Sometimes, all you need is a salad that’s bright, vibrant, and bursting with flavor. This Roasted Squash Salad with Orange & Feta is exactly that! Imagine the warm, caramelized sweetness of roasted squash paired with the refreshing burst of juicy orange slices, all tossed together with creamy feta and a tangy dressing. It’s like a burst of sunshine on your plate, and every bite is a perfect balance of savory, sweet, and citrusy goodness. Trust me, you’re going to love this one!
Why You’ll Love Roasted Squash Salad with Orange & Feta
Here’s why this salad is a total winner:
Fresh & Flavorful: The sweetness of the roasted squash and the bright pop of orange are the perfect combination. Add the salty feta and a zesty dressing, and you’ve got yourself a salad that’s anything but basic.
Perfect for Any Occasion: Whether it’s a light lunch, a side dish for dinner, or a festive addition to your holiday table, this salad is versatile enough to shine at any meal.
Colorful & Inviting: It’s not just a treat for your taste buds—it’s a feast for your eyes too! The colors of the squash, orange, and greens make this salad look as good as it tastes.
Quick to Make: With just a few simple steps, this salad comes together in no time. Roasting the squash is the most time-consuming part, but it’s hands-off, so you can focus on the rest of your meal.
Healthy & Satisfying: Packed with nutrients from the squash, orange, and greens, this salad is as nourishing as it is delicious. It’s the perfect combination of fresh and hearty.
Ingredients
This salad is simple yet so flavorful. Here’s what you’ll need:
Butternut Squash: Roasted until caramelized and tender, this squash is the sweet, savory base of the salad.
Oranges: Juicy and tangy, the fresh orange slices add a burst of citrus that perfectly balances the sweetness of the squash.
Feta Cheese: The creamy, salty feta adds a rich and tangy contrast to the sweet squash and citrus.
Mixed Greens: A blend of fresh greens provides a crisp, slightly bitter contrast to the sweet and savory elements of the salad.
Olive Oil: For roasting the squash and making the dressing, olive oil brings richness and depth.
Balsamic Vinegar: Adds a touch of tanginess to the dressing, perfectly complementing the sweetness of the squash and the citrus.
Honey: A drizzle of honey in the dressing enhances the sweetness and ties everything together.
Salt and Pepper: To season and balance the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making this salad is as easy as can be—let’s get started!
Roast the Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss it with olive oil, salt, and pepper, and spread it in an even layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
Prepare the Oranges: While the squash is roasting, peel and slice the oranges into rounds or segments. Set them aside.
Assemble the Salad: Once the squash is done roasting and has cooled slightly, combine the mixed greens, roasted squash, and orange slices in a large salad bowl. Gently toss to mix everything together.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until the dressing is well combined.
Dress the Salad: Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Top with Feta: Sprinkle crumbled feta cheese over the top of the salad, and give it one last gentle toss to combine everything.
Serve and Enjoy: Serve immediately, and enjoy the bright, fresh flavors of this delicious roasted squash salad!
How to Serve Roasted Squash Salad with Orange & Feta
This salad is so versatile and can be paired with a variety of dishes. Here are a few ideas to complement this vibrant dish:
Grilled Chicken: Add a protein boost by pairing this salad with grilled chicken for a more substantial meal.
Quinoa: Serve alongside quinoa for a nutritious, hearty meal. The nutty quinoa complements the sweet squash and tangy feta beautifully.
Roasted Salmon: The richness of roasted salmon pairs perfectly with the fresh flavors of the salad.
Crusty Bread: A warm piece of crusty bread or garlic bread is great for soaking up any leftover dressing or juices from the salad.
Additional Tips
Here are some extra tips to elevate your salad experience:
Roast the Squash Ahead of Time: You can roast the squash in advance and store it in the fridge until you’re ready to assemble the salad. It’ll save you time when you’re ready to enjoy it!
Customize the Dressing: If you like your dressing a bit sweeter, add more honey. You can also swap the balsamic vinegar for lemon juice or apple cider vinegar if you prefer a different tangy flavor.
Swap the Greens: Feel free to use any greens you like. Arugula, spinach, or even kale would work wonderfully in this salad.
Make it Vegan: To make this salad vegan, simply skip the feta or use a dairy-free cheese alternative. It’ll still be delicious!
Storage Tips: This salad is best enjoyed fresh, but you can store the leftover roasted squash and dressing separately in the fridge for up to 3 days.
FAQ Section
Q1: Can I use a different type of squash?
A1: Yes, you can swap butternut squash for other types like acorn squash or kabocha. Just make sure to adjust the roasting time as needed.
Q2: Can I make this salad ahead of time?
A2: You can roast the squash ahead of time and store it in the fridge. Assemble the salad just before serving to keep the greens fresh.
Q3: Can I add nuts or seeds to this salad?
A3: Absolutely! Adding toasted pumpkin seeds, pecans, or walnuts would give the salad an extra crunch and a nutty flavor.
Q4: Can I use a different cheese?
A4: Yes! Goat cheese, ricotta salata, or even a sharp cheddar would all work wonderfully in this salad.
Q5: How do I store leftovers?
A5: Store the leftover roasted squash and salad ingredients separately in airtight containers. The greens may wilt if stored with the dressing, so keep the dressing on the side.
Q6: How can I make this salad more filling?
A6: Add some grilled chicken, chickpeas, or quinoa to make it more filling and turn it into a complete meal.
Q7: Can I use canned oranges?
A7: Fresh oranges will give the best flavor and texture, but if canned is all you have, you can use them—just make sure they are drained and well-rinsed.
Q8: Can I skip the honey in the dressing?
A8: Yes, you can skip the honey if you prefer a tangier dressing. You could substitute with maple syrup or agave for a different kind of sweetness.
Q9: Can I roast the squash in advance?
A9: Yes! Roasting the squash ahead of time makes it easier to put the salad together later.
Q10: What kind of oranges work best?
A10: Navel oranges are great for this recipe, but you can also use blood oranges or cara cara oranges for a twist.
Conclusion
This Roasted Squash Salad with Orange & Feta is everything you could want in a salad—fresh, vibrant, and full of flavor. The combination of sweet, savory, and citrusy elements makes it a standout dish that you’ll be reaching for again and again. Enjoy it on its own, or pair it with your favorite protein for a complete meal!
Print
Roasted Squash Salad with Orange & Feta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Savor the flavors of summer with this Rustic Roasted Vegetable Soup. Packed with fresh vegetables, protein-rich red lentils, and a creamy roasted tomato sauce, this comforting soup is the perfect way to enjoy hearty, wholesome ingredients. Topped with fresh basil and Toscano cheese, it’s a delightful meal that’s both nutritious and satisfying.
Ingredients
- 1 medium eggplant, peeled and diced into 1-inch cubes
- 1/4 cup olive oil (plus more as needed)
- Salt and pepper, to taste
- 20 oz tomatoes on the vine (about 1 lb)
- 1 large head of garlic
- 8 leaves fresh basil (plus more for garnish)
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced (or 2 small carrots)
- 1 medium zucchini, diced
- 1 1/2 tablespoons Trader Joe’s Aglio Olio seasoning blend
- 6 cups vegetable broth (chicken or bone broth will also work)
- 1/2 cup red lentils, rinsed
- 5–7 sprigs fresh thyme
- 1 Trader Joe’s Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)
Instructions
- Roast the Vegetables:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the eggplant in a bowl, adding ¼ cup olive oil, salt, and pepper to taste. Toss to coat evenly.
Spread the eggplant evenly on the prepared baking sheet.
Add whole tomatoes to the baking sheet, and cut the head of garlic in half lengthwise. Place cut-side down on the baking sheet.
Drizzle the tomatoes and garlic with olive oil and season with salt and pepper.
Roast in the oven for 20-25 minutes, until the eggplant is slightly charred and the tomatoes are slightly blistered. - Make the Creamy Roasted Tomato Sauce:
Transfer the roasted tomatoes and squeeze out the garlic cloves. Add the fresh basil to a blender and blend until smooth. (If you prefer a chunkier soup, chop the tomatoes, garlic, and basil instead of blending them.) - Sauté the Veggies and Aromatics:
Drizzle enough olive oil to coat the bottom of a large pot. Add the diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme.
Sauté until the onions have softened, about 5-7 minutes.
Add the tomato puree, roasted eggplant, rinsed lentils, and vegetable broth. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat and simmer for 30 minutes, stirring occasionally. The soup is ready when the lentils have broken down and softened completely. - Serve:
Remove the thyme sprigs from the pot. Drizzle each serving with olive oil, fresh basil, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
Serve hot and enjoy!
Notes
- For a thicker soup, you can blend more of the vegetable mixture.
- You can substitute any other mild cheese for the Toscano if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg