Butternut Squash Salad With Feta Cheese And Caramelized Onions Recipes

BUTTERNUT SQUASH SALAD

Steps:

• ROAST THE SQUASH: Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small bite-sized (1-inch) pieces. Place on a parchment paper-lined large sheet pan and toss with 1 tablespoon olive oil, salt and pepper. (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper.) Toss the squash and spread in an even layer on the tray. Bake for 15 minutes; remove from oven and toss. Return to oven and bake for an additional 10-15 minutes longer or until fork-tender. Set aside and allow to cool for a bit before adding to the salad.
• DRESSING: Meanwhile, prepare the dressing. Add all of the dressing ingredients into a small blender jar. Season with salt and pepper to taste (I use about 1/2 teaspoon each.) Blend until smooth and emulsified. Transfer to a Mason jar and refrigerate until ready to eat. (Dressing is best cold!)
• SALAD ASSEMBLY: Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta or goat cheese. Add cooled (to room temperature) squash to salad. Drizzle dressing over the salad. (You may not use it all, depending on personal preference; store any leftover in the fridge for up to 1 week.) Toss the salad and enjoy immediately.
• STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Pecans and cheese should also be stored separately.

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.