Description

A cozy, warm salad featuring roasted butternut squash, peppery arugula, toasted walnuts, and tangy feta cheese, dressed in a balsamic vinaigrette.

Ingredients

Scale

2 medium butternut squash (about 2 pounds / 900g), peeled and cubed into 1-inch pieces
5 ounces (140g) fresh baby arugula
1/2 cup (70g) feta cheese, crumbled
1/2 cup (60g) raw walnuts
1/2 medium red onion, thinly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Optional: Apple slices, pomegranate seeds

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Place squash cubes in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
Spread squash in a single layer on the sheet pan. Roast for 30-40 minutes, flipping halfway, until tender and caramelized.
While squash roasts, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
In a small jar, combine remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake or whisk until emulsified.
In a large salad bowl, toss arugula with half the vinaigrette.
Add warm roasted squash, crumbled feta, sliced red onion, and toasted walnuts. Drizzle with remaining dressing and toss gently.
Serve immediately while squash is warm.

Notes

Do not crowd the squash on the pan to ensure caramelization rather than steaming. Toasting the walnuts is essential for flavor. The salad is best served warm; if making ahead, store squash and dressing separately and assemble just before eating to keep greens fresh and nuts crunchy.

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 12
Sodium: 320
Fat: 14
Saturated Fat: 4
Carbohydrates: 32
Fiber: 6
Protein: 8

Keywords: autumn salad, roasted squash, butternut squash salad, fall dinner, vegetarian main course, healthy salad, balsamic vinaigrette