This Roasted Butternut Squash Salad is packed full of flavour along with feta cheese and caramelised onions. Savoury sweet but salty this winter salad is so very good it will make healthy eating a big old pleasure.
Roasted Butternut Squash and Feta Salad
This New Year I am all about the new me. I am attempting some consistent healthy eating and have made an earnest promise to make more effort in this department.
I am enlisting the help of an assortment of tasty healthy eating recipes. Of which, this Butternut Squash Salad is absolutely and deliciously one.
I start as I mean to go on here with spicy roasted squash, salty feta cheese and sweet, sticky onions all on a bed of salad leaves drizzled with a balsamic glaze.
Who needs chips?????
Butternut Squash Salad with Feta Cheese
The sweet flavours of the roasted squash along with the sharp feta cheese and heat of the chilli flakes are so good, add the caramelised onions and its verging on incredible.......Virtuous eating may be within my chubby grasp after all.
This Winter Salad would be delicious served with some of my warm Cheese Scones or Cheese and Onion Scones
It really is another simple affair with simple ingredients.
Step 1 - Roasting the Butternut Squash.
I use a small butternut squash or half of a larger one. You could use the leftover squash from this recipe for a soup or curry.
I use a potato peeler to peel the squash. It is the most taxing bit of the whole recipe.
I cut the squash in half and then scoop out the seeds.
Then slicing the squash into slices 2 cm thick.
I put 1 tbsp of olive oil and a pinch of chilli flakes into a mixing bowl. I tip the squash slices into the bowl and use my hands to coat the wedges with the oil and flakes.
Once coated I tip the wedges onto a lined flat baking tray and bake at 200 C for 12-15 minutes until just tender.
Step 2 - Caramelising the Onions
I slice the onions into ½ moons that are about ½ cm wide.
Forgive me if you cry like a b.tch.
I fry the onions in a large frying pan with 1 tbsp of olive oil and 1 tbsp of butter. The oil prevents the butter burning. I also add 1 tbsp of dark brown sugar.
It takes about 15/20 minutes over a medium heat for the onions to caramelise. stir every minute or so.
They go a deep brown colour when ready.
Set aside to cool a little.
Step 3- Dressing the Butternut Squash Salad
I simply place the salad leaves in a serving bowl and place the squash slices and cubes of feta cheese on top.
I then scatter over the onions and either drizzle the balsamic dressing over or leave that aside for people to add themselves.
If you are anticipating leftovers definitely leave it off as it may wilt the salad leaves somewhat.
What to serve with Roast Butternut Squash Salad
I actually tend to serve it as a main meal. I think it hold's it's own enough on a plate to earn it's main meal status.
It would be particularly delicious served with some of my warm Cheese Scones or Cheese and Onion Scones.
However it would go well as a side with pork or beef steaks. I often serve it with pork sausages too.
I also think it would be a great BBQ salad.
Butternut Squash Salad Tips
- I sometimes add some pecans for a little crunch. Or you could play about with the cheese. A blue cheese would work very well.
- It is a gluten free salad. Although check that your balsamic glaze is gluten-free.
- Store any leftovers covered in the fridge for up to 4 days, although the salad leaves may wilt after 2 days.
- Try not to overcook your squash. Let it still have a little bite.
- Leave the balsamic dressing off the salad until you are ready to eat.
Some other similar delicious salads
Spiced Roast Squash and Goats Cheese Salad - From The Larder
Butternut Squash with Pecans and Blue Cheese from Nigella Lawson
Watermelon and Feta Salad from Apply To Face Blog
Easy Thai Salad from Apply To Face Blog
Coronation Chicken Salad from Apple To Face Blog
Moroccan Vegetable Salad from Apply To Face Blog
Roast Butternut Squash Winter Salad.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1 pinch chilli flakes
- 1 medium butternut squash
- 500 grams red onions
- 150 grams feta cheese
- 200 grams salad leaves rocket should be included.
- 1 tbsp brown sugar
- balsamic glaze shop bought
Instructions
- Pre heat the oven to 200° C/400°F/Gas Mark 6. Peel and slice the squash into wedges of about 2 cm thick. Place into a large bowl and in a smaller one-I use a mug-mix 1 tbsp of olive oil, a pinch of chilli flakes and the salt. Pour that over the squash and using your hands mix well. Tip into a roasting tray. To aid caramelisation you could have had the tray in the oven for five minutes beforehand.
- Wash your hands to remove any sneaky chilli flakes. Roast in the oven for about 15 minutes or until tender. Whilst they are roasting chop up your onions into half moons and fry in a large frying pan over a medium heat with the butter, sugar and remaining tablespoon of oil. You want the onions to turn brown and look like worms! This will take usually about 20 minutes.
- Allow the squash and onions to cool to just warm before putting on top of your salad leaves and crumbling the feta on top and drizzling over the balsamic glaze.
- Apply to Brit On Tour Face.
Notes
- I sometimes add some pecans for a little crunch. Or you could play about with the cheese. A blue cheese would work very well.
- It is a gluten free salad. Although check that your balsamic glaze is gluten-free.
- Store any leftovers covered in the fridge for up to 4 days, although the salad leaves may wilt after 2 days.
- Try not to overcook your squash. Let it still have a little bite.
- Leave the balsamic dressing off the salad until you are ready to eat.
Nutrition
All nutritional information is approximate and intended only as a guide.
Here are some more fabulous winter recipes.
Slow Cooker Spaghetti Bolognese
Thai Chicken Spiced Noodle Soup
Mandy Mazliah
I too have linked up a salad this week - I love January and the sense of new beginnings. Love the look of your squash salad.
applytofaceblog
Thanks Mandy-it's so true isn't it.I'm feeling on a mission at the mo!Will pop over and have a look at your salad too xx
Eb Gargano | Easy Peasy Foodie
I too have gone for the January cliche! I have given up alcohol and caffeine (though only temporarily - not sure how long for, I am just going to see how it goes) and I have also gone for the whole fruit and veg in abundance, cutting out the naughty stuff route (which in my case is processed food, refined sugar and refined white carbs) - as a result I feel amazing, I am sleeping like a baby and I've already lost 3lbs. But I am in total agreement with you about making healthy food taste good - and this salad is exactly the kind of food I am craving right now!! Thanks for linking up to #CookBlogShare. Eb x
applytofaceblog
Thanks Eb-me too.I did have a couple of g & t's last night though but I've had a terrible week.Normally that would have sent me the takeaway and wine route ???So feeling still super positive.Avacado for breakfast- Boom????May the force stay with us xx
hijackedbytwins
I love butternut squash, it makes a lovely warm addition to a salad. Delicious! Thank you for sharing with #CookBlogShare x
Corina Blum
I love a salad like this. Butternut squash, caramelized onions and feta is definitely a combination I could eat happily this January! I'm also trying to eat healthily but as my parents were staying for a long weekend and just went home on Monday it feels like Christmas has only just finished. And the healthy eating is only just starting! Thanks so much for sharing with #CookOnceEatTwice!
Kate - gluten free alchemist
I adore roasted butternut squash. Your salad sounds so yummy..... I confess I have given up nothing for January, but it has been an unexpectedly difficult month and not a good start to the year, so I won't be too hard on myself x
Cat | Curly's Cooking
I've never been skiing. The apres ski appeals a lot more than the actual skiing to me! I had all intentions of starting to eat more healthily this year, but it hasn't happened yet...I've been trying to use up all of the cheese, continental meats and chocolate leftover from Christmas because I'm also trying to waste less this year. So one day I'll start eating healthier and this salad will be perfect! The flavours sound so delicious.
applytofaceblog
Thanks Cat! Good Luck with your thrifty exploits.They sound delicious!
Laetitia
I Love Butternut Squash 🙂 For us it was Butternut Squash soup this week. I have never tried it in a salad but definitely will now.
applytofaceblog
Love Butternut Squash Soup! Absolutely delish in a salad too. Glad I have persuaded you!
Chloe Edges
I think butternut is may fave salad ingredient. Love it! (Well, after bacon of course!!!)
applytofaceblog
Thanks Chloe, a vegetable of many hats. Or is it a fruit?!
Jacqui Bellefontaine
You are a braver person than me. as a young adult i did ice skating and ice dance stopped when i was 6 month pregnant and have been on the ice twice since. Sking never and im sure that will be the case until i die. Your salad looks so good.
applytofaceblog
Brave but stupid Jacqui!! Thanks!
Kate - Gluten Free Alchemist
I honestly don't think you can beat butternut squash. It's such a delicious vegetable and is always a delight in salad.
Thank you so much for including mine too!! xx
applytofaceblog
It's so versatile isn't it? I love roasting it the most so you get that rich sweetness/savoury thing going on. Your recipe looked so good too.
Donna
I'm so bad at healthy eating. I get really bored. This looks gorgeous though!
applytofaceblog
I hear ya! Me too hence this tasty salad x