Autumn is the perfect season for hearty comfort foods—pot roast, creamy soups, stewed curries, and savory pot pies. But sometimes you crave something a little lighter while still dreaming of the cozy, rich flavors of fall. This salad checks both of those boxes and so many more!
It starts with a creamy base of whipped feta—so dreamy and tangy you might find yourself sneaking bites straight from the spoon. On top, we layer Greenswell Growers Vibrant Greens Blend, offering that perfect fresh, green-leaf crunch and arugula’s peppery pop. Then comes roasted butternut squash, bringing a subtle sweetness and golden color. Add a handful of roasted pepitas for a salty, nutty crunch, and finally, tie it all together with a drizzle of maple cider vinaigrette—sweet, slightly tangy, and bright.
This salad is hearty enough to stand on its own as a main dish or can be served as a show-stopping side at your next fall gathering. It’s fresh, flavorful, and full of autumnal vibes in every bite.
What You’ll Need:
Whipped Feta
- 4 oz Whole block feta (best if in a brine)
- 1/3 cup Whole milk Greek yogurt
- 1 small Garlic clove, freshly grated (about ½ teaspoon)
- 2 teaspoons Lemon juice with a sprinkle of zest
- 1 ½ tablespoons olive oil
- Pepper
Maple Cider Vinaigrette
- ¼ cup Apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons Maple syrup
- 1 small Garlic clove, fresh grated (about ½ teaspoon)
- 1/3 cup Olive oil
- Salt and pepper
Salad
- Whipped feta
- Greenswell Growers Vibrant Greens Blend
- Roasted butternut squash
- Pepitas
- Maple Cider Vinaigrette
How to Make It:
Whipped Feta
- In a food processor, combine feta, Greek yogurt, garlic, lemon juice, zest, then whip until mostly smooth.
- While whipping, slowly drizzle in olive oil until creamy and smooth. Taste and adjust with salt, pepper and lemon juice as needed.
- Use immediately or store in a sealed container for up to 3 days.
Maple Cider Vinaigrette
- In a medium bowl, add apple cider vinegar, Dijon mustard, maple syrup, grated garlic and salt and pepper, stir to combine.
- Slowly drizzle in olive oil while whisking until combined.
- Use immediately or store in a sealed bottle for up to 7 days.
Salad
- Smear whipped feta in the bottom of a large serving platter or individual bowls. Layer Greenswell Growers Vibrant Greens Blend. Stud the greens with the roasted butternut squash, sprinkle the pepitas and finish the salad with a drizzle of the maple cider vinaigrette. Serve immediately with remaining vinaigrette on the side.
Note: The amount of whipped feta and vinaigrette is great for 2-3 trays of greens.
Serves: 6-10
Time: 20 minutes
