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Roasted Butternut Squash Salad with Arugula, Pecans, and Feta

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A warm, cozy roasted butternut squash salad tossed with peppery arugula, crunchy pecans, and creamy feta, perfect for a hearty side or light main dish.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups fresh arugula
  • 1/2 cup pecans, toasted
  • 1/3 cup crumbled feta cheese
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil (for dressing)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper.
  3. Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned.
  4. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil to create the dressing.
  5. Place the arugula in a large bowl and top with the roasted squash, toasted pecans, and crumbled feta.
  6. Drizzle the dressing over the salad and toss gently to combine.
  7. Serve warm or at room temperature.

Notes

  • Swap pecans for walnuts or almonds if desired.
  • Add grilled chicken to make it a complete meal.
  • Roast the squash ahead of time for quick assembly.

Nutrition

Keywords: butternut squash salad, arugula salad, fall salad, roasted squash recipe

Find it online: https://yumcove.com/roasted-butternut-squash-salad-with-arugula-pecans-and-feta/