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

Method:
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.

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2 responses »

  1. Looks really nice.

    Reply

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