Description
This Butternut Squash and Feta Salad boasts an array of vibrant flavors and textures with roasted veggies and a delightful dressing. Perfect for a quick, 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 butternut squash and beetroot cubes with olive oil, maple syrup, salt, ground pepper, and cinnamon.
- Spread the mixture evenly on the baking sheet and roast for 25-30 minutes until tender and golden. Let it cool afterward.
- In a large serving platter, combine the mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
- Whisk together orange juice, olive oil, maple syrup, salt, and ground pepper until well mixed.
- Add the roasted vegetables to the salad and drizzle with the dressing, tossing gently to combine.
Notes
Feel free to substitute any seasonal greens for a different flavor.
Add grilled chicken for a protein boost.
Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg