Roasted Squash and Green Bean Salad with Feta
Yum! I'm making this.
I love this combination of ingredients for salad, wraps, pizza, lasagna and the list goes on. The sour Chermoula brings out the sweetness of the squash and salty Feta adds a creaminess. All with loads of crunch from green beans and walnuts!
1lb Butternut Squash, peeled and diced
Sea salt pinch
8oz Feta diced
10oz Green beans, blanched & refreshed
¼ cup Walnuts crushed
Spring Onions sliced
North African Chermoula Dressing
- Take the peeled and diced butternut squash and toss off in a bowl with olive oil, cumin and a little salt. Roast for 20 minutes at 420℉. Once cooked keep warm until its time to combine the salad.
- Blanch the green beans in boiling salted water for 2 minutes, remove and plunge into an ice bath.
- Toss the warm squash with the beans, arugula spring onions together in a bowl and tip onto a serving platter or bowl.
- Drizzle salad with Chermoula dressing and sprinkle the walnuts and feta as the final garnishing ingredients evenly over the top and serve.
With the exception of the green beans, try this combination as a pizza topping or pasta dish.