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5.0 from 39 votes

Butternut Squash Salad with Feta and Buckwheat

Butternut Squash Salad with Feta and Buckwheat is a delicious, nutrient-packed dish that combines sweet roasted butternut squash, creamy, salty feta cheese, and the hearty texture of buckwheat. This vibrant, easy to make salad is perfect as a meal or as a side dish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 222 kcal
Course: Salad
Cuisine: Vegetarian , gluten-free

Ingredients

Salad
  • ½ cup buckwheat groats cooked, according to package
  • 1 butternut squash peeled, seeded, and cut into bite sized pieces, about 1 inch
  • 1 cup kale leaves chopped and massaged
  • 1 tablespoon olive oil + two teaspoons extra virgin
  • ½ cup dried cranberries
  • ½ cup feta cheese crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Dressing
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard

Instructions

    Cup of Yum
  1. Cook the buckwheat groats according to package directions. Usually this takes 10 minutes. A half cup of groats will yield one cup of cooked buckwheat. Allow to cool.
  2. In a medium bowl, toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper.
  3. Spread the squash pieces in a single layer in the basket of an air fryer. Air fry 15 minutes. Or spread them on a parchment paper lined baking sheet and roast in the oven for 30 minutes. With either method, the butternut cubes should be fork tender with slightly caramelized edges.
  4. Remove kale leaves from the ribs and stems, and chop into bite sized pieces. Add the chopped kale leaves to a medium bowl with 2 teaspoons of olive oil. Use your hands to massage the leaves for 2-3 minutes until they have softened and turned dark green.
  5. In a large salad bowl, whisk together the dressing ingredients; maple syrup, olive oil, white wine vinegar and Dijon mustard.
  6. Add the cooled butternut squash, cooked buckwheat, kale, cranberries, and feta cheese. Toss gently to combine.

Notes

  • Cutting butternut squash: Try to cut the squash in uniform sized pieces, so that they will cook evenly. Use a sharp knife and a sturdy cutting board.
  • Roasting the squash: Ever since I first made Air fryer butternut squash, it has been my favorite way to roast it. However, you can just as easily roast your squash in the oven, it simply takes a little longer. As with all roasted vegetables, spread the pieces in an even layer with space around them. This ensures they will be crisp and golden.
  • Massage the kale: Be sure not to skip this step. Massaging releases some of the kale's bitterness, and it breaks down the cell walls, making it more tender and easier to eat. If you are using any other, more tender greens (suggested above), there is no need for massaging.
  • Serving temperature: I prefer to serve this roasted butternut feta salad after chilling it in the fridge for a couple of hours. However you can serve it as a warm butternut squash salad before the squash has cooled, and it's delicious. It's equally good at room temperature, too.
  • Storage: Store leftover butternut squash salad in an airtight container in the fridge for up to three days.
  • Make ahead: For best results, assemble the salad just before serving. However, you can cook the buckwheat and roast the butternut squash ahead of time and store them in the fridge until then.

Nutrition Information

Serving 1g Calories 222kcal (11%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 11mg (4%) Sodium 257mg (11%) Potassium 542mg (15%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 13.691IU (0%) Vitamin C 30mg (33%) Calcium 139mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 222

% Daily Value*

Serving 1g
Calories 222kcal 11%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 257mg 11%
Potassium 542mg 12%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 13.691IU 0%
Vitamin C 30mg 33%
Calcium 139mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.