Dried cranberries, pecans, Feta, kale & squash doused in a delicate dressing for the most delicious taste of Fall!
Butternut Squash Salad with Feta
I like trying new food, even if it looks weird. A friend of mine, Lisa, brought this Butternut Squash Salad to our church potluck. To some it might look like rabbit food, but I thought it looked beautiful and was anxious to try it!
It did not disappoint! This salad is absolutely fantastic! Every piece of it plays a part in the most delicious taste of Fall. From the dried cranberries, chopped pecans, and Feta to the kale and squash doused in a delicate light dressing, you will be delighted and refreshed when you try this!
When I found out where she got this recipe, I knew why it was so great! She got it from one of my favorite bloggers – Love & Lemons! The original recipe called for buckwheat groats. Aaron & Lisa (the most adorable couple, by the way) couldn’t find them, so they used farro instead. I have no idea what buckwheat groats are, so I modified the recipe to keep the farro. I figured it was great as it was, why change it?!
My husband loves this recipe, too. He was skeptical at first, so he only tried a bite but ended up going back for more! You can serve this with Olive Oil Pasta, Vegetarian Lasagna, or Tortellini Alfredo!
What You’ll Need for the Salad:
- 1/2 cup Farro, Cooked
- 1 Butternut Squash (Peeled, Seeded & Cubed)
- 1 tbsp + 2 tsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1 cup Kale Leaves, Chopped
- 1/2 cup Cranberries, Dried
- 1/2 cup Feta Cheese
- 1/2 cup Pecans, Chopped
And the Dressing:
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp White Wine Vinegar
- 1 tbsp Maple Syrup
- 1 tsp Dijon Mustard
How to Make Butternut Squash Salad
- Preheat oven to 350 degrees. Line a baking pan with parchment paper.
- Cook 1/2 cup farro according to the package directions.
- Peel, seed, and cut 1 butternut squash into 1″ cubes.
- In a medium bowl, toss the cubed butternut squash with 1 tbsp olive oil and 1/4 tsp salt.
- Spread the cubed squash in a single layer on the lined pan and bake for 15 minutes. When done, the cubes should be fork tender with slightly caramelized edges. Let cool.
- Remove enough kale leaves to equal 1 cup from the ribs and stems, and chop into bite sized pieces. Add them to a small bowl with 2 tsp extra virgin olive oil. Use your hands to massage the leaves in the oil until they have softened and turned dark green, about 2-3 minutes.
- In a large salad bowl, whisk together 1 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tbsp maple syrup, and 1 tsp Dijon mustard.
- Add in the cooked farro, cooled butternut squash, chopped kale, 1/2 cup dried cranberries, 1/2 cup Feta cheese, and 1/2 cup chopped pecans. Toss gently to combine.
More Side Dishes:
- Parmesan Party Bread
- Crispy Fried Zucchini
- Easy Focaccia Bread
- Marinated Bean Salad
- Creamed Peas and Potatoes
- Vegetarian Baked Beans
- Classic Potato Salad
- Mexican Street Corn + VIDEO
- Broccoli Apple Salad
- Air Fryer Vegetables
Butternut Squash Salad
Butternut Squash Salad, dried cranberries, pecans, Feta, kale & squash doused in a delicate dressing for the most delicious taste of Fall!
Ingredients
Salad
- 1/2 cup Farro, Cooked
- 1 Butternut Squash (Peeled, Seeded & Cubed)
- 1 tbsp + 2 tsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1 cup Kale Leaves, Chopped
- 1/2 cup Cranberries, Dried
- 1/2 cup Feta Cheese
- 1/2 cup Pecans, Chopped
Dressing
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp White Wine Vinegar
- 1 tbsp Maple Syrup
- 1 tsp Dijon Mustard
Instructions
- Preheat oven to 350 degrees. Line a baking pan with parchment paper.
- Cook farro according to the package directions.
- Peel, seed, and cut squash into 1" cubes.
- In a medium bowl, toss the cubed squash with 1 tbsp olive oil and 1/4 tsp salt.
- Spread the cubed squash in a single layer on the lined pan and bake for 15 minutes. When done, the cubes should be fork tender with slightly caramelized edges. Let cool.
- Remove enough kale leaves to equal 1 cup from the ribs and stems, and chop into bite sized pieces. Add them to a small bowl with 2 tsp extra virgin olive oil. Use your hands to massage the leaves in the oil until they have softened and turn dark green, about 2-3 minutes.
- In a large salad bowl, making the dressing by whisking together 1 tbsp extra virgin olive oil, white wine vinegar, maple syrup, and mustard.
- Add in the cooked farro, cooled squash, chopped kale, dried cranberries, Feta, and chopped pecans. Toss gently to combine.
Leave a Reply