This post may contain affiliate links, please see the privacy policy for details.

Fresh, vibrant and packed with flavor, roasted butternut and feta salad is a perfect blend of sweet roasted squash, peppery arugula, salty feta, and crunchy almonds. Tied together with a zesty orange vinaigrette, this salad is ideal for cozy lunches or festive gatherings. It strikes a perfect balance between hearty and light, making it versatile enough for any season. Simple to prepare and full of texture, this dish is a satisfying and colorful way to enjoy roasted seasonal vegetables.

A bowl of pumpkin and feta salad with roasted pumpkin, almonds, leafy greens, and crumbled cheese sits on the table—a perfect fall salad recipe.

This roasted butternut and feta salad features warm squash, peppery arugula, almonds, and feta, along with an orange vinaigrette for bold, bright flavor.

Love trying new salads? How about this Chinese chicken salad, steak and squash salad or perhaps this unusual dill pickle pasta salad?

Two bowls of Roasted Butternut and Feta Salad with almonds and greens, surrounded by seasonings and olive oil—a delicious fall salad recipe.

Why You’ll Love It

Full of texture: Roasted squash, crunchy almonds and creamy feta in every bite.
Seasonal and fresh: A flavorful way to use autumn produce.
Quick to prepare: No complicated steps or long prep needed.
Great for entertaining: Elegant enough to serve at dinner parties or holidays.

Two bowls of roasted squash salad with almonds, arugula, and feta cheese on a white table with condiments—a perfect fall salad recipe.

Roasted Butternut or Pumpkin Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Butternut squash or pumpkin: Roasted until tender for warmth and natural sweetness.
Arugula: Adds a peppery bite that balances the roasted vegetables.
Almonds: Roasted for crunch and nutty flavor.
Feta cheese: Crumbled over the top for a salty, creamy contrast.
Olive oil: Used for roasting and dressing for added richness.
Orange juice: Fresh citrus brightens the vinaigrette.
Red wine vinegar: Adds tang and depth to the dressing.
Honey: Balances acidity with a hint of sweetness.

Ingredients on a white surface: butternut squash, orange, arugula, feta, almonds, oil, vinegar, salt, and pepper—perfect for a vibrant roasted squash salad.

How to Make Butternut Squash and Feta Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Roast the squash: Chop and roast with olive oil until fork-tender.
Toast the almonds: Roast in a separate tray until golden and fragrant.
Make the vinaigrette: Whisk orange juice, vinegar, oil, honey, salt, and pepper until smooth.
Assemble the salad: Divide squash, almonds and arugula into bowls.
Finish with toppings: Sprinkle with feta and drizzle with vinaigrette.

A vibrant roasted squash salad featuring pumpkin and feta, almonds, and fresh greens in a bowl, served with a fork and tempting side dishes nearby.

Substitutions and Variations

Swap almonds: Use pecans or walnuts for a different crunch. Candied pecans would also work, adding more sweetness to the dish.
Use spinach: Replace arugula with baby spinach for a milder base.
Add grains: Toss in quinoa or farro to make it heartier.

A bowl of roasted squash salad with pumpkin, arugula, almonds, and feta cheese, surrounded by small dishes and olive oil.

Serving Suggestions

As an appetizer: A small serving of this salad makes a great appetizer before a main course of chicken Vesuvio, Irish lamb stew or perhaps baked gnocchi Bolognese.
As a main dish: Enjoy your salad with some mushroom focaccia or homemade soda bread on the side.
Wine pairing: Choose a white wine with a medium to high acidity, such as Sauvignon Blanc or perhaps a dry Riesling.

A bowl of pumpkin and feta salad with roasted pumpkin, almonds, feta cheese, and greens sits on a table alongside small side dishes.

How to Store Roasted Butternut and Feta Salad

Store: This salad is best served fresh, as soon as it’s made. If you do end up with leftovers, keep them refrigerated in a covered container and eat within a day or so.
Freeze: This salad isn’t suitable for freezing.

A bowl of roasted squash salad with arugula, feta cheese, and almonds, surrounded by extra toppings in small bowls.

Top Tips

Roast ahead: You can prep the squash and nuts in advance.
Add dressing last: Dress just before serving to keep arugula fresh.
Cut squash evenly: Uniform pieces ensure even roasting.

Salad with roasted butternut squash, rocket, almonds, and crumbled cheese in a gray bowl—a delicious roasted squash salad with vibrant flavors.

Roasted Squash and Feta Cheese Salad FAQs

What’s the difference between butternut squash and pumpkin?

They’re both orange, sweet and taste similar. They’re slightly different shapes. Butternut squash has 45 calories in 3½ ounces while pumpkin has 26 and is also slightly higher in carbs. Pumpkin is higher in Vitamin B2 while butternut squash contains more of the other vitamins. You can use either one to make this salad.

Can I serve this warm?

Yes, it’s delicious with warm roasted squash straight from the oven.

Can I use pre-cut squash or pumpkin?

Yes, just make sure pieces are similar in size for even cooking.

A vibrant pumpkin and feta salad featuring greens, roasted pumpkin, almonds, and crumbled cheese, with small bowls of toppings nearby—an ideal fall salad recipe.

Roasted Butternut Pumpkin Rocket Salad Recipe

5 from 8 votes

Roasted Butternut and Feta Salad

Roasted butternut and feta salad is fresh, colorful and full of texture. Roasted vegetables, greens and a bright vinaigrette make it perfect for any season.
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 2

Ingredients 

For the Salad

  • 1 butternut squash, or pumpkin, in small-ish chunks
  • 3 Cups arugula
  • ½ Cup almonds
  • 4 Ounces feta cheese, crumbled
  • 1 ½ Tablespoons olive oil

For the Orange Vinaigrette 

Instructions 

Roast the Squash

  • Preheat the oven to 400°F and grease a baking tray with half the olive oil.
  • Chop the butternut squash into bite-sized pieces, removing the skin. Place pumpkin chunks in the baking tray and sprinkle salt over them.
  • Roast for 20 minutes, then flip pieces around and cook them for another 10 minutes or until fork-tender.  

Roast the Almonds

  • Toss the almonds with the remaining olive oil and place on a baking tray. Reduce heat to 350°F. Roast the almonds for 10 to 15 minutes or until lightly brown.

Make the Vinaigrette

  • For the vinaigrette, simply whisk all the ingredients until combined. 

Assemble and Serve

  • Divide baked squash, roasted almonds, and arugula leaves into two bowls. Garnish with crumbled feta cheese and with a drizzle of the orange vinaigrette. Serve immediately.

Notes

Roast ahead: You can prep the squash and nuts in advance.
Add dressing last: Dress just before serving to keep arugula fresh.
Cut squash evenly: Uniform pieces ensure even roasting.

Nutrition

Calories: 761kcal | Carbohydrates: 63g | Protein: 20g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1136mg | Potassium: 1766mg | Fiber: 13g | Sugar: 20g | Vitamin A: 40847IU | Vitamin C: 91mg | Calcium: 608mg | Iron: 5mg
Like this recipe? Rate and comment below!

Roasted butternut and pumpkin salad is a delicious way to enjoy the best flavors of the season. With sweet squash, peppery greens, crunchy almonds, and creamy feta, every bite delivers contrast and comfort. The orange vinaigrette ties everything together with citrusy brightness. Whether you’re serving this salad on a weeknight or as part of a festive meal, it’s sure to be a hit. It’s fresh, balanced and easy to make with just a few ingredients.

Other Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 8 votes (2 ratings without comment)

8 Comments

  1. 5 stars
    I made this with leftover roasted pumpkin I made to have with roasted chicken the day before. This salad was really good.

  2. 5 stars
    WOW, now this is what a salad should look like! So delicious and healthy with all these yummy roasted vegs.

  3. 5 stars
    What a fabulous recipe for a fall salad. I love the roasted squash in it. I will be making this again!

  4. I have a love hate relationship with arugula. When I make a salad with it, it always seems bitter. But when I get it at a restaurant, I love it. Not sure what I’m doing wrong.

  5. I can’t even tell you how excited I am for pumpkin season and this salad is the perfect healthy lunch idea for me