Roasted Butternut Squash and Feta Salad with Arugula and Pecans

Perfectly roasted butternut squash with caramelized edges tossed with mixed greens, peppery arugula, salty feta, sweet dried cranberries, candied pecans, crisp apple and a simple shallot vinaigrette. This salad is bright, satisfying and ideal for fall and winter—easy to make and delightful to serve.

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Why you’ll love this recipe

• This salad is perfect during squash season. It’s packed with flavor and nutrients—roasted butternut squash brings vitamin A and C, while the greens, apple and nuts add fiber, texture and balance.
• Vibrant and visually appealing: the contrast of roasted orange squash, crimson cranberries, white feta and green leaves makes it a beautiful salad for any table.
• Highly customizable: swap pecans for walnuts, use kale or romaine instead of mixed greens, add cooked quinoa for extra bulk, or replace feta with goat cheese.

Key ingredients and variations

• Butternut squash: A medium squash, peeled and cubed (about 3–4 cups). Use pre-cut squash to save time if you prefer.
• Mixed greens and arugula: I like peppery arugula paired with tender mixed greens; kale or romaine work well too.
• Feta: Salty, crumbly feta is a great contrast to the sweet squash. Substitute goat cheese or blue cheese if you prefer.
• Dried cranberries: Add chew and sweetness; you can use cherries or raisins instead.
• Apple: A crisp variety like Honeycrisp, Gala, or Fuji adds freshness and crunch.
• Candied pecans: Replace with walnuts, honey-roasted almonds or pepitas for a different crunch.
• Vinaigrette: A simple shallot vinaigrette of oil, vinegar, lemon, Dijon and chopped shallot ties the salad together.

How to cube a butternut squash

• After testing several methods, this approach felt safest and most reliable.

Peel the squash with a sturdy vegetable peeler. This can require some arm strength but removes the tough skin quickly.

Trim both ends of the squash and discard them for stability when cutting.

Scoop the seeds from the bulbous end with a spoon and discard or reserve the seeds for roasting.

Slice the squash into ½–¾-inch rounds, then cut the rounds into bite-size cubes for even roasting.

How to make this butternut squash feta salad

• Preheat the oven to 425°F (220°C).

Toss the cubed squash with a tablespoon of oil and spices—smoked paprika, garlic powder, onion powder, salt and pepper—until evenly coated. Spread in a single layer on a baking sheet and roast on the middle rack for 25–30 minutes, flipping once, until edges are caramelized and cubes are tender.

While the squash roasts, whisk the vinaigrette: oil (avocado or light olive oil), white wine vinegar or champagne vinegar, fresh lemon juice, Dijon mustard, finely chopped shallot and a pinch of salt and pepper.

Assemble the salad by layering mixed greens and arugula, crumbled feta, dried cranberries, chopped apple, candied pecans and roasted squash. Season with salt and pepper, drizzle the vinaigrette just before serving, toss gently and enjoy.

Tips

• Adjust spices: Season the squash to your taste—cumin, chili powder or a touch of cinnamon work well for variation.
• Avoid overcooking: Roast at high temperature to develop caramelized edges; check for tenderness around 20–22 minutes depending on cube size.
• Serve warm or cooled: Roasted squash is delicious served warm on the salad or at room temperature.
• Add vinaigrette last: Dress the salad right before serving so the greens stay crisp.

Frequently asked questions

Roasted Butternut Squash Feta Salad

Perfectly roasted butternut squash with caramelized edges tossed with mixed greens, arugula, salty feta, sweet cranberries, candied pecans, crunchy apple and an easy vinaigrette. This salad is bright and satisfying—definitely worth trying.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

For the roasted butternut squash

• 1 butternut squash medium, cubed (about 3–4 cups)
• 1 tablespoon olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the salad

• 6–7 cups mixed greens
• 2–3 cups arugula
• 4 ounces crumbled feta
• ⅓ cup dried cranberries
• 1 apple chopped; Honeycrisp, Gala or Fuji
• ½ cup candied pecans

For the vinaigrette

• ¼ cup avocado oil
• 3 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped shallot
• pinch salt and pepper

Instructions

• Preheat oven to 425°F. Peel the butternut squash, trim the ends and scoop out the seeds.
• Slice into ½–¾-inch rounds and cut into bite-size cubes.
• Toss cubes with oil, smoked paprika, garlic powder, onion powder, salt and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway, until caramelized and tender.
• While squash roasts, whisk together avocado or light olive oil, white wine vinegar, lemon juice, Dijon, chopped shallot and a pinch of salt and pepper.
• Assemble greens and arugula in a large bowl, add feta, cranberries, apple and pecans. Top with roasted squash, season with salt and pepper, drizzle vinaigrette, toss gently and serve.

Notes

• Roasting time varies by oven and cube size—check for doneness with a fork around 20–22 minutes.

*Nutrition values are approximate and depend on exact ingredients and portion sizes.

Nutrition

Serving: 1serving
| Calories: ~462 kcal

About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and accessible. I’m based in California, originally from France, and I’m a mom of two, a former certified nutritionist, recipe developer and food photographer.