Roasted Butternut Squash Salad with Caramelised Onion and Feta Cheese
Roasted Butternut Squash is like a vegetable baked in heaven.
…and yet, I don’t seem to make roasted butternut squash more often. Butternut squash is mostly used for soups and stews at my place, but a few weeks ago I decided to go for a recipe more suiting for summer, and made a delicious Roasted Butternut Squash Salad. This salad is topped with caramelised onion, feta cheese, pine nuts and a fresh, delicious tahini dressing. Yes, I think you can imagine how delicious this is!
Eat this delicious roasted butternut squash salad as a main or serve it as a side to a summer gathering or barbecue, if wanting to have a green, vegan option too.
THIS RECIPE IS:
Vegan
Gluten Free
Fresh
Simple to make
Wonderful to serve either as a main lunch salad or as a side salad to other dishes
Can be eaten both warm and cold
The best Lemon Tahini Dressing for salads:
Yes, it’s true. This lemon tahini dressing goes so well over salads of various kinds, or if keeping the dressing a bit thicker (like a paste) you can use it in wraps too. You simply just need:
2 tbsp tahini
3 tbsp lemon juice
1 garlic clove
1 tsp agave syrup (or other optional syrup)
Sea salt
Water after own taste (I usually add approx 1 tbsp)
Combine tahini, lemon juice, pressed garlic, syrup, salt and a splash of water to a dressing. Add more water if you want it to get a more runny texture. Store in an air right container in the fridge.
Did I say video?
You can also get this recipe in video form, step-by-step, on my instagram. Tap here for my butternut squash salad reel.
Rosted Butternut Squash Salad with Caramelised Onion and Feta Cheese
INGREDIENTS:
300 g butternut squash
approx 1-2 tbsp olive oil
1 (or 2) pinches of chili flakes
1 tsp sweet paprika powder
1 pressed garlic clove
Sea salt
0.5 red onion
1 tbsp olive oil or butter*
0.5 tbsp sugar
Various greens (spinach, arugula etc)
Feta cheese or chèvre-similar cheese*
Pine Nuts
Tahini dressing (see middle part of this post for recipe)
HOW TO MAKE:
Heat oven to 200 C (400 F).
Peel (if you want to) and scrape out the filling and seeds of the butternut squash and cut into 3 cm cubes.
Place in an oven pan and drizzle over olive oil. Add garlic and spices.
Roast in the oven for approx 40’ (might need more if you keep the peel on).
Meanwhile, cut thin slices of the onion and fry in a frying pan with oil. Powder over a little bit of sugar to caramelize.
When the squash is done, add greens to a plate. Top with the roasted butternut, the caramelized onions, feta cheese, pine nuts and tahini dressing. Finish with some extra sea salt and chili flakes if you want.
*NOTE:
I’m using vegan products for this recipe.