Roasted Butternut Squash with Feta and Walnut Salad Recipe

Looking for an easy Roasted Butternut Squash with Feta and Walnut Salad recipe? Learn how to make Roasted Butternut Squash with Feta and Walnut Salad using healthy ingredients.


Submitted by moven4ward

Makes 4 servings



Sweet and earthy flavor profiles from the butternut squash, and walnuts, get cut and balanced by the acid and salt profile from the feta. Brought together and rounded out by the savory component from the fire-roasted bellpepper, sage. The cinnamon helps to stabilized blood sugar, and plays softly underneath everything else on the back end of the palette.

Recipe Ingredients for Roasted Butternut Squash with Feta and Walnut Salad

3 cup butternut squash, medium dice
1 cup bell pepper, small dice
1 cup shallot, small dice
1 cup walnuts, crushed
1 cup feta cheese, crumbled
1/4 cup parsley, chiffonade
1/4 cup olive oil
1/8 cup sage, chiffonade
1/8 cup thyme, whole
1/8 cup lime juice
1/8 cup honey
2 tbsp garlic, minced
1 tsp sea salt
1 tsp black pepper
1/2 tsp cinnamon

Recipe Directions for Roasted Butternut Squash with Feta and Walnut Salad

  1. Peel the butternut squash, split in half lengthwise and discard the seeds with a spoon. Dice into medium sized cubes. Place in bowl large enough to toss in.

  2. In a bowl dress squash with enough olive oil to lightly coat when tossed. Add garlic, sage, and thyme sprigs, cinnamon, salt and pepper. Place on sheet tray and roast at 400 degrees until done, about 15-20 minutes.

  3. While squash is roasting, drain and dice roasted bell peppers, place in bowl, along with chiffonade parsley.

  4. Add to the bowl of peppers and parsley the oil, limejuice, honey, cinnamon, salt and pepper to taste.

  5. With the back of a wooden spoon or the underside of a coffee mug crush walnuts to desired size. Place in bowl along with the feta, and other ingredients already waiting.

  6. Once the squash is done roasting, discard the thyme sprigs or leave them in for a rustic feeling presentation(tell guest they are not edible and place on the side of the plate). You can let the squash cool or place directly into the bowl and toss with other ingredients.

  7. Serve warm as is. (Note)This dish can be served cold also if going to a party or gathering, and you want to make something the day before.

Categories

Dairy, Nuts, Vegetables, Salads, Side Dish, Italian, Mediterranean, Roast

Nutrition Facts
Serving Size 281.0g
Amount Per Serving
Calories
546
Calories from Fat
364
% Daily Value*
Total Fat
40.5g
62%
Saturated Fat
8.7g
44%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
902mg
38%
Potassium
821mg
23%
Total Carbohydrates
38.2g
13%
Dietary Fiber
6.2g
25%
Sugars
14.1g
Protein
15.9g
Vitamin A 259% Vitamin C 108%
Calcium 34% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • High in manganese
  • Very high in vitamin A
  • High in vitamin C
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