A variety of fresh, roasted, and canned vegetables and fruit topped with feta cheese and light vinaigrette. A meal-in-one savored by all. Recipe by Brynie Greisman.
Mixed Salad with Roasted Butternut Squash
Recipe By Brynie Greisman
- Cook & Prep: 30 m
- Serving: 6
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Contains:
Ingredients (13)
Salad
Dressing
Start Cooking
Prepare the Salad
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Heat oven to 450 degrees Fahrenheit (225 degrees Celsius).
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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.
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Whisk together the vinegar, parsley, olive oil, and salt and pepper to taste.
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Place squash, lettuce, chickpeas, and apple in a large bowl. Top with grated feta cheese. Pour dressing over all and toss to combine.
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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.
