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A WARMING AND FILLING BUTTERNUT SQUASH SALAD TO DIE FOR!
Fall is as soon as once more upon us!
And each time the leaves on timber flip yellow, orange and crimson, I crave roasted butternut squash and pumpkins.
This colourful, heat and scrumptious roasted butternut squash salad with feta is one in all my favorites in the course of the first chilly days within the fall.
I adore it:
It’s tremendous wholesome and it makes you are feeling implausible. And it tastes wonderful too!
The sweetness of the roasted squash, the saltiness of the feta cheese and the punchiness of untamed rocket create the right mixture.
Pumpkin seeds assist with a little bit of crunchiness, and capers remind me a little bit of the summer time simply gone.
It’s an amazing salad to eat by itself, and it good as a meal prep thought too! Simply bear in mind so as to add the dressing on the final minute.
I additionally love including smoked paprika. It has a warming however palatable warmth with a posh depth and it goes amazingly properly with the saltiness of the crumbled feta.
Roasted butternut squash is an unimaginable supply of beta-carotene which helps to protect eyesight, and its antioxidant properties assist to maintain these annoying colds at bay. I like to maintain the pores and skin on the butternut squash as I actually benefit from the texture when roasted, and it additionally makes it a lot faster to arrange!
The addition of chickpeas will give this salad a lift of protein and fiber and can assist to fill you up for those who eat this salad by itself.
This roasted butternut squash salad is so fast and simple to make, you possibly can prep every thing whereas the butternut squash is roasting, and in 30 minutes you’ll have an incredible wholesome lunch or dinner!
I hope you’ll get pleasure from this yummy salad!
Roasted Butternut Squash Salad With Feta
This heat roasted butternut squash salad with feta is heat and scrumptious. It is wholesome, straightforward to make and tastes wonderful! The right fall recipe!
Prep Time10 minutes
Prepare dinner Time25 minutes
Whole Time35 minutes
Course: Lunch, Salad, Aspect Dish
Key phrase: Roasted butternut squash salad
Servings: four individuals
Writer: Sara @ Gathering Desires
- 1 medium butternut squash
- 1 cup 165g cooked chickpeas
- A handful of untamed rocket
- ½ teaspoon smoked paprika
- 1 tablespoon capers
- 1 tablespoon pumpkin seeds
- 3.5 oz (100g) feta cheese, crumbled
- A drizzle of additional virgin olive oil
- A drizzle of balsamic vinegar
- A pinch of sea salt
- A pinch of black pepper
Preheat the oven to 350°F (180°C).
Reduce the squash in half and scoop out the seeds, then lower into cubes. Toss the butternut squash with olive oil, sprinkle with sea salt, smoked paprika, and add a pinch of black pepper.
Place the squash on a baking sheet lined with parchment paper. After 10 minutes add the chickpeas. Roast till tender for 25-30 minutes.
Whereas the squash and chickpeas are roasting, wash the rocket and finely chop the capers.
As soon as the butternut squash and chickpeas have completed roasting, take away from the oven and allow them to cool for 10 minutes. Place in a bowl, add the rocket, the crumbled feta cheese, and the chopped capers.
Toss with a drizzle of additional virgin olive oil, balsamic vinegar, a pinch of salt and pumpkin seeds. Serve whereas nonetheless heat.
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