Butternut Squash and Feta Salad

Ingredients

butternut squashcubed

3 cups

beetrootcubed

1 cup

olive oil

4 tbsp

maple syrup

4 tbsp

salt

1 tsp

ground pepper

1 tsp

ground cinnamon

1/4 tsp

mixed greens

4 cups

red onionthinly sliced

1/2 cup

dried cranberries

1/4 cup

candied walnuts

Nut-freetoasted sunflower seedstoss with maple syrup and cinnamon before toasting for candied effect

1/4 cup1/4 cup

feta cheesecrumbled

Dairy-freenutritional yeast

1/4 cup3 tbsp

pumpkin seeds

2 tbsp

orange juicefresh

1/4 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