Fall-Inspired Sweet and Savory Butternut Greek Salad

November 27, 2018

 

 

Butternut Greek Salad

It's that time of year for squash. There is so much texture in this Mediterranean flavored sweet and savory salad; it's perfect for a Meatless Monday. 

Prep Time 20 minutes
Total Time 45 minutes
Author Andrea Price

Ingredients

  • 8 cups diced butternut squash
  • 1 red onion diced
  • 5 tbsp olive oil divided
  • 1 1/2 tsp salt divided
  • 3/4 tsp freshly ground pepper
  • 2 tsp red wine vinegar
  • 1 tsp fresh lemon juice
  • 1 tsp honey
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh dill
  • 1 cup canned chickpeas drained and rinsed
  • 1/3 cup sliced pitted kalamata olives
  • 1/3 cup chopped toasted walnuts
  • 1 1/2 oz feta cheese crumbled
  • 2 tbsp chopped fresh flat-leaf parsley

Instructions

  1. Preheat oven to 450°F. Toss together squash, onion, 3 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on rimmed baking sheet. Roast in preheated oven until squash is browned and tender, 20 to 25, rotating pan on a rack after 15 minutes. Let stand until cool enough to handle.

  2. Meanwhile, whisk together vinegar, lemon juice, honey, oregano, dill, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until thoroughly combined.

  3. Combine chickpeas, olives, and walnuts in a large bowl; drizzle with dressing, and toss to combine. Add squash mixture and feta; toss lightly to combine. Sprinkle with parsley, and serve immediately.

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