Hot Honey Butternut Squash Salad

This Hot Honey Butternut Squash Salad with feta and mint is both comforting and refreshing. Good enough to be served at Thanksgiving, but easy enough to make on any weeknight this fall.

While butternut squash is most common in the fall, I enjoy this hot honey butternut squash salad year round! It is super easy to make and the end result is so satisfying. You have the warmth from the squash and the hot honey, yet freshness from the crumbled feta, mint, and spicy arugula. No salad is complete without a crunch, and this one has pepitas for that!

For something more summery, check out my Cherry and Burrata salad!

Jump to:

• Ingredients
• Instructions for Hot Honey Butternut Squash Salad
• Substitutions and Variations
• Storing this Hot Honey Butternut Squash Salad
• Hot Honey Butternut Squash Salad

Ingredients

This recipe uses simple ingredients that are easy to find, and you likely have much of it in your pantry already! My Hot Honey Dressing is so good I have made a separate post just for that.

• Butternut squash: A sweet and nutty squash that becomes tender when roasted, adding warmth and depth to the dish.
• Olive oil: A rich, fruity oil that enhances flavors and helps in roasting for a perfect texture.
• Kosher salt: Coarse salt that brings out the natural flavors of the ingredients without overwhelming them.
• Garlic powder: Adds a mild, earthy garlic flavor that complements the sweetness of the squash.
• Arugula: A peppery, slightly bitter green that adds freshness and contrast to the other ingredients.
• Mint: Fresh and aromatic, it provides a burst of coolness that balances out the flavors.
• Feta: Creamy and tangy cheese, best when it’s from the brine for maximum richness.
• Pepita seeds: Nutty and crunchy seeds that add texture and a touch of earthiness to the salad.
• Extra virgin olive oil: A high-quality olive oil is best for a salad dressing base.
• Honey: Adds natural sweetness and a touch of floral flavor to balance the acidity. You can substitute with hot honey too!
• Chili oil: Or some chili crisp. Adds a hint of spice and depth of flavor to make it a hot honey. You can add more if you like spice too. No need to add this if you are using hot honey, up to you!
• Red wine vinegar: Provides a tangy, sharp taste to balance the sweetness. You can substitute with champagne or white wine vinegar. In a pinch you could use lemon juice or balsamic vinegar, but they will change the flavor profile slightly
• Dijon mustard: Brings a sharp, tangy taste with a hint of heat and creaminess.
• Kosher salt: To bring out all the flavors.

See recipe card for quantities.

Instructions for Hot Honey Butternut Squash Salad

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Prepare the Butternut Squash: Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil, sprinkle with seasonings, and toss to coat evenly. Spread them out in a single layer.
3. Roast: Bake for 25-30 minutes or until the squash is fork-tender. Remove from the oven and let cool slightly.
4. Make the Dressing: While the squash is roasting, whisk together all vinaigrette ingredients in a small bowl until well combined.
5. Assemble the Salad: In a large bowl, place the arugula. Add the fresh mint, crumbled feta, pepitas, and roasted butternut squash. Pour the dressing over the salad and gently toss to combine.

Substitutions and Variations

This is a pretty simple hot honey butternut squash salad so there isn’t too much to change. Here are some ideas:

• Squash – If butternut isn’t your favorite, this recipe would be great with honeynut or acorn squash instead
• Cheese – Goat cheese could work nicely too
• Protein – If serving this for Thanksgiving or Friendsgiving, you will likely have a turkey nearby. It pairs very well! If making at home on a weeknight I usually serve this with roasted chicken.

Storing this Hot Honey Butternut Squash Salad

The salad will be best on the day it is prepared. If you can, only dress the portion that will be eaten that day. You can save leftovers in the fridge for up to 5 days.