Roasted Butternut Squash Salad

This roasted butternut squash salad is the perfect choice for a tasty meatless meal. It's a really simple recipe to make and the quantities can easily be increased to feed a crowd!

Course Main Course, Salad, Side Dish

Cuisine International

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 406kcal

Author Corina Blum

Ingredients

1 butternut squash peeled and cubed
½ teaspoon dried thyme
¼ teaspoon Black pepper
Pinch Salt
1 tablespoon olive oil
80 g pecan nuts
150 g salad leaves
100 g feta cheese crumbled

For the Dressing

2 tablespoon white wine vinegar
2 tablespoon extra virgin olive oil
1 tablespoon agave nectar
½ teaspoon mustard

Metric - US Customary

Instructions

Preheat the oven to 180C
Put the butternut squash on a baking tray with the dried thyme, salt and black pepper and toss with the olive oil. Roast in the oven for 30 minutes.
Put the pecans in the oven for about 5 minutes at the same time as the butternut squash is roasting.
Mix together all the dressing ingredients. Taste and adjust any of the ingredients to your taste.
Serve the salad by putting the leaves on each plate, topping with the butternut squash, pecans and feta and then drizzle over the dressing.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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