Créé avec l’IA
Butternut Squash and Spinach Salad
20 min 450 kcal par portion Facile
Ingrédients
4 Portions
- butternut squash2 cups
- baby spinach4 cups
- walnuts0,25 cups
- feta cheese0,25 cups
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
- honey1 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Peel and cube the butternut squash into bite-sized pieces.
- 3
Place the squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.
- 4
Roast the squash in the oven for about 20-25 minutes, or until tender and slightly caramelized.
- 5
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey to make the dressing.
- 6
In a large salad bowl, combine the baby spinach, roasted butternut squash, walnuts, and feta cheese.
- 7
Drizzle the dressing over the salad and toss gently to combine.
- 8
Serve immediately and enjoy your Butternut Squash and Spinach Salad.
