This roasted butternut squash salad features arugula, feta, and fresh oranges. Pistachios add the perfect crunch, and the lemony dill dressing ties it together. Unlike my arugula salad with roasted beets, this dish features roasted squash.
This salad is a great way to incorporate butternut squash's benefits into your diet. Plus, with fall and winter approaching, oranges and squash will be in full swing and thankfully, arugula can be purchased at an affordable price all year round.
Ingredients for Roasted Butternut Squash Salad
- Butternut Squash: For this recipe, look for a small pound and a half. We'll peel and dice the squash into cubes for later roasting.
- Arugula: I love this green because it has a peppery bite and many nutrients.
- Red onion: Not too much, just enough to add bold flavor.
- Bell pepper: Use an orange or red bell pepper. They tend to be sweeter.
- Feta cheese: For a salty creamy touch.
- Pistachios: For crunch.
- Fresh oranges: Brings the sweet and sour. We'll also use the orange zest in the dressing.
- Lemony dressing: This bright dressing is made of lemon, olive oil, dried dill, pomegranate molasses, salt, and pepper.
How to Make Roasted Butternut Squash Salad
Making roasted butternut squash salad at home is easy and you can find the full recipe below. Start peeling, deseeding, and cutting the butternut squash into bite-size cubes. Season with a drizzle of olive oil, and a generous pinch of sea salt and pepper. Roast until fork-tender.
While roasting the squash make a dressing and prepare the oranges and vegetables. Add lemon juice, orange zest, pomegranate molasses, dill, salt, and pepper into a bowl. Whisk in olive oil. Slice the oranges, avoiding the bitter parts, dice pepper, and thinly slice onion.
Build the ultimate roasted butternut squash salad! Arrange the arugula in a large bowl. Add bell pepper, onion, and roasted squash. Add the dressing. Toss to coat ingredients. Toast the pistachios in a dry skillet, then place on top of the salad along with the feta cheese and arrange oranges evenly.
Leftover Salad?
To store butternut squash salad, transfer the leftovers to an airtight container and refrigerate within two hours of preparation. Consume within two days.
More Crave-Worthy Salad Recipes
- Spinach Salad with Apple and Blue Cheese
- Blackberry Chicken Salad
- Red Cabbage Salad with Greek Dressing
- Chopped Italian Salad in a Jar (Meal Prep)
- Marinated Cauliflower Salad
- Kohlrabi Salad with Cucumber and Lime
- Arugula Salad with Lemon Dill Vinaigrette
Let me know how your butternut squash salad turns out in the comments!
Roasted Butternut Squash Salad with Orange and Feta Recipe
Ingredients
- 1 ½ pound butternut squash
- ¼ cup extra virgin olive oil + more for roasting squash
- ½ teaspoon sea salt + a generous pinch
- ¼ teaspoon black pepper + a generous pinch
- 2 tablespoons lemon juice
- 1 teaspoon orange zest
- 2 large oranges
- 2 tablespoons pomegranate molasses
- ½ teaspoon dried dill
- ⅓ cup pistachios
- 1 (7oz) bag arugula
- 1 medium orange bell pepper, diced
- ¼ medium red onion, thinly sliced
- ⅓ cup feta cheese
Instructions
- Preheat the oven to 425° F.
- After peeling the squash, trim off the top and bottom. Cut the squash in half where the neck and bottom meet. Cut the neck into strips, then into 1-inch pieces. Cut the bottom base in half. Scoop out the seeds and stringy parts. Cut into similar-size pieces.
- Place the squash on a parchment paper-lined baking sheet. Drizzle with olive oil, add a generous pinch of salt and pepper. Toss to coat then roast for 25 minutes or until lightly golden and fork-tender.
- While the butternut squash is roasting prepare the dressing by adding the lemon juice, orange zest, pomegranate molasses, dill, ½ teaspoon salt, and ¼ pepper. Whisk in ¼ cup olive oil. Place dressing aside.
- Prepare the oranges by slicing off a thin slice on top and bottom of each orange. Place the orange flat-side down and carefully cut away the skin and any white pith (the bitter part) following the contours of the fruit. Slice the orange into thin circles. Place oranges aside.
- Remove the butternut squash out of the oven and place aside to cool. Meanwhile, toast the pistachios in a dry skillet for 3-5 minutes, until warm and fragrant.
- Build the salad by placing the arugula, bell pepper, onion, and squash into a large bowl. Drizzle the dressing over the ingredients and lightly toss to coat. Crumble feta cheese on top, garnish with warm pistachios (keep pistachios whole or lightly chop them), and arrange oranges evenly. Enjoy!
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