This Spinach Salad with Roasted Butternut Squash & Feta is more than just a salad; it’s a vibrant celebration of fall flavors, perfect for a light lunch, a satisfying side, or even a cozy weeknight dinner. With its harmonious blend of sweet, savory, and tangy notes, this recipe offers a delicious and healthy way to enjoy the bounties of the season. Its ease of preparation and the delightful combination of textures make it an instant crowd-pleaser and a staple for anyone looking to add a touch of autumnal elegance to their table.
Key Ingredients for Spinach Salad with Roasted Butternut Squash & Feta
Here’s everything you’ll need to create this incredibly flavorful and satisfying Spinach Salad with Roasted Butternut Squash & Feta:
- 1 medium butternut squash (about 2-2.5 lbs): Peeled, deseeded, and cut into 1-inch cubes.
- 2 tablespoons olive oil (for squash): Divided for roasting.
- 1 teaspoon dried thyme: For seasoning the squash.
- ½ teaspoon salt: To season the squash.
- ¼ teaspoon black pepper: Freshly ground, for seasoning the squash.
- 5 ounces fresh spinach: Washed and thoroughly dried.
- ½ cup crumbled feta cheese: For that salty, tangy kick.
- ¼ cup toasted pecans or walnuts: Roughly chopped, for crunch and nutty flavor.
- ¼ cup dried cranberries or pomegranate arils: For a burst of sweetness and color.
For the Maple Vinaigrette:
- 3 tablespoons extra virgin olive oil: The base of your delicious dressing.
- 2 tablespoons apple cider vinegar: For a bright, tangy acidity.
- 1 tablespoon maple syrup: Adds a touch of natural sweetness that complements the squash.
- 1 teaspoon Dijon mustard: Helps emulsify the dressing and adds a subtle tang.
- ¼ teaspoon salt: To taste.
- ⅛ teaspoon black pepper: To taste.
How to Make Spinach Salad with Roasted Butternut Squash & Feta
This Spinach Salad with Roasted Butternut Squash & Feta is a fall favorite that’s delightfully easy to prepare, surprisingly delicious, and incredibly satisfying. The sweet roasted squash perfectly complements the tangy feta and fresh spinach, all tied together by a simple maple vinaigrette. Ready in just 45 minutes, it’s a wholesome meal that brings warmth and flavor to any table.
Step-by-Step Instructions:
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread the squash in a single layer to ensure even roasting.
- Roast the Squash: Roast for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through. Keep an eye on it to prevent burning. Once done, remove from the oven and let it cool slightly.
- Prepare the Vinaigrette: While the squash is roasting, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl until well combined and emulsified. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large serving bowl, combine the fresh spinach, cooled roasted butternut squash, crumbled feta cheese, toasted pecans (or walnuts), and dried cranberries (or pomegranate arils).
- Dress and Serve: Drizzle the maple vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated. Serve immediately and enjoy the delightful fall flavors!
Why You’ll Love This Spinach Salad with Roasted Butternut Squash & Feta
You’re going to fall head over heels for this Spinach Salad with Roasted Butternut Squash & Feta! The main highlight is undoubtedly the incredible interplay of textures and flavors: the sweetness of the perfectly roasted, tender butternut squash contrasting beautifully with the salty, tangy crumbled feta, all brightened by the crisp freshness of baby spinach. Making this gourmet-level salad at home is also a fantastic way to save money compared to buying similar pre-made options at cafes or restaurants.
Plus, the delightful addition of toasted pecans and dried cranberries elevates every bite, offering a burst of nutty crunch and a touch of fruity sweetness. If you enjoyed our Warm Kale and Quinoa Salad, you’ll adore how this recipe offers a different, yet equally satisfying, autumnal twist. Don’t wait – try making this simple, flavorful, and cost-effective salad today!
What to Serve Spinach Salad with Roasted Butternut Squash & Feta With
This versatile Spinach Salad with Roasted Butternut Squash & Feta pairs wonderfully with a variety of dishes, making it suitable for both casual and more formal meals.
- For a Heartier Meal: Serve it alongside grilled chicken breast, baked salmon, or a simple pan-seared pork chop. The protein adds substance, while the salad brightens the plate.
- Vegetarian Options: It’s fantastic with a warm bowl of lentil soup or a crusty whole-grain bread for dipping into the remaining dressing. A side of roasted chickpeas would also add an extra plant-based protein boost.
- As a Holiday Side: This salad is a showstopper at Thanksgiving or holiday gatherings. Its vibrant colors and seasonal ingredients make it a perfect complement to turkey, ham, or other festive roasts.
- Beverage Pairings: A crisp white wine like a Sauvignon Blanc or a light-bodied Pinot Noir would complement the flavors beautifully. For a non-alcoholic option, a sparkling apple cider or a cranberry spritzer would be delightful.
Top Tips for Perfecting Spinach Salad with Roasted Butternut Squash & Feta
To ensure your Spinach Salad with Roasted Butternut Squash & Feta is absolutely stellar every time, keep these expert tips in mind:
- Squash Size Matters: When cutting your butternut squash, aim for consistently sized 1-inch cubes. This ensures they roast evenly and achieve that perfect caramelized tenderness without some pieces burning while others remain undercooked.
- Don’t Crowd the Pan: For perfectly roasted squash, avoid overcrowding your baking sheet. If there’s too much squash, it will steam instead of roast, leading to mushy results. Use two baking sheets if necessary, giving each cube space.
- Spinach Prep: Always dry your spinach thoroughly after washing. Excess water will dilute your dressing and make the salad soggy. A salad spinner is your best friend here!
- Toasting Nuts for Flavor: Don’t skip toasting your pecans or walnuts! A quick toast in a dry skillet over medium heat for 3-5 minutes (or in the oven with the squash for the last 5-7 minutes) brings out their natural oils and deepens their nutty flavor, adding a crucial layer to the salad.
- Vinaigrette Emulsification: When making the maple vinaigrette, adding the olive oil slowly while whisking helps create a smooth, emulsified dressing that coats the salad beautifully. If it separates, a quick re-whisk will bring it back together.
- Customize Your Sweetness: The amount of maple syrup in the dressing can be adjusted to your preference. If your squash is particularly sweet, you might use less; if you prefer a sweeter dressing, add a touch more.
- Assemble Just Before Serving: To prevent the spinach from wilting and keep the textures fresh, assemble and dress the salad just before serving. If preparing ahead, keep the dressed spinach separate from the roasted squash and feta, adding them in the final moments.
- Substitution Ideas:
- Squash: Sweet potatoes or acorn squash can be used in place of butternut squash.
- Cheese: Goat cheese or blue cheese crumbles make excellent alternatives to feta for different flavor profiles.
- Nuts: Candied pecans can add another layer of sweetness and crunch. Sunflower or pumpkin seeds offer a nut-free option.
- Dried Fruit: Dried cherries, golden raisins, or fresh apple slices (Granny Smith for tartness) work well instead of cranberries.
- Greens: Kale (massaged with a little olive oil) or mixed greens can be used instead of spinach for variety.
Storing and Reheating Tips
Proper storage is key to enjoying your Spinach Salad with Roasted Butternut Squash & Feta for as long as possible.
- Undressed Salad Components: If you’re planning to have leftovers or are preparing the salad ahead of time, it’s best to store the components separately.
- Roasted Butternut Squash: Store roasted squash in an airtight container in the refrigerator for up to 3-4 days.
- Feta Cheese: Keep crumbled feta in its original packaging or an airtight container, refrigerated, for up to a week.
- Spinach and Other Greens: Store washed and dried spinach in a bag lined with a paper towel in the refrigerator for 3-5 days.
- Vinaigrette: The maple vinaigrette can be stored in a sealed jar in the refrigerator for up to a week. Give it a good shake or whisk before using as the oil and vinegar may separate.
- Assembled and Dressed Salad: Once the Spinach Salad with Roasted Butternut Squash & Feta has been dressed, it’s best consumed immediately to prevent the spinach from wilting and becoming soggy. If you do have leftovers from a dressed salad, they can be stored in an airtight container in the refrigerator for up to 1-2 days, though the spinach might be less crisp. It’s still edible and delicious, just with a softer texture.
- Reheating Roasted Squash: If you wish to warm up just the roasted butternut squash for leftovers, you can gently reheat it in a sauté pan over medium-low heat until warmed through, or in a microwave for 30-60 seconds. Avoid reheating the entire dressed salad as this will further wilt the greens.
- Freezing: This salad is not suitable for freezing, as the fresh spinach and dressing will not hold up well to thawing, and the feta cheese may change in texture. The roasted butternut squash, however, can be frozen. Once completely cooled, spread it in a single layer on a baking sheet to freeze, then transfer to an airtight freezer-safe bag or container for up to 3 months. Reheat directly from frozen in the oven at 375°F (190°C) until warm and slightly caramelized.
Final Thoughts
This Spinach Salad with Roasted Butternut Squash & Feta isn’t just a recipe; it’s an invitation to savor the cozy, comforting essence of autumn in a bowl. Each forkful delivers a delightful symphony of sweet, savory, and tangy notes, complemented by varied textures that keep your tastebuds engaged. It’s vibrant, wholesome, and surprisingly easy to bring to life in your own kitchen. Whether you’re seeking a healthy weeknight dinner, a standout side for your holiday table, or simply a delicious way to embrace seasonal ingredients, this salad delivers on every front. Give it a try, and prepare to add a new favorite to your fall recipe rotation!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Spinach Salad with Roasted Butternut Squash & Feta FAQs
Q1: Can I make this salad ahead of time?
A1: Yes, mostly! You can roast the butternut squash up to 2-3 days in advance and store it in an airtight container in the refrigerator. The vinaigrette can also be made ahead and stored. Assemble and dress the Spinach Salad with Roasted Butternut Squash & Feta just before serving for the freshest taste and texture.
Q2: What if I don’t have fresh spinach?
A2: While fresh spinach is ideal, you can use other sturdy greens like baby kale (massaged briefly with a little olive oil) or a mixed greens blend, though the texture might vary slightly. Avoid delicate lettuces as they tend to wilt quickly with the warm squash.
Q3: Is this salad gluten-free?
A3: Yes, this Spinach Salad with Roasted Butternut Squash & Feta is naturally gluten-free, making it a great option for those with dietary restrictions.
Q4: Can I make a vegan version of this salad?
A4: Absolutely! To make this salad vegan, simply omit the feta cheese. You can substitute it with a vegan feta alternative or sprinkle toasted nutritional yeast for a cheesy flavor. Ensure your maple syrup is pure and not blended with other sweeteners.
Q5: How can I add protein to this salad?
A5: For added protein, you can easily top the Spinach Salad with Roasted Butternut Squash & Feta with grilled chicken, baked salmon, pan-seared tofu or tempeh, or a handful of roasted chickpeas. Hard-boiled eggs are another excellent addition.
Q6: What other ingredients can I add for more flavor or texture?
A6: Feel free to get creative! Sliced red onion or shallots can add a sharp bite, while thinly sliced apples or pears offer more fruitiness. A sprinkle of pumpkin or sunflower seeds can replace or complement the pecans for extra crunch.