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Sheet-pan Butternut Squash Feta Salad

Sheet-pan Butternut Squash Feta Salad

iamwinfred
This Sheet-pan Butternut Squash Feta Salad is a showstopping yet effortless dish that combines golden, caramelized butternut squash with creamy roasted feta, toasted pumpkin seeds, and crisp mixed greens, all brought together with a tangy maple Dijon dressing. Ready in just 45 minutes on a single sheet pan, it delivers a beautiful contrast of warm roasted vegetables and cool fresh greens, making it perfect for everything from weeknight dinners to holiday entertaining.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 385 kcal

Equipment

  • Large rimmed sheet pan Half-sheet size recommended for single-layer roasting
  • Parchment paper or silicone baking mat For easy cleanup
  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Small mixing bowl or jar For the dressing
  • Whisk or fork
  • Measuring cups and spoons
  • Vegetable peeler
  • Spatula For flipping squash mid-roast

Ingredients
  

For the Roasted Vegetables

  • 1 medium butternut squash about 2.5 lbs / 1.1kg, peeled and cubed into 1-inch pieces
  • 3 tbsp olive oil divided; about 45ml
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 8 oz feta cheese 226g, block-style, cut into 1-inch cubes
  • 1/4 cup pumpkin seeds pepitas; about 35g

For the Salad

  • 6 cups mixed greens about 170g; arugula, spinach, or spring mix
  • 1/2 small red onion thinly sliced
  • 1/4 cup dried cranberries about 40g
  • 1/4 cup pomegranate seeds about 45g; optional but recommended

For the Dressing

  • 3 tbsp apple cider vinegar about 45ml
  • 2 tbsp maple syrup about 30ml
  • 1 tbsp Dijon mustard
  • 1/3 cup olive oil about 80ml, extra virgin
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 425°F (220°C) and position the rack in the center. Line a large rimmed sheet pan with parchment paper and ensure it is completely dry.
  • Peel the butternut squash, cut in half lengthwise, scoop out the seeds, and cut into uniform 1-inch cubes. Pat the cubes dry with paper towels to remove excess moisture.
  • Toss the squash cubes in a large bowl with 2 tablespoons of olive oil, salt, pepper, cumin, and smoked paprika until every piece is evenly coated.
  • Spread the seasoned squash in a single layer on the prepared sheet pan, ensuring the pieces are not touching to allow proper air circulation and caramelization.
  • Roast for 15 minutes without opening the oven door, allowing the squash to develop a golden sear on the bottom.
  • Remove the pan, flip each squash piece with a spatula, then scatter the feta cubes and pumpkin seeds across the pan and drizzle with the remaining 1 tablespoon of olive oil.
  • Return the pan to the oven and roast for another 12–15 minutes, until the squash is fork-tender with golden edges, the feta is softened and lightly browned, and the pumpkin seeds are toasted.
  • Whisk together the apple cider vinegar, maple syrup, and Dijon mustard, then slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
  • Arrange the mixed greens on a large platter, scatter over the red onion, dried cranberries, and pomegranate seeds, then let the roasted vegetables cool for 3–5 minutes before gently arranging them on top.
  • Drizzle about half the dressing over the salad and gently toss to combine, then serve immediately with extra dressing on the side.

Notes

  • Cut butternut squash into truly uniform 1-inch cubes for even roasting — this single step makes the biggest difference in the final result.
  • Pat the squash completely dry before seasoning; any surface moisture will cause steaming instead of caramelization.
  • Use block feta and cube it yourself rather than pre-crumbled — it holds its shape and gets beautifully creamy in the oven.
  • Do not crowd the sheet pan. If your pan is too small, use two pans rather than overlapping the squash pieces.
  • Make-ahead tip: Roast the squash, feta, and pumpkin seeds up to 4 days ahead and refrigerate in an airtight container. Store dressing separately in a jar and assemble fresh when ready to serve.
  • Storage: Keep roasted vegetables, greens, and dressing in separate airtight containers. Refrigerate for up to 4 days. Reheat vegetables in a 350°F (175°C) oven for 8–10 minutes before assembling.
  • Feta substitutes: Goat cheese works beautifully for a creamier, milder result. For a vegan version, use firm tofu marinated in lemon juice, olive oil, and salt.
  • Nut/seed swap: Pecans or walnuts can replace pumpkin seeds for a different texture and flavor profile.
  • To make it more substantial, add cooked quinoa or farro to the greens, or top with grilled chicken or roasted chickpeas for extra protein.
  • The dressing can be made up to a week in advance and refrigerated in a sealed jar — bring to room temperature and shake well before using.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 28gProtein: 11gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 35mgSodium: 720mgPotassium: 580mgFiber: 5gSugar: 11gVitamin A: 285IUVitamin C: 45mgCalcium: 28mgIron: 15mg
Keyword butternut squash salad, fall salad recipe, healthy winter salad, roasted feta salad, sheet pan salad
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