A variety of fresh, roasted, and canned vegetables and fruit topped with feta cheese and light vinaigrette. A meal-in-one savored by all.
Mixed Salad with Roasted Butternut Squash
Recipe By Brynie Greisman
- Cooking and Prep: 30 m
- Serves: 6
-
Contains:
Ingredients (13)
Salad
Dressing
Start Cooking
Prepare the Salad
-
Heat oven to 450 degrees Fahrenheit (225 degrees Celsius).
-
Toss squash with olive oil, a half teaspoon salt, and a pinch of pepper. Place on a baking sheet lined with Gefen Easy Baking Parchment Paper. Roast until tender, about 25 minutes, mixing once halfway through. Let cool slightly.
-
Whisk together the vinegar, parsley, olive oil, and salt and pepper to taste.
-
Place squash, lettuce, chickpeas, and apple in a large bowl. Top with grated feta cheese. Pour dressing over all and toss to combine.
-
Drizzle honey over top of salad if desired. Adds a light sweetness that is very appreciated here.
Credits
Photography: Hudi Greenberger.
Food Styling: Renee Muller.
