Chicken, Butternut Squash & Feta Salad

This chicken, butternut squash, and feta salad with quinoa, cranberries, pumpkin seeds, and a simple balsamic dressing is so delicious. It’s easy to make, hearty, and perfect for healthy meal prep!

I’m one of those people who eat salad almost every day, and this chicken, butternut squash, and feta salad is currently one of my favourites. It’s satisfying, filling, and packed with nutrients in every bite.

Roasting the butternut squash brings out its earthy sweetness, which pairs beautifully with the tangy creaminess of feta. I love the mix of crisp lettuce, quinoa, pumpkin seeds, shredded chicken for protein, and dried cranberries for a touch of sweetness. A simple balsamic dressing ties it all together. Enjoy it as is or stuff it into pita wraps for a satisfying lunch. Make it your own!

Ingredients you’ll need

You only need 11 ingredients to make this butternut squash and feta salad with chicken:

• Butternut squash: I used one small squash, but you can use any variety you like—either butternut or kabocha (Japanese pumpkin) works best.
• Feta cheese: Opt for a firm, crumbly feta.
• Romaine lettuce: My favourite leafy green for salads!
• Chicken: You’ll need 2 cups of shredded chicken (use this recipe).
• Pumpkin seeds: Add a lovely nutty flavour and crunch.
• Quinoa: I used tri-colour quinoa, but regular white quinoa works too. Use precooked to save time!
• Cranberries: For little bursts of sweet flavour.
• Olive oil: A little for roasting and for the balsamic dressing.
• Dijon mustard: Adds essential balance and depth to the dressing.
• Lemon: Fresh lemon juice adds a nice acidity and pairs perfectly with chicken salads. For extra lemony flavour, you can zest the lemon and add it at the end.
• Balsamic vinegar

Complete list of ingredients and amounts is located on the recipe card below.

How to make butternut squash and feta salad 

Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.

Prepare the squash: Peel and cube the butternut squash. Toss with 2 teaspoons of oil, salt, and pepper. Roast for 30-40 minutes until tender and browned. Toast pumpkin seeds on a separate tray for 10 minutes until golden.

Cook the quinoa according to package instructions. Spread on a plate to cool in the fridge.

Prepare the salad: Chop lettuce, shred chicken, and crumble feta.

Make the dressing: Combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper in a jar. Shake to mix.

Assemble the salad: In a large bowl, mix lettuce, chicken, quinoa, pumpkin seeds, cranberries, and feta. Toss with dressing.

Tips and Variations

• Grains: Save time with pre-cooked quinoa or brown rice, or use any leftover grains you have on hand.
• Dried Fruit: Swap cranberries for currants, chopped dates, or raisins for extra sweetness.
• Feta Cheese: Replace feta with goat cheese or grilled halloumi. Use dairy-free feta to make it vegan.
• Squash: Substitute butternut squash with roasted sweet potato if preferred.
• Seeds: Swap pumpkin seeds for roasted almonds, pecans, or pine nuts.
• No Lemons? Use white wine vinegar or apple cider vinegar instead.
• Leafy Greens: Try mixed salad greens or kale. For kale, massage the leaves with dressing to soften.
• Chicken: Use shredded turkey, pork, or other leftover meats. Tofu works well for a meat-free option.

Storing leftovers

Store any remaining butternut squash and feta salad  in the refrigerator for up to 3 days in an airtight container. To prevent the salad leaves from wilting, I recommend using only half of the dressing if you don’t plan to eat the entire salad at once.

Recipe FAQ

More Autumn Salads

Roasted Cauliflower Kale Salad With Tahini Yoghurt

Pumpkin Spinach Feta Salad

Chicken & Pomegranate Salad

Roasted Chickpea Pumpkin Salad

If you try this chicken, butternut squash, and feta salad or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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