Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash into 1-inch pieces.
- Toss the cubed squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
- Toast pecans in a dry skillet over medium heat for 5–7 minutes until fragrant.
- Whisk together 2 tbsp olive oil, maple syrup, apple cider vinegar, Dijon mustard, thyme, salt, and pepper to make the dressing.
- In a large bowl, combine roasted squash, crumbled feta, toasted pecans, cranberries, and arugula (if using).
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately or chill in the fridge. Enjoy!
Nutrition
Notes
Swap pecans with walnuts or pumpkin seeds for variation. To make it vegan, use dairy-free feta. Arugula can be replaced with spinach or mixed greens. For a warm version, serve right after roasting the squash. Dressing can be prepared ahead.