Description
This Butternut Squash and Feta Salad features roasted squash, earthy beetroot, and creamy feta, making it an irresistible dish that’s easy to prepare. Ideal for a quick dinner or a healthy meal any time.
Ingredients
Scale
- 3 cups butternut squash, cubed
- 1 cup beetroot, cubed
- 4 tbsp olive oil
- 4 tbsp maple syrup
- 1 teaspoon salt
- 1 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
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- In a bowl, toss 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, until tender and golden. Allow it to cool.
- In a large platter, combine 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 blended.
- Add the roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently to combine and serve fresh.
Notes
Feel free to substitute other greens if preferred.
The salad is best served fresh, but you can store it in the fridge for up to one day.
For added texture, try adding seeds or nuts of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg