Roasted Butternut Squash Salad | Supergolden Bakes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor, while cottage cheese is more budget-friendly.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a similar crunch and are nutrient-dense.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a nutritious grain that is often less expensive than quinoa.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lighter and can be more affordable.

Combine all the dressing ingredients in a small bowl. Replace the honey with maple syrup if you want to make a vegan version of this salad.

Peel the butternut squash, cut it in half and remove the seeds. Cut into small cubes and add to the basket of an air fryer. Season with salt and ground cumin and drizzle with a little olive oil. Stir to combine and air fry at 200°C / 400°F for 15-20 minutes, shaking once or twice, until the squash is tender and browning at the edges.

Transfer to a large bowl and leave to cool slightly while you prep the croutons. Slice wholemeal bread into cubes and add to the air fryer basket, no need to clean first. Toast at 200°C / 400°F for about 5 minutes, shaking once or twice. You want the croutons to be crunchy and toasty. Add to the bowl with the squash.

Finely slice the red onion, using a mandoline if possible. Cut the feta cheese into small cubes. Slice the roasted peppers, roughly chop the spinach and extract the seeds from the pomegranate.

Add the feta cheese, croutons, roasted peppers, pecans, pumpkin seeds, onion, spinach and pomegranate to the salad bowl and toss together. Drizzle the dressing over the salad and toss again. Adjust the seasoning, adding salt if needed and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens