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Roasted Beetroot and Butternut Squash Salad with Feta and Walnuts
A vibrant and flavorful salad featuring roasted beetroot and butternut squash, topped with salty feta, crunchy walnuts, and a honey-balsamic vinaigrette.
Prep Time
20 minutes
Total Time
55 minutes
Calories
465 kcal
Difficulty
Easy
Equipment
4 items
Cost
£1.74/serving
Cuisine:
Main Ingredient:
Cooking Style:
Dietary:
Ingredients
Servings
4
1mediumButternut Squash(peeled, seeded, and cubed)
£1.50
2mediumBeetroot(peeled and cubed)
£0.70
3tablespoonsOlive Oil(divided)
£0.25
1teaspoonDried Thyme
£0.10
0.5teaspoonSalt
£0.01
0.3teaspoonBlack Pepper
£0.03
4ouncesFeta Cheese(crumbled)
£1.75
0.5cupWalnuts(roughly chopped)
£1.20
5ouncesMixed Greens(spring mix or baby spinach)
£1.00
2tablespoonsBalsamic Vinegar
£0.20
1tablespoonHoney
£0.15
1teaspoonDijon Mustard
£0.05
Total Cost
£6.94
£1.74 per serving
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.In a large bowl, toss the butternut squash and beetroot with 2 tablespoons of olive oil, thyme, salt, and pepper.
- 3.Spread the vegetables in a single layer on a baking sheet.
- 4.Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.
- 5.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.
- 6.In a large serving bowl, combine the mixed greens, roasted butternut squash and beetroot.
- 7.Drizzle the honey-balsamic vinaigrette over the salad.
- 8.Top with crumbled feta cheese and chopped walnuts. Serve immediately or chilled.
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My Notes
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Nutrition Information
Nutrition per serving (255g)
465 kcal / 1945 kJ
Carbs
36g
14% of RDA
Fat
32g
46% of RDA
Protein
14g
28% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
19 g
21% of RDA
Sodium
430 mg
19% of RDA
Saturated Fat
7 g
35% of RDA
Chef's Tips
For easier peeling, roast the beetroot whole for 30 minutes, then cool slightly and peel off the skin.
Add other toppings like goat cheese, pumpkin seeds, or dried cranberries for added flavor and texture.
The roasted vegetables can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Cooking Equipment
Oven
Baking sheet
Mixing bowl
Whisk
Wine Pairings
No wine pairing suggestions available for this recipe.
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