Quick Fall Delight: Roasted Squash Salad with Orange & Feta Recipe

My latest culinary adventure with roasted squash salad combines unexpected flavors that dance across hungry palates.

Crisp autumn nights inspire warm vegetable medleys packed with vibrant ingredients.

Mediterranean influences shine through creamy feta crumbles and bright citrus notes.

Seasonal squash caramelizes beautifully when roasted with gentle olive oil drizzles.

Simple ingredients create stunning plate presentations that feel both elegant and comfortable.

Colorful chunks of orange provide sweet contrast against earthy roasted vegetable textures.

You’ll love how these complementary flavors create a balanced, satisfying meal that feels both nourishing and indulgent.

Squash Salad With Orange And Feta That Feels Fancy

• Effortless Weeknight Wonder: Whip up this delicious roasted squash salad with minimal kitchen hassle, perfect for busy home cooks seeking a quick and nutritious meal.
• Quick Flavor Explosion: Roasting vegetables intensifies their natural sweetness and creates a complex taste profile that transforms simple ingredients into a gourmet-style dish with minimal effort.
• Nutritional Powerhouse: Packed with vegetables, lentils, and fresh herbs, this recipe delivers a balanced meal rich in protein, fiber, and essential nutrients that will keep you satisfied and energized.
• Versatile Crowd-Pleaser: Adaptable to different dietary preferences, this salad can easily be modified for vegetarian, vegan, or gluten-free diets, making it an ideal option for diverse family meals or gatherings.

Ingredients in Roasted Squash Salad with Orange & Feta

• Eggplant: Robust base vegetable with smoky flavor, perfect for roasting and adding texture.
• Tomatoes: Juicy and sweet, creates rich base for sauce and adds vibrant color.
• Onion: Provides aromatic foundation and depth of flavor to the dish.
• Carrots: Adds natural sweetness and nutritional boost to the recipe.
• Zucchini: Light vegetable that contributes subtle texture and mild flavor.
• Garlic: Intense flavor enhancer that becomes mellow when roasted.

• Fresh Basil: Bright, aromatic herb that adds fresh Mediterranean essence.
• Thyme: Earthy herb that complements roasted vegetables perfectly.
• Aglio Olio Seasoning: Complex blend that elevates overall dish flavor profile.

• Olive Oil: High-quality oil for roasting and finishing, adds rich Mediterranean touch.
• Vegetable Broth: Provides moisture and additional depth to lentil base.
• Lentils: Protein-rich legume that creates hearty, satisfying soup texture.
• Toscano Cheese: Soft, mild cheese for creamy finishing touch.

Roasted Squash Salad Assembly Guide

Step 1: Prepare Oven and Baking Surface

Heat the oven to 425°F.

Cover a baking sheet with parchment paper for easy cleanup and smooth roasting.

Step 2: Season Squash

• Squash
• Olive oil
• Salt
• Black pepper

Slice squash into even chunks.

Drizzle with olive oil and sprinkle salt and pepper.

Toss until each piece gets a delicious coating.

Step 3: Roast Squash

Spread seasoned squash pieces onto the prepared baking sheet.

Roast in the oven for 25-30 minutes until edges turn golden brown and crispy.

Step 4: Create Citrus Dressing

• Orange juice
• Olive oil
• Honey
• Dijon mustard

Whisk together fresh orange juice, olive oil, honey, and Dijon mustard in a small bowl until smooth and well combined.

Step 5: Assemble Salad

• Roasted squash
• Mixed greens
• Feta cheese
• Orange segments
• Chopped herbs

Layer mixed greens on a serving plate.

Top with roasted squash, crumbled feta, bright orange segments, and sprinkle with fresh herbs.

Step 6: Drizzle and Serve

Pour citrus dressing over the salad right before serving.

Toss gently to distribute flavors and enjoy immediately.

Squash Salad Tips With Feta Twist

• Choose firm, fresh eggplant without soft spots for even caramelization and maximum flavor absorption during roasting.
• Blend sauce completely for smooth consistency or chop ingredients roughly for a more rustic, chunky tomato sauce that preserves vegetable texture.
• Adjust vegetable broth quantity based on desired soup thickness – add more for thinner consistency or reduce for a heartier, more concentrated flavor profile.
• Replace lentils with quinoa or add cooked chickpeas for additional protein and varied nutritional value, making the recipe more versatile for different dietary needs.
• Taste and adjust salt levels progressively while cooking, as roasted vegetables and broth contribute different sodium amounts to the final dish.

Squash Salad That Keeps Its Bite and Tang

• Store leftover salad in an airtight container for 2-3 days. Keep feta and fresh ingredients separate from roasted vegetables to maintain crispness.
• Not recommended due to the fresh cheese and delicate texture of roasted vegetables. Salad components will lose quality and become watery when thawed.
• Gently warm roasted vegetables in a skillet over medium-low heat for 3-4 minutes. Add fresh ingredients like feta and orange segments after reheating to preserve their texture and flavor.
• If salad seems dry, drizzle with extra olive oil and fresh lemon juice before serving to restore moisture and brightness.

Best Matches For Squash Salad

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio to complement the roasted vegetables' smoky flavors and cut through the richness of feta cheese.
• Balance with Crusty Bread: Serve a rustic sourdough or hearty ciabatta to soak up the roasted tomato sauce and provide a delightful textural contrast to the soft lentils and vegetables.
• Enhance with Fresh Herb Garnish: Top the dish with chopped fresh parsley or mint to add a bright, herbaceous note that lifts the earthy lentils and roasted vegetables, creating a more complex flavor profile.
• Match with Light Protein Side: Add a small portion of grilled chicken or seared shrimp to create a more substantial meal that adds protein without overwhelming the delicate vegetable and lentil base.

Squash Salad Seasonal Variants

• Vegan Delight: Replace feta with cashew cheese or nutritional yeast for a dairy-free alternative. Use roasted butternut squash instead of eggplant to add sweetness and maintain a similar texture.
• Low-Carb Option: Swap lentils with cauliflower rice or diced zucchini. Increase the roasted vegetables and reduce broth for a heartier, lower-carbohydrate version.
• Mediterranean Fusion: Add kalamata olives, fresh mint leaves, and swap Toscano cheese with crumbled goat cheese. Include toasted pine nuts for extra crunch and nutty flavor.
• Gluten-Free Adaptation: Ensure all seasonings and ingredients are certified gluten-free. Use gluten-free vegetable broth and skip any potential gluten-containing additives in the recipe.

FAQs

• Are roasted vegetables healthier than raw vegetables?

Roasting vegetables can enhance their flavor and nutrient availability. The cooking process breaks down cell walls, making certain nutrients like lycopene in tomatoes more accessible and easier for the body to absorb.

• Can I substitute lentils with another protein source?

Absolutely! You can replace lentils with quinoa, beans, or chickpeas. Each alternative will provide similar protein content and texture to the original recipe.

• How do I know when the lentils are perfectly cooked?

Perfectly cooked lentils should be tender but not mushy. When you can easily mash them with a fork and they’ve lost their firm center, they’re ready. The cooking time is typically around 30 minutes, which helps them break down and soften completely.

• Is this recipe suitable for meal prep?

Yes, this soup is excellent for meal prep. It can be stored in the refrigerator for 4-5 days and often tastes even better the next day as the flavors continue to develop and blend.

Roasted Squash Salad with Orange & Feta Recipe

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4.8 from 15 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Mediterranean-inspired Roasted Squash Salad elevates winter produce with tangy orange and creamy feta cheese. Fresh herbs and caramelized squash create a harmonious blend of sweet, salty, and earthy flavors you’ll crave throughout the season.

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Ingredients

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Main Ingredients:

• 1 medium eggplant, peeled and diced into 1-inch cubes
• 20 ounces (1 pound) tomatoes on the vine
• 1 medium red onion, diced
• 1 medium carrot, peeled and diced
• 1 medium zucchini, diced
• 1/2 cup red lentils, rinsed
• 6 cups vegetable broth

Herbs and Seasonings:

• 8 leaves fresh basil (plus more for garnish)
• 57 sprigs fresh thyme
• 1 1/2 tablespoons Trader Joe’s Aglio Olio seasoning blend
• Salt and pepper, to taste

Additional Ingredients:

• 1/4 cup olive oil (plus more as needed)
• 1 large head of garlic
• 1 Trader Joe’s Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)

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Instructions

1. Preheat the oven to 425°F and prepare a parchment-lined baking sheet for roasting vegetables.
2. Toss eggplant with olive oil, salt, and pepper, then spread evenly on the baking sheet.
3. Place whole tomatoes and halved garlic on the same sheet, drizzle with additional olive oil, and season with salt and pepper.
4. Roast vegetables for 20-25 minutes until eggplant develops a slight char and tomatoes become blistered.
5. Transfer roasted tomatoes to a blender, squeeze out garlic cloves, and add fresh basil to create a smooth sauce.
6. Heat olive oil in a large pot and sauté diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme until onions soften.
7. Incorporate tomato puree, roasted eggplant, rinsed lentils, and vegetable broth into the pot.
8. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally until lentils are completely softened.
9. Remove thyme sprigs from the pot before serving.
10. Garnish each serving with a drizzle of olive oil, fresh basil, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
11. Serve hot and savor the rich, roasted flavors.

Notes

• Optimize roasting by ensuring vegetables are spread in a single layer to achieve even caramelization and prevent steaming.
• Use high-quality extra virgin olive oil for enhanced flavor and better roasting results.
• Select ripe, firm eggplants without soft spots to guarantee the best texture and taste.
• Adjust cooking time based on vegetable size and oven variations to prevent overcooking or burning.
• Experiment with different herbs like oregano or rosemary to customize the flavor profile.
• Consider using a non-stick silicone mat instead of parchment paper for more sustainable roasting.
• For a vegan version, replace Toscano cheese with nutritional yeast or dairy-free cheese alternatives.
• Allow roasted vegetables to cool slightly before blending to prevent steam buildup and potential splattering.
• Rinse lentils thoroughly to remove any debris and reduce potential digestive discomfort.
• Store leftover soup in airtight containers for up to 4 days, reheating gently to maintain texture.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 9 g
• Protein: 8 g
• Cholesterol: 5 mg