Hearty Vegetarian Roasted Squash, Feta & Almond Salad
This is a great vegetarian salad that uses roasted squash. The creamy, salty feta balances out the sweet flavor of the pea shoots, and the toasted almonds offer some much-welcomed crunch!
Chef’s Tips:
- Remember that the cooking time will depend on how big you cut the chunks of the squash. To test, just pierce a piece with a fork, and it should be completely softened once cooked.
- A good-quality olive oil makes the world of difference!
Roasted Squash, Feta & Almond Salad
This delicious, hearty salad is perfect for a filling lunch or a light, vegetarian dinner. It's simple and super easy to throw together.
- Stainless Skillet
- Parchment Paper
- Aluminum Baking Sheet Pan
- Ceramic Knives
- Raw Almonds
- Black Pepper
- Fine Ground Celtic Sea Salt
- Olive Oil
- 12.3 oz butternut squash (peeled and diced)
- 1 TB olive oil (plus an extra 2 TB to drizzle)
- Sea salt
- Freshly ground black pepper
- 2 TB flaked almonds
- 2.1 oz pea shoots
- 2.1 oz feta cheese (crumbled)
- Preheat the oven to 425°F.
- Spread the diced butternut squash cubes onto a large baking tray lined with baking paper. Drizzle over one tablespoon olive oil and season with salt and freshly ground black pepper. Toss to evenly coat.
- Bake in the oven for 20-25 minutes until tender. Set aside to cool a little.
- In the meantime, toast the flaked almonds in a hot, dry pan until golden. Leave to cool a little, then roughly chop.
- To serve, toss the pea shoots in the remaining olive oil and season with salt.
- Divide between two salad bowls and top with the roasted butternut squash. Crumble over the feta and garnish with the toasted almonds.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
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