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Spinach Salad with Butternut Squash, Beets & Feta

Spinach Salad with Roasted Butternut Squash, Beets and Feta Cheese

Roasted butternut squash and beets are served warm on top of spinach with feta and light drizzle of balsamic reduction (or vinaigrette). Delicious!

Ingredients

Scale
  • 1 sm. bag spinach
  • 1 container pre-sliced, peeled butternut squash
  • 1 Tbls. olive oil
  • Salt & Pepper
  • 4 beets
  • 1/2 C. crumbled feta cheese
  • 1/4 C. chopped, toasted hazelnuts (or any preferred nut)
  • Drizzle of balsamic glaze or vinaigrette, to taste

Instructions

  1. Preheat oven to 425º F
  2. Cut up squash into bite sized pieces and place on baking sheet. Toss with olive oil, a bit of salt & pepper to coat squash. Roast until squash is tender (about 15-20 minutes).
  3. Meanwhile, cut beets into wedges. Place on small baking sheet and place in oven with the squash for about the last 5 minutes of cooking to heat them up.
  4. On serving platter, arrange a bed of spinach. Top with the warm butternut squash and beets, feta cheese and nuts.
  5. Drizzle balsamic glaze over top to taste (or lightly toss the spinach with vinaigrette first, if desired)