Caramelized Butternut Squash and Feta Salad is the perfect healthy fall salad! This hearty salad is loaded with sweet butternut squash, salty feta cheese, pomegranate arils, and spicy toasted pumpkin seeds.
One of my tricks to healthy eating is to make a giant salad in the beginning of the week to eat all week. I can enjoy the salad as an easy lunch or side dish. I like to add substance to my salads such as roasted vegetables, homemade croutons, or toasted nuts. This warm butternut squash salad is one of my favorites to meal prep and add proteins to such as grilled chicken, salmon, or halloumi.
Need some more salad inspiration? Try this Roasted Sweet Potato and Halloumi Salad. This colorful salad is filling and will brighten up any table! Or, try this Parmesan Brussels Sprout Salad with Walnut Dressing. Shredded Brussels sprouts are the base for this crunchy salad. This salad is perfect for holiday gatherings because it doesn't become soggy!
Jump to:
Why You'll Love This Salad
- Quick to make! From start to finish, this salad requires around 20 minutes of prep time to have a delicious salad that you can enjoy all week.
- Flavor and Texture. The caramelized butternut squash gives the salad a soft texture and sweet flavor while the roasted pepitas add some spice and crunch. Add salty feta cheese, sweet pomegranates and peppery arugula for a salad your whole family will love!
- Simple! This salad is so easy to make. Roast, caramelize, toss, and enjoy!
Ingredients
Head to your local grocery store to get these staple salad ingredients!
- Butternut squash is caramelized in butter and brown sugar to become soft and sweet with a slightly crunchy exterior.
- Pepitas are tossed with melted butter and maple syrup, and then sprinkled with ground cinnamon and cayenne pepper, then roasted in the oven.
- Pomegranate seeds and feta cheese are tossed with arugula to make the perfect salad!
- A simple dressing is made by combining extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
Exact measurements can be found in the printable recipe card below.
Variations
- As written, this recipe is vegetarian.
- To make this recipe dairy-free, omit the feta cheese or use a non-dairy cheese.
- To make this salad vegan, replace the butter with maple syrup and omit the feta cheese or use a non-dairy alternative.
- To make this salad a complete meal, add protein such as grilled chicken or salmon and crunchy bread on the side!
Substitutions
- In place of butternut squash, use sweet potatoes for a vegetable that is similar in color and texture.
- Roast walnuts or pecans in place of the pepitas.
- The pomegranate seeds can be substituted with dried cranberries.
- Use your favorite cheese instead of feta cheese! Goat cheese, gorgonzola cheese, or blue cheese would be tasty in this salad.
- Replace the arugula with hearty greens, kale, or spinach.
- Instead of making a homemade salad dressing, use a simple balsamic dressing from the store.
Equipment
- Small bowl
- Rimmed baking sheet or sheet pan. Here are the pans I love!
- Parchment paper
- Heavy cast iron pan
- Large salad bowl
Step-by-Step Instructions
Step 1: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Melt 1 tablespoon of butter and mix with maple syrup, ground cinnamon, and cayenne pepper. Toss pepitas in butter mixture. Place in a single layer on parchment paper. Roast for 8-10 minutes until seeds are toasted.
Step 2: Add the remaining 2 tablespoons of butter to a heavy cast iron pan over medium-high heat. When the butter is melted, mix in the brown sugar. Add the butternut squash and sauté, stirring often, for about 10 minutes until the squash is soft and the edges are crispy.
Step 3: Meanwhile, make the dressing by adding the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper to a mason jar. Shake to combine ingredients.
Step 4: Add the arugula to a large bowl. Top with the pomegranate seeds and feta cheese. Sprinkle with roasted pepitas. Arrange the caramelized butternut squash on top. When ready to serve, drizzle with the homemade dressing.
Storage
Store leftover salad refrigerated in an airtight container. I recommend dressing the salad when it is plated instead of tossing the dressing with the whole salad. This will prevent the salad from becoming soggy. Store leftover dressing in an airtight container such as a mason jar.
Top tip
If you can find frozen butternut squash, use it! Frozen butternut squash is peeled and chopped which will save you time! I have found that the frozen squash is chopped smaller than I chop it, so less time will be required when sautéing the squash.
FAQ
This salad can be served warm or cold! If you serve the salad warm, the warm squash will soften the feta. Or, prepare the salad ahead of time and serve it cold for a delicious vegetarian lunch or easy dinner side dish.
Yes, you can prepare this salad ahead of time and enjoy it later! Caramelize the butternut squash, roast the pepitas, cut the pomegranate, and make the dressing. Combine all of the salad ingredients in a large serving dish except for the salad dressing. When ready to serve, toss the salad with the dressing.
To pick the tastiest butternut squash, make sure that the squash is smooth and is a uniform, tan color. If the squash has green patches, it may not be ripe. The squash should feel heavy and, when you tap it, should sound hollow.
Related
Looking for another salad recipe? Try one of these!
Pairing
These are my favorite main dishes to serve with a salad:
📖 Recipe
Caramelized Butternut Squash and Feta Salad
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Small Bowl
- Heavy Cast Iron Pan
- Large Salad Bowl
Ingredients
- 3 tablespoons Butter Divided
- ⅓ cup Pepitas
- 1 tablespoon Maple Syrup
- ¼ teaspoon Cayenne Pepper
- 2 cups Butternut Squash Chopped
- 1 ½ tablespoons Brown Sugar
- 9 oz Arugula Mix
- 4 ounces Feta Cheese
- 1 Pomegranate Seeds removed
Simple Dijon Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Dijon Mustard
- Salt and Black Pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Melt 1 tablespoon of the butter. In a small bowl, toss together the pepitas, melted butter, maple syrup, and cayenne pepper. Cook until pepitas are toasted about 7 minutes. Let cool.
- In a heavy cast iron pan, melt the remaining butter over medium heat. Add the brown sugar and the butternut squash. Sauté for 10 minutes, stirring often, until the squash is golden brown.
- Meanwhile, make the dressing by adding the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper to a mason jar. Shake to combine ingredients.
- Assemble the salad by adding the arugula to a large bowl. Top with the caramelized butternut squash, feta cheese, pomegranate arils and toasted pepitas. Drizzle the dressing over top and toss when ready to serve.
Leave a Reply