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A large wooden salad bowl filled with bright and colorful butternuts squash feta salad with two wooden salad spoons resting in the bowl.

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
Cook Time 30 minutes
Total Time 40 minutes
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
  

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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