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Butternut Squash Salad with Spinach & Feta

Posted: , Updated: / Lunch, Recipes, Salads, Vegetarian

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I have a quick and easy recipe for you today, this lovely, roasted butternut squash salad. We have had this a few times in the last few weeks and we love it, and I thought you might like it too. So, this is a really easy salad to pull together, all you need to do is roast some butternut squash, finally, whip up an easy dressing and you’re done. It really is that easy, it also tastes amazing, so if you’re serving this for friends I’m sure they will be suitably impressed.

Roasted butternut squash is so deliciously sweet against the spinach and red onion. The creamy feta crumbled over the warm squash is I think a marriage made in heaven. Add more sweetness with the pomegranate seeds and sun-dried tomatoes and you have a very tasty butternut squash salad. So, for texture, I have added pumpkin seeds and walnuts however you could use whatever you have in your pantry. You could use sunflower seeds and hazelnuts in this dish, they work really well too.

butternut squash salad butternut squash close

Finally the dressing, this is an easy lemon and thyme dressing, quickly whisked together this dressing can be added to the salad or serve it on the side, it’s up to you. This dressing can be made ahead of time if you wish and can be stored in the fridge for up to a week. If you decide to take this salad to work for lunch, keep the dressing separate until you are ready to eat it.

What’s so good about this butternut squash salad?

  • Quick and easy to make, ready in 30 minutes max!
  • Packed full of healthy fats: avocado, nuts, seeds
  • Get 5 of your 10 a day in one salad, result!
  • Great for taking to work
  • Tasty, filling and good for you!

butternut squash salad overhead butternut squash salad plate

butternut squash salad

Butternut Squash Salad

Roasted butternut squash with spinach and feta, this salad is packed with goodness. Perfect for taking to work for a tasty, healthy lunch.
5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: Salad
Keyword: butternut squash salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 370
Author: Michelle Alston

Ingredients

  • 290 g butternut squash (to get the slices in the photos use the fat end of the butternut squash) peeled, seeds removed and cut into slices
  • 1 tbsp olive oil
  • 1/4 tsp cracked black pepper
  • 1/4 tsp sea salt
  • 100 g spinach
  • 5 sun-dried tomatoes thinly sliced
  • 1 avocado (180g) peeled and sliced
  • 1/2 medium red onion (60g) thinly sliced
  • 1/2 cup walnut halves (30g)
  • 1 tbsp pumpkin seeds
  • 80 g feta cheese
  • The seeds of half a pomegranate

For the dressing

  • 3 tbsp extra virgin olive oil
  • 2 1/2 tbsp freshly squeezed lemon juice
  • 1/2 tbsp fresh thyme leaves
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions

  • Preheat the oven to 190 degrees C / 374 F. Please note I use a fan assisted electric oven, please adjust according to your oven.
  • Place the butternut squash on a baking tray, add the olive oil, sea salt and black pepper. Make sure all the squash is covered in oil then bake for 20 minutes.
  • Add the spinach, red onion, sun-dried tomatoes and avocado to a large serving bowl and toss.
    Once the squash is cooked add it to the salad. Add the pumpkin seeds, crumble in the walnuts and the feta then add the pomegranate seeds.
  • To make the dressing, add the extra virgin olive oil to a small bowl, whisk in the lemon juice then add the thyme leaves and salt and pepper.
  • Pour the dressing over the salad then toss gently. Serve straight away.

Notes

  • Please note that calories are approximate, 370 calories per portion without the dressing, the dressing is approximately 94 calories per serving.
  • If you are not keen on raw red onion then you could roast them with the butternut squash, you may need a little more oil if you decide to do this. Cut the onion into wedges then add to the baking tray.
  • To make this a vegan salad simply omit the feta.
  • This salad can be kept in the fridge for two days, you will need to keep the dressing separate. You should also add the avocado just before serving. The dressing can also be stored in the fridge in an airtight container.

Nutrition

Calories: 370kcal
Did you make this recipe?Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

More very tasty butternut squash recipes:

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Butternut Squash Salad

Reader Interactions

Comments


  1. Mmm. This looks so delicious! I love butternut squash and the addition of this wonderful vegetable in a salad is the perfect idea!! The salad is so colorful and pretty!!

    Reply


  2. Oh I love adding fall veggies in my salads this time of the year. Love how simple and easy this is. The Feta must really do a great job of adding that zing. Love feta.

    Reply


  4. Could the colors of this autumnal salad look any more gorgeous? This has all my favorite ingredients and I love the lemon and thyme dressing! This one is dinner party material and will be bookmarked right away!

    Reply


  5. Fall veggies make such pretty salads and they taste so good. I haven’t made a butternut squash salad yet but this has certainly inspired me. And that dressing will be perfect to perk up the flavors of the salad.

    Reply


  6. This salad looks delicious! I’m not a big fan of roasted butternut squash, but I do love to pan fry it to make it a little crisper. This would be a perfect lunch or light dinner

    Reply


  9. I am loving all these Fall flavors combined together, and that little pop of sweetness from the pomegranate is so good!!

    Reply

  11. This salad is very autumnal and I’m loving all the flavours! I love butternut squash, and I definitely want to give it a try with the pomegranate and sun-dried tomato!

    Reply

  13. I’m a huge fan of butternut squash and your salad recipe with lemon and thyme dressing looks delicious and I love the idea of adding pumpkin seeds and walnuts. Perfect for a light lunch!

    Reply

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