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To make a tasty butternut squash salad, gather these main ingredients: - 1 medium butternut squash, peeled and cubed - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper to taste - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 4 cups mixed greens (like arugula, spinach, or kale) - 1/2 cup crumbled feta cheese - 1/4 cup toasted pumpkin seeds - 1/4 cup dried cranberries - 2 tablespoons balsamic vinegar - 1 tablespoon pure maple syrup Seasonings make your salad pop. Use: - Salt to enhance flavor - Freshly ground black pepper for spice - Ground cumin for warmth - Ground cinnamon for sweetness These seasonings help bring out the best in the butternut squash. For added crunch and taste, consider these optional toppings: - Sliced green onions for a mild onion flavor - Chopped fresh herbs like parsley or mint for freshness - Extra toasted pumpkin seeds for crunch Feel free to mix and match these toppings to suit your taste! First, preheat your oven to 400°F (200°C). This step is key for roasting the squash. A hot oven helps caramelize the flavors and gives a nice texture. Next, take a medium butternut squash. Peel it and cut it into cubes. Place the squash in a large bowl. Add 2 tablespoons of extra-virgin olive oil. Then, season it with salt, black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of ground cinnamon. Toss everything together until the squash is well coated. Spread the seasoned squash cubes on a baking sheet. Make sure they are in a single layer. This helps them cook evenly. Roast in the oven for 25-30 minutes. Flip the cubes halfway through cooking for even browning. They should be tender and caramelized when done. While the squash roasts, prepare your dressing. In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of pure maple syrup. Mix until they blend well. Set this dressing aside for later. Once the squash is done, let it cool slightly. Take a large serving bowl and add 4 cups of mixed greens. Gently mix in the roasted butternut squash. Then, add 1/2 cup of crumbled feta cheese, 1/4 cup of toasted pumpkin seeds, and 1/4 cup of dried cranberries. Drizzle your balsamic and maple dressing over the salad. Toss it gently to mix without breaking the feta. For the best taste, serve the salad right away. You can also chill it for 30 minutes to enhance the flavors. Enjoy this fresh and vibrant salad! When you pick butternut squash, look for a firm one. The skin should be smooth and deep tan. Check for a heavy weight; it means more flesh inside. Avoid any squash with soft spots or blemishes. A good squash will feel hard and solid. Roasting brings out the sweet flavor of butternut squash. Cut it into even cubes for uniform cooking. This helps each piece cook at the same rate. Spread the cubes on a baking sheet in a single layer. Overcrowding can lead to steaming instead of roasting. Flip the squash halfway through for even browning. Aim for a golden, caramelized look when done. To make your salad sing, mix flavors that complement each other. The sweetness from the squash pairs well with salty feta. Add toasted pumpkin seeds for crunch and a nutty taste. Dried cranberries bring a fruity note. The cumin and cinnamon add warmth. Finally, the balsamic and maple dressing ties it all together. Feel free to play with herbs like thyme or rosemary for a fresh twist. {{image_4}} You can boost your salad with protein. Adding grilled chicken gives it a hearty touch. Just slice the chicken and place it on top of the greens. Another great option is chickpeas. They add a nice crunch and are rich in fiber. Just rinse and drain canned chickpeas before mixing them in. Feta is delicious, but you can switch it up. Try goat cheese for a tangy flavor. It crumbles nicely, too. If you prefer something creamier, use ricotta. It adds a soft texture. You can also skip cheese for a dairy-free option, making it more versatile. Use seasonal ingredients to keep your salad fresh. In fall, add sliced apples or pears for sweetness. In summer, fresh berries can brighten the dish. You can also swap mixed greens for seasonal lettuces. Kale or spinach can work well depending on the time of year. These simple changes can make your salad exciting and new. To keep your butternut squash salad fresh, store it in an airtight container. This keeps air out and moisture in. You can refrigerate the salad for up to 3 days. Avoid mixing the dressing in if you plan to save it. This way, the greens stay crisp. For fresh ingredients, store the butternut squash whole in a cool, dark place. Once cut, keep it in the fridge. Use it within a few days for the best taste. For the feta cheese, wrap it tightly and store it in the fridge. The pumpkin seeds and cranberries also last longer in sealed bags at room temperature. If you want to reheat the butternut squash, do it gently. Place it in the microwave for 20-30 seconds. Stir and check the warmth. Avoid overheating, as this may change the texture. The mixed greens should not be reheated. Serve your salad cold to keep it fresh and crunchy. Yes, you can make this salad ahead of time. Roast the butternut squash and prepare the dressing. Store them separately in the fridge. Mix everything together just before serving. This way, the greens stay fresh and crisp. If you want a different flavor, try goat cheese or ricotta. For a dairy-free option, use vegan feta or nutritional yeast. Both will add a nice taste to your salad. To make this salad vegan, simply skip the feta cheese. Use a plant-based cheese or enjoy the salad without any cheese. The flavors from the squash and dressing shine through. This salad lasts about three days in the fridge. Keep the dressing separate if you plan to store it. This will help keep the greens fresh. Yes! You can add vegetables like bell peppers, carrots, or cucumbers. Just chop them up and mix them with the salad. This adds color, flavor, and texture to your dish. In this blog post, we covered how to make a tasty butternut squash salad. We listed the main ingredients, seasonings, and toppings. You learned step-by-step instructions to roast the squash and mix the salad. Plus, I shared tips for selecting squash and enhancing flavors. Variations can help fit your taste, like adding protein or cheese options. Finally, we talked about storing leftovers and answered common questions. Enjoy creating this healthy dish! It’s easy, delicious, and packed with nutrients.

Butternut Squash Salad with Feta

Discover how to make a delicious butternut squash salad with feta that’s both healthy and satisfying. This vibrant dish combines roasted butternut squash, mixed greens, and a tangy balsamic-maple dressing for a perfect balance of flavors. Ideal for any meal, it's easy to whip up in just 45 minutes. Click through to explore the full recipe and tips for creating this delightful salad that will impress your guests!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

1 teaspoon ground cumin

1 teaspoon ground cinnamon

4 cups mixed greens (such as arugula, spinach, or kale)

1/2 cup crumbled feta cheese

1/4 cup toasted pumpkin seeds

1/4 cup dried cranberries

2 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting.

    In a large mixing bowl, combine the cubed butternut squash with the olive oil. Season generously with salt, freshly ground black pepper, ground cumin, and ground cinnamon. Toss until all the squash pieces are evenly coated with the oil and spices.

      Spread the seasoned butternut squash cubes out on a baking sheet in a single layer, ensuring they don’t overcrowd each other. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, flipping them halfway through the cooking time for even roasting.

        While the squash is roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar and pure maple syrup until fully blended. Set this mixture aside to allow the flavors to combine.

          Once the squash is done and has cooled slightly, take a large serving bowl and add the mixed greens.

            Gently fold in the roasted butternut squash, followed by the crumbled feta cheese, toasted pumpkin seeds, and dried cranberries.

              Drizzle the prepared balsamic and maple dressing over the salad. Toss the ingredients gently to ensure an even distribution without breaking the delicate feta.

                For the best flavor, serve the salad immediately. Alternatively, you can refrigerate it for up to 30 minutes to allow the flavors to meld together beautifully.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve in a large bowl or individual plates, garnished with a few extra pumpkin seeds and a sprinkle of cinnamon for an eye-catching finish. Enjoy!