Roasted Squash Salad with Feta and Pumpkin Seeds
Warm roasted squash pairs with fresh greens, feta, pumpkin seeds, and cranberries in a light, festive dish with a tangy-sweet dressing.
- Time
- 35 min
- Serving
- 464 kcal
- Ingredients
- ≈ $1.88
- Protein
- 13 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 220 g
- 2 Leaf lettucepack 150 g ≈ $0.65 45 g
- 3 Feta or brined cheesepack 200 g ≈ $3.00 45 g
- 4 Pumpkin seedspack 150 g ≈ $3.00 15 g
- 5 Dried cranberries 18 g
- 6 Olive oil 12 ml
- 7 Lemon≈ $4.70 per kg 20 g
- 8 Honey 8 g
- 9 Salt 1 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Cut squash into cubes.
Toss squash with half the oil, salt, and pepper, then spread on a baking sheet.
Roast 22–25 minutes until tender with caramelized edges.
Whisk remaining oil, lemon7 juice, and honey together.
Arrange greens on a plate, top with warm squash, crumbled feta3, cranberries, and seeds.
Drizzle with dressing and serve.
Tips
- Why it works
- Roast the squash at 200 °C so the edges brown and the inside isn't raw. Check with a knife: it should go in easily, but the flesh shouldn't turn mushy.
- Substitutions
- Swap the dried cranberries for dried blueberries (18 g) or raisins (15 g). Use brynza (45 g) instead of feta, but cut the salt in the dressing.
- Common mistakes
- Underbaked squash is pale inside and watery. Roast 5 minutes more, covered with foil so it doesn't dry out.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1 minute with the plate covered. Make the dressing fresh before serving.
- Serve with
- Serve with chicken soup, or for dinner with a light wine such as Pinot Grigio.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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