Butternut Squash and Feta Salad

Ingredients

• ¼ cup olive oil
• 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
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp ground pepper

Steps

1. 1

   Preheat the oven to 400°F. Line a parchment paper over a baking tray.

2. 2

   Toss the cubed butternut squash and beetroot with olive oil, maple syrup, salt, pepper, and cinnamon.

3. 3

   Spread evenly on a prepared baking sheet and roast for 25-30 minutes, or until tender and golden. Set aside to cool.

4. 4

   In a large platter, combine mixed greens, red onion, dried cranberries, candied walnuts, crumbled feta, and pumpkin seeds.

5. 5

   Whisk together fresh orange juice, olive oil, maple syrup, salt, and pepper until well combined.

6. 6

   Add the roasted vegetables to the salad and drizzle with the maple orange dressing. Toss gently and serve fresh.