Butternut Squash Feta Salad with Maple Dijon Vinaigrette

Bright, flavorful, and packed with texture, this Butternut Squash Feta Salad with Maple Dijon Vinaigrette is a showstopper that brings together roasted vegetables, crispy prosciutto, crunchy nuts, fresh greens, and a tangy-sweet dressing. Whether you're looking for a satisfying lunch, a side dish for a family gathering, or a light dinner, this salad checks all the boxes.

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This butternut squash salad recipe is my favorite fall salad and one of the best ways to eat butternut squash!  It captures the fall and winter in a bowl with vibrant flavors and textures. The crunch from nuts and seeds combined with the tang from the feta and sweet sliced apples transform the sometimes bland squash into a remarkable dish. It's a healthy salad that is also indulgent and it's a crowd-pleaser even with kids! They love the apple slices. Make it for a quick weeknight dinner with grilled chicken or pork on the side or prep it in containers for a light lunch.  Not only does this hearty salad taste incredible but it looks stunning—making it perfect for potlucks and special occasions—there’s never a bite left!

Here are a few more recipes to try this winter! Jalapeno popper hash brown breakfast casserole, one pot creamy Boursin Pasta with chicken, and slow cooker Hawaiian Kalua pork with cabbage.

Why You'll Love This Recipe

• Balanced Flavors: The sweetness of roasted butternut squash and maple syrup pairs perfectly with the salty feta and prosciutto.
• Texture Heaven: From crunchy pistachios to tender squash and crisp apples, every bite is a delightful mix of textures.
• Healthy and Nutritious: Packed with vitamins, healthy fats, and leafy greens, this salad is as nourishing as it is delicious.
• Versatile: Ideal as a side dish or a main course, and easily adaptable for vegetarian or gluten-free diets.
• Beautiful Presentation: This vibrant salad is as gorgeous as it is tasty, making it perfect for entertaining.

Ingredient Highlights

• Butternut Squash: The flavor of butternut squash in this recipe is rich and slightly sweet, with a caramelized edge from roasting that enhances its natural sweetness. The smoked paprika and garlic powder add a subtle warmth and depth, giving the squash a savory complexity that balances beautifully with the salad’s fresh and tangy ingredients. This combination takes butternut squash from being mild and understated to a bold and flavorful centerpiece in every bite. Alternatively, you can use roasted sweet potatoes in this salad.
  • Here is a quick video tutorial about how to cut a butternut squash. You'll need a cutting board, vegetable peeler, and a sharp knife.
• Prosciutto: The salty bite and ultra-crisp texture of crisped prosciutto is perfect in this salad. I bake it in the oven with the squash in this recipe but you can also crisp it up in a frying pan on the stovetop. You can also use bacon in place of prosciutto.
• Nuts & Seeds: The soft roasted squash and creamy feta need a crunchy counterpoint and pistachios and pumpkin seeds hit the mark. You can substitute your favorite nuts and seeds like walnuts, pecans, or sunflower seeds.
• Fruit: The apple slices are tart, sweet, and crisp, adding another punch of flavor.
• Shallot: Thinly slice for a mellow allium flavor. You can also use red onion.
• Cheese: Creamy, salty feta cheese is one of my favorites for any salad but it's such a nice compliment to the squash in this recipe.
• Salad Greens: The salad greens in this recipe bring a perfect balance of flavors and textures. Arugula adds a peppery kick that cuts through the richness of the squash and feta, while baby spinach offers a mild, slightly sweet note to complement the other ingredients. Together, these tender greens create a beautiful base for the salad, letting the roasted squash, crispy prosciutto, and tangy-sweet vinaigrette shine.
• Apples: When selecting apples for this salad, choose varieties that are crisp and slightly sweet. Here are some of the best options:
  • Fuji: Sweet, juicy, and firm.
  • Honeycrisp: Known for its perfect balance of sweetness and tartness.
  • Granny Smith: For a tarter bite, these apples add a sharp contrast to the sweet and savory flavors in the salad.

See the recipe card below for quantities.

Instructions for Roasted Butternut Squash Salad

1. Step 1: Prepare the Butternut Squash Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. In a large bowl, toss the butternut squash cubes with smoked paprika, garlic powder, salt, pepper, and olive oil. Spread the squash in a single layer on the prepared baking sheet. Tip: Place sliced shallots in a bowl of cold water and soak for 10 minutes to mellow out the raw onion flavor.

2. Step 2: Roast the Butternut Squash Roast the squash for 15 minutes. After 15 minutes, flip the squash on the roasting pan and add sliced prosciutto in a single layer. Use an additional baking sheet if necessary. Roast for an additional 10 to 15 minutes until the squash is tender and lightly caramelized and the prosciutto is crispy. Allow both to cool slightly. Once cooled, chop the prosciutto into small pieces.

3. Step 3: Prepare the Salad Dressing In a small jar or container with a lid add dressing ingredients: olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper, and shake until emulsified.

4. Step 4:  Assemble the Salad In a large salad bowl, combine spinach, arugula, roasted butternut squash, crispy prosciutto, pistachios, pumpkin seeds, shallots, apple slices, and crumbled feta. Drizzle the Maple Dijon Vinaigrette over the top and gently toss to combine. Serve immediately and enjoy!

Hint: Apple Slicing Tip: Use a sharp knife or mandoline for thin, even slices. To prevent browning, toss the apple slices in a very small amount of lemon juice before adding them to the salad.

Substitutions & Variations of Butternut Squash Feta Salad

• Nuts and Seeds: Swap pistachios for almonds or walnuts, and pumpkin seeds for sunflower seeds or pine nuts.
• Cheese: Use creamy goat cheese or gorgonzola cheese (blue cheese) for a different flavor profile.
• Greens: Replace arugula and spinach with kale, romaine, or mixed greens.
• Fruit: Use pomegranate seeds or dried cranberries in place of apples.
• Dressings: There are many alternatives for dressings, anything with a hint of sweetness and tang - honey mustard, lemon tahini, or balsamic vinaigrette.

Tips & Tricks

• Perfectly Roasted Squash: Ensure your squash cubes are evenly sized for even cooking. Don’t overcrowd the baking sheet to allow for proper caramelization.
• Crispy Prosciutto: Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
• Make Ahead: Roast the squash, bake the prosciutto, and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving.

Equipment

• Baking sheet - I've been using these Nordic sheet pans for 20+ years.
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• Parchment paper
• Large mixing bowl
• Small bowl or jar with a lid (for the dressing)
• Knife and cutting board

Storaging Butternut Squash Feta Salad

To store leftovers, keep the salad components separate:

• Greens and Vegetables: Store in an airtight container for up to 2 days. To keep greens fresh, place a paper towel in the container to absorb moisture.
• Dressing: Refrigerate in a sealed jar for up to 5 days. Shake well before using.
• Crispy Prosciutto: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Re-crisp in the oven if needed.
• Roasted Butternut Squash: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.

When ready to eat, combine the components and drizzle with the dressing to maintain the salad’s fresh texture.

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Recipe

Butternut Squash Feta Salad with Maple Dijon Vinaigrette

Layla @ Poppy Trail Table

This Butternut Squash Feta Salad is the ultimate fall/winter salad using roasted butternut squash, crispy prosciutto, fresh greens, tangy feta, crunchy nuts, and a maple Dijon vinaigrette. It's healthy, beautiful, packed with flavor, texture, and nutrients, making it great for weeknight dinners or a special occasion.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 8 servings

Calories 173 kcal

Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Small bowl or jar with a lid (for the dressing)
• Knife and cutting board

Ingredients

  

1x2x3x

For the Salad

• 1 pound butternut squash peeled, seeded, and cut into 1-inch cubes
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 3 ounces prosciutto
• ¼ cup pistachios, chopped
• 2 tablespoons pumpkin seeds
• 1 small shallot thinly sliced
• 1 apple such as Honeycrisp or Fuji, thinly sliced
• 5 ounces salad greens - arugula & baby spinach blend
• ⅓ cup crumbled feta cheese

For the Maple Dijon Vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon black pepper

Instructions

 

• Step 1: Prepare the Butternut Squash Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. In a large bowl, toss the butternut squash cubes with smoked paprika, garlic powder, salt, pepper, and olive oil. Spread the squash in a single layer on the prepared baking sheet. Tip: Place sliced shallots in a bowl of cold water and soak for 10 minutes to mellow out the raw onion flavor.
• Step 2: Roast the Butternut Squash Roast the squash for 15 minutes. After 15 minutes, flip the squash on the roasting pan and add sliced prosciutto in a single layer. Use an additional baking sheet if necessary. Roast for an additional 10 to 15 minutes until the squash is tender and lightly caramelized and the prosciutto is crispy. Allow both to cool slightly. Once cooled, chop the prosciutto into small pieces.
• Step 3: Prepare the Salad Dressing In a small jar or container with a lid add dressing ingredients: olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper, and shake until emulsified.
• Step 4:  Assemble the Salad In a large salad bowl, combine spinach, arugula, roasted butternut squash, crispy prosciutto, pistachios, pumpkin seeds, shallots, apple slices, and crumbled feta. Drizzle the Maple Dijon Vinaigrette over the top and gently toss to combine. Serve immediately and enjoy!

Notes

Storage

• Greens and Vegetables: Store in an airtight container for up to 2 days. To keep greens fresh, place a paper towel in the container to absorb moisture.
• Dressing: Refrigerate in a sealed jar for up to 5 days. Shake well before using.
• Crispy Prosciutto: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Re-crisp in the oven if needed.
• Roasted Butternut Squash: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.

Tips

• Perfectly Roasted Squash: Ensure your squash cubes are evenly sized for even cooking. Don’t overcrowd the baking sheet to allow for proper caramelization.
• Crispy Prosciutto: Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
• Make Ahead: Roast the squash, bake the prosciutto, and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving.

To take this salad to the next level, roast the butternut squash on a hot baking sheet preheated in the oven. This trick jump-starts the caramelization process, giving the squash an extra layer of flavor and a beautifully golden, crisp exterior. Plus, it ensures even cooking and prevents sticking!

Nutrition

Calories: 173kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 608mgPotassium: 193mgFiber: 3gSugar: 6g

Nutrition Facts

Butternut Squash Feta Salad with Maple Dijon Vinaigrette

Amount per Serving

Calories

173

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

13

mg

4

%

Sodium

 

608

mg

26

%

Potassium

 

193

mg

6

%

Carbohydrates

 

16

g

5

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

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