Roast Butternut Squash & Feta Salad

The combination of the sweet roast butternut squash and the salty feta cheese make this a salad with attitude and substance. Using bagged salad and leftover roast butternut squash - or roast sweet potato - will give you a delicious meal in minutes. I would like to thank my lovely friend Yomi who inspired me to add this recipe when she brought it into work for her packed lunch last year and gave me some to try - love you Yoms!

• Time:  10 mins hands on time + 20 mins roasting time
• Cost:  95p per serving
• Calories:  368 per serving (not including dressing)

Serves 4:

• 1 large butternut squash (around 1kg)
• 1 large bag of mixed leaves (watercress, rocket, spinach)
• 1 teaspoon dried mixed herbs
• 200g feta cheese, cubed
• 1 small red onion, finely sliced
• 2 tablespoons toasted pine nuts (optional)
• Olive oil & balsamic vinegar for dressing

1. Preheat the oven to 190 C.
2. Cut the butternut squash into bite size cubes (around 2cm) removing the seeds and toss in olive oil. Place on a greased baking sheet, sprinkle with herbs and roast for around 20 minutes until tender.
3. Take 4 large dinner plates and distribute the bagged salad evenly onto each plate. Top with the cubed feta and as much red onion as you dare!
4. When the squash has roasted, leave to cool for around 10 minutes and distribute evenly onto each plate. Drizzle with a little olive oil and balsamic vinegar and a sprinkling of toasted pine nuts if you like.

Tip:  Roast sweet potato works just as well as roast butternut squash.

Comments

[Laurellen]

This sounds fab. Love Feta cheese salad in the summer and the butternut squash makes it more of a meal to stop you snacking. x

[Gourmet Mum]

Yes it sure does! Thanks for your comment! Filipa x