Butternut squash and feta salad
The combination of sweet roast butternut squash and salty feta cheese in this super simple salad in amazing. Just add a bag of salad and a red onion and you can have a delicious meal in minutes - and itās Metabolic Balance friendly too š! Roast sweet potato also works well in the place of butternut squash.
Serves: 4
Time:
10 mins hands on time + 20 mins roasting time
Ingredients:
- One butternut squash, 1kg, peeled & diced into 1 cm chunks
- 2 tbsp olive oil
- 1-2 red onions, sliced into wedges
- 1 tsp dried sage
- 1 large bag of salad, mixed leaves (e.g. watercress, rocket, spinach)
- 200g feta cheese, cubed
- 2 tbsp toasted pine nuts or pumpkin seeds (optional)
- Olive oil & balsamic vinegar for dressing
- Salt & pepper to taste
Method:
- Preheat the oven to 200 C / gas mark 6 / 180 fan.
- Toss the prepared butternut squash and the onion wedges in the olive oil. Place on a lightly oiled baking sheet in one even layer. Sprinkle with dried sage, season to taste and roast for around 20 minutes until tender. Remove for the oven and leave to cool.
- Arrange the salad leaves evenly over four plates. Evenly distribute the squash and onion over the leaves, followed by the feta cheese and the pine nuts or pumpkin seeds if using. Drizzle with olive oil and balsamic vinegar (if you like) before serving.