Butternut with Rocket and Feta

In Canada, fall means squash piled high at farmers’ markets — a true emblem of the harvest season. Butternut, with its golden sweetness, has long been part of Prairie and Ontario gardens, valued for its ability to store through winter. Here it’s paired with peppery rocket, tangy cheese, and toasted nuts for a salad that feels both rustic and modern — a colourful dish that brings warmth to cool autumn evenings.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

For the Salad

• 1 medium butternut squash, peeled and cubed

• 2 tbsp olive oil

• Salt & freshly ground black pepper, to taste

• 3–4 cups fresh rocket (arugula)

• 1 cup cooked chickpeas (optional, for heartiness)

• Sprinkle of feta or goat’s cheese

• ¼ cup toasted almonds, roughly chopped

• Handful of dried cranberries or fresh blueberries (optional)

• ½ cup shredded cooked chicken (optional, for protein)

For the Dressing

• 3 tbsp Greek yogurt or mayonnaise

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & black pepper, to taste

Method

• Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast 25–30 minutes until golden and tender.

• Prepare the dressing: whisk yogurt (or mayo), lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper. Adjust to taste.

• In a large bowl, layer rocket, roasted squash, chickpeas (if using), cheese, almonds, and cranberries or blueberries.

• Add shredded chicken if making it a main.

• Drizzle with dressing just before serving.

Variations

• Seasonal Shifts – Swap cranberries for fresh blueberries in summer, or use kale instead of rocket during winter months.

• Make It a Meal – Adding chickpeas or chicken turns this salad into a hearty main.

• Canadian Touch – Use local goat’s cheese from Ontario or Québec, and substitute walnuts or pecans for almonds to highlight regional harvests.

Autumn in Ontario