This vibrant salad of roasted butternut squash and beetroot is topped with low-fat feta and roasted pepitas for some extra creaminess and crunch. Colorful, healthy and easy to make, it’s great as a side dish or a main meal!
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Ingredients (4 servings)
500g butternut squash
200g salad greens
100g low-fat feta cheese
50g dry-roasted pepitas
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried oregano
-Salt, to taste
-Pepper, to taste
Preheat oven to 400°F / 200℃.
Peel and cut butternut squash and beetroot into 1 inch cubes.
Transfer squash and beetroot to a baking dish. Add olive oil, garlic powder, oregano, salt and pepper, then toss to combine. Bake for 30 minutes or until tender.
In a large serving bowl, lay a bed of salad greens, then top with roasted squash, beetroot, crumbled feta cheese and roasted pepitas. Give everything a good toss and enjoy!
There’s no need for additional dressing or seasonings for the salad as feta cheese is already salty, and the oil and seasonings from the roasted squash and beetroot will season the rest of the salad when tossed.
For vegan or dairy-free, feel free to substitute feta cheese with a plant-based alternative.
Feel free to substitute pepitas with any other dry-roasted nuts or seeds. Pinenuts, almonds, hazelnuts or this Chipotle Spiced Nuts will also work well.