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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.
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?
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.
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.
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.
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.
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.
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.
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.
Roasted Squash and Feta Cheese Salad FAQs
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.
Yes, it’s delicious with warm roasted squash straight from the oven.
Yes, just make sure pieces are similar in size for even cooking.
Roasted Butternut Pumpkin Rocket Salad Recipe
Roasted Butternut and Feta Salad
Equipment
Ingredients
For the Salad
For the Orange Vinaigrette
- 2 Tablespoons orange juice, freshly squeezed
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- ½ Teaspoon salt
- ¼ Teaspoon black pepper, freshly ground
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
Add dressing last: Dress just before serving to keep arugula fresh.
Cut squash evenly: Uniform pieces ensure even roasting.
Nutrition
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.
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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.
When I am looking for a delicious salad, I always turn to this recipe. It never fails!
I made this with leftover roasted pumpkin I made to have with roasted chicken the day before. This salad was really good.
WOW, now this is what a salad should look like! So delicious and healthy with all these yummy roasted vegs.
What a fabulous recipe for a fall salad. I love the roasted squash in it. I will be making this again!
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.
This looks amazing! I love anything with butternut squash and this looks healthy and delicious.
I can’t even tell you how excited I am for pumpkin season and this salad is the perfect healthy lunch idea for me
I always wondered why it was called a rocket salad.