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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
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
406
kcal
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
Calories:
406
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Cholesterol:
22
mg
|
Sodium:
304
mg
|
Potassium:
822
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
20465
IU
|
Vitamin C:
48.3
mg
|
Calcium:
232
mg
|
Iron:
2.4
mg