Butternut Squash and Feta Salad

Ingredients

butternut squashcubed

1 1/2 cups

beetrootcubed

1/2 cup

olive oil

2 tbsp

maple syrup

2 tbsp

salt

1/2 tsp

ground pepper

1/2 tsp

ground cinnamon

1/8 tsp

mixed greens

2 cups

red onionthinly sliced

1/4 cup

dried cranberries

1/8 cup

candied walnuts

Vegantoasted sunflower seedstoss with maple syrup and cinnamon before toasting for candied effect

1/8 cup1/8 cup

feta cheesecrumbled

Dairy-freenutritional yeast

1/8 cup1 1/2 tbsp

pumpkin seeds

1 tbsp

orange juicefresh

1/8 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.

Fits

• Vegetarian
• Gluten-free