Roasted Kabocha and Feta Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden-roasted kabocha squash with feta and nuts. The squash's mellow sweetness goes well with the feta's saltiness and the nuts' rich crunch.
This salad pairs golden-roasted kabocha squash with feta and nuts. The squash's mellow sweetness goes well with the feta's saltiness and the nuts' rich crunch. It's a lovely choice for an autumn lunch or light dinner.
Salads & light · 30 minutes to cook
Tips: Spread the kabocha pieces out without overlapping so the edges roast more evenly.
Tips: Feta is salty, so there's no need to add extra salt.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Feta cheese — 25 g
- Walnuts — 10 g
- Baby greens — 30 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Ground black pepper — 0.2 g