Butternut, Spinach and Feta Salad

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Butternut salad

It’s Meat Free Monday again and this Monday I thought I would share one of our favourites. It’s really easy to make but tasty, filling and healthy as well.

Ingredients: Butternut
1 whole butternut squash, peeled and cut into cubes
Olive oil
Ground cinnamon
15g pine nuts
100g spinach leaves
Balsamic vinegar
30g crumbed feta

Preheat the oven to 180 C. Place the butternut cubes in a single layer on a baking sheet and drizzle with a generous amount of olive oil. Sprinkle lightly with ground cinnamon and roast for 30 minutes or until tender and slightly browned. Toast pine nuts in a frying pan for about 2 mins, keeping an eye on them to make sure they don’t burn.

Toss the spinach leaves, warm butternut and pine nuts together in a large bowl, drizzling some balsamic vinegar over. Serve on a plate and top with the feta.


2 responses »

  1. Looks really nice.


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