This Butternut Squash Salad with Raspberries, Pecans and Feta is packed full of flavor and makes a perfect side dish, starter or stand alone meal.
This salad is both delicious and healthy for several reasons:
Butternut squash is packed with vitamins like A and C, as well as fiber and potassium. These nutrients are essential for overall health, including immune function and heart health.
Pecans are rich in healthy fats, particularly monounsaturated fats, which can benefit heart health. They also provide protein, fiber, and various vitamins and minerals.
Feta cheese is a good source of calcium and protein, and it adds a creamy and tangy flavor to the salad.
Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants.
Mixed greens, a combination of various leafy vegetables such as lettuce, spinach, arugula, kale, and more, are good for you due to several health benefits they offer: rich in nutrients, low in calories, high in fiber, and antioxidant-rich.
The combination of sweet roasted butternut squash, crunchy pecans, sweet raspberries and creamy feta cheese creates a harmonious blend of flavors and textures that are satisfying and enjoyable.
This Butternut Squash Salad with Raspberries, Pecans and Feta includes a good balance of carbohydrates, fats, and proteins, which can help keep your energy levels stable and make you feel full and satisfied.
More Recipes you will Enjoy!
Cabbage Salad
Vegetable Ramen Pad Thai
Vegetable Coconut Curry
Cucumber and Bean Salad
Mushroom and Zucchini Sauté
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Butternut Squash Salad with Raspberries, Pecans and Feta
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Fresh parsley (for garnish) (chopped)
Salad
- 6 cups mixed greens
- 1 cup fresh raspberries
- ½ cup feta cheese (crumbled)
- ½ cup pecan halves
Honey-Lemon Dijon Dressing
- ½ cup olive oil
- 4 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Whisk the dressing ingredients first and set aside.
- Preheat oven to 375 degrees F.
- Toss squash cubes with oil, Italian seasoning, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
- Roast, stirring once or twice, until the squash is tender, 35 to 40 minutes. Garnish with parsley.
- Arrange mixed greens in a serving bowl, top with roasted squash (you will need about 2 cups), raspberries, feta and pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.