Roasted butternut, mushroom and feta salad
From: Family Supercooks
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Roasted butternut, mushroom and feta salad
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Roasted butternut squash adds a creamy sweetness to this crunchy salad from Charlene and Ryan Gruss
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Ingredients
- 1 Butternut squash, cut into 2cm cubes
- 2 tbsp Olive oil
- 1 tsp dried Rosemary, or a few fresh sprigs
- 150g button Mushrooms, quartered
- 150g Feta cheese, crumbled into chunks
- 120g mild sweet Peppadew Peppers, sliced
- 1 gem Lettuce, leaves separated
- 100g baby spinach leaves
- 25g pine nuts
- 1 small handful Parsley, chopped
For the dressing
Method
1. Preheat the oven to 200C/gas 6. Place the cubed squash in a large roasting tin, drizzle over the oil, sprinkle with rosemary and seasoning then toss together until coated. Roast in the oven for 20 minutes or so, until soft. Add the mushrooms to the pan and roast for a further 10 minutes until cooked. Lift the vegetables onto kitchen paper to drain, then leave to cool.2. In a bowl, toss the vegetables, feta and Peppadew peppers together. Arrange the salad leaves on a plate and spoon the vegetable mixture on top.
3. For the dressing: Mix all ingredients together in a bottle and shake well or whisk together in a small bowl. Pour the dressing over the salad, then sprinkle with pine nuts and chopped parsley.
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