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Butternut Squash, Feta and Rocket Salad

Butternut Squash, Feta and Rocket Salad
by Rebecca Field

ingredients

1 butternut squash, cut into 1 inch cubes

1 tbsp honey

100g rocket

30g crushed walnuts

150g feta cheese

For the dressing

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

1 pinch sea salt



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method

1) Preheat the oven to 200°C.

2) Place the cubed butternut squash onto a baking tray and place into the oven. It should take between 20 – 30 minutes to cook depending on your oven.

3) After the butternut squash has been in the oven for 10 minutes, remove and pour over the honey and then place back in the oven until cooked.

4) Place the rocket in a large bowl and set on one side.

5) Make the dressing by placing the ingredients into a container with a lid and shaking together. Taste and add more mustard if needed.

6) Once the butternut squash is cooked through remove from the oven and place on one side to cool for a few minutes.

7) Add the butternut squash to the rocket and top with the crushed walnuts and crumbled feta cheese.

Serves: 3-4 people

Preparation Time: 10 minutes

Cooking Time: 30 minutes



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