Roasted squash, feta and orange salad
This top tier salad is packed full of delicious flavours, colours and textures. Orange segments, butternut squash and ruby red pomegranate seeds look like jewels among the fresh salad leaves, fluffy cous cous and tangy feta cheese.
Serves 4
Ingredients
Orange Juice Dressing
Juice of a large orange
2 tbsp balsamic vinegar
1 heaped tsp Dijon-style prepared mustard
2 tsps honey
A pinch of cracked black pepper
Roasted Squash Salad
Half a butternut squash
1 red onion
A large orange, peeled and segmented
100g feta cheese
80g washed baby spinach leaves
100g cous cous (dried weight)
80g Pomegranate seeds
Method
Preheat the oven to 200C.
Put the cous cous into a bowl and cover with boiling water. Cover the bowl and set aside.
Peel and chop the butternut squash and red onion into chunks, place in roasting tin and drizzle over the spicy stir fry oil. Place in the oven and roast for 25 minutes.
To make the salad dressing, add all the dressing ingredients to a jam jar, secure the lid and shake vigourously to combine.
Fluff up the cous cous grains using a fork, then add to a large serving bowl.
Add a layer of baby spinach leaves on top of the cous cous, then top with the roasted squash and onion, crumbled feta cheese, orange segments and pomegranate seeds.
Give the dressing a quick shake, drizzle over the orange juice dressing and then mix through the salad.
Cooking time
25 minutes
Prep time
15 minutes
