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    Allianna's Kitchen » Recipes » Appetizers

    Published: Oct 1, 2020 · Modified: Sep 1, 2024 by Allianna Moximchalk · This post may contain affiliate links · 7 Comments

    Butternut Squash Feta Salad

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    This Butternut Squash Feta Salad is perfect for fall. In fact, it has become a staple in our house! The dried cranberries seeds combined with the pine nuts, creamy feta, and my homemade dressing really satisfy all of your taste buds! You can make this fall salad recipe in advance to your event or make it the day of.

    Plate of arugula, butternut squash, dates, pine nuts and feta sheet.

    Salads are my jam! A good salad can elevate any meal. If you are a salad lover like me, check out a few of my other favorites like my Cucumber and Apple Salad, Panera Inspired Strawberry Poppyseed Salad, Kale Blueberry Salad, Arugula Pear Salad, and my Fig Salad. If you are looking for a good cozy cocktail or mocktail to serve this recipe with, check out my Pear Cocktail Recipe.

    Jump to:
    • Why I Love This Recipe
    • Salad Ingredients
    • Dressing Ingredients
    • Salad Recipe Ingredients
    • How To Make This Butternut Squash Feta Salad
    • Recipe Tips
    • Recipe FAQs
    • Other Fall Recipes You Will Love
    • Are you interested in a guide of my go to healthy alternatives?
    • Butternut Squash Feta Salad

    Why I Love This Recipe

    • This great fall salad is super easy to make! You can meal prep it or make it the day of.
    • This side dish is naturally gluten free, grain free, soy free, egg free, and can be made paleo, Whole30, vegan and dairy free friendly.
    • You can eat this hearty salad as is or serve it as a main meal with protein on top. I sometimes like to add my Air Fryer Salmon Bites or Crispy Chickpeas on top.
    • This butternut squash salad recipe has become a staple at our Thanksgiving dinner or really and holiday dinner along with my Homemade Cranberry Sauce, Gluten Free Mashed Potatoes and Dairy Free Gravy.
    • This healthy fall salad is also available from my meal prep company. We deliver ready to eat meals all over! You can learn more about my meal prep company on my website. 

    Salad Ingredients

    • Dried cranberries-This adds a sweet nice touch to the salad. 
    • Pine nuts-Add a nice little crunch and a nutty flavor. 
    • Salty feta cheese-Who doesn’t love feta? This adds some creamy flavor.
    • Arugula-This pairs so well with this salad.
    • Pitted dates-This adds a nice sweet touch. I love dates!
    • Butternut squash-I like buying mine pre-cut, it saves so much time! Otherwise, you have to bring out the vegetable peeler! If your local grocery store does not already have pre-cubbed, you can buy a whole one and cube it yourself. 
    • Kosher salt and a little olive oil-To roast the butternut squash.

    Dressing Ingredients

    Dijon dressing ingredients laid out on the counter.
    • Maple syrup-This gives this homemade dressing a nice sweet touch. 
    • Lemon juice-This compliments the maple syrup nicely. 
    • Dijon mustard-For flavor.
    • Olive oil-To act as the base for this dressing.
    • Pinch of salt-For flavor.

    See the recipe card below with a full list of ingredients and measurements.

    Salad Recipe Ingredients

    Arugula, goat cheese, squash, dates, olive oil, and pine nuts laid out on the counter.
    • Dried cranberries-You can also use pomegranate seeds to give a nice sweet touch!
    • Pine nuts-You can also use pumpkin seeds, sunflower seeds, crunchy walnuts
    • Feta cheese-While feta is my go to for this recipe, you can also use a creamy goat cheese, or my blue cheese, 
    • Greens-You can also use baby spinach, a spring mix, or any other kind of hearty greens.
    • Cubed butternut squash-You can also use sweet potatoes in its place or use both!
    • Roasted vegetables-Feel free to add other roasted veggies on your salad! I like occasionally adding roasted red onion and green beans.

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    How To Make This Butternut Squash Feta Salad

    Butternut squash on a sheet pan laid out with sea salt and olive oil.
    Step #1: Preheat the oven to 400 degrees F. Place the bite-sized cubes of the butternut squash on a baking sheet. Toss the squash in the olive oil and salt to roast. Roast the squash for 30 minutes in the preheated oven or until you can poke a fork through it and it is tender. For best results, I like to allow the warm squash to cool to room temperature prior to mixing my salad. 
    Dijon dressing in the food processor.
    Step #2: While the squash is roasting, place the dressing ingredients in the food processor.
    Smoothy dreamy dijon dressing.
    Step #3: Blend until smooth. In a large salad bowl, toss the remaining salad ingredients and dressing. 

    Recipe Tips

    • Tip #1: Allow the squash to cool before mixing the salad.
    • Tip #2: If you are making this recipe in advance, be sure to keep the dressing on the side and add the dressing when you are ready to serve it.

    Recipe FAQs

    Does the skin of butternut squash need peeled before eating?

    Technically it does not but the skin is kinda rough and hard to digest so I like peeling it or buying the squash pre-cubed.

    How can I cut butternut squash?

    I like to cut off the ends, then use a Y vegetable peeler to peel the rest. Then, I cut the squash into little 1 inch cubes.

    Arugula salad on a plate with dressing on top.

    Other Fall Recipes You Will Love

    • Arugula salad on a plate with pears, goat cheese, sunflower seeds and pomegranate.
      Arugula Pear Salad
    • pumpkin oatmeal in a casserole dish
      Pumpkin Baked Oatmeal
    • paleo pumpkin muffins on a plate
      Gluten Free Pumpkin Muffins
    • Chickpea curry in a bowl with fresh herbs on top.
      Butternut Squash and Chickpea Curry

    Are you interested in a guide of my go to healthy alternatives?

    Download your FREE guide below.

    Download your free guide.
    Arugula salad with squash, feta sheet, pine nuts and dates on a plate.

    Butternut Squash Feta Salad

    Course Dinner, Lunch
    Cuisine American
    Diet Gluten Free
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 servings
    Author Allianna Moximchalk
    777kcal
    Cost $6
    Print Recipe Pin Recipe

    Equipment

    • serving dish
    • salad tongs
    • kitchen knives
    • cutting board

    Ingredients

    For the Salad:

    • 8 cups Arugula
    • 1/2 cup Pine nuts
    • 1/3 cup pitted dates Sliced
    • 1 cup Feta cheese Since I am dairy free, I like using vegan and dairy free feta.
    • 3 cups Butternut squash I like buying mine pre-cubed from the grocery store.
    • 1/2 tsp Sea salt
    • 2 tbsp Olive oil (for roasting squash) You can also use avocado oil.

    For the Vinaigrette:

    • 1/3 cup Extra virgin olive oil
    • 2 whole Lemons juiced
    • 2 tbsp Maple syrup
    • 1/2 cup Dijon mustard
    • Pinch of salt

    Instructions

    For the Salad:

    • Preheat the oven to 400 degrees F. Place the bite-sized cubes of the butternut squash on a baking sheet. Toss the squash in the olive oil and salt to roast. Roast the squash for 30 minutes in the preheated oven or until you can poke a fork through it and it is tender. For best results, I like to allow the warm squash to cool to room temperature prior to mixing my salad. 
    • While the squash is roasting, place the dressing ingredients in the food processor and blend until smooth.
    • In a large salad bowl, toss the remaining salad ingredients and dressing. 

    For the Vinaigrette:

    • Place all ingredients in a blender and blend for 30-60 seconds.

    Notes

    Servings: This recipe yields approximately 6 servings.
    Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
    Storage: You can store this recipe in the fridge for up to 5 days. I suggest waiting to add the dressing if you plan to eat it after it is prepped. 
    Delicious fall flavorful salad!
    Serving: 4g | Calories: 777kcal | Carbohydrates: 48g | Protein: 54g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 158mg | Potassium: 2362mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16306IU | Vitamin C: 176mg | Calcium: 282mg | Iron: 6mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Delicious Paleo & AIP Appetizers

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      Gluten-Free Stuffed Mushrooms
    • Roasted grapes on a ruffled off white plate.
      Roasted Grapes
    • Pretty french onion dip in a silver bowl with potato chips and chives on top.
      Vegan French Onion Dip Recipe
    • Close up photo of pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.
      Pesto Orzo Salad

    Reader Interactions

    Comments

    1. Lori says

      March 31, 2022 at 10:46 pm

      5 stars
      Filling and fresh! Love to throw this together for a quick lunch

      Reply
      • Allianna Moximchalk says

        March 31, 2022 at 11:01 pm

        Thanks!!

        Reply
    2. The Fed Up Pharmacist says

      December 14, 2020 at 5:15 pm

      5 stars
      One of my favorite salads EVER! Fresh, filling and a great weeknight meal.

      Reply
      • allianna says

        December 16, 2020 at 1:21 am

        Thank you so much! I am glad you enjoyed it as much as I did 🙂

        Reply
    3. Kathy says

      October 07, 2020 at 3:13 am

      5 stars
      Thank you, Allianna. Your chicken meatballs and acorn squash are delicious!

      Reply
      • allianna says

        October 07, 2020 at 3:15 am

        I am so happy to hear you enjoyed them Kathy!

        Reply

    Trackbacks

    1. Crispy Whole30, KETO & AIP Paleo Chicken Tenders - Allianna says:
      October 28, 2020 at 2:41 pm

      […] Paleo & Whole30 Mashed Potatoes (vegan option) WEEK 1 WHOLE30 MEAL PLAN (10/5-10/12) Acorn Squash Grape Apple Salad With Pumpkin Vinaigrette Paleo Pumpkin Bundt Cake With Dairy Free Chocolate Ganache Whole30 Chicken […]

      Reply
    5 from 3 votes

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