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- 1 medium butternut squash, cubed - 4 cups mixed greens (arugula, spinach, or kale) - 1/2 cup crumbled feta cheese Butternut squash brings a sweet and nutty taste. It adds a creamy texture when cooked. I love its vibrant orange color, which brightens any salad. Mixed greens provide a fresh crunch. You can choose arugula for a peppery taste or spinach for mildness. Feta cheese adds a salty flavor that pairs well with the squash. - 2 tablespoons balsamic vinegar - 1 tablespoon maple syrup The dressing is simple but tasty. Balsamic vinegar offers a tangy kick, while maple syrup provides sweetness. Mixing these two creates a balanced flavor that enhances the salad. - 1/4 cup toasted pumpkin seeds - 1/4 cup dried cranberries Pumpkin seeds add a nice crunch and healthy fats. They also give a nutty flavor. Dried cranberries add sweetness and a pop of color. You can mix and match these add-ins based on your taste. Using fresh, quality ingredients makes this salad shine. You can enjoy it as a side dish or a main meal. 1. First, preheat your oven to 400°F (200°C). This helps the squash roast evenly. 2. Next, grab a bowl and toss the cubed butternut squash with olive oil, salt, pepper, cumin, and cinnamon. Mix until every piece is coated. This step adds great flavor. 1. Spread the seasoned squash on a baking sheet in a single layer. Make sure they have space between them for good air flow. 2. Bake in the preheated oven for 25 to 30 minutes. Turn the squash halfway through cooking. You want them tender and lightly caramelized. This gives a sweet and savory taste. 1. Once the squash cools a bit, take a large mixing bowl and combine the mixed greens and roasted butternut squash. 2. Next, add the crumbled feta cheese, toasted pumpkin seeds, and dried cranberries to the bowl. These ingredients add crunch and sweetness. 3. Finally, drizzle the dressing made from balsamic vinegar and maple syrup over the salad. Toss gently to mix all the ingredients without breaking the feta. This makes every bite delicious. To make this salad shine, focus on seasoning. Use salt and pepper to bring out the squash’s natural sweetness. Ground cumin adds warmth, while cinnamon gives a hint of spice. You can adjust these spices based on your taste. For a bolder flavor, try adding some chili powder. When working with butternut squash, choose one that feels heavy for its size. The skin should be smooth and free of blemishes. To cube it easily, use a sharp knife. Cut the ends off first, then slice it in half. Scoop out the seeds and peel the skin before cutting. For serving, use a large bowl or a platter. This makes it look inviting and colorful. Arrange the mixed greens first, then add the roasted squash on top. Sprinkle the feta cheese and pumpkin seeds evenly for a nice contrast. To garnish, add a few fresh herbs like parsley or mint. This brightens up the dish and adds fresh flavor. A drizzle of extra balsamic vinegar on top can enhance the look and taste too. You can prep this salad in advance. Roast the butternut squash and store it in the fridge for up to three days. Toss it with the greens just before serving to keep everything fresh. For the storage, keep the salad components separate. This prevents the greens from wilting. Store the dressing in a jar, and shake it well before using. If you have leftovers, eat them within two days for the best taste. {{image_2}} You can change the greens in this salad. For a fresh twist, try arugula or kale. These greens add a peppery taste. They also pair well with the sweet squash. If you want to switch up the cheese, feta is not your only option. Goat cheese works well too. It adds a creamy texture. You can also use cheddar for a sharper flavor. If you follow a vegan diet, you can still enjoy this salad. Just skip the feta cheese. Replace it with tofu or a vegan cheese. This keeps the texture without the dairy. For those who need gluten-free meals, this salad is already safe. All the ingredients are gluten-free. Just make sure to check the labels on any add-ins. Adding fruit can make this salad even better. Try sliced apples or pears for a sweet crunch. You can also add fresh pomegranate seeds for a pop of color. Nuts add a nice crunch too. Consider walnuts or pecans for a rich taste. You can even toast them for extra flavor. If you want to spice things up, add a pinch of cayenne pepper. It gives a mild heat that contrasts nicely with the sweetness of the squash. You can also try smoked paprika for a different flavor note. Store the salad in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to three days. After three days, the greens may wilt. The flavors still taste good, but the texture changes. You can freeze the salad, but it’s not the best choice. Freezing can make the greens soggy. If you want to freeze it, do so without the dressing. Place the squash, feta, and other toppings in a freezer bag. It can last for up to three months in the freezer. To reheat the salad, use a microwave. Heat it in short bursts to avoid cooking it too much. Stir after each burst. Serve it warm over fresh greens for a nice touch. You can also add a drizzle of balsamic vinegar for extra flavor. To cut butternut squash, first, peel it with a vegetable peeler. Cut off both ends of the squash. Then, slice it in half lengthwise. Remove the seeds with a spoon. Next, chop each half into cubes. Make sure the cubes are even for even cooking. Using a sharp knife will help you cut safely. Yes, you can use other cheeses! Goat cheese works well for a tangy taste. You could also try blue cheese for a bold flavor. Mozzarella offers a milder taste if you prefer. Choose a cheese that you enjoy to make the salad your own. You can change the salad with seasonal ingredients. In spring, add fresh peas or radishes for crunch. In summer, toss in cherry tomatoes or cucumbers for freshness. In fall, include roasted apples or pears for sweetness. Winter greens like kale are great too. Keep your salad exciting by using what’s fresh! This blog post covered a simple and tasty butternut squash salad. We explored the main ingredients, like mixed greens and feta. I shared details about dressings and optional toppings. You learned how to prepare, roast the squash, and assemble your salad. Tips for flavor and presentation made it easy. I also discussed variations, storage, and common questions. With a few tweaks, you can make this salad your own. Enjoy creating your perfect dish!

Butternut Squash Salad with Feta

Elevate your salad game with this delicious butternut squash salad with feta! Packed with roasted squash, mixed greens, and topped with feta cheese, toasted pumpkin seeds, and cranberries, this salad is the perfect blend of flavors and textures. Quick to prepare and healthy, it’s great for lunch or dinner. Discover the full recipe and enjoy a nourishing dish that delights the senses. Click through to explore how to make it today!
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Ingredients
  

1 medium butternut squash, cubed

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon ground cumin

1 teaspoon cinnamon

4 cups mixed greens (arugula, spinach, or kale)

1/2 cup crumbled feta cheese

1/4 cup toasted pumpkin seeds

1/4 cup dried cranberries

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, toss the cubed butternut squash with olive oil, salt, pepper, cumin, and cinnamon until evenly coated.

      Spread the seasoned squash on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, turning halfway through.

        While the squash is roasting, prepare the dressing by whisking together balsamic vinegar and maple syrup in a small bowl. Set aside.

          In a large mixing bowl, combine the mixed greens with the roasted butternut squash after it has cooled slightly.

            Add the crumbled feta cheese, toasted pumpkin seeds, and dried cranberries to the salad.

              Drizzle the dressing over the salad and toss gently to combine all ingredients without breaking the feta.

                Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4