Introduction

Oh, fall! Doesn’t just thinking about it bring a warm, fuzzy feeling? The crisp air, the colorful leaves, and of course, all those delicious, comforting flavors. This Roasted Butternut Squash and Feta Spinach Salad is like a warm hug in a bowl, perfect for those cozy evenings or a lovely lunch. I remember the first time I made this, it was for a casual get-together, and it disappeared SO fast! It’s ridiculously easy to whip up, making it a weeknight hero.

Why You’ll Love This Recipe

Fast: Seriously, once your squash is roasted, this comes together in minutes!
Easy: No fancy techniques here, just simple steps that lead to a gorgeous salad.
Giftable: Make the components ahead and assemble when you’re ready – perfect for potlucks or bringing to a friend’s house.
Crowd-pleasing: The sweet squash, tangy feta, crunchy nuts, and juicy pomegranate are a flavor combination everyone adores.

Ingredients

Here’s what you’ll need to create this little bowl of autumn magic. Don’t worry if you don’t have everything perfectly; we’ll chat about swaps later!

4 cups baby spinach: The fresh, tender base for our salad.
2 cups roasted butternut squash cubes: The star of the show! Sweet, tender, and oh-so-delicious. Roasting it brings out its natural sweetness.
½ cup pomegranate seeds: Those little jewels add a burst of tartness and a beautiful pop of color.
¼ cup crumbled feta cheese: For that salty, tangy goodness that perfectly balances the sweetness of the squash.
¼ cup toasted pecans or walnuts: Crunch, crunch, crunch! Toasted nuts add a wonderful depth of flavor and texture.
For the Dressing:
2 tbsp olive oil: A good quality extra virgin olive oil is best here.
1 tbsp balsamic vinegar: For that lovely sweet and tangy kick.
1 tsp maple syrup: Adds a touch more sweetness and a hint of that cozy fall flavor.
½ tsp Dijon mustard: This little bit of tang helps to emulsify the dressing and adds a nice depth.
Salt and pepper to taste: Always remember to season!

How to Make It

Alright, let’s get this cozy salad made! It’s simpler than you think.

Get Your Bowl Ready: Grab a big, beautiful salad bowl. Into this, you’ll add your tender baby spinach.
Pile on the Goodies: Now, let’s scatter in the star performers: your lovely roasted butternut squash cubes, those vibrant pomegranate seeds, the crumbled feta cheese, and your crunchy toasted pecans or walnuts. Just let them tumble in!
Whip Up the Dressing: In a separate, smaller bowl (a little ramekin works great!), whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk it until it’s all nicely combined and looks a bit creamy.
Season to Perfection: Give your dressing a little taste. Add a pinch of salt and a good grind of fresh black pepper until it tastes just right to you. I always do this – it makes such a difference!
Dress and Toss: Pour that delightful dressing all over your salad ingredients. Then, using your hands or two big spoons, gently toss everything together. You want to make sure all those lovely leaves and squash pieces get a little coat of that yummy dressing.
Serve and Enjoy! This salad is best served right away so the spinach stays crisp and the nuts stay crunchy. Dig in and savor those fall flavors!

Substitutions & Additions

The beauty of this salad is how adaptable it is! Feel free to play around and make it your own.

Squash Swap: If butternut isn’t your jam, sweet potato or even roasted acorn squash would be absolutely divine!
Nutty Alternatives: Not a fan of pecans or walnuts? Toasted almonds or even pepitas (pumpkin seeds) would be fantastic.
Cheese Please: Goat cheese is a wonderful substitute for feta if you prefer a creamier tang.
Add a Protein Boost: Cooked chicken, a hard-boiled egg, or even some chickpeas would make this a more substantial meal.
Greens Galore: Feel free to mix in some arugula for a peppery bite, or some kale (massaged a little to soften it) for extra heartiness.
Fruity Fun: Thinly sliced apples or pears can add another layer of sweet, crisp deliciousness.

Tips for Success

A few little tricks to make this salad even more of a winner!

Roast Your Squash Perfectly: When roasting your butternut squash, make sure the cubes are roughly the same size so they cook evenly. Don’t overcrowd the baking sheet; give them some space to caramelize! I like to roast mine until they’re tender and just starting to get a little golden on the edges.
Don’t Overdress: Start with a little dressing and add more if needed. You don’t want to drown your beautiful ingredients.
Prep Ahead Magic: Roast your squash a day or two in advance and store it in the fridge. You can also toast your nuts ahead of time. When you’re ready to serve, just assemble everything and dress it!
Pomegranate Power: If you’re not a fan of seeding pomegranates yourself, many grocery stores sell them already deseeded in containers. So convenient!

How to Store It

This salad is truly best enjoyed fresh, but if you have a few leftovers, here’s how to keep them:

It’s generally not recommended to store this salad fully assembled, as the spinach will wilt and the nuts will lose their crunch. However, you can store the components separately. Keep the roasted butternut squash, pomegranate seeds, feta, and toasted nuts in airtight containers in the refrigerator for up to 2-3 days. The dressing can also be stored in a sealed container in the fridge for up to a week. When you’re ready to enjoy again, assemble a fresh portion of greens and add the prepped components and dressing.

FAQs

Got a quick question? I’ve got you covered!

Q: Can I make this salad ahead of time?

A: It’s best to assemble this salad right before serving. However, you can roast the squash and toast the nuts a day or two in advance and store them separately in the refrigerator. Make the dressing ahead of time as well!

Q: What kind of butternut squash should I use?

A: Any medium-sized butternut squash will work perfectly! Just make sure it’s firm and heavy for its size.

Q: Can I make this salad vegan?

A: Absolutely! Simply omit the feta cheese. If you like, you can add some crumbled vegan feta cheese or even some toasted chickpeas for extra protein and texture.

Roasted Butternut Squash & Feta Spinach Salad

This Roasted Butternut Squash and Feta Spinach Salad is like a warm hug in a bowl, perfect for cozy evenings or a lovely lunch. It's ridiculously easy to whip up, making it a weeknight hero.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Equipment

Salad bowl A large bowl for assembling the salad.
Small bowl For whisking the dressing. A ramekin works well.
Whisk
Baking Sheet For roasting the butternut squash.

Ingredients

Salad Components

4 cups baby spinach The fresh, tender base for our salad.
2 cups roasted butternut squash cubes The star of the show! Sweet, tender, and oh-so-delicious. Roasting it brings out its natural sweetness.
0.5 cup pomegranate seeds Those little jewels add a burst of tartness and a beautiful pop of color.
0.25 cup crumbled feta cheese For that salty, tangy goodness that perfectly balances the sweetness of the squash.
0.25 cup toasted pecans or walnuts Crunch, crunch, crunch! Toasted nuts add a wonderful depth of flavor and texture.

For the Dressing

2 tbsp olive oil A good quality extra virgin olive oil is best here.
1 tbsp balsamic vinegar For that lovely sweet and tangy kick.
1 tsp maple syrup Adds a touch more sweetness and a hint of that cozy fall flavor.
0.5 tsp Dijon mustard This little bit of tang helps to emulsify the dressing and adds a nice depth.
to taste salt and pepper Always remember to season!

Instructions

Grab a big, beautiful salad bowl. Into this, you'll add your tender baby spinach.
Now, let's scatter in the star performers: your lovely roasted butternut squash cubes, those vibrant pomegranate seeds, the crumbled feta cheese, and your crunchy toasted pecans or walnuts. Just let them tumble in!
In a separate, smaller bowl (a little ramekin works great!), whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk it until it's all nicely combined and looks a bit creamy.
Give your dressing a little taste. Add a pinch of salt and a good grind of fresh black pepper until it tastes just right to you. I always do this – it makes such a difference!
Pour that delightful dressing all over your salad ingredients. Then, using your hands or two big spoons, gently toss everything together. You want to make sure all those lovely leaves and squash pieces get a little coat of that yummy dressing.
This salad is best served right away so the spinach stays crisp and the nuts stay crunchy. Dig in and savor those fall flavors!

Notes

The beauty of this salad is how adaptable it is! Feel free to play around and make it your own. You can roast your squash and toast your nuts a day or two in advance and store them separately in the refrigerator. Make the dressing ahead of time as well! This salad is truly best enjoyed fresh, but if you have a few leftovers, here's how to keep them: It's generally not recommended to store this salad fully assembled, as the spinach will wilt and the nuts will lose their crunch. However, you can store the components separately. Keep the roasted butternut squash, pomegranate seeds, feta, and toasted nuts in airtight containers in the refrigerator for up to 2-3 days. The dressing can also be stored in a sealed container in the fridge for up to a week. When you're ready to enjoy again, assemble a fresh portion of greens and add the prepped components and dressing.