Roasted Butternut Squash and Feta Salad with Creamy Yogurt and Lemon Tahini Dressing

If you’re looking for a hearty, flavorful, and nutrient-packed salad, this Roasted Butternut Squash and Feta Salad is perfect for you! Packed with roasted butternut squash, protein-rich chickpeas, fluffy couscous, creamy vegan feta, and a zesty yogurt tahini dressing, this salad is a delicious balance of savory and slightly sweet flavors. It’s ideal for meal prep, lunch, or a healthy side dish for dinner!

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Why You’ll Love This Recipe

A bowl with couscous, feta, dill, cilantro, spinach, and roasted chickpeas

A bowl with feta, avocado, couscous, dill, cilantro, roasted chickpeas, spinach, and pickled red onion show the steps of how to make this salad

Nutrient-Dense & Satisfying – Full of fiber, plant-based protein, and healthy fats to keep you feeling full and energized.
Flavor Explosion – The combination of roasted butternut squash, smoky spices, tangy pickled red onion, and creamy tahini yogurt dressing creates a perfect balance of flavors.
Meal-Prep Friendly – Stores well in the fridge, making it an excellent option for weekly meal prep.
Vegan & Gluten-Free Option – Easily adaptable for different dietary preferences. Swap couscous for quinoa for a gluten-free version!
Quick & Easy to Make – Simple steps and minimal prep time make this a hassle-free recipe for busy weeknights.

How This Roasted Butternut Squash Salad Comes Together

This salad is incredibly easy to make! Here’s how:

Roast the Butternut Squash – Toss cubed butternut squash with garlic powder, onion powder, smoked paprika, cumin, salt, and olive oil. Roast in the oven until tender and caramelized.
Cook the Couscous – Prepare couscous according to package directions and fluff it with a fork.
Prepare the Dressing – Whisk together tahini, yogurt, lemon juice, apple cider vinegar, maple syrup, garlic, and a pinch of salt until smooth.
Assemble the Salad – In a large bowl, combine chickpeas, roasted butternut squash, couscous, vegan feta, avocado, cashews, fresh dill, fresh cilantro, pickled red onion, and spinach.
Drizzle & Serve – Pour the creamy yogurt tahini dressing over the salad, toss gently, and enjoy!

Substitutions & Variations

This butternut squash salad is super versatile! Here are some easy swaps:

Gluten-Free? Swap couscous for quinoa or brown rice for a gluten-free version.
Nut-Free? Skip the cashews or replace them with sunflower seeds or pumpkin seeds.
No Vegan Feta? Use crumbled tofu with lemon juice and salt for a plant-based alternative.
Want More Protein? Add grilled tofu, tempeh, or extra chickpeas for a protein boost.
No Butternut Squash? Try sweet potatoes or roasted carrots instead.

FAQ – Roasted Butternut Squash Salad

Can I make this salad ahead of time?
Yes! This salad keeps well in the fridge for up to 4 days. Store the dressing separately and add it before serving to keep the salad fresh.

How do I store leftovers?
Keep leftovers in an airtight container in the fridge. If meal-prepping, store spinach separately to prevent it from wilting.

Can I serve this warm or cold?
Both! It’s delicious as a warm salad when fresh out of the oven or chilled as a make-ahead meal.

What goes well with this salad?
Pair it with a bowl of lentil soup, a crusty piece of sourdough bread, or enjoy it as a side with grilled vegetables.

This Roasted Butternut Squash and Feta Salad is an easy, delicious, and nutrient-dense dish that works for meal prep, lunch, or dinner. With its combination of hearty roasted squash, protein-packed chickpeas, fresh herbs, and creamy yogurt tahini dressing, it’s bound to become your new favorite salad recipe! Let me know if you try it in the comments below!