Description
This Butternut Squash and Feta Salad combines roasted squash and beetroot with fresh greens and a zesty dressing. It’s a delicious option for a quick dinner or healthy meal!
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 line a baking tray with parchment paper.
- Toss the cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon in a bowl.
- Spread the mixture evenly on the prepared baking sheet and roast for 25-30 minutes until tender and golden. Set aside to cool.
- In a large platter, combine the mixed greens, sliced 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 thoroughly mixed.
- Add the cooled roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve fresh.
Notes
Feel free to substitute walnuts with pecans for a different flavor.
You can add grilled chicken for extra protein and a heartier meal.
This salad is best served fresh but can be stored in the fridge for up to one day.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg