Butternut Squash and Feta Salad
This salad features roasted butternut squash and beetroot, paired perfectly with crisp mixed greens, crunchy pumpkin seeds, chewy dried cranberries, and creamy Feta cheese. It’s an easy and flavorful way to get in your vegetables.
Servings: 4 Servings
Ingredients
To Roast:
- 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
For the Salad:
- 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
For the Maple Orange Dressing:
- 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. Line a parchment paper over a baking tray.
- Toss the cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.
- Spread evenly on a prepared baking sheet and roast for 25-30 minutes, or until tender and golden. Set aside to cool.
- In a large platter, combine mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
- Whisk together fresh orange juice, olive oil, maple syrup, salt, and pepper until well combined.
- Add the roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve fresh.
Notes
- Cool veggies: Wait until the roasted veggies are cooled before mixing in with greens.
- Storage: Store dressing and veggies separately to keep greens fresh. Good for uptp 3 days.
- Cut vegetables into similar-sized cubes for even cooking.
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 745mg | Potassium: 706mg | Fiber: 5g | Sugar: 27g | Vitamin A: 11662IU | Vitamin C: 42mg | Calcium: 100mg | Iron: 2mg