Greek Butternut Squash Salad Recipe

Name: Greek Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups diced butternut squash (from 2 medium squash); 1 red onion, diced; 5 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon freshly ground black pepper; 2 teaspoons red wine vinegar; 1 teaspoon fresh lemon juice (from 1 lemon); 1 teaspoon honey; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped fresh dill; 1 cup canned chickpeas (garbanzo beans), drained and rinsed; 1/3 cup sliced pitted kalamata olives; 1/3 cup chopped toasted walnuts; 1 1/2 ounces feta cheese, crumbled (about 1/3 cup); 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

8 cups diced butternut squash (from 2 medium squash)
1 red onion, diced
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon honey
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1/3 cup sliced pitted kalamata olives
1/3 cup chopped toasted walnuts
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 450u00b0F. Toss together squash, onion, 3 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on rimmed baking sheet. Roast in preheated oven until squash is browned and tender, 20 to 25, rotating pan on rack after 15 minutes. Let stand until cool enough to handle.
2
Meanwhile, whisk together vinegar, lemon juice, honey, oregano, dill, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until thoroughly combined.
3
Combine chickpeas, olives, and walnuts in a large bowl; drizzle with dressing, and toss to combine. Add squash mixture and feta; toss lightly to combine. Sprinkle with parsley, and serve immediately.

3630

kcal

Calories

398

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups diced butternut squash (from 2 medium squash), 1 red onion, diced, 5 tablespoons olive oil, divided, 1 1/2 teaspoons kosher salt, divided, and more.

Yes, Greek Butternut Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Butternut Squash Salad

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