Butternut Squash Fall Salad Dinner Recipe
Looking to impress with minimal effort? The Butternut Squash Fall Salad is here to help. Sweet, roasted squash meets peppery arugula and tangy feta. Top it off with toasted pecans, and you’ll have the perfect fall side that doesn’t make you wish for a pizza. It’s as if someone decided to create a salad that feels like a cozy fall hug—without the guilt. Simple, seasonal, and so easy, you might even make it twice this week. Get ready to elevate your salad game without losing your mind.
Butternut Squash Fall Salad Dinner Recipe
A delicious, vibrant salad combining roasted butternut squash, arugula, feta, and toasted pecans, drizzled with a balsamic glaze.
Ingredients
- 1 medium butternut squash peeled and cubed
- 4 cups arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast squash for 30 minutes, turning halfway through.
- While squash roasts, whisk together balsamic vinegar, honey, and a pinch of salt.
- In a salad bowl, toss arugula, roasted squash, toasted pecans, and feta.
- Drizzle with balsamic dressing and toss gently. Serve immediately.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Vitamin A: 80%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 6%
- Potassium: 8%
Additional Notes/Tips
- If you prefer, swap pecans with walnuts or pumpkin seeds for a twist.
- Make this a full meal by adding grilled chicken or roasted chickpeas.
- Want more flavor? Add a sprinkle of cinnamon or nutmeg to the squash before roasting.
- The balsamic dressing can be replaced with maple syrup for a sweeter note.
- This salad stores well—just keep dressing separate until serving.
