Description
This roasted butternut squash and beetroot salad combines leafy greens, brown rice, feta, and walnuts with a simple orange vinaigrette. It's easy, healthy, and the perfect side for any meal!
Ingredients
Scale
- 1 lb/ 450g butternut squash
- 3 medium beetroots (about 350g)
- 1 tablespoon olive oil
- 2 handfuls (120g/ 4 oz) spinach and arugula
- 1/2 cup (60g) crumbled feta cheese
- 1/3 cup chopped walnuts
- 1/2 cup uncooked brown rice or 1 1/2 cups cooked
Orange vinaigrette:
- 1 tablespoon olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1/4 cup fresh orange juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Peel and cube the beetroots and butternut squash. Toss with 1 tablespoon of oil, salt, and pepper, then roast for 30-40 minutes until tender and browned. Toast the walnuts on a separate tray for 10 minutes until golden.
- Cook the rice (if using uncooked): Follow the package instructions, then spread on a plate to cool in the fridge.
- In a jar, combine olive oil, orange juice, red wine vinegar, Dijon mustard, salt, and pepper. Shake to mix.
- In a large bowl, mix the leafy greens, rice, roasted vegetables, walnuts, and feta. Pour over the vinaigrette and toss to coat everything. Enjoy!
Notes
- Store leftover salad in an airtight container in the fridge for up to 3 days. To keep the salad fresh, use only half the vinaigrette if not eating it all at once.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 338
- Sugar: 10.8g
- Fat: 18.7g
- Saturated Fat: 2.3g
- Carbohydrates: 35.9g
- Fiber: 2.2g
- Protein: 10.7g