Name: Roasted squash salad with feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 medium butternut squash (approx. 750g); 1 Tbsp sesame seeds; 1 Tbsp balsamic vinegar; 100g feta cheese (can be dairy-free); 1 pack of wiled rocket leaves; Olive oil

Roasted squash salad with feta

12 Mar 2019

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This roasted squash salad with feta and wild rocket is an all-year round dish. It’s healthy, filling and super yummy; the perfect side dish for summer barbecues; or it can be served as a vegan/vegetarian main meal. I like to take the leftover to a picnic or to work in my lunchbox. You cab make ikt with leftover roasted squash too!

Ingredients

1 medium butternut squash (approx. 750g)
1 Tbsp sesame seeds
1 Tbsp balsamic vinegar
100g feta cheese (can be dairy-free)
1 pack of wiled rocket leaves
Olive oil

Instructions

Preheat the oven to 190°C.
Peel the squash and discard the seeds. Cut the meat into 2 to 3-cm cubes, then coat these in some olive oil and scatter them into a baking tray. Bake for 25-30 minutes, until tender and golden.
Meanwhile, dry-fry the sesame seeds in a pan and set aside.
Rinse and drain the rocket leaves and scatter a large handful onto serving plates.
Add some squash, scatter sesame seeds and feta on top, then drizzle with balsamic vinegar.