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roast butternut squash salad and feta cheese on a plate

Roast Butternut Squash Winter Salad.

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.
Course Main Course
Cuisine English
Keyword Butternut Squash Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 side salads
Calories 338 kcal


  • 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


  1. 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.

  2. 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.
  3. 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.
  4. Apply to Brit On Tour Face.

Recipe 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 Facts
Roast Butternut Squash Winter Salad.
Amount Per Serving
Calories 338 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 33mg11%
Sodium 1028mg45%
Potassium 1039mg30%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 16g18%
Protein 9g18%
Vitamin A 20660IU413%
Vitamin C 63.9mg77%
Calcium 322mg32%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.