Roasted Butternut Squash Avocado and Feta Salad
Another great salad with roasted butternut squash
- 250 g butternut squash cubed
- 2-3 avocados diced
- 150 g feta cheese cubed
- 150 g mixed greens like lettuce watercress, baby spinach, rockett
- 11/2 tbsps lemon juice
- 3-4 tbsps extra virgin olive oil
- Freshly cracked black pepper
- Salt optional
Preheat the oven to 180 degrees C, drizzle half the olive oil over the squash in a roasting tin, season lightly with salt (optional) and roast for 45 minutes or until the squash is lightly browned outside and cooked inside. Cool.
In a bowl, throw in the squash, avocados, feta and greens. In a small bowl whisk together oil, lemon juice and pepper. Drizzle over salad, toss gently with a light touch to avoid squishing the avocado and feta, and serve.