Butternut Squash Salad

Serves 4

  • 1 lb butternut squash, cubed
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 red onions, sliced
  • 2 tbsp thyme leaves
  • 1 cup feta cheese, cubed
  • 1 cup arugula

For the dressing:

  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • ½ tsp sea salt


Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Toss the butternut squash cubes in the olive oil then bake in the oven for 5 minutes. Add the red onion, salt, black pepper and thyme to the tray then cook for further 10-15 minutes. Make the dressing by whisking together the ingredients then getnyl heating in a saucepan for 3-4 minutes.
Remove the squash and onion from the oven, toss with the feta cubes and drizzle with the warm dressing.
Serve on the arugula while warm.

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