This easy, fall-inspired Roasted Butternut Squash Feta Salad is as delicious as it is beautiful. Made with wholesome ingredients, this sweet and savory salad shines as a side for the holidays or as a simple weeknight meal.
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Roasted Butternut Squash Salad with Feta Cheese and Arugula
This Roasted Butternut Squash Salad with Feta Cheese and Arugula is a colorful and delicious salad perfect for fall festivities or family dinners. Packed with fantastic fall flavors like sweet roasted squash, tangy feta cheese, pistachios, and tart cranberries, every bite is a delicious balance of flavors and textures.
Serve it as the perfect side dish for Thanksgiving, Christmas, or any holiday dinner or gathering. You can also add some grilled shrimp or chicken, or serve it with my Butternut Squash Carrot Soup and Air Fryer Butternut Squash Fries for a wholesome and nutrient rich meal full of fiber and healthy fats.
Ingredients
- Butternut squash - peeled, seeded, and diced to bite size cubes
- Olive oil
- Coarse Kosher salt
- Black pepper - freshly ground is best
- Arugula - Baby kale, baby spinach, or a spring mix will also work
- Feta cheese - crumbled
- Dried cranberries - I like to use reduced sugar craisins
- Shelled pistachios - roughly chopped. See FAQ section for nut substitutions
Lemon Tahini Dressing
-
Olive oil - extra virgin
-
Tahini - give it a good stir before adding to recipe
-
Lemon juice - squeezed fresh for the best flavor
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Honey - Agave or maple syrup can be used to sub
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Cold water - optional for a slightly thinner dressing
How to make butternut squash salad with feta
Step 1: Use a knife or vegetable peeler to peel the squash. Slice the butternut squash and then cut the slices into bite-sized pieces. Toss with olive oil, salt and pepper.
Step 2: Spread onto a medium or large baking sheet and roast for 25 mins in a 400° preheated oven. Set aside to cool when finished.
Step 3: Make the dressing. Whisk together tahini, lemon juice, olive oil and honey in a small bowl and set aside.
Step 4: Assemble the salad. Place arugula in a large bowl or platter. Top with cooled butternut squash (image 4), then sprinkle with feta cheese, dried cranberries and chopped pistachios.
Step 5: Drizzle with dressing and serve! Sprinkle with a little extra sea salt if desired.
How To Serve Roasted Butternut Squash Feta Salad
- For a complete meal and extra protein, add some grilled chicken or shrimp to the finished salad.
- Try it as a soup and salad combo with my Loaded Potato Cauliflower Soup or Roasted Pumpkin And Cauliflower Soup.
- This salad is great as part of your Thanksgiving spread! Serve it alongside my Sourdough Stuffing, Creamy Ricotta Mac And Cheese, and Stuffing Stuffed Chicken Breast.
Serving tip
I love serving this salad layered in a wide, shallow casserole dish or on a platter — it shows off all the colors and textures beautifully. It’s a total showstopper, especially on a Thanksgiving or holiday table.
How to store and make ahead
To make ahead, assemble the salad in a bowl or platter, make the dressing, cover both, and place them in the fridge. Dress right before serving,
This recipe can be made up to 24 hours before serving. Tahini based dressing tends to thicken as it sits, so just add a bit of cold water and whisk together to achieve your desired consistency.
Store leftover salad in an appropriate sized airtight container for up to 4 days in the refrigerator.
Recipe FAQs
If you’re not a fan of arugula’s peppery flavor, try baby kale, baby spinach, or a spring mix instead. All pair beautifully with the roasted squash and tangy feta.
Absolutely! Just omit the feta or use a dairy-free alternative and swap the honey for maple syrup.
Yes! Toasted hazelnuts, pecans, walnuts, pine nuts, or pumpkin seeds (pepitas) all work wonderfully in this recipe. Use what you have on hand or prefer for flavor or crunch. For an extra festive salad, try it with honey glazed walnuts.
Tahini naturally thickens as it sits. To thin it out, whisk in a teaspoon of cold water at a time until you reach your desired consistency. For a thicker dressing, simply skip the water or add a bit more tahini.
It’s delicious either way! You can serve it slightly warm with freshly roasted squash for a cozy fall side, or chilled for a refreshing lunch option.
More fall salads
Looking for other recipes like this? Try these:
Recipe
Butternut Squash Feta Salad
Ingredients
- 20 oz butternut squash peeled and seeded (about 1 small or ¾ of a medium squash)
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 oz arugula
- ⅓ cup feta cheese crumbled
- ¼ cup dried cranberries I used reduced sugar craisins
- 3 tablespoon shelled pistachios roughly chopped
Tahini Lemon Dressing
- 3 tablespoon olive oil
- 1 tablespoon tahini
- 3 teaspoon lemon juice about ½ small lemon
- 1 teaspoon honey or maple syrup
- 1 teaspoon cold water (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut butternut squash into ¼ inch thick slices and then cut each slice into bite-sized pieces.
- Toss with olive oil, salt and pepper. Spread onto a medium baking sheet.
- Roast squash at 400 degrees for 25 mins. Set aside to cool.
- While the squash is roasting, make the dressing: in a small bowl whisk together tahini, lemon juice, honey and cold water.
- In a large bowl or platter arrange arugula, cooled roasted butternut squash, dried cranberries, feta cheese and chopped pistachios.
- Drizzle with tahini lemon dressing and serve!
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Lisa says
This was so delicious! I want to bring it for a friendsgiving meal, but several people there don't like feta cheese. Do you have any suggestions for what I can replace it with?
Coreen says
This is my favorite fall salad. Delicious.
Jenecca says
The colors are so pretty and this would totally steal the show at any get-together. I never would have thought to mix squash with feta but now I'm really excited to give it a try!
Rita says
I always loved butternut and feta combination, but never tried it with peppery arugula and cranberries! Definitely one of my favourite Thansgiving salads!
Nicole says
This butternut squash and feta salad is a brilliant side dish — roasted sweet squash paired with salty feta, fresh greens, and a crisp-nutty touch make it flavorful and satisfying.