Butternut Squash and Feta Salad
If you’re looking for a vibrant dish that feels both comforting and refreshing, this Butternut Squash and Feta Salad is just the thing. The combination of golden roasted squash, salty feta cheese and crisp spinach makes for the perfect salad that’s hearty enough to serve as a main, yet elegant enough for a dinner party starter.
Equipment
Ingredients
- 900 g butternut squash (650-700g prepped weight) peeled, deseeded and cut into 3 cm cubes
- a drizzle of olive oil
- salt and black pepper
- 30 g pine nuts pumpkin seeds, pecans or walnuts
- 160 g spinach
- 100 g feta
Dressing:
- 2 tablespoon olive oil extra virgin
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey
- salt and black pepper
Instructions
- Preheat the oven to 200 C (400 F). Line a large baking sheet/ tray with parchment paper.
- Toss the cubed butternut squash with olive oil, salt and pepper.
- Spread it in a single layer on a baking sheet, and roast for 30-40 minutes, mixing once halfway through.
- In the meantime, prepare the dressing by pouring olive oil, balsamic vinegar, honey and salt and pepper into a small jar and shaking vigorously for a moment.
- In a dry pan, lightly toast the pine nuts (or any alternative nuts or seeds) until just starting to brown. Remove them from the heat and set aside.
- Add spinach to a large mixing bowl and toss it with half of the dressing.
- Add the roasted butternut squash and half of the crumbled up feta and toss gently to combine.
- Spoon the salad onto a serving plate or individual bowls and top with the remaining feta and pine nuts.
- Drizzle the rest of the dressing on top, and enjoy!
Nutrition
Calories: 301kcalCarbohydrates: 33gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 22mgSodium: 328mgPotassium: 1085mgFiber: 6gSugar: 8gVitamin A: 27776IUVitamin C: 59mgCalcium: 274mgIron: 3mg
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