Description
A sweet and savory roasted butternut squash salad with peppery arugula, tangy feta, crunchy walnuts, and a maple date vinaigrette. Fall comfort in every bite.
Ingredients
Scale
For the Salad:
- 1 small butternut squash, peeled and cubed
- 1½ Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- 7 cups arugula
- ⅓ cup crumbled feta
- 3 dates, pitted and chopped
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
For the Maple Date Dressing:
- 3 Tbsp olive oil
- 3 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 2 Tbsp apple cider vinegar
- 1–2 tsp water
- ¼ tsp nutmeg
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 garlic clove
- 1 soaked date, pitted
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Toss cubed squash with olive oil, salt, pepper, and cayenne. Roast for 30–40 minutes until golden.
3. Blend all dressing ingredients until smooth and creamy.
4. Place arugula in a large bowl and top with roasted squash, walnuts, chopped dates, and cranberries.
5. Drizzle with maple date dressing and gently toss to combine. Finish with crumbled feta on top.
Notes
- Let the squash cool slightly before tossing to prevent wilting the greens.
- Don’t overdress the salad, start light and add more if needed.
- Make dressing ahead and refrigerate for up to a week.
- Add chickpeas or grilled chicken for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 377
- Sugar: 12g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: butternut squash salad, feta salad, fall salad, maple vinaigrette, arugula salad