Roasted Butternut Squash Salad with Arugula, Dates & Feta

This roasted butternut squash salad is a perfect fall dish—sweet, savory, and full of texture. Peppery arugula, sweet dates, crunchy walnuts, and creamy feta come together in a simple maple-Dijon dressing for a salad that’s as beautiful as it is delicious!

Fall is the perfect time for warm, cozy flavors, and this roasted butternut squash salad hits all the right notes. Whether you’re looking for a light lunch, a side dish, or a crowd-pleasing holiday salad, this recipe will become your new go-to!

The lovely folks at Joolies (my favorite dates!) sent me an assortment of their products, and I couldn’t wait to use their Deglet Noor dates in this salad.

Long time (and even short time!) readers know that I love using dates in desserts and snacks, but they’re just as amazing in savory recipes too. And this salad is proof (stay tuned—I’ll be sharing a new sweet date recipe very soon).

Why You’ll Love This Salad!

This salad balances sweet, savory, and crunchy textures perfectly:

• Roasted butternut squash adds warmth and natural sweetness.
• Dates bring a delicious, caramel-like flavor.
• Toasted walnuts give crunch and depth.
• Feta adds a creamy, tangy finish.
• Arugula keeps it fresh and peppery.

Plus, the maple-Dijon dressing is quick, simple, and complements all the flavors perfectly.

Ingredients

For the Salad:

• Cubed butternut squash
• Olive oil
• Kosher salt and freshly ground black pepper
• Baby arugula
• Coarsely chopped toasted walnuts
• Pitted and halved Deglet Noor dates
• Cubed or crumbled feta

For the Dressing:

• Extra virgin olive oil
• White balsamic vinegar
• Dijon mustard
• Maple syrup
• Kosher salt and freshly ground black pepper

Choosing the Right Dates

Not all dates are created equal! For this salad, Deglet Noor dates are the perfect choice:

• Firm, slightly chewy texture
• Mildly sweet
• Holds shape well in salads and roasted dishes

By comparison, Medjool dates are softer, stickier, and very sweet—ideal for snacking and blending, but they can get mushy in a salad. Deglet Noor dates have the perfect texture and prevent the salad from becoming mushy or overly sweet.

How to Make Roasted Butternut Squash Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender. Remove from the oven and let cool.

Step 2: Make the Dressing

In a small jar, combine olive oil, white balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper. Shake until well combined.

Step 3: Assemble the Salad

In a large bowl, combine arugula, walnuts, and dates. Just before serving, add the roasted squash and feta. Drizzle with dressing and toss gently to coat. Serve immediately.

Let me know if you make this recipe!

Roasted Butternut Squash Salad with Arugula, Dates & Feta

sherisilver

A vibrant fall salad with roasted butternut squash, arugula, sweet dates, crunchy walnuts, and creamy feta, tossed in a maple-Dijon dressing!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salad

Servings 4

Calories 394 kcal

Equipment

• Sheet pan

Ingredients

  

1x2x3x

For the salad:

• 3 cups cubed butternut squash
• 1 - 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 4 cups baby arugula
• 1/2 cup toasted walnuts, coarsely chopped
• 1 cup Deglet Noor dates, pitted and halved lengthwise
• 1/2 cup crumbled feta

For the dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• kosher salt and freshly ground black pepper

Instructions

 

Make the salad:

• Pre-heat the oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with the olive oil and spread in an even layer on a baking sheet. Season with salt and pepper.
• Roast the squash, flipping halfway through, for 20 - 25 minutes or till tender and golden. Remove from the oven and set aside to cool.

Make the dressing:

• In a small jar combine all of the ingredients. Shake till well combined.

Assemble the salad:

• In a large bowl combine the arugula, walnuts and dates. Just before serving add the butternut squash and feta. Pour the dressing over and toss gently to coat well. Serve immediately.

Nutrition

Serving: 1gCalories: 394kcalCarbohydrates: 46gProtein: 9gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 193mgPotassium: 759mgFiber: 6gSugar: 29gVitamin A: 11644IUVitamin C: 25mgCalcium: 115mgIron: 2mg

Keywords arugula, butternut squash, dates, feta, gluten free, salad, vegetarian

did you make this recipe?tag @sherisilver on instagram!

Tips for the Perfect Salad

• Choose Deglet Noor dates: They’re slightly firmer and less sweet than Medjool dates, which makes them perfect for savory recipes like this one. They hold their shape beautifully in salads.
• Make it ahead: You can roast the butternut squash and prepare the dressing a day in advance. Assemble just before serving.
• Switch it up: Swap walnuts for pecans or almonds, or use goat cheese instead of feta.
• Serving suggestion: This salad pairs beautifully with roasted chicken or can stand alone as a light vegetarian main.

Deglet Noor vs. Medjool Dates

Both Deglet Noor and Medjool dates are delicious, but they’re different enough that it’s worth choosing the right one for your recipe.

• Deglet Noor dates are smaller, firmer, and a bit less sweet. They add a subtle caramel-like flavor without overpowering the other ingredients. That’s why I chose them here—they complement the roasted squash and tangy feta instead of stealing the show.
• Medjool dates are larger, softer, and much sweeter. They’re wonderful for snacking and baking, and my preference in sweet recipes.

FAQ

Can I use Medjool dates instead of Deglet Noor?
Yes, though the salad will be sweeter and the dates a bit softer. If you love Medjool, go for it!

Can I make this salad vegan?
Absolutely. Just skip the feta or use your favorite dairy-free cheese alternative.

What can I use instead of white balsamic vinegar?
Apple cider vinegar or champagne vinegar are both great substitutes.

Can I prepare this salad ahead of time?
Yes—roast the squash and make the dressing in advance. Store separately and toss everything together just before serving

Why You’ll Love This Recipe

• Seasonal and cozy, perfect for fall and winter.
• A beautiful balance of sweet, savory, and tangy flavors.
• Easy enough for a weeknight but special enough for entertaining.
• A healthy, colorful dish that’s just as pretty as it is delicious.

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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