Roasted kabocha squash salad with feta
This salad is easy to make, with tasty flavors, and so easy to adapt too.
Servings: 2
Calories: 248kcal
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Ingredients
- 8 oz kabocha squash 230g (peeled and deseeded weight)
- 1 teaspoon olive oil approx
- 4 oz arugula 115g rocket, or other greens (4cups, approx)
- 2 oz feta 60g
For the dressing
- 1 tablespoon lemon juice
- 1 ½ tablespoon olive oil
- ¼ teaspoon sumac
- ½ teaspoon honey
- ½ clove garlic or 1 small
- 1 pinch salt
Instructions
Made ahead
- Preheat oven to 400F/200C. Peel and de-seed the squash and cut into large bite-sized pieces (around 1in/2.5cm cubes).
- Place the pieces of squash on a baking sheet/tray and drizzle over the oil. Toss them so that they are evenly coated. If needed, add a little more oil but they only need to be lightly coated. Roast the squash for approx 30-40 minutes until they are tender and only just starting to brown on the edges.
- Allow the squash to cool to room temperature - you can cook it ahead of time and refrigerate it in a container a day or two until needed.
To make salad
- Divide the arugula/rocket between two plates (or one larger dish to serve from). Break up the feta into little chunks and sprinkle over the arugula. Place the cooled squash chunks over as well.
- Put all of the dressing ingredients (lemon, oil, sumac, honey, garlic, garlic and salt) in a small bowl or jar and whisk or shake them to combine well. Drizzle it over the salad and serve.
Nutrition
Calories: 248kcal | Carbohydrates: 15g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 356mg | Potassium: 606mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3015IU | Vitamin C: 25mg | Calcium: 262mg | Iron: 2mg
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