Description
This Butternut Squash and Feta Salad features roasted squash, creamy feta, and mixed greens, all tossed in a refreshing maple orange dressing. It’s an effortless, flavorful dish perfect for a quick lunch or dinner, packed with nutrients and irresistible taste!
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 baking sheet and roast for 25-30 minutes, until tender and golden. Let it 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 the 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 and serve fresh.
Notes
Feel free to substitute the feta cheese with goat cheese for a different flavor.
Adding some sliced avocado can enhance the creaminess of the salad.
This salad pairs well with grilled chicken or can be served as a light main dish.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg