I make butternut squash salad quite a lot in the fall but this was my first time trying it with Feta and pecans and I loved it! The cold, salty Feta pairs wonderfully with warm, sweet butternut squash. Yum! I absolutely adore this salad with maple vinaigrette, which has a little bit of heat from Dijon mustard.
I made this salad for my Pumpkin Picnic to go with Pumpkin Soup. I packed two individual portions in 16 oz cups (my mason jars were in use) with the maple vinaigrette on the bottom, then Feta cheese, then butternut squash, greens, and pecans on top. This is a hack I used all the time when I worked in an office and took a salad for lunch most days. The greens stay nice and crisp while the Feta is marinating and then at lunch time, you just shake the cup/jar to dress the salad. Voila! Fun and practical.
Butternut Squash Feta Salad
2 cups butternut squash cubes
Olive oil, salt, pepper
4 cups salad greens
2 oz Feta cheese
2 Tbsp pecans, toasted
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly ground pepper
- Preheat oven to 400 degrees. Toss butternut squash cubes with a bit of olive oil, sea salt, and freshly ground pepper. Roast for 30 minutes or until fork tender.
- Whisk together maple vinaigrette ingredients, seasoning with salt and pepper to taste.
- Arrange salad greens on a platter. Top with roasted butternut squash, Feta cheese, and toasted pecans. Drizzle maple vinaigrette on top. Serve immediately.
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Read more about my pumpkin picnic here. Watch the episode:
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