Roasted Beetroot and Butternut Squash Salad with Feta and Walnuts

Preheat oven to 400°F (200°C).

In a large bowl, toss the butternut squash and beetroot with 2 tablespoons of olive oil, thyme, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.

While the vegetables are roasting, prepare the honey-balsamic vinaigrette: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard.

In a large serving bowl, combine the mixed greens, roasted butternut squash and beetroot.

Drizzle the honey-balsamic vinaigrette over the salad.

Top with crumbled feta cheese and chopped walnuts. Serve immediately or chilled.