Roasted Butternut Squash Salad with Dates & Feta

This vibrant butternut squash, date and feta salad makes getting your greens a cinch! Offering a delicious balance of sweet and salty flavors, this vegetarian-friendly combo pairs well with many dishes and is one of those recipes I come back to again and again. And the best bit of all is that you only need a few ingredients.

 Butternut Squash, Date and Feta Salad

I am a firm believer that salads shouldn’t be boring. I may be a dietitian but that doesn’t mean that munching through a big pile of kale with a few sad shreds of carrot is my idea of a good time. Those kind of salads are the ones that give veggies a bad wrap.

This roasted butternut squash salad is a modified version of a salad I ate at a friend’s dinner party a while ago. Made with butternut squash, dates, red onion, feta, and baby spinach, it contains just a few simple ingredients, but is full of flavor and spunk. In my mind, this is the way that salads should be. Happy munching!

 

Ingredients:

  • 2 cups butternut squash

  • 2 tsp extra virgin olive oil

  • ⅛ tsp salt

  • ¼ tsp cumin

  • ⅛ tsp cinnamon

 

  • 4 cup baby spinach

  • 3-4 medjool dates

  • ¼ cup red onion

  • 2 tbsp unsalted almonds

  • 1 tbsp balsamic vinegar

  • 1 tsp extra virgin olive oil

  • 3 tbsp feta

 

Directions:

  1. Preheat the oven to 425℉/220℃ and line a sheet pan with parchment paper.

  2. Chop the butternut squash into ½ inch (1 cm) cubes. Add the butternut squash to a medium mixing bowl.

  3. Add the olive oil, salt, cumin and cinnamon to the mixing bowl. Stir until the butternut squash is coated in olive oil and spices.

  4. Pour the butternut squash onto the parchment-lined sheet pan, and insert the pan into the oven. Cook for 20-30 minutes, until the squash is tender but not mushy. Allow the squash to cool before adding it to the other salad ingredients.

  5. Remove the pits from the dates. Finely slice the dates, and the red onion.

  6. Finely chops the almonds.

  7. Add the baby spinach, dates, red onion, almonds, and squash to a medium salad bowl.

  8. Before serving, drizzle the olive oil and balsamic vinegar over the salad. Gently toss the salad with tongs or salad servers.

  9. Sprinkle the feta on top of the salad, and serve.

Serves 2.

 
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