Butternut Squash Feta Salad: A Warm, Sweet-Savory Thanksgiving Favorite That Steals the Show

Last Updated on October 20, 2025 by Chef Josie

There’s something magical about the moment roasted butternut squash hits the oven, that sweet, caramelized aroma filling the kitchen feels like the start of the holiday season. This Butternut Squash Feta Salad is a vibrant, flavor-packed side that brings together the best of fall produce: tender roasted squash, tangy feta, tart cranberries, crunchy walnuts, and a drizzle of honey balsamic dressing. It’s hearty yet fresh, rich but balanced, and perfect for everything from Thanksgiving dinner to a cozy weeknight meal.

This dish combines color, texture, and taste in a way that makes every bite special. The warm squash and melted feta mingle beautifully with the peppery greens and toasted nuts, creating a salad that’s elegant enough for entertaining yet simple enough to whip up any day of the week.

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Why You’ll Love This Butternut Squash Feta Salad

• Perfect Fall Flavor: Sweet, savory, and tangy flavors come together beautifully.
• Holiday Ready: A gorgeous addition to any Thanksgiving or Christmas spread.
• Healthy and Filling: Packed with vitamins, fiber, and healthy fats.
• Beautifully Textured: A mix of creamy, crunchy, and tender ingredients.
• Quick to Prepare: Roasting the squash is the longest step, the rest comes together fast.
• Versatile Dish: Serve warm, room temperature, or even chilled for meal prep.

Ingredient Breakdown

Butternut Squash: The star of the show. Its natural sweetness shines when roasted.
Olive Oil: Helps caramelize the squash and adds richness to the dressing.
Feta Cheese: Creamy and tangy, the perfect contrast to sweet squash. Goat cheese also works beautifully.
Arugula or Mixed Greens: Adds freshness and a peppery bite.
Dried Cranberries: Brings tart sweetness and color.
Walnuts or Pecans: Toasted nuts add crunch and depth of flavor.
Honey Balsamic Dressing: A simple mix of olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper ties everything together.
Optional Additions: Roasted red onions, pomegranate arils, or quinoa for extra heartiness.

Step-by-Step Instructions

1. Preheat the Oven:
   Heat to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the Squash:
   Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a pinch of cinnamon or smoked paprika if you like.
3. Roast the Squash:
   Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
4. Toast the Nuts:
   While the squash roasts, toast walnuts or pecans in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant.
5. Make the Dressing:
   Whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and ½ teaspoon Dijon mustard. Season with salt and pepper to taste.
6. Assemble the Salad:
   In a large serving bowl, layer roasted butternut squash, greens, feta, cranberries, and nuts. Drizzle with the honey balsamic dressing and toss gently.
7. Serve and Enjoy:
   Serve warm or at room temperature. Add extra feta and cranberries on top for presentation.

Notes and Top Tips

• Cut Squash Evenly: Uniform cubes ensure even roasting.
• Add Warmth: Sprinkle cinnamon or nutmeg on the squash before roasting for extra fall flavor.
• Make Ahead: Roast squash and toast nuts a day before. Assemble just before serving.
• Serve Warm: This salad tastes best when the squash is slightly warm and the cheese softens.
• For Extra Protein: Add grilled chicken or quinoa for a complete meal.

Serving Suggestions and Variations

• Serve With: Roast turkey, baked salmon, or pork tenderloin.
• Variations:
  • Vegan Version: Skip the feta or use a plant-based alternative.
  • Mediterranean Twist: Add olives, red onion, and a sprinkle of oregano.
  • Winter Greens Swap: Use kale or baby spinach instead of arugula.
  • Add Grains: Mix in farro, couscous, or quinoa for a hearty holiday salad.

Storage and Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm squash separately in the oven before reassembling the salad if you prefer it warm.
• Avoid Soggy Greens: Keep the dressing separate until serving time.

FAQs

1. Can I use pre-cut butternut squash?
Yes! It saves time and roasts just as well. Just make sure the cubes are even in size for consistent texture.

2. What can I use instead of feta?
Goat cheese, blue cheese, or even shaved Parmesan all complement the roasted squash beautifully.

3. How can I make this ahead for a party?
Roast the squash and toast the nuts in advance. Assemble with greens and cheese just before serving to keep everything fresh.

4. Can I serve it cold?
Absolutely. It’s delicious chilled and makes a perfect lunch the next day.

Conclusion

This Butternut Squash Feta Salad is one of those dishes that effortlessly blends wholesome ingredients into something that feels indulgent. It’s bright, flavorful, and full of texture; a perfect balance of sweet, tangy, and savory. Whether you’re planning a Thanksgiving feast, a cozy dinner, or a festive fall potluck, this salad will bring color and flavor to your table in the most delicious way.

If you make this recipe, let me know how it turned out! Share your favorite twists in the comments and explore more Healthy Thanksgiving Side Dishes and Fall Salad Recipes for fresh, seasonal inspiration.

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