Description

This Butternut Squash and Feta Salad offers a delightful combination of roasted squash, creamy feta, and crunchy walnuts, making it an excellent choice for a quick, healthy meal. Perfect for anyone looking for simple, delicious recipes!

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

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Instructions

Preheat the oven to 400°F and line a baking tray with parchment paper.
In a mixing bowl, combine cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.
Spread the mixture evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and golden. Allow to cool.
On a large platter, mix together the mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
In a separate bowl, whisk together fresh orange juice, olive oil, maple syrup, salt, and pepper until well incorporated.
Add the roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve fresh.

Notes

Feel free to substitute the feta cheese with goat cheese for a different taste.
Make sure to let the roasted vegetables cool slightly before adding them to the salad for better texture.
This salad can be prepared ahead and served later, just keep the dressing separate until serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 200mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 10mg