Fancy a break from boring old salads? Why not make this exciting variant with healthy and tasty butternut squash as one of the main ingredients!
- 1 large or 2 small butternut squash, about 1kg in weight in total2 tablespoons olive oil
- 1 Sweet Onion, thinly sliced
- 100g mixed salad leaves such as baby spinach and frisee
- 20 black olives
- 150g Feta cheese
- Salt and pepper
- For the dressing
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, crushed
- Leaves from 1 sprig of oregano, chopped
Preheat the oven to 220°C/425°F/Gas Mark 7. Top and tail the squash, peel, cut in half and discard the seeds. Chop the squash into 2cm chunks, toss in 2 tablespoons of olive oil and season with salt and pepper. Place the squash in a roasting pan big enough to take the squash comfortably in a single layer. Cook the squash in the oven for 30-40 minutes until it is tender and browning at the edges. Leave to cool to room temperature.
While the squash is cooking, make the dressing by mixing together the vinegar, olive oil, garlic, oregano and a little salt in a medium-sized bowl. Add the sliced onion and leave to marinate in the dressing for about an hour.
To serve, place the salad leaves on a platter. Top with the marinated onions, butternut squash and olives. Crumble the feta over the top of the salad and season with black pepper. Serve with crusty bread.