Roasted Beet Salad: A Flavorful Butternut Squash, Avocado, and Feta Delight
This roasted beet, butternut squash, and avocado salad with feta is a colorful and nutritious dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups roasted beets, diced
- 1 medium butternut squash, peeled and cubed
- 1 ripe avocado, sliced
- 1 cup feta cheese, crumbled
- 3 cups mixed greens
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the butternut squash for about 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the roasted beets, roasted butternut squash, sliced avocado, and mixed greens.
- Drizzle the balsamic vinegar over the salad and toss gently to combine.
- Top the salad with crumbled feta cheese.
- Serve immediately and enjoy!
Notes
- For additional flavor, add some toasted nuts or seeds.
- This salad can be served warm or cold.