Butternut Squash and Spinach Salad with Feta

Name: Butternut Squash and Spinach Salad with Feta
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper divided; 700 g butternut squash peeled, seeded, and cut into 2 cm cubes; 10 ml olive oil divided; 30 ml balsamic vinegar; 5 g Dijon mustard; 10 g honey; 2 g kosher salt divided; 1 g black pepper divided; 15 ml water for loosening the vinaigrette if needed; 120 g fresh spinach washed and dried; 60 g red onion very thinly sliced; 100 g feta cheese crumbled; 30 g pumpkin seeds toasted

A warm-cool side salad built from roasted butternut squash, fresh spinach, feta, red onion, and pumpkin seeds. The squash is roasted until browned at the edges, then folded with the greens and dressed just enough to lightly coat the leaves without wilting them.

By Julienne

Butternut Squash and Spinach Salad with Feta

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml olive oil divided
3 g kosher salt divided
1 g black pepper divided
700 g butternut squash peeled, seeded, and cut into 2 cm cubes
10 ml olive oil divided
30 ml balsamic vinegar
5 g Dijon mustard
10 g honey
2 g kosher salt divided
1 g black pepper divided
15 ml water for loosening the vinaigrette if needed
120 g fresh spinach washed and dried
60 g red onion very thinly sliced
100 g feta cheese crumbled
30 g pumpkin seeds toasted

Instructions

Heat the oven to 220°C. Put a rimmed baking sheet in the oven while it preheats if you want extra browning. The oven is fully preheated and the sheet is hot.
In a large bowl, toss the cubed butternut squash with 20 ml olive oil, 3 g kosher salt, and 1 g black pepper. The squash is lightly coated and seasoned.
Spread the squash on the hot baking sheet in a single layer and roast for 20 to 25 minutes, flipping once halfway through, until browned at the edges and tender when pierced with a fork. The squash is caramelized on the outside and soft inside.
While the squash roasts, whisk together the remaining 10 ml olive oil, balsamic vinegar, Dijon mustard, honey, the remaining 2 g salt, the remaining 1 g black pepper, and the optional water in a small bowl until emulsified. The dressing looks glossy and lightly thickened.
Place the spinach and red onion in a large mixing bowl. Add the hot roasted squash, then drizzle over just enough dressing to lightly coat everything and toss gently. The spinach is lightly wilted at the edges and the vegetables are evenly dressed.
Finish with the feta and pumpkin seeds, then toss once more or scatter them over the top for a looser presentation. The feta is distributed and the seeds stay crisp.