Butternut Squash Feta Salad
A vibrant mix of roasted butternut squash, salty feta, and creamy tahini lemon dressing makes this salad a standout fall side — simple, healthy, and full of flavor.
Servings: 6
Calories: 216kcal
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
Lemon tahini dressing will thicken as it sits. To thin it, add a bit more cold water and whisk together until you reach pouarble consistency. Start with one teaspoon and add more, if needed.
Both raw pistachios and roasted. and salted pistachios will work. Toasted chopped hazelnuts can also be used.
If you don't want to use arugula, swap it for baby kale, spring mix or baby spinach.
Nutrition
Calories: 216kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 297mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10323IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 1mg