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Roasted Squash Salad with Feta and Cranberries

Caramelised cubes of butternut squash over greens with cherry tomatoes, cucumber, feta and dried cranberries, tossed in a maple-Dijon dressing.

By Tasty Nest Recipes Editorial TeamPublished

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50 min total 4 servingsEasy

A salad of roasted orange squash cubes, cubes of feta, cherry tomatoes and cucumber over mixed greens

Photo: Kelly Parker McPherson · CC BY 2.0. Illustrative photo; your results may look different.

About this recipe

This salad bridges the seasons. Warm, sweet roasted squash meets crisp cucumber and juicy cherry tomatoes, with salty feta and chewy dried cranberries bringing it all together.

Cutting the squash into even cubes and giving it plenty of space on the pan is what produces those caramelised, golden edges. A little smoked paprika adds a gentle warmth.

The maple-Dijon dressing takes a minute to shake together in a jar. It keeps for a week, so it is worth making a double batch.

Equipment you'll need

  • Large rimmed baking sheet
  • Small jar with a lid

Tips for success

  • Use a sharp vegetable peeler to remove the squash skin, and cut a thin slice off one side so it sits flat and steady on the board.
  • Let the squash cool slightly before adding it to the greens, or the leaves will wilt.
  • Many shops sell pre-cut squash cubes, which can save about 10 minutes of prep.

Substitutions and variations

  • Sweet potato or delicata squash can replace the butternut squash; delicata does not need peeling.
  • Swap the feta for goat cheese or, for a dairy-free salad, avocado.
  • Add 1 1/2 cups of cooked farro or quinoa to make the salad more filling.

Storage

To store: Store the roasted squash, dressing and other components separately in the fridge for up to 4 days and assemble just before eating.

Recipe

Roasted Squash Salad with Feta and Cranberries

Caramelised cubes of butternut squash over greens with cherry tomatoes, cucumber, feta and dried cranberries, tossed in a maple-Dijon dressing.

Prep
20 min
Cook
30 min
Total
50 min
Yield
4 servings
Level
Easy

Ingredients

Tick off ingredients as you gather them.

For the squash

For the dressing

For the salad

Instructions

  1. Step 1: Roast the squash

    Heat the oven to 425°F (220°C). Toss the squash with the oil, smoked paprika and salt on the baking sheet and spread into a single layer. Roast for 25 to 30 minutes, turning once, until tender and caramelised at the edges. Let cool for at least 10 minutes.

  2. Step 2: Make the dressing

    Add the olive oil, vinegar, mustard, maple syrup, salt and a few grinds of pepper to a jar. Seal and shake until well combined.

  3. Step 3: Toss the greens

    In a large bowl, toss the greens, tomatoes and cucumber with about two-thirds of the dressing.

  4. Step 4: Assemble

    Transfer to a platter and top with the roasted squash, feta, dried cranberries and pumpkin seeds, if using. Drizzle with the remaining dressing and serve.

Cuisine: American · Course: Salad

Estimated nutrition per serving

Calories
430
Protein
9 g
Fat
27 g
Carbs
38 g
Fibre
6 g
Sugars
17 g

Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.

tastynestrecipes.com/recipes/roasted-squash-salad-with-feta

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Techniques, troubleshooting and leftover ideas to help you get the most from your roasted squash salad with feta and cranberries.

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