Description
This Butternut Squash and Feta Salad is a delightful blend of roasted butternut squash, beetroot, and creamy feta. With a quick preparation and a delicious maple-orange dressing, it’s a satisfying dish for a healthy dinner or light lunch.
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 your oven to 400°F and line a baking tray with parchment paper.
- In a bowl, toss together the cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.
- Spread the mixture evenly on the baking sheet and roast it for 25-30 minutes, or until the vegetables are tender and golden. Allow them to cool.
- On a large platter, assemble the mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
- In a separate bowl, whisk together the fresh orange juice, olive oil, maple syrup, salt, and pepper until well combined.
- Add the cooled roasted vegetables to the salad, drizzle with the dressing, and toss gently before serving.
Notes
For added crunch, you can use toasted nuts of your choice.
This salad can be served warm or chilled, making it versatile for any occasion.
Feel free to substitute roasted sweet potato for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg