Look no further if you’re searching for a delicious, healthy salad. This roasted butternut squash, with cranberries and feta cheese salad, is a delightful combination of flavors and textures and will be a perfect addition to your fall recipe repertoire.
Note: This recipe is part of a sponsored collaboration with Ocean Spray® Craisins® Dried Cranberries. As a member of the Amazon Affiliates Program and other affiliate programs, I receive compensation for products sold through affiliate links in this post at no additional cost to the buyer.
Why would you love this recipe?
This salad celebrates the fall season, combining the sweet flavor of roasted butternut squash with the tartness of dried cranberries and tangy feta cheese. Here are some reasons why you’ll love this salad:
- It’s a healthy fall salad perfect for weeknight dinners and special occasions.
- The roasted butternut squash provides a creamy, sweet base, while the dried sweet cranberries add a burst of fruity tartness.
- The salty feta cheese balances the flavors with its tangy richness.
- Crunchy pumpkin seeds bring a delightful texture, and the hint of lemon zest adds a refreshing touch.
- This delicious salad can be served warm, at room temperature, or cold, making it versatile for any occasion.
- Last but not least, this salad will be ready in 20 minutes!
Salad Ingredients
To prepare this seasonal salad, you’ll need the following ingredients:
- Butternut squash
- Extra virgin olive oil
- Coarse sea salt
- Freshly ground black pepper
- Ocean Spray® Craisins® Dried Cranberries
- Lemon zest
- Crumbled feta cheese
- Toasted pumpkin seeds
How do I make this salad?
Here’s a step-by-step guide on how to create this delectable salad:
- Preheat your oven to 375˚F and line a baking sheet with parchment paper.
- Place the butternut squash on the prepared baking sheet and drizzle with olive oil. Toss to coat the squash cubes evenly.
- Sprinkle with coarse sea salt and freshly ground black pepper, then spread the squash into a single layer on the sheet.
- Roast in the oven for approximately 8 minutes until the squash is tender.
- Remove the baking sheet from the oven, and immediately add the dried cranberries. Gently mix them in using a spatula.
- Zest the lemon directly over the sheet and let it rest for a few minutes.
- Add the crumbled feta cheese and toasted pumpkin seeds.
How do I pair this salad?
This roasted butternut squash salad pairs wonderfully with various dishes. Here are some ideas:
- Serve it as a great side dish for a hearty fall meal.
- Enjoy it alongside a roasted chicken or turkey for a seasonal feast, and make it a centerpiece for your holiday dinner table.
- Pair it with a simple grilled chicken breast for a weeknight dinner.
- It’s also a fantastic addition as a solo dish for a light lunch.
Substitutions & Variations
- Sweet Potatoes: If you prefer sweet potatoes, you can easily substitute them for butternut squash for a slightly different and sweeter flavor.
- Pomegranate seeds: For a burst of juicy freshness, try using pomegranate seeds along with dried cranberries.
- Nuts: Swap out the pumpkin seeds for your favorite nuts, like roasted or candied pecans, to add a nutty crunch.
- Cheese: Instead of feta, consider using creamy goat cheese (or blue cheese) to change the cheese profile.
- Greens: Add baby spinach or other salad greens for a fresh touch.
How do I store the leftover salad?
Store your leftover salad in an airtight container in the refrigerator to keep it fresh. It will stay suitable for a few days. Just be sure to bring it to room temperature before serving.
A few words about Craisins
Life is tastier with dried sweet and tart cranberries. They are so versatile. Plus ¼ cup of Ocean Spray® Craisins® Dried Cranberries is equivalent to ½ cup of fresh fruit.
Another compelling reason for me when buying dried cranberries is that Ocean Spray Cranberry Inc. is a company whose owners are producers of cranberries and grapefruits. And the fruit is harvested by the same families that have cultivated them for several generations.
More Craisins recipes
You don’t have to wait for the holiday season to enjoy dried cranberries. Here are some recipes that you can make all year round:
- Almond cranberry quinoa
- Apricot and cranberry granola
- Chocolate cranberry banana bread
- Cranberry compound butter
- Cranberry walnut no-knead artisan bread
- Oatmeal and cranberry banana bread
- Pistachio and Cranberry Biscotti
- Roasted Brussels sprouts with cranberries
- Scarlet quinoa salad
And made with fresh cranberries, here is my cranberry and pineapple sauce for the holidays.
Best Roasted Butternut Squash Cranberry and Feta Salad Recipe
This dish is a delightful, healthy salad perfect for fall and beyond. It’s a great addition to your holiday dinner or a versatile option for any meal. With its nutty, sweet, and tangy flavors, it’s sure to become one of your favorite recipes. Enjoy!
Following is the recipe card. Thanks for subscribing to my YouTube channel and visiting my Amazon store.
Roasted Butternut Squash, Cranberry and Feta Salad
Ingredients
- 4 cups butternut squash peeled and diced
- 2 tablespoons of olive oil
- Coarse sea salt
- Freshly ground black pepper
- ¾ cup dried cranberries
- ½ teaspoon lemon zest
- ¼ cup feta cheese crumbled
- ¼ cup pumpkin seeds toasted
Instructions
- Preheat the oven to 375˚F and line a sheet pan with parchment paper.
- Place butternut squash on the prepared baking sheet, drizzle with olive oil, and toss to coat evenly.
- Sprinkle with sea salt and black pepper, then spread in a single layer on the sheet.
- Roast for approximately 8 minutes until the squash is tender.
- Remove from the oven and immediately add dried cranberries, gently mixing with a spatula.
- Zest the lemon over the sheet and let it rest for a few minutes.
- Add crumbled feta cheese and toasted pumpkin seeds.
- Serve warm, room temperature, or cold, according to your preference
Nutrition
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