A Winter Salad with Roasted Squash, Apple & Feta
A Winter Salad with Roasted Squash, Apple & Feta
Who says salads aren’t for winter? Roasted squash pairs beautifully with feta, and the apple adds a subtle sweetness that keeps everything light and fresh. Finished with herbs and crunch, it’s simple, balanced and easy to prepare.
Ingredients
Serves 2
200g butternut squash, peeled, chopped into one inch slices and roasted
Olive oil, for roasting
150g baby broccoli, lightly steamed or boiled
1 celery stick, thinly sliced
½ apple, thinly sliced
60g rocket
180g good-quality feta
40g fresh mint, finely chopped
1 Lemon
20g Pumpkin seeds toasted
Method
Roast the squash
Heat the oven to 200°C (180°C fan). Toss the chopped squash with a little olive oil and a pinch of salt. Spread out on a baking tray and roast for 25–30 minutes, until soft and lightly caramelised. Remove from the oven and set aside to cool.Cook the baby broccoli
Bring a pan of salted water to the boil. Cook the baby broccoli for 2–3 minutes, just until tender but still bright. Drain well and allow to cool slightly.Prepare the fresh elements
Thinly slice the celery and apple. Wash and dry the rocket. Finely chop the mint.Make the feta and mint dressing
Crumble the feta into a bowl. Add the chopped mint, a good drizzle of olive oil, a squeeze of lemon juice and a little black pepper. Gently mash with a fork until creamy but still textured, or blitz briefly in a food processor for a smoother finish.Assemble the salad
In a large bowl or on a serving platter, combine the cooled squash and broccoli with the celery, apple and rocket. Spoon over the feta and mint dressing and gently toss to coat.Finish and serve
Taste and adjust with more lemon, olive oil or seasoning if needed. Finish with the toasted pumpkin seeds and serve at room temperature.
If you give this salad a try, I’d love to hear what you think — let me know how you make it your own, or if it finds a place at your table.