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Butternut Squash Fall Salad Dinner Recipe

Emily Carter
A delicious, vibrant salad combining roasted butternut squash, arugula, feta, and toasted pecans, drizzled with a balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 220 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 80%
  • Vitamin C: 25%
  • Calcium: 10%
  • Iron: 6%
  • Potassium: 8%

Additional Notes/Tips

  1. If you prefer, swap pecans with walnuts or pumpkin seeds for a twist.
  2. Make this a full meal by adding grilled chicken or roasted chickpeas.
  3. Want more flavor? Add a sprinkle of cinnamon or nutmeg to the squash before roasting.
  4. The balsamic dressing can be replaced with maple syrup for a sweeter note.
  5. This salad stores well—just keep dressing separate until serving.