SaladMediterranean
Roasted Butternut & Feta Salad
Sweet roasted butternut over salad greens with feta, pomegranate and pomegranate molasses.
35 min 4 servings
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Ingredients
For 4 servings
- 1 piece butternut squash, peeled and cut into 2 cm cubes
- 150 g mixed salad greens, washed
- 100 g feta, crumbled
- 200 g pomegranate seeds
- 160 g pomegranate molasses
- 2 piece oranges, sliced
- 42 g extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 320 kcal
- Protein
- 10 g
- Carbs
- 25 g
- Fat
- 20 g
Allergens: Milk, dairy
Estimated from ingredient data.
Method
Heat the oven to 200°C. Toss the squash with a little olive oil and seasoning and roast for 25–30 minutes, until tender and browning at the edges.
Arrange the salad greens on a platter and scatter with the feta and pomegranate seeds.
Add the warm roasted squash, then drizzle with the remaining olive oil and the pomegranate molasses.
Arrange the orange slices alongside and serve while the squash is still warm.
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