Description

Enjoy the delightful Butternut Squash and Feta Salad, featuring the perfect blend of roasted butternut squash, beetroot, and a zesty maple-orange dressing. This quick and healthy dish is ideal for any meal, packed with flavors and fresh ingredients to impress your guests!

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

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Instructions

Preheat the oven to 400°F and line a baking tray with parchment paper.
In a bowl, mix the 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 cooling.
On a large platter, assemble the mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.
Whisk together the fresh orange juice, olive oil, maple syrup, salt, and pepper until well combined.
Add the cooled roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve immediately.

Notes

Feel free to substitute the feta cheese with a vegan alternative for a dairy-free version.
You can add grilled chicken or chickpeas for extra protein.
This salad is best enjoyed fresh but can be refrigerated for up to one day.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 350mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 7g
Cholesterol: 10mg