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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 20gProtein: 10gFat: 31gSaturated Fat: 8gCholesterol: 20mgSodium: 410mgFiber: 5gSugar: 9g