Roasted Butternut and Feta Salad with Toasted Pumpkin Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant roasted butternut squash salad tossed with crumbled feta and crunchy toasted pumpkin seeds, inspired by the fresh produce found along the Garden Route. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs divided olive oil, salt, black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). Toss 600g peeled and cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
  2. Step 2: While the squash roasts, heat a dry skillet over medium heat. Toast 50g pumpkin seeds for 3-4 minutes until they start to pop and become fragrant, stirring frequently to avoid burning.
  3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp honey, and 1 tbsp olive oil to make a dressing.
  4. Step 4: In a large salad bowl, combine 4 cups baby spinach, 1 thinly sliced small red onion, the warm roasted butternut squash, and 150g crumbled feta. Drizzle the dressing over and toss gently to combine.
  5. Step 5: Sprinkle the toasted pumpkin seeds over the top and serve immediately for a warm and fresh Garden Route-inspired salad.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Butternut and Feta Salad with Toasted Pumpkin Seeds take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Butternut and Feta Salad with Toasted Pumpkin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Roasted Butternut and Feta Salad with Toasted Pumpkin Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Butternut and Feta Salad with Toasted Pumpkin Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Butternut and Feta Salad with Toasted Pumpkin Seeds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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