Go Back

Roasted squash salad with feta

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!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. Meanwhile, dry-fry the sesame seeds in a pan and set aside.
  4. Rinse and drain the rocket leaves and scatter a large handful onto serving plates.
  5. Add some squash, scatter sesame seeds and feta on top, then drizzle with balsamic vinegar.