
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss the butternut squash with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
  3. Spread the butternut squash in a single layer on the prepared baking sheet so the pieces have space to caramelize.
  4. Roast for 25–30 minutes at 425°F, turning once, until tender with deeply caramelized golden edges.
Make the vinaigrette
  1. Whisk the extra-virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper until emulsified.
Assemble the salad
  1. Arrange the baby spinach or mixed greens in a large shallow serving bowl.
  2. Add the warm roasted butternut squash, crumbled feta cheese, toasted pecans, dried cranberries, thinly sliced red onion, and pumpkin seeds.
  3. Drizzle the maple-Dijon vinaigrette over the salad just before serving.
  4. Toss gently until lightly coated, keeping the roasted squash pieces intact as they mix.

Notes

Pro tip: roast the squash until you see deep golden edges for the best sweet-savory flavor, then add it warm so the greens slightly wilt. Store leftovers in the fridge up to 3 days, but keep dressing separate if possible for less soggy greens. Freezing is not recommended due to the greens and feta texture. For a dairy-free swap, use a crumbled plant-based feta with a similar salt level.