This Butternut Squash, Raspberry, Pecan, and Feta Salad is a vibrant blend of sweet, savory, and tangy flavors, all tied together with a zesty honey-lemon Dijon dressing. Whether served as a stunning starter, a hearty side, or a light main course, it offers refined flavor in every bite.
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.
How to make this Recipe:
- Whisk the dressing and roast squash
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, toss , and enjoy
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.
Butternut Squash, Raspberries, Pecans, Feta Salad – Frequently Asked Questions:
Absolutely! This salad is rich in fiber, healthy fats, antioxidants, and protein, making it a satisfying and nutrient-dense option for weight management. Pecans offer satiating fats, while raspberries are low in sugar but high in fiber.
Yes, but keep the raspberries and dressing separate until just before serving to avoid sogginess. Roasted squash can be stored for up to 3 days in the fridge.
Yes, goat cheese or blue cheese are flavorful alternatives. Vegan feta or nutritional yeast can be used for a dairy-free option.
Walnuts, almonds, or even toasted pumpkin seeds are excellent swaps. Choose unsalted varieties for best flavor control.
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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.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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