Description
This Butternut Squash and Feta Salad is a delightful mix of roasted squash, feta cheese, and fresh greens, perfect for a healthy meal or quick dinner. Enjoy a burst of flavors with every bite!
Ingredients
Scale
- 3 cups butternut squash, cubed
- 1 cup beetroot, cubed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 4 cups mixed greens
- ½ cup thinly sliced red onion
- ¼ cup dried cranberries
- ¼ cup candied walnuts
- ¼ cup crumbled Feta cheese
- 2 tbsp pumpkin seeds
- ¼ cup fresh orange juice
- ¼ cup olive oil
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat the oven to 400°F and prepare a baking tray with parchment paper.
- In a bowl, toss butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.
- Spread the mixture evenly on the baking sheet and roast for 25-30 minutes until tender and golden. Let cool once done.
- In a serving platter, mix together the mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
- In a small bowl, whisk together the fresh orange juice, olive oil, maple syrup, salt, and pepper.
- Add the cooled roasted vegetables to the salad and drizzle with the dressing. Toss gently to combine and serve fresh.
Notes
It’s best to roast the vegetables until they’re golden for enhanced flavor.
Feel free to add other nuts or seeds based on preference for extra crunch.
This salad can be made ahead of time; just add the dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg