Squash, Carrot, Feta and Pistachio Salad


This dish has the advantage of being GORGEOUS, and as people eat with their eyes….therefore….perfect. I improvised this dish for our 2020 Oscar’s party, and was both happy with how it turned out and it’s name: Gourd vs. Fetarri. You’re welcome.

Ingredients: serves 6-8 as a side dish

  • 1 butternut squash
  • 3-4 carrots
  • 3-4 scallions
  • 3-5 oz of feta (see strong opinions on feta quality)
  • 1/4 cup shelled pistachios
  • 1 lemon
  • 1 cup cilantro (including tender stems)
  • Olive oil
  • Salt and pepper
  • Optional: fresh dill and parsley


Preheat your oven to 425 degrees.

Peel and slice squash and carrots into matchsticks (roughly 1/2″ thick) – the primary goal with how you cut these is to achieve as much uniformity in shape as you can for both aesthetic purposes and consistency of roasting. Slice your scallions lengthwise as well, keeping them mostly whole.

Place the carrots, squash and scallion on a baking sheet and toss with 3 tablespoons of olive oil and season with salt and pepper (eyeball your olive oil amount, it will change depending on the size of the squash you used, etc. You want everything coated nicely in oil but not swimming!)

Roast at 425 for 20 minutes, or until you can easily pierce the squash with a fork (but it still has a little resistance, not mushy!) and you’ve got some nice caramelizing on the vegetables. Remove from oven and set aside to come to room temperature – this is a great party salad for this reason….forgiving on timing in every way.

While the veggie are cooling, chop the pistachios and toast lightly in a skillet to bring out their flavor.

Add vegetables to a serving dish and toss with the juice of one lemon. Top with crumbled feta, toasted pistachios, and lightly torn cilantro. Optionally, add more fresh scallion, fresh dill, fresh parsley or any other fresh herbs that suit your fancy! I’ve made it with just cilantro and with all the herbs listed here, both ways are delicious 🙂



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