Butternut Squash and Feta Salad

Ingredients

butternut squash cubed

6 cups

beetroot cubed

2 cup

olive oil

8 tbsp

maple syrup

8 tbsp

salt

2 tsp

ground pepper

2 tsp

ground cinnamon

1/2 tsp

mixed greens

8 cups

red onion thinly sliced

1 cup

dried cranberries

1/2 cup

candied walnuts

1/2 cup

feta cheese crumbled

1/2 cup

pumpkin seeds

4 tbsp

orange juice fresh

1/2 cup

Method

1. 01Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 02Toss butternut squash and beetroot with 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp salt, 1/2 tsp pepper, and cinnamon.
3. 03Spread on prepared sheet and roast 25-30 minutes until tender and golden. Cool completely.30 min
4. 04In a large bowl, combine mixed greens, red onion, cranberries, candied walnuts, feta, and pumpkin seeds.
5. 05Whisk orange juice, 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp salt, and 1/2 tsp pepper for dressing.
6. 06Add roasted vegetables to salad, drizzle with dressing, and toss gently.