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Home » Easy Main Meals » Vegetarian Meals » Roast Butternut Squash Winter Salad.

Roast Butternut Squash Winter Salad.

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This Roasted Butternut Squash Salad is packed full of flavour along with feta cheese and caramelised onions. Savoury sweet but salty this winter salad is so very good it will make healthy eating a big old pleasure.

butternut squash salad with feta cheese

Roasted Butternut Squash and Feta Salad

This New Year I am all about the new me. I am attempting some consistent healthy eating and have made an earnest promise to make more effort in this department.

I am enlisting the help of an assortment of tasty healthy eating recipes. Of which, this Butternut Squash Salad is absolutely and deliciously one.

I start as I mean to go on here with spicy roasted squash, salty feta cheese and sweet, sticky onions all on a bed of salad leaves drizzled with a balsamic glaze.

Who needs chips?????

Butternut Squash Salad with Feta Cheese

roast butternut squash salad and feta cheese on a plate
Butternut Squash Salad

The sweet flavours of the roasted squash along with the sharp feta cheese and heat of the chilli flakes are so good, add the caramelised onions and its verging on incredible.......Virtuous eating may be within my chubby grasp after all.

This Winter Salad would be delicious served with some of my warm Cheese Scones or Cheese and Onion Scones

It really is another simple affair with simple ingredients.

feta cheese, salad leaves, chilli flakes, olive oil, butternut squash, red onions
Butternut Squash Salad Ingredients

Step 1 - Roasting the Butternut Squash.

I use a small butternut squash or half of a larger one. You could use the leftover squash from this recipe for a soup or curry.

I use a potato peeler to peel the squash. It is the most taxing bit of the whole recipe.

I cut the squash in half and then scoop out the seeds.

butternut squash cut in half on a chopping board
Butternut Squash

Then slicing the squash into slices 2 cm thick.

raw butternut squash slices in a bowl
Butternut Squash Slices

I put 1 tbsp of olive oil and a pinch of chilli flakes into a mixing bowl. I tip the squash slices into the bowl and use my hands to coat the wedges with the oil and flakes.

Once coated I tip the wedges onto a lined flat baking tray and bake at 200 C for 12-15 minutes until just tender.

roasted butternut squash slices
Roasted Butternut Squash Slices

Step 2 - Caramelising the Onions

I slice the onions into ½ moons that are about ½ cm wide.

Forgive me if you cry like a b.tch.

sliced raw red onions
Raw Red Onions

I fry the onions in a large frying pan with 1 tbsp of olive oil and 1 tbsp of butter. The oil prevents the butter burning. I also add 1 tbsp of dark brown sugar.

It takes about 15/20 minutes over a medium heat for the onions to caramelise. stir every minute or so.

They go a deep brown colour when ready.

caramelised red onions in a bowl
Caramelised Red Onions

Set aside to cool a little.

Step 3- Dressing the Butternut Squash Salad

I simply place the salad leaves in a serving bowl and place the squash slices and cubes of feta cheese on top.

I then scatter over the onions and either drizzle the balsamic dressing over or leave that aside for people to add themselves.

If you are anticipating leftovers definitely leave it off as it may wilt the salad leaves somewhat.

roast butternut squash, caramelised onions and feta cheese

What to serve with Roast Butternut Squash Salad

I actually tend to serve it as a main meal. I think it hold's it's own enough on a plate to earn it's main meal status.

It would be particularly delicious served with some of my warm Cheese Scones or Cheese and Onion Scones.

However it would go well as a side with pork or beef steaks. I often serve it with pork sausages too.

I also think it would be a great BBQ salad. 

Butternut Squash Salad Tips

  • I sometimes add some pecans for a little crunch. Or you could play about with the cheese. A blue cheese would work very well.
  • It is a gluten free salad. Although check that your balsamic glaze is gluten-free.
  • Store any leftovers covered in the fridge for up to 4 days, although the salad leaves may wilt after 2 days.
  • Try not to overcook your squash. Let it still have a little bite.
  • Leave the balsamic dressing off the salad until you are ready to eat.

Some other similar delicious salads 

Spiced Roast Squash and Goats Cheese Salad - From The Larder

Butternut Squash with Pecans and Blue Cheese from Nigella Lawson

Watermelon and Feta Salad from Apply To Face Blog

Easy Thai Salad from Apply To Face Blog

Coronation Chicken Salad from Apple To Face Blog

Moroccan Vegetable Salad from Apply To Face Blog

 

roast butternut squash salad and feta cheese on a plate

Roast Butternut Squash Winter Salad.

Apply To Face Blog
This Butternut Squash Salad with Caramelised Onions and Feta Cheese is really sensational. The Chilli flakes together with the Balsamic Glaze bring a vibrancy that makes the whole salad really rather special. This would be perfect as a side salad for meat or chicken but it would also more than hold it's own as the main attraction. Feel free to add some toasted pine nuts for some added crunch.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine English
Servings 4 side salads
Calories 338 kcal

Ingredients
 

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • 1 pinch chilli flakes
  • 1 medium butternut squash
  • 500 grams red onions
  • 150 grams feta cheese
  • 200 grams salad leaves rocket should be included.
  • 1 tbsp brown sugar
  • balsamic glaze shop bought

Instructions
 

  • Pre heat the oven to 200° C/400°F/Gas Mark 6. Peel and slice the squash into wedges of about 2 cm thick. Place into a large bowl and in a smaller one-I use a mug-mix 1 tbsp of olive oil, a pinch of chilli flakes and the salt. Pour that over the squash and using your hands mix well. Tip into a roasting tray. To aid caramelisation you could have had the tray in the oven for five minutes beforehand.
  • Wash your hands to remove any sneaky chilli flakes. Roast in the oven for about 15 minutes or until tender. Whilst they are roasting chop up your onions into half moons and fry in a large frying pan over a medium heat with the butter, sugar and remaining tablespoon of oil. You want the onions to turn brown and look like worms! This will take usually about 20 minutes.
  • Allow the squash and onions to cool to just warm before putting on top of your salad leaves and crumbling the feta on top and drizzling over the balsamic glaze.
  • Apply to Brit On Tour Face.

Notes

  • I sometimes add some pecans for a little crunch. Or you could play about with the cheese. A blue cheese would work very well.
  • It is a gluten free salad. Although check that your balsamic glaze is gluten-free.
  • Store any leftovers covered in the fridge for up to 4 days, although the salad leaves may wilt after 2 days.
  • Try not to overcook your squash. Let it still have a little bite.
  • Leave the balsamic dressing off the salad until you are ready to eat.
All nutritional info is approximate and intended only as a guide.

Nutrition

Calories: 338kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 1028mg | Potassium: 1039mg | Fiber: 6g | Sugar: 16g | Vitamin A: 20660IU | Vitamin C: 63.9mg | Calcium: 322mg | Iron: 2.3mg

All nutritional information is approximate and intended only as a guide.

Keyword Butternut Squash Salad
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Here are some more fabulous winter recipes.

Slow Cooker Spaghetti Bolognese

spaghetti bolognese on a bed of pasta with broccoli.
Slow Cooker Spaghetti Bolognese

Thai Chicken Spiced Noodle Soup

Thai Curry spiced chicken and noodle soup recipe
Thai Spiced Chicken Noodle Soup
Do let me know how you get on in the comments below or come on over and follow me on social media. I would love to see you.
Jenny x
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Comments

  1. Mandy Mazliah

    January 12, 2018 at 4:31 pm

    I too have linked up a salad this week - I love January and the sense of new beginnings. Love the look of your squash salad.

    Reply
    • applytofaceblog

      January 13, 2018 at 11:44 am

      Thanks Mandy-it's so true isn't it.I'm feeling on a mission at the mo!Will pop over and have a look at your salad too xx

      Reply
  2. Eb Gargano | Easy Peasy Foodie

    January 13, 2018 at 11:01 am

    I too have gone for the January cliche! I have given up alcohol and caffeine (though only temporarily - not sure how long for, I am just going to see how it goes) and I have also gone for the whole fruit and veg in abundance, cutting out the naughty stuff route (which in my case is processed food, refined sugar and refined white carbs) - as a result I feel amazing, I am sleeping like a baby and I've already lost 3lbs. But I am in total agreement with you about making healthy food taste good - and this salad is exactly the kind of food I am craving right now!! Thanks for linking up to #CookBlogShare. Eb x

    Reply
    • applytofaceblog

      January 13, 2018 at 11:42 am

      Thanks Eb-me too.I did have a couple of g & t's last night though but I've had a terrible week.Normally that would have sent me the takeaway and wine route ???So feeling still super positive.Avacado for breakfast- Boom????May the force stay with us xx

      Reply
  3. hijackedbytwins

    January 14, 2018 at 8:55 pm

    I love butternut squash, it makes a lovely warm addition to a salad. Delicious! Thank you for sharing with #CookBlogShare x

    Reply
  4. Corina Blum

    January 17, 2018 at 8:49 pm

    I love a salad like this. Butternut squash, caramelized onions and feta is definitely a combination I could eat happily this January! I'm also trying to eat healthily but as my parents were staying for a long weekend and just went home on Monday it feels like Christmas has only just finished. And the healthy eating is only just starting! Thanks so much for sharing with #CookOnceEatTwice!

    Reply
  5. Kate - gluten free alchemist

    January 27, 2018 at 9:45 pm

    I adore roasted butternut squash. Your salad sounds so yummy..... I confess I have given up nothing for January, but it has been an unexpectedly difficult month and not a good start to the year, so I won't be too hard on myself x

    Reply
  6. Cat | Curly's Cooking

    January 11, 2020 at 5:44 pm

    5 stars
    I've never been skiing. The apres ski appeals a lot more than the actual skiing to me! I had all intentions of starting to eat more healthily this year, but it hasn't happened yet...I've been trying to use up all of the cheese, continental meats and chocolate leftover from Christmas because I'm also trying to waste less this year. So one day I'll start eating healthier and this salad will be perfect! The flavours sound so delicious.

    Reply
    • applytofaceblog

      January 14, 2020 at 11:06 am

      Thanks Cat! Good Luck with your thrifty exploits.They sound delicious!

      Reply
  7. Laetitia

    January 12, 2020 at 5:59 pm

    I Love Butternut Squash 🙂 For us it was Butternut Squash soup this week. I have never tried it in a salad but definitely will now.

    Reply
    • applytofaceblog

      January 14, 2020 at 11:05 am

      Love Butternut Squash Soup! Absolutely delish in a salad too. Glad I have persuaded you!

      Reply
  8. Chloe Edges

    January 12, 2020 at 11:16 pm

    5 stars
    I think butternut is may fave salad ingredient. Love it! (Well, after bacon of course!!!)

    Reply
    • applytofaceblog

      January 14, 2020 at 11:05 am

      Thanks Chloe, a vegetable of many hats. Or is it a fruit?!

      Reply
  9. Jacqui Bellefontaine

    January 13, 2020 at 2:56 pm

    5 stars
    You are a braver person than me. as a young adult i did ice skating and ice dance stopped when i was 6 month pregnant and have been on the ice twice since. Sking never and im sure that will be the case until i die. Your salad looks so good.

    Reply
    • applytofaceblog

      January 14, 2020 at 11:04 am

      Brave but stupid Jacqui!! Thanks!

      Reply
  10. Kate - Gluten Free Alchemist

    January 13, 2020 at 5:39 pm

    I honestly don't think you can beat butternut squash. It's such a delicious vegetable and is always a delight in salad.
    Thank you so much for including mine too!! xx

    Reply
    • applytofaceblog

      January 14, 2020 at 11:03 am

      It's so versatile isn't it? I love roasting it the most so you get that rich sweetness/savoury thing going on. Your recipe looked so good too.

      Reply
  11. Donna

    January 14, 2020 at 1:51 pm

    5 stars
    I'm so bad at healthy eating. I get really bored. This looks gorgeous though!

    Reply
    • applytofaceblog

      January 18, 2020 at 12:56 pm

      I hear ya! Me too hence this tasty salad x

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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