Warm Butternut Squash Salad
I love how the caramelized butternut squash tastes when paired with the salty feta, sour lemon, grassy parsley and cool mint. He’s been loving it, and I hope you will, too!
Yield: 6 servings
Preheat oven to 400 degrees F.
- 1 large butternut squash, peeled, seeded, and cut into 1 -inch pieces
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
In a large bowl, combine the butternut squash, olive oil and salt. Toss the squash pieces until evenly coated. Roast them in a baking dish for 30-40 minutes, or until soft. Allow to cool slightly.
- 1/2 of a large red onion, small diced
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- juice of 1/2 of a lemon (approx 1/8 cup)
- 1/2 cup crumbled feta cheese
*Leave out the cheese, and it’s vegan and dairy-free! And Paleo!
Combine the squash, onion, chopped herbs, feta and lemon juice in a mixing bowl. Adjust seasoning with salt and freshly ground black pepper. Serve immediately.
For leftovers — this salad keeps beautifully in the fridge. Reheat slightly, to serve warm. If you prefer, you can hold a little of the lemon juice on the side and then add when you reheat in the microwave.
I served this for myself with sliced Juiciest Baked Chicken Breasts and some cabbage that I sautéed with onion, fennel and a bit of grated fresh ginger. Trade out the chicken for some tofu, and you’ll please your primarily-vegetarian fans in your house!